Is there collagen in the soup stock? Many soups sold in the market are mainly fast food and quick cooking. It is said that "a bag of old soup can be boiled for 3~4 minutes with 3 bowls of water" becomes "thick and slippery chicken soup". Some don't even need to cook, just add boiling water to the old soup. This is collagen in the stock.

Is there collagen in the broth? 1 ingredient introduction

Broth is a common auxiliary material in cooking. It used to refer to chicken soup. After a long time of boiling, it left its soup, which was used to replace the water in cooking and added to dishes or soup in order to refresh the mind and make the taste richer. Depending on the dishes,

The raw materials of the old soup are also different, including chicken soup, beef soup and fresh fish soup (milky white soup). As the pace of modern people's life is accelerating, they don't have time to cook the soup thoroughly, so there are ways to add chicken essence to warm water, or they can directly buy instant soup stock or thick soup treasure and other fast food products to replace the soup stock for seasoning, which can also play a refreshing role.

nutritive value

"Broth", also known as fresh soup, usually refers to the advanced soup made by chefs for cooking, which can be generally divided into three categories: hairy soup, milk soup and clear soup. Most stock is made of chicken, duck, pig, cattle, sheep, ham, scallops, mushrooms and other raw materials rich in fresh substances, and the stock contains nucleotides from the stock.

Taste fresh substances such as amino acids, organic acids, peptides and nitrogen-containing organic substances. These umami ingredients and other flavor substances produce a comprehensive taste, which makes the broth mellow. Clear soup is used for cooking, and many condiments on the market are difficult to replace. Maotang can be used to beautify the taste of various dishes;

Milk soup is often used in the production of milk soup dishes at senior banquets; Clear soup is often used to cook, stew or make soup at high-end banquets. Many chefs use self-made raw materials and corresponding methods to make distinctive broth, which has become a "secret skill" for making dishes with unique flavor and full taste.

Broth can add a soft feeling to various tastes such as hemp, spicy, fresh, fragrant, smooth, tender and refreshing. It has the characteristics of multi-material compound taste components and original flavor, and its fresh, smooth and refreshing seasoning effect is not comparable to that of condiments so far.

Edible efficacy

1, nourishing and keeping in good health: the broth is rich in nutrients, especially protein, which can nourish the spleen and stomach and strengthen bones and muscles.

2, anti-aging: broth contains more collagen, which can promote microcirculation, anti-aging beauty and skin care.

3, anti-cold: regular soup can play a role in removing viruses, strengthening the body and resisting colds.

Applicable people

Ordinary people can drink soup.

Taboo crowd

Gout patients with abnormal purine metabolism and patients with elevated serum uric acid concentration should use soup with caution.

shopping tips

There are many kinds of soup stock, which is suitable for buying thick soup and milk soup.

Is there collagen in the broth? How can broth be boiled white?

Ginger, onion and bone sticks can be prepared. Blanching the bone stick first and removing blood foam can also achieve a certain effect of removing the fishy smell of meat. Add some water to the pot to boil, put the bone stick into the pot to boil, take out the bone stick, and then rinse it with cold water. The fat content in bone marrow is very high, which is the key to making milky white soup, so be careful not to remove the bone marrow and add appropriate amount of water to the pot.

Add some onion knots, bring the ginger slices to the boil, and continue to cook for a few minutes. After the smell comes out, put the blanched wooden stick in, cover it, boil it with high fire, and then cook it for 2~3 hours with medium and small fire. The temperature in the pot must be kept high, so that the soup can be boiled into milky white and the taste of the soup can be more intense.

If you want to boil the broth white, you can also add some milk or mix some powder, which will make the broth whiter. If you want to make a more natural milky broth, you need to have enough patience and sum up experience to make the broth better.

If you want to make beef bone soup, you can prepare some beef bones, clean them and make them into large pieces, then blanch them in a boiling water pot, remove the blood foam, take them out, put them in a soup pot filled with boiling water, then add ginger slices and onion slices, boil them on high fire and cook them on low fire for 4 to 5 hours until the soup becomes milky white and sticky.

If you want to make chicken soup, you need to prepare some chicken racks, clean them, blanch them in a boiling pot, then put them in a soup pot, add some water to boil them, and cook them on low heat for two hours. Add some ginger to improve the taste and remove the fishy smell, and continue to cook until the soup is fragrant.

How to keep the soup?

If the original pulp is retained, some milk bags can be cleaned, and the opening area can be neat and greatly reduced. After the broth is boiled, it can be cooled, put into a milk bag, then neatly put into a fresh-keeping box and put into a freezer. After the stock solution is frozen, you can take some out to make food every time.

Tips and recipes for cooking soup

You can prepare white pepper, rock sugar, onion, ginger, garlic, dried millet pepper, pork bone and old hen. Wash the old hen first, add some ginger and garlic to the chicken's belly, then seal it with a toothpick, prepare the pig bones and break them until cooked.

Bone marrow oil can be cooked better, then prepare a pot and add appropriate amount of water to boil. Add pork strips, whole chicken, millet pepper and onion and cook for half an hour. Then add some rock sugar, sprinkle some white pepper particles and stew for about half an hour, and a pot of delicious soup will be ready.

Nutritional value of broth

Different stock has different nutritional value. For example, bone soup contains collagen and some special nutrients, which can promote microcirculation and play an anti-aging role. When people reach 50 to 59 years old, microcirculation will be affected, and the speed of bone aging will become very fast. It is very good to drink bone soup properly at this time.

Chicken soup is a delicious soup, which contains water-soluble small molecules. Drinking chicken soup properly can regulate immunity, achieve the effect of tonifying lung and benefiting qi, and prevent colds.

Drinking pork soup can achieve the effect of tonifying kidney, nourishing yin and moistening dryness. When insufficient body fluids cause constipation, dry cough, anxiety and incurable diseases, you can drink some appropriately.

Drinking beef soup can achieve the effects of tonifying qi and blood, spleen and stomach, eliminating edema and strengthening bones and muscles. Drinking mutton soup can supplement the vitamins needed by the body, and protein can warm the spleen and stomach, and solve the emaciation and nausea caused by deficiency and cold of the spleen and stomach.

Drinking fish soup can achieve anti-inflammatory effect, because the fatty acid content in fish soup is very high, which can effectively treat lung and respiratory inflammation, prevent asthma attacks, and also have a very good effect on children's asthma diseases.

Is there collagen in the broth? 3 the nutritional value of broth.

Bone soup: the special nutrients and collagen in bone soup can promote microcirculation, so it has anti-aging effect. The decade of 50-59 years old is the turning point of human microcirculation from prosperity to decline, and bones are aging rapidly. Drinking bone soup in this period can often achieve the effect that drugs can't.

Chicken soup: Chicken soup contains some small water-soluble molecules. The main function of drinking chicken soup is to nourish qi and lungs, regulate immunity and prevent colds.

Pork soup: pork tonifies kidney and nourishes blood, nourishes yin and moistens dryness; Pork soup can slowly supplement anxiety, dry cough, constipation and dystocia caused by insufficient body fluid.

Beef soup: Beef has the functions of invigorating spleen and stomach, benefiting qi and blood, strengthening bones and muscles, and eliminating edema.

Mutton soup: Mutton soup is rich in protein and vitamins, which warms the spleen and stomach and is used to treat nausea, emaciation, chills and other symptoms caused by deficiency and cold of the spleen and stomach.

Fish soup: Fish soup contains a special fatty acid, which has anti-inflammatory effect, can treat lung and respiratory inflammation, prevent asthma attack, and is most effective for children's asthma.