The completely broiled bone soup has a clear soup color with a savory, invigorating flavor; the soup is colored white or yellow and has a strong scent, and the throat is dry after drinking. Bones soup does not make up calcium. Milky white soup is not high in calcium but high in fat. Recently, there are net articles claiming that many restaurants are known for their nutrient-rich "bone soup," "soup," and "deep soup". They are not boiled with bone soup, but are supplemented with emulsifier, bone marrow paste, a drop of fragrant, chicken essence. , broth and other preparations are harmful to the human body. How to make bone soup? What seasonings or additives are used? Will it harm health? What is the regulation of the use of additives by relevant government departments? What nutrients does bone soup contain? Drink bone soup calcium effect? In response to these problems, the reporters of the “Proofing†section of the People’s Daily recently conducted survey interviews in Shanghai and Guangdong. Question one: How to make a restaurant bone soup? [Survey] There are three main methods: complete restraint, complete blending and half blending and half blending "There are three main types of bone soup processing: complete brewing, complete blending, half-brewing and half blending," Gu Zhenhua, deputy director of the Shanghai Food Safety Commission Office, told reporters. According to reports, the bone soup completely blended using concentrated bone soup blending. The concentrated bone soup consists of pork bone essence, salt, water, monosodium glutamate, soup seasoning, mixed seasoning, hydrolyzed vegetable protein, gelatin, and hydrolyzed protein seasoning powder. The semi-tempered and semi-blended bone soup is often seasoned with compound seasonings. There are many product names for bone soup flavor compound seasonings, including bone marrow paste and bone soup paste. Gu Zhenhua stated that there are three types of catering companies in Shanghai that involve bone soup: one is a hot pot restaurant, and bone soup is used as a hot pot soup base; the second is a snack bar operating in the area; bone soup is used as a noodle soup; three are some restaurants, The bone soup is operated as a dish. Mixing bone soup with soups saves time, is simple to produce, and is inexpensive, so some restaurants use full blending methods to make bone soup. At a dinner time, the reporter arrived at a “sea fishing†hot pot shop on Wuzhong Road in Shanghai and saw a machine for making soup in the kitchen. Pour the soup base ingredients and water into the machine in a certain proportion and press the button to make the soup base. Does "sea fishing" use bone marrow paste and other substances? The person in charge of the restaurant told the reporter that the raw materials were all produced from the production base in Xihe, Sichuan and were made from pig bones and chicken bones. Later, the reporter went to the counter to sell the hot pot soup at the end of the store. In the ingredients description at the bottom of the Xian San pot, he saw the words of thick soup bone meal and chicken powder seasoning, but did not specify the specific ingredients. In Guangdong, a survey by the reporter found that the bone soup sold by regular catering companies was mainly soup soup. In the “Pearl River Fishing Village†kitchen in Chancheng District, Foshan, two chefs brought steel scoops into dozens of white porcelain stew pots, and fished oil drops and ginger slices in bone soup. Chef Feng Zhicheng said that with his understanding of the surrounding areas and industries, the bone soup problem in the catering market is not serious. At 6 pm, the reporter randomly interviewed guests who had come to eat here. An old man named Liang used a pair of chopsticks to hold a soup and drank half of his soup. “You see, except for bones and wax gourd, it is a little scallop, shiitake, and octopus. The soup is so clear that it should be freshly cooked.†"Blendling? Do you give it a try and sell it to whom?" Pang Wenyu, head chef of the Chinese restaurant chef at Foshan Crowne Plaza Hotel Foshan, told reporters that "Guangdong's Cantonese restaurants are basically ready to cook. It's the basic rules.†The hotel’s chef puts the sliced ​​bitter gourd on the chopped ribs, put it in a clay pot, add cold water, drip a little cooking wine, put a few slices of ginger, and then place the cover on the fire. After 20 minutes, the soup was boiled and the fire was twisted to continue. "This will ensure that the original flavor does not drain." Another hour later, the fire was opened and the lid was scented. The soup was clear and bright, only slightly Yellowing. The last process was seasoning. “Just put a little salt instead of MSG.†The reporter took a sip and the entrance was light, but he licked his mouth and tasted sweet. When he swallowed, he felt the bitterness of the bitter gourd. The reporter then visited two Chinese fast-food shops in Hunan: "Hunan Cuisine with Barrels" and "Shaxian Snacks." The former is located on Huangpu Avenue where the store sells kelp seaweed stew at 10 yuan. The latter's Kanghu Street branch sells a 12 yuan cold ribs stew soup. It looks like the soup is clear and bright, and the mouth is sweet and delicious. The throat is moist. According to reports, the blended bone soup is different from the brewed bone soup in terms of color, aroma, and taste. The broiled bone soup is bright and limpid, and the flavor is introverted. The blended soup is over-white or over-yellow, and the flavor is not natural. Strong, dry throat after drinking. 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How to make restaurant bone soup? Can calcium be added?
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