How can the oil on top of boiling meat soup be refined into white

The oil on the surface of boiled meat soup can be whitened by slow boiling at low temperatures or adding egg whites. The whitening of meat broth oil is mainly related to factors such as fat emulsification and protein binding, and the specific operation needs to be adjusted according to the type of soup and cooking purpose. After allowing the broth to cool, the solidified oil on the surface will appear white, which is a natural phenomenon of low-temperature solidification of fat. If you need to whiten the oil in a hot soup state, you can use low heat to continue simmering slowly, allowing the fat to fully fuse with the collagen in the soup to form an emulsion. Poultry soup is more prone to white fat due to its lower melting point of subcutaneous fat and stronger ability to bind with water. Some special cooking methods can promote oil emulsification and whitening. Add a small amount of beaten egg white and stir. The protein will wrap around the fat particles to form a stable milky white suspension. When using pig bones to make soup, blanch the water in advance to remove blood foam, and then boil over high heat. The phospholipid components in the bone marrow help emulsify fat. Excessive boiling can cause fat oxidation and yellowing, while maintaining a slightly boiling state makes it easier to obtain a white soup base.

When making meat soup, it is recommended to choose fresh ingredients. Poultry should retain sebum, while livestock should be paired with cartilage or tendons. The finished broth can be refrigerated and stored, and the solidified white fat layer can enhance the flavor of the dish or be used as a natural whitening agent for subsequent cooking. Milk white soup base is more suitable for making milk soup dishes, while clear soup dishes need to be skim off the surface oil in advance.