Re: Nanjing boss exposes: adding additives with pork can also "boil" mutton soup.
[b] a sheep made hundreds of bowls of soup to make 600 yuan [/b]
add a point "material" a bowl of soup will become a few bowls of
the Nanjing street of milk white mutton soup in the end do not add additives? Do not add "material" of mutton soup to make a profit? Although a shopkeeper of Nanjing Street Lamb Soup did not want to answer the reporters' questions directly, he gave the reporter an account.
the shop owner said the market price of an adult sheep that weighs a hundred pounds at the moment needs about 1800 yuan, but the sheep is made up of mutton soup at most or only 2400 yuan, that is to say, a sheep's gross profit is only 600 yuan.
"a sheep can have 80 kilograms of meat (including sheep, goat head, etc.). Now a bowl of mutton soup sells for 12 yuan, and there are about 50 grams of mutton in each bowl, and one sheep can sell hundreds of bowls. But the shop owner frankly, listening to the "hundreds of bowls" of the digital monster scary, can actually make a few money: "600 yuan to remove the rent, labor, water and electricity costs, if only 1 sheep a day to sell soup, must be a discount." The shop owner revealed that his shop was located near Xinjiekou, with a high cost. "I sell 3 sheep a day, that is, selling 1000 bowls of soup to keep it, and more than 3 sheep will be earned." When business is good, you can sell 10 sheep a day. "
at the end of the shop, the shopkeeper finally got through the inside: the mutton soup in the store, if it didn't put a little "material", was sure not, "the light can't make the soup with the goat's head, and the taste is not enough." After adding the "material", the taste will be much stronger. "A bowl of soup with a very mild flavor will change into three bowls and anything else. The soup is strong enough to drink."
and another store owner in Nanjing said that if the reporter of the Yangtze Evening Newspaper was willing to spend 1000 yuan on "Tuition", he could tell reporters what "material" was added to the thick white soup. But before the reporter handed in the money, he insisted on not revealing a word, but said that boiled mutton soup was not good enough to rely on bones and meat.
the reporter of the Yangzi Evening News interviewed the owner of the
[b] seasoning shop on the spot demonstration [/b]
[b] clean water to add two kinds of soup cream in the blink of a blink of "soup", white and mutton [/b]
, then what "material" was added to the thick and white mutton soup. Yesterday, the Yangtze Evening News reporter visited several seasoning wholesale markets in Nanjing. The reporters pretend that the mutton soup sold in the shop is not fragrant, and they want to find something effective. Unexpectedly, the owners of several condiment shops opened their own "formula" to the Yangzi Evening News reporter, claiming that the mutton soup was thick and white immediately.
30 yuan a bottle of "thick white soup", a month to sell dozens of
in the first seasoning shop, the store owner to Yangzi Evening News reporter recommended a bottle of various kinds of hot pot, broth, "thick white soup", 2 jin, 30 yuan a bottle. "Chafing dish shop, mutton soup shop all use this thing, no need to boil that white soup?" Shopkeepers said that winter is the hot season to eat hot pot and mutton soup, and sell dozens of bottles every month.
[b] used "soup paste", pork can also boil out sheep meat flavor [/b]
in second stores, shopkeepers recommended lamb essence and big bone soup cream. In order to let the reporter of the Yangtze Evening News believe the "power" of the two additives, the shopkeeper showed that after adding a little warm water to the cup, the owner joined a little "big bone soup" and "mutton essence". Less than 1 minutes, a cup of mutton soup with a milk white and strong mutton smell was made successfully. The shopkeeper proudly said, "just throw two sheep bones into it." There is no need to set up mutton, that is, pork and mutton flavor.
and the Yangzi Evening News reporter also searched many news, saying that eating "mutton" actually found duck skin; as for pork as lamb, more news. The reporter found that the mutton in the market is about 25 - 30 yuan a kilogram, and the price of pork is only 1/2 of mutton.
[b] "put more, say is the chef's new flavor" [/b]
come to the third, the owner of the shop is more cattle, said that it is not so troublesome to put a few things, he can do the same thing in the store. Then the owner took out his "sheep bone white soup". As for usage and consumption, the shopkeeper said it should be grasped according to the characteristics of the store. "If you don't put too much time into it, you'll say that you have changed a new chef," he said.
Yangzi Evening News reporter found that in these shops, the price of all kinds of additives used in mutton soup ranges from 15 yuan to 60 yuan.
[b] online sellers more ruthless, recommended "Poppy aftertaste paste" [/b]
, later, the Yangzi Evening News reporter on Taobao search "mutton soup seasoning", a total of 98 treasures. Most of the products are used for mutton chafing dish, such as "sheep bone essence cream", "mutton flavor" and so on.
How can we boil the thick and white mutton soup? A shopkeepers recommended three "baby" boiled mutton soup to reporters: sheep bone high soup powder, sheep bone white soup, super aftertaste king.
in order to help the reporter's mutton soup shop open the "business" dilemma, the store said he had a "baby" guarantee to keep the reporter's mutton store in an invincible position. "I have" Poppy aftertaste cream "here, but the price of poppy products is a little expensive, which costs 110 yuan. The shopkeeper said that if he used his "Poppy aftertaste cream" to ensure that the customer had eaten this time, he thought about the next time. What is the difference between
contrast PK
add and add additives in mutton soup? What are the differences in color, aroma and taste? In order to clarify this problem, Yangzi Evening News reporter yesterday in the home kitchen to verify. The additive used is "sheep bone white soup".
first add 3 litres of water to the pot. After boiling, add 250 grams of mutton and the right amount of scallion and ginger into the pot and cook together. Do not put any additives, only the simplest way to boil mutton soup. After more than 2 hours of cooking, skim the brown oil and make the soup boil.
the Yangzi Evening News observed that the color of mutton soup was slightly milky white, but the color was dark. The mutton soup at this time smells, and the smell of mutton is very light.
the Yangtze Evening News reporter added 2 litres of hot water and then continued to cook. After opening the pot, according to the "sheep bone white soup" 1% requirements, the reporter only put a spoonful of "sheep bone white soup" in mutton soup. Unexpectedly, just 3 minutes later, the mutton soup began to smell fragrant, and the color of the soup became milky white, and shiny and bright.
[b] industry interprets [/b]
[b] mutton essence eating more damage liver and kidney [/b]
[b] additive, although the requirement is public, but supervision is difficult [/b]
it can not say that food additive is not harmful. According to the regulations of the health department, some additives are allowed to be used in restaurants, but restaurants should publicized the use of additives in the shop.
however, the additive of mutton essence can not be used in mutton soup. Excessive consumption is definitely bad for health. A person in the industry introduces that mutton essence is used in mutton soup. Its whitening ingredients will aggravate the liver burden, and the liver and kidney will appear pathological changes when it is serious. In the process of heating, benzene, phenol and biphenyl can be produced in the heating process, and these substances are toxic; free radical oxidation will accelerate the aging of the human body and guide the aging of the human body. It causes atherosclerosis and even induces many diseases.
however, experts admit that there is a regulatory problem in the management of the use of additives in restaurants. Although there are requirements to be publicized, but the implementation is very difficult, "one reason is that the seller must not want to say what he put in soup, the regulatory department has not been able to check a family, to obtain evidence." Moreover, it is necessary to find out what needs to be tested one by one, which is "too difficult to operate".
[b] chef has "secret recipe" [/b]
[b] do not use additives, can also boil milk white [/b]
if do not use additives, how can the mutton soup show attractive milk white? Hong Yanfeng, the chef of the chain hotel, gave his "secret recipe": the traditional way to cook mutton soup, to put the sheep's head, sheep bone, mutton and viscera together into the pot, and make the fat in its own emulsified at high temperature, which will make the mutton soup turn white, but the mutton soup will not be too white to be too bright. Obvious.
if you want soup to be milky white, you can put glutinous rice powder or crucian carp in boiling soup, so the soup boiled will become milky white.
as for the smell of mutton, Hong Yan Feng admitted that this can only be done on the choice of mutton. "If you like the smell of mutton, you choose sheep meat. When you like the smell of mutton, you choose mutton." Reporter Xie Yaowen / photo