In order to ensure the taste and nutrition of soup, soup is generally made of animal raw materials. The common ingredients of soup are pork, ribs, spine and chicken. Pork and chicken are not only nutritious, but also have the characteristics of light smell, easy processing and storage resistance. Therefore, they are deeply loved by people and are the two most important animal food raw materials in the world. According to the theory of traditional Chinese medicine, pork is sweet and flat. It can enter spleen, stomach and kidney meridians. Has the functions of nourishing yin and moistening dryness. It can be used to help treat fever, such as body fluid injury, diabetes, dry cough and constipation. Chicken tastes sweet and warm. It enters the spleen and stomach meridian. It has the effects of invigorating middle energizer, invigorating qi and replenishing essence. It can be used for adjuvant treatment of labor shortage, slimming, anorexia, diarrhea, edema, frequent urination, hemorrhage, postpartum milk production reduction, and post-illness weakness.
The cooking of broth is a process in which nutrients in muscles and bones diffuse into broth to form flavor. Sugar, protein, free amino acids and crude fat in raw ribs are mainly distributed in muscles, while ash is mainly distributed in bones. After cooking, the ashes of bones enter the soup. During cooking, the contents of nutrients in soup, water-soluble protein in bone, free amino acids and crude fat increased, the contents of ash and total sugar in bone decreased, and the ash in meat increased. The heat preservation stage is helpful to promote the release of nutrients from bones and meat. The cooking techniques and nutritional characteristics of ribs soup, chicken chops soup and chicken soup are mainly meat. After cooking, muscles form a texture with certain strength and elasticity.