骨头汤，既不补钙也无害(求证·探寻喧哗背后的真相) Bone soup,Neither filling calcium also harmless(Verification · explore the truth behind the noise)

　　完全熬制的骨头汤汤色清亮，鲜味内敛；配制汤颜色过白或过黄，香味浓烈，喝完喉咙干涩。骨头汤不能补钙，奶白色的汤并非含钙高，而是脂肪含量高

Fully cook system bones soup shang se is clear,Umami inside collect;Preparation soup color is too white or yellow,Strong fragrance,Drink dry throat.Bone soup can't repair calcium,Milk white soup is not high calcium,But with high fat content

　　近日，有网文称，不少饭店号称的营养丰富的“骨头汤”、“高汤”、“浓汤”并非骨头原汤熬制，而是用清水辅以乳化剂、骨髓膏、一滴香、鸡精、高汤精等配制而成，对人体有害。

recently,Have article said,Many hotel so-called nutrition rich"Bone soup"/"soup"/"soup"Not bone broth boil system,But with the water with emulsifier/Bone marrow paste/A drop of sweet/Chicken essence/Soup made from pure, etc,Harmful to human body.

　　骨头汤如何制成？用了哪些调味料或添加剂？会不会危害健康？政府相关部门对添加剂使用的监管如何？骨头汤含哪些营养成分？喝骨头汤补钙效果好吗？针对这些问题，人民日报“求证”栏目记者近日在上海、广东等地进行了调查采访。

How bone soup made?Use what seasonings or additives?Will a health hazard?Relevant government departments to use additive supervision?Bone soup containing what nutrition?Drink bone soup filling calcium effect is good?In the light of these problems,People's Daily"verification"Column reporter recently in Shanghai/Guangdong and other places and carry on the investigation interview.

疑问一：餐馆骨头汤如何制成？ Doubt a:Restaurant how bone soup made?

【调查】 主要有三种方式：完全熬制、完全勾兑和半熬制半勾兑 [survey] There are three main ways:Fully cook system/Fully blending and half boil half blending system

　　“从骨头汤的加工制作看，主要有三种类型：完全熬制、完全勾兑、半熬制半勾兑。”上海市食品安全委员会办公室副主任顾振华告诉记者。

"Bone soup from the machining look,There are three major types:Fully cook system/Completely blending/Half have system half blending."Shanghai food safety commission deputy director of the office of the GuZhenHua told reporters.

　　据介绍，完全勾兑的骨汤使用浓缩骨汤料勾兑。浓缩骨汤料由猪骨汤精、食盐、水、味精、汤调味料、混合调味料、水解植物蛋白、明胶、水解蛋白调味粉等组成。半熬制半勾兑的骨汤常用复合调味料进行调味，骨汤味复合调味料产品名称较多，包括“骨髓膏”、“骨汤膏”等。顾振华表示，上海涉及骨头汤的餐饮企业共有三类：一是火锅店，骨汤作为火锅汤底使用；二是经营面点的小吃店，将骨汤作为面点汤料；三是一些饭店，将骨汤作为一道菜肴经营。用汤料调配骨头汤节省时间、制作简单、成本低廉，因此有些餐馆用完全勾兑方法制作骨头汤。

According to introducing,Fully blending of bone soup use concentrated bone soup blending.Enrichment bone soup by pig bone soup fine/salt/water/Monosodium glutamate/Soup seasoning/Mixed seasoning/Hydrolyzed vegetable protein/gelatin/Protein hydrolysate seasoning powder, etc.Half have system half blending of bone soup common compound seasoning for seasoning,Bone soup is compound seasoning product name more,including"Bone marrow paste"/"Bone soup paste", etc.GuZhenHua said,Shanghai involves the bone soup there are three types of catering enterprises:One is the hotpot restaurant,Bone soup as hot pot soup bottom use;The second is the snack bar business pastry,The bone soup as pastry soup;Three are some hotel,The bone soup as a food business.Use soup mix bone soup save time/Making simple/Low cost,So some restaurants with fully blending method of producing bone soup.

　　记者于晚餐时间来到上海市吴中路上的一家“海底捞”火锅店，在厨房看到一台制作汤底的机器。按一定比例将汤底原料和清水倒入机器，按下按钮，汤底就制成了。“海底捞”是否用了骨髓膏等物质？餐厅负责人向记者表示，原料均由位于四川西河的生产基地生产，是用猪骨、鸡骨碾磨制成。随后，记者来到该店对外销售火锅汤底的柜台，在三鲜锅底的配料说明中，看到了浓汤大骨粉、鸡粉调味料等字样，但并未标明具体成分。

Reporter in dinner time came to Shanghai wuzhong road a"Submarine remove"Hotpot restaurant,In the kitchen to see a making soup bottom machine.According to a certain proportion will soup bottom raw material and water into the machine,Press the button,Soup base materials."Submarine remove"Whether to use the bone marrow paste and other material?Restaurant chief told reporters,Raw materials are located in sichuan province by the xihe manufacturing base,Is to use the pig bone/Chicken bone mill is made.then,The reporter comes to the store foreign sales hot pot soup bottom counter,In the middle of three fresh ingredients said,See the soup big bone/Chicken powder sauce and such words,But did not indicate the specific composition.

　　在广东，记者调查发现，正规餐饮企业所售骨汤以原汤熬制为主。

In guangdong,Reporter survey found,Normal catering enterprises sell bone soup to broth boil system is given priority to.

　　在佛山禅城区的“珠江渔邨”厨房，两个厨师拿钢勺伸进几十个白瓷炖盅，捞出骨汤里的油滴和姜片。总厨冯志成说，以他在周边地区和行业了解的情况看，餐饮市场上骨汤问题并不严重。晚6时，记者随机采访了到这里吃饭的客人。一位梁姓老先生用筷子扒拉着面前喝了一半的汤：“你看，除了骨头、冬瓜，就是一点干贝、香菇、八爪鱼，汤这么透亮，应该是现煲现炖的。”

In foshan chancheng district of"Pearl river fishing estate"The kitchen,Two chef take steel spoon into dozens of white porcelain braise cup,Remove the bone soup oil and ginger.Chef FengZhiCheng said,In his understanding of the industry in the surrounding area and the case,Catering market bone soup's not a serious problem.Late 6,Reporter random interviewed here dinner guests.A LiangXing the old man with chopsticks before he scratched drank half of the soup:"You see,In addition to the bone/White gourd,Is a little scallop/mushroom/octopus,Soup so bright,Should is now in clay pot now the stew."

　　“勾兑？你试试看，卖给谁啊？”佛山皇冠假日酒店中餐总厨、佛山饮食商会名厨协会会长庞文燊告诉记者，“广东的粤菜酒楼里，汤基本是现煲现炖的，这是基本行规。”酒店的厨师将切成段的苦瓜套在切好的排骨上，放进陶罐，加冷水，滴一点料酒，放几片姜，随后盖上盖子搁到炉火上。20分钟后，汤烧开了，将火拧小继续煲，“这样能保证原汁原味不流失。”又过了一小时，关火揭开盖子，香味扑鼻而来，汤清澈透亮，只微微泛黄。最后一道工序是调味，“只放一点盐，不放味精。”记者尝了一口，入口很淡，但在嘴里抿了一下，味道鲜甜，咽下去时，又感到了苦瓜的苦味。

"blending?You try,Sell to who ah?"Foshan crowne plaza Chinese chef/Foshan diet chamber of commerce chef association PangWenShen told reporters,"Guangdong in the guangdong restaurant,Soup basic is now in clay pot now the stew,This is the basic guild regulations."Hotel chefs will cut into sections of bitter melon set in chopped ribs on,In gallipot,Add cold water,Drop a little rice wine,Put a few slices ginger,Then put aside to cover on the fire.After 20 minutes,Soup boil the,Will fire screw small continue to clay pot,"This can guarantee authentic loss."And after about an hour,Turn the heat down the lid,Fragrance is tangy and come,Soup clear bright,Only slightly yellowing.The last procedure is seasoning,"Just put a little salt,Don't put any MSG."Reporter tastes,Entry is very light,But in his mouth a sip,Taste fresh sweet,Swallow to,Once again feeling bitter melon bitterness.

　　记者随后又走访了广州两家中式快餐小店“湘菜木桶饭”和“沙县小吃”。前者一家位于黄埔大道的店售卖10元一盅的龙骨海带炖汤，后者的康湖大街分店售卖12元一盅的凉瓜排骨炖汤，看起来都汤色清亮，喝到嘴里鲜甜可口，喉咙湿润。

Reporters then visited guangzhou two Chinese fast food shop"Hunan barrel rice"and"ShaXian snacks".The former one is located in huangpu road shop sell 10 yuan a bowl of keel kelp stew,The latter KangHu street stores sell 12 yuan a cup of LiangGua ribs stew,All look shang se is clear,Drink to his mouth fresh sweet delicious,Throat wet.

　　据介绍，勾兑的骨头汤在色泽、香味和口感等方面都与熬制的骨头汤不同：熬制的骨头汤汤色清亮，鲜味内敛；勾兑汤颜色过白或过黄，香味不自然，特别浓烈，喝完喉咙干涩。

According to introducing,Blending of bone soup in colour and lustre/Aromas and flavors, etc and have made different bone soup:Boil system bones soup shang se is clear,Umami inside collect;Blending soup color is too white or yellow,Fragrance not natural,Special strong,Drink dry throat.