Century-old soup can exist, only the middle part of the old soup is preserved each time, and a large amount of water will be added, using pure natural Chinese medicinal materials, regularly fishing out impurities.

Centennial soup refers to the use of years of halogen to cook the soup, generally speaking, the longer the centennial soup is made, the higher the nutritional content. Next, the editor and everyone explained in detail why the century old soup is not bad.

Details

01

Does century-old soup exist?

“pasteurization” means that the broth is poured into the gooseneck bottle. There is no preservative in the broth, but the broth can remain non-rotten for a hundred years. This is because the microbes in the air fall on the curved gooseneck and do not fall into the soup, so the soup will not come into contact with bacteria, so it will not rot naturally.

02

The middle part of the old soup

The hundred year old soup does not mean that the soup will not be changed, but when it is used, it will take out the stewed food, and then after the soup is solidified, the oil on the surface will be skimmed, and the middle part of the old soup will be filled.

03

Add a lot of water

During the marinating process, a large amount of water is added to the broth to neutralize the nitrite.

04

Pure natural Chinese herbal medicine

Since the medicinal materials of the old soup are all natural Chinese medicinal materials, there will naturally be no problems during the preservation of the century-old soup.

05

Regularly fish out impurities

The hundred-year-old soup will regularly remove impurities in the process of marinating, which will also ensure that the old soup will not deteriorate.