What You Need to Know
The method relies on sustained temperatures of 95–100 °C to denature myofibrillar proteins within 30–90 s, while alkaline mineral salts raise the pH and accelerate collagen solubilization into gelatin. The rapid heat transfer and high pH also inhibit microbial growth, allowing the broth to remain safe for up to two hours. Antioxidant phenolics from dried herbs further retard oxidative flavor loss.
The Science
Primary Reaction
Denaturation of myofibrillar proteins and hydrolysis of collagen