What You Need to Know
Hydrostatic pressure (1-1.5 bar) elevates water boiling point to 120-125°C, accelerating the cleavage of collagen's hydrogen bonds and subsequent conversion to gelatin through hydrolysis. Myofibrillar proteins concurrently undergo partial denaturation.
Enables 4-hour tonkotsu broth with equivalent collagen extraction to 12+ hour simmering, creating signature creamy emulsification.
Key Parameters
Temperature
121°C
115°C - 125°C
Time
4 hours
2 hours - 6 hours
Equipment
Pressure cooker (stovetop/electric)Mesh strainer (100-200 micron)Fat separator
Steps
- 1.
Tonkotsu ramen (Fukuoka, Japan): Creates opaque, creamy broth base
- 2.
Pho ga pressure broth (Vietnamese adaptation): Accelerates chicken collagen extraction
The Science
Primary Reaction
Collagen → Gelatin (hydrolysis)