What You Need to Know
Simmering bones at 90–100 °C for 4–6 h converts collagen into gelatin (~10–15 g L⁻¹) and releases bone‑derived amino acids that provide umami. Adding star anise, cinnamon, cloves, and ginger at 80–90 °C for 30 min releases volatile terpenes such as linalool and eugenol, creating the signature aroma. Boiling to 100 °C for 15 min removes fat and impurities, clarifying the broth; over‑boiling can produce Maillard‑derived bitterness.
The Science
Primary Reaction
Thermal extraction of bone collagen to gelatin and release of amino acids