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煮鱼汤用热水还是冷水
更新时间: 2020-09-21 00:00:00  

热水更好些。

最好要用热水煮出来会是奶白色,煮鱼汤要用沸水下锅。因为鲜鱼质地细嫩,沸水下锅能使鱼体表面骤然受到高温,蛋白质变性收缩凝固,从而保持鱼体形态完整。同时,鱼体表面蛋白质凝固后孔隙闭合,鲜鱼内所含可溶性营养成分和呈味物质不易大量外流,可最大限度地保持鱼的营养价值和鲜美滋味。如果冷水下锅,随着水的温度升高,鱼肉起糊,表面不光滑,影响鱼的质量和风味。

关键词: 鱼汤 热水 还是 冷水

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