天气预报 > 其他 > 为什么鱼汤凉了会凝固
为什么鱼汤凉了会凝固
更新时间: 2020-11-03 00:00:00  

鱼汤的主要成分为蛋白质,当蛋白质受热成分子状态分布在汤汁里,受冷后又重新形成复杂的络合物,表现为鱼汤的凝固,俗称“鱼冻”。“鱼冻”就是胶原蛋白在温度降至其凝固点25度以下时,胶原纤维之间发生交联而形成的。

关键词: 为什么 鱼汤 凝固

为什么鱼汤凉了会凝固相关经验

天气预报

最新推荐

页面:/news/view-2390014/ | 耗时:0.0169 s | 内存:2.11 MB | 查询:4 | 缓存读取:3 写入:0 | 加载文件:25
select * from tbl_Articles WHERE ArticleID=2390014 LIMIT 0,1
select * from tbl_Articles_data WHERE ArticleID=2390014 LIMIT 0,1
select * from tbl_Articles_sphinx where id=2390014 LIMIT 0,1
SELECT ArticleID,Title FROM tbl_Articles WHERE ArticleID IN(1110872,1085542,1066868,1129635,1084459,1082968,1132739,1110724,1094669,199246,166632,1124215,3055301,1113972,220215,1050341,171578,207130,1094553,212873,1067025,1065207,251636,108587,120982,1080699,1126859,1097309,244821,1112266) ORDER BY field (ArticleID,1110872,1085542,1066868,1129635,1084459,1082968,1132739,1110724,1094669,199246,166632,1124215,3055301,1113972,220215,1050341,171578,207130,1094553,212873,1067025,1065207,251636,108587,120982,1080699,1126859,1097309,244821,1112266)