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汤为什么会变成冻
更新时间: 2020-11-03 00:00:00  

汤结冻主要是水分少,胶质多,只要符合这个条件的肉汤都能结冻。因为鱼和肉都是富含蛋白质的食物,在炖煮时,鱼、肉中有一种叫生胶质的蛋白质会与热水发生作用变成动物胶。在温度较高时,这些动物胶能溶解在水中,当温度降低后(不必达到零度),它们就凝结成冻了。炖煮的时间如果再长一些,鱼、肉中的一些蛋白质还会进一步与水反应,生成各种氨基酸。

关键词: 为什么 变成

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