鱼汤含有丰富的营养,也是百姓餐桌上的佳肴。很多人会在家煲鱼汤,但为什么有时煲出的鱼汤不鲜美,鱼肉不细嫩呢?你可能犯了这几种错误。活杀现吃新鲜活鱼刚被宰杀后,体内的能量代谢仍在进行,鱼肉中会产生少量乳酸和磷酸,以抑制腐败微生物的繁殖。此时的鱼肉呈弱酸性,肉质发硬,鱼肉组织中的蛋白质还没有分解产生氨基酸,而氨基酸是鲜味的主要成分。如果宰杀后立即烹饪,不仅口感差,营养不 Fish soup is rich in nutrition, but also the people on the table dining. Many people cook fish soup at home, but sometimes the fish soup is not tasty and the meat is not delicate? You may have made these kinds of mistakes. Live to kill eat fresh live fish has just been slaughtered, the body’s energy metabolism is still going on, fish will produce a small amount of lactic acid and phosphoric acid to inhibit the reproduction of spoilage microorganisms. At this point the fish was weakly acidic, hard meat, fish protein in the tissue has not been decomposed to produce amino acids, amino acids are the main component of umami. If slaughtered immediately after cooking, not only bad taste, nutrition is not