Before eating fish, it is essential to scrape the scales and open the oysters. Fan Zhihong, associate professor of the College of Food Science and Nutritional Engineering at China Agricultural University, told the Life Times that the process seems simple, but it hides a lot of knowledge. Some people may have thrown away many of the treasures on the fish.
Fish scales. Fish scales are exoskeletons of fish, rich in collagen, calcium, phosphorus, lecithin and other nutrients, but also contain dietary fiber such as chitin. Because collagen is converted to soluble gelatin at a temperature of 70°C to 90°C, it is common practice to make it into a fish scale. The specific method is: scrape the fish scales and wash them. Fill the pot filled with water, add a little vinegar, keep the water temperature at 70 °C ~ 90 °C boiling unboiling state, a small fire simmer. After the fish scale slowly melts and the soup is thick, turn off the heat, allow it to cool, and place it in a refrigerator to be frozen. When eating, mix the fish scales into the seasoning.
fish bone. Fish bone is also known as the fishbone. It is rich in calcium and other trace elements. After softening, its nutrient content will be more easily absorbed by the body. The tiny fish with small bones must be crushed hard. After entering the stomach, the stomach acid will soften the bones of the fish and promote the dissolution of nutrients such as calcium and phosphorus. The bones of the big fish must suck its bone marrow, which is the white line in the spine of the fish. In addition, fish bones can also be added vinegar soup, low heat boiled (2 to 4 hours). It should be noted that the use of white water boiled soup, fishbone is very difficult to soften, add more vinegar stew, can use acetic acid to promote the softening of the fishbone.
Fishing rod. The fish gizzards are rich in collagen and omega-3 fatty acids, which may be beneficial for blood lipid control. Common practice is: Wash the fish with water, and fish stewed or braised.
Fish liver. Fish liver is a place where many nutrients such as vitamin A, vitamin D and iron are stored in the fish body. However, the cholesterol and purine content are also high and it is not suitable for gout patients. The fish liver is connected to the fish gall bladder. When cleaning the fish liver, do not break the fish bladder. The liver has a detoxifying function and is particularly prone to accumulate toxins. Before eating, it should be determined that the fish are not contaminated by the environment.
Fish intestines. The fish gut contains low fat, and its protein content is not inferior to fish. However, the fish intestines of large fishes have food value, and they must be cleaned before eating. Because the foods eaten by fish have to be digested by fish intestine, it is an organ with a relatively heavy polluted body. If the fish culture environment is not assured enough, it is not recommended to eat.
One Button Fast Measuring Instrument Horizontal Type
One Button Fast Measuring Instrument Horizontal Type,High Precision Fast Detector ,Fast Detector ,Fast Splicing Detector
Zhejiang dexun instrument technology co., ltd , https://www.dexunmeasuring.com