Why is there a lot of foam in the hot pot restaurant when the hot pot is first cooked?

Because the water and some spices in the hot pot are fused at high temperatures, and the soup used in the hot pot is usually stock.

That is, it is rich in collagen.

and other nutrients, which are foamy when boiling, is normal, and there is no need to worry.

In fact, as long as the meat, base or other ingredients are hygienic and safe, these proteins, fats, and residual blood and water in the foam are generally not harmful to the human body, but they are generally removed because they affect the appetite in terms of smell and appearance.

Of course, if the meat, base or other ingredients have health and safety problems, such as containing some harmful microorganisms or impurities, appropriate measures should be taken to avoid foaming as much as possible.

The surface of the hot pot soup is a thick layer of hot pot oil. Large particles of animal fat will combine with some substances, and heat will be released in high temperatures, resulting in bubbles. The higher the temperature in the pan, the more foam will bubble up.

The oil is very viscous, the surface tension coefficient is large, after boiling, a large amount of water vapor runs out of the soup under the oil layer, and when it passes through the oil layer, oil bubbles are produced under the action of the surface tension of the oil. If the surface tension coefficient is large, the surface tension will be large, and the bubbles will not be easy to break, so they will gather a lot and become a layer of oil bubbles.

If it is the bottom of the butter pot, there is foam when it is just served hot, which means that the ** oil is used, commonly known as old oil. Because the impurities in the old oil are in the oil, Chongqing is commonly known as mixed soup, after adding water to the pot, the impurities will precipitate, and there will be foam when the water rolls.

Generally, the raw materials in the fried hot pot may produce foam when boiling at high temperatures, and after cooking for a while, the foam will disappear by itself, so you can eat it with confidence. But if there is no foam, you should pay special attention, it may be a defoamer!

Because these foams are mainly a mixture of some proteins, fats, plasma and other fine particles with air. These foams are originally very unstable, but when there is meat in the soup, the protein in the meat dissolves in the soup, increasing the active tension of the liquid surface, so that it can survive in the pot in the form of foam for a long time.

This is probably the reason why there is shortening in the hot pot base.

If it's Chongqing hot pot, I'll tell you a secret, so the back pot oil from the last table in the store will be served to you directly, just add some sea pepper before serving.

That's a bit of a profound question.

Summary. Kiss, the overnight hot pot has bubbles mainly because after a night of precipitation, the plating on the surface of the hot pot reacts with the soup, producing sulfuric acid and other compounds, which are dissolved in the soup and eventually produce bubbles.

Can you eat the hot pot overnight with bubbles.

Dear, the bubbles in the overnight hot pot are mainly due to the precipitation of Jin Minsan for a night, the coating on the surface of the hot pot reacts with the soup, producing sulfuric acid and other compounds, which are dissolved in the soup, and Xiangshi will eventually produce bubbles.

Can you eat it. Kiss, there are bubbles can not be eaten, because sulfuric acid and other chemical compounds have been produced, after eating, it is easy to appear sleepy, nausea, vomiting and symptoms of judgment, and in severe cases, it will also lead to acute poisoning.

Put it in the fridge and have a little bit.

Kiss, the temperature inside the refrigerator is lower, and after a night, a lot of bacteria will be produced in it, even a little bit is not edible.

Good. In addition, the bottom oil of the hot pot is usually under the condition of some of the dark will choose some inferior oil or choose some stale oil, after a night of precipitation may lead to oil deterioration, after eating it will hurt the stomach, serious ears will lead to poisoning, so try to eat fresh, guess the hot pot at the right night do not eat again.

The foam in the hot pot is all the blood and water in the meat, which is formed by flowing out after being heated, which is not toxic but has high bleaching acid, which has an impact on the body, so try not to eat it.

There is a certain harm, but the harm is not great, the hot pot is foamy, it is likely that the blood on the beef and mutton has not been cleaned up; There are some chemical additives on the meatballs; Skim it out with a spoon.

The main components of the foam in the hot pot are oil, protein and other blood and other dirt, although they are non-toxic and harmless to the human body, but the taste is not good, there is a fishy smell, and greasy, generally need to be skimmed off, the hot pot is delicious.

First of all, there are several types of foam, 1There are two possibilities for the red soup to bubble, that is, the spicy pot, the first is the reason for the butter, the butter will bubble if it is not boiled, but this bubble will become less and less with the boiling of the butter, and the second is to add chili essence and other additives, which can not be boiled for a long time.

What can be drunk, that is, bone broth or mushroom soup

The surface of the hot pot soup is a thick layer of hot pot oil. Large particles of animal fat will combine with some substances, and when exposed to high temperatures, heat will be released, resulting in bubbles. The higher the temperature in the pan, the more foam will bubble up.

It may be the foam caused by the mixing of oil and water, and it will also have foam in daily life when cooking meat.

The foam in the hot pot belongs to purines, which is harmful.

It's all an oil-water mixture. There is no harm.

The foam in the hot pot is generally produced by boiling ingredients, such as raw meat, blood and so on.

Foam appears in hot pot, mainly a mixture of some fine particles such as proteins, fats, plasma, and air.

1. Common causes of foam in hot potSome meats (such as chicken, pork ribs, eel) have residual blood and water; The presence of some protein molecules or other ingredients in the hot pot base or other ingredients; use of low-quality or stale oils, such as "back-to-the-pot oil"; Eat the meat before the water is boiled, and put too many ingredients at once.

2. A few suggestions to avoid or remove hot pot foam, some meat that can remove blood and water should be cleaned as much as possible; hot pot base, etc.