Why is the fish soup white, and why is the crucian carp soup white?

It's rich in protein.

The fish broth turns white, and the fat contributes greatly.

The heating process of fish meat is often accompanied by the dissolution of some substances, which usually include free water in the meat, a small amount of fat, sarcoplasmic protein, elastin and other sarcoplasmic juices dissolved from myofibrocytes, and gelatin extracts formed from hot-soluble collagen.

The reason for the milky white color of the soup is that in the process of boiling or boiling, the fat contained in the meat overflows, some water-soluble proteins in the muscle tissue and lecithin in the bones are dissolved, and the collagen in the meat skin is hydrolyzed into gelatin molecules, which in turn forms an oil-in-water emulsion, which makes the soup thick and white like milk.

Therefore, the milky white color of fish soup is mainly caused by the optical effect caused by the fat in the soup being encapsulated by an emulsifier or soluble protein, which is suspended in water and scattered by emulsification.

The white crucian carp soup is a suspension formed by the fat in the crucian carp being struck into small particles by the free protein in the violent boiling. However, if the fat content of the soup is low and the heat is not large enough, there may also be a situation that the crucian carp soup is not boiled white. If you want the soup to turn white, you need to brown it in advance before simmering, or put it in hot water and boil it slowly, and white crucian carp soup will appear.

Is crucian carp soup nutritious without frying.

Nutritious. Although crucian carp soup is not fried, the soup is not as white as fried crucian carp soup, but it is also rich in nutrients, just because the milky white crucian carp soup looks more nutritious, in fact, some crucian carp soup will turn white when boiled because the fat in the crucian carp soup is broken down into a white suspension, which is an emulsification reaction, which contains the same nutrients as the unfried crucian carp soup, so the crucian carp soup is not white and nutritious.

Is the crucian carp soup milky white?

There are benefits to drinking in moderation. Crucian carp soup is milky white, because the oil components are fully emulsified at high temperature, that is to say, the fat in the crucian carp is decomposed and becomes relatively conducive to being absorbed by the human body, but the nutritional value is not much different from the ordinary crucian carp soup, but because the soup contains a lot of fat, and the whiter the fat, the more, for some people who are **, it is advisable to drink a small amount as much as possible, so as not to affect weight control.

Will crucian carp be white if it is not in oil soup?

If it is stewed directly without oil, and does not add milk, starch and other foods that are conducive to the soup becoming milky white, under normal circumstances, it is more difficult to completely stew into a white crucian carp soup, due to the reason that the crucian carp soup turns white, most of them need sufficient oil, and continue to stew at high temperatures, and if the crucian carp has not been fried in oil to produce fat, it will be boiled directly, and the probability of milky white soup base is low.

**Link.

The boiled fish soup is white, mainly because of the fat, the fish meat will be dissolved in the heating process, these substances and fat, sarcoplasmic protein and other components together will form gelatin extracts, after heating, the water boiling is more violent, it will cause the fat tissue to be crushed into fine particles, thus forming a simple emulsion of water to encapsulate the oil, and the soup will become white.

The reason why the fish pond boiled out is white.

When many people cook fish soup, they will find that the boiled fish soup is milky white and looks very thick, and this situation is mainly due to the fat. During the heating process of fish, some substances will be dissolved, such as gelatin extracts formed by free water, fat, sarcoplasmic protein, elastin and hot-melt collagen in fish meat.

The reason why the soup turns white is that during the boiling process, the fat contained in the meat overflows, the water in the muscle tissue is easy to dissolve the protein and lecithin in the bones, and the collagen in the skin of the meat will also be hydrolyzed into gelatin molecules, and because the water boils due to heating, the fat tissue will be crushed into many fine particles.

At this time, lecithin, gelatin molecules, and some emulsifying proteins will disperse the tiny fine particles in the water, so that it will become an emulsion that encapsulates the oil, and the soup will become a thick white color.

Boiling fish soup does not turn white is what is going on

Boiling fish soup does not turn white, depending on the cooking method, if the fish is put in a pot after the oil is hot, and then add water to the pot to cook, it will not turn white. This practice will cause the fish to stick to the pot and break the skin, not only will not cook the white soup, but also have a mushy smell, the correct way is to stop the confusion in the pot when the fish soup is stewed, so as to avoid the fish skin sticking to the pan, and the heat is even.

1. The whitening of the fish soup is due to the optical effect caused by the fat in the soup being wrapped by the emulsifier or soluble pivi protein, which is suspended in water and scattered by emulsification.

2. An important factor affecting milky white is the concentration of protein and fat, especially with fat, usually the richer the fat content, the easier it is to boil the soup into milky white. Traditionally, the white soup will be too oily, and there will be more fat, so that the fish soup will emulsify more and the color will be whiter during the cooking process. Because in the process of boiling or cooking, the fat contained in the meat overflows, some water-soluble proteins in the muscle tissue and lecithin in the bones are dissolved, and the collagen in the meat skin is hydrolyzed into gelatin molecules. This results in an emulsion with high grip oil in water, which makes the soup thick and white like milk.

1. The fish soup turns white, and the main wheel is because of fat.

2. Fish meat is often accompanied by the dissolution of some substances during the heating process, which usually includes free water in the meat, as well as a small amount of sarcoplasmic juice such as fat, sarcoprotein, elastin and gelatin extractable from hot-soluble collagen.

3. The reason for the milky white color of the soup is that in the process of boiling or cooking, the fat contained in the meat overflows, some water-soluble proteins in the muscle tissue and the lecithin in the bones are dissolved, and the collagen in the meat skin is hydrolyzed into gelatin molecules. The tiny particles are steadily and evenly dispersed in the water to form an oil-in-water emulsion, which makes the soup thick and white like milk. Therefore, the milky white color of fish soup is mainly caused by the optical effect caused by the fat in the soup being encapsulated by an emulsifier or soluble branch-sensitive protein, which is suspended in water and scattered by emulsification.