家庭烧鱼,往往会出现“鱼碎了”的现象.这主要是由于对鱼肉的组织结构缺乏了解和火候掌握不当造成的.鱼是最为细嫩的肉食,肉质无粗筋络,纤维组织结构不紧密,这是鱼经烹制后容易碎的内在原因.由于食物在熟制过程中大部分都具有导热性差的特性,而烧鱼又多采用整体或块状,如果烹制火力与食物体的导热性不协调,就不能达到理想的效果.鉴于以上因素,我们烧鱼时应注意以下几点: Family burned fish, often “fish broken” phenomenon.This is mainly due to the lack of understanding of the organizational structure of fish and improper heating control caused by the fish is the most delicate meat, meat without coarse network, the fibrous tissue structure is not close , Which is the inherent reason for the fish to be easily broken after cooking.As most foods in the cooking process have the characteristics of poor thermal conductivity and the fish are more or less whole or massive, if the cooking heat and the heat conduction of the food body Uncoordinated, can not achieve the desired effect in view of the above factors, we should pay attention to the following when burning fish: