现代科学研究表明,在禽畜鱼等动物的肉中含有二百多种病菌、病毒及有害物质,特别是一些具有正常生理功能的器官也会影响人体健康,甚至导致疾病。因此,在剖宰加工和烹制时,应当清除这些“生理性有害脏器”。一、鱼黑衣黑膜衣为鱼体中腥味、泥土味最浓的部位,还含有 Modern scientific research shows that containing more than 200 kinds of bacteria, viruses and harmful substances in the meat of livestock and poultry and other animals, especially some organs with normal physiological functions can also affect human health and even lead to diseases. Therefore, during the process of slaughtering and cooking, these “physiologically harmful organs” should be removed. First, the black coat of black fish clothing fishy smell, the most concentrated soil parts, also contains