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很多人认为肉汤、鸡汤、鱼汤等是营养上品,荟萃了肉类的营养精华,又认为煮过汤的肉和鸡犹如中药被煎过后变成的药渣,其营养成分已所剩无几。其实,这是极大的误解。肉类的汤味鲜可口,但鲜并非是营养丰富的标志,汤所以鲜是因经水煮后肉类中的一些氨基酸溶于汤内,氨基酸才是鲜味的来源。我们熟知的味精便是人体所需的氨基酸之一。众所周知,蛋白质是人体的重要营养成分,它是由很多氨基酸结合而成的大分子物质。肉类中含有较多的蛋白质,
Many people think that broth, chicken soup, fish soup, etc. are top grade nutrition, a blend of the nutritional essence of meat, but also that the meat and chicken cooked soup as if the Chinese medicine is decocted into the dregs, the nutritional content of what is left . In fact, this is a great misunderstanding. Meat soup taste delicious, but fresh is not a sign of nutrient-rich soup is so fresh because after boiling some of the meat dissolved in the soup amino acids, amino acids is the source of flavor. We are familiar with MSG is one of the amino acids required by the body. As we all know, protein is the body’s important nutrients, it is a combination of many amino acids made of macromolecules. Meat contains more protein,