Yutou’s soup is creamy, mellow, delicious, and very nutritious. Therefore, many people think that the white soup is dissolved in protein, calcium and other nutrients. This is actually a misunderstanding. The soup (fish, broth) is deficient in nutrients other than being rich in fat. The protein in a bowl of fish soup only accounts for about 2% of the fish meat, but it concentrates 40% of the fat in the fish meat.
The formation of this milky, thick soup is actually a fat emulsification process. Cooking experience tells us that to stew a milky soup, you must use fresh animal ingredients rich in protein and fat, and you must fry the fish head before boiling the soup, and then boil it on high heat to keep the soup boiling. During the cooking process, the fat in the cooking oil and the fat contained in the raw materials, some water-soluble proteins in the muscle tissue and lecithin in the bone will dissolve, and the collagen in the skin will partially hydrolyze into gelatin molecules. When the inner soup is constantly boiling, the fat tissue is crushed into fine particles, and the lecithin, gelatin molecules, and some emulsifying proteins act as emulsifiers, forming an oil-in-water emulsion. This makes the soup thick and eventually becomes “milk soup”. Therefore, “milk soup” is “emulsified fat”, and fish soup without fat generally does not appear milky.
Long-term consumption of fish soup can easily cause excessive fat intake. For people who are hungry, soup soup is the happiest food, but for the elderly who need scientific intake of protein, vitamins, dietary fiber and the “three high” people, drinking fish soup often will lead to excessive fat intake. And energy exceeded. Excess calories and fat can directly cause overweight and obesity, and promote the occurrence of cardiovascular and cerebrovascular diseases. At the same time, the fullness of fish soup can affect other foods and cause nutritional imbalances.