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为什么煮肉时锅里会起白沫

更新时间: 2020-10-09 00:00:00     

煮肉时,锅内所起的白沫是胶原蛋白。胶原蛋白形成原因:胶原蛋白在经过高温下,其成分被破坏形成胶质,这种胶质物就会在表面积成泡沫,加上血水中的悬浮物渣滓,就会看到锅内灰白色的泡沫。

关键词: 为什么 白沫

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