炖鸡时如果先放盐,会直接影响到鸡肉、鸡汤的口味特色及营养素的保存。这是因为鸡肉含水分较高,有的高达65%至90%,而盐具有脱水的作用,如果在炖制时先放盐,使鸡肉在盐水和咸汤中浸泡,组织中的细胞水分向外渗透,蛋白质会凝固,鸡肉组织会明显收缩变紧,影响营养向汤中溶解,妨碍汤汁的浓度和质量,炖熟后的鸡肉会变硬、变老,汤无香味。 If the first salt when stewing chicken, chicken, chicken soup will directly affect the taste characteristics and nutrient preservation. This is because the higher the moisture content of chicken, and some as high as 65% to 90%, while the salt has the role of dehydration, if the salt in the stewing system, the chicken soaked in salt water and salty soup, the organization of the cell water to Outside the infiltration, the protein will be solidified, the contraction of the chicken tissue will be significantly tighter, affecting the dissolution of nutrients to the soup, preventing the concentration and quality soup, stewed chicken will harden, old, soup without fragrance.