羊肉的营养价值很高,色鲜味美,人们都很爱吃,但羊肉的膻味影响了不少人的食欲。羊肉膻味主要来自羊肉中的挥发性脂肪酸,若在烹调前设法将其除掉或缓解,便可去除或减轻羊肉膻味。现介绍几种除膻法,以供选用。 The nutritional value of mutton is high, the color is delicious, people are very fond of eating, but the smell of lamb affects many people’s appetite. Mutton smell mainly from volatile fatty acids in lamb, if you try to remove it or ease before cooking, you can remove or reduce lamb smell. Are introduced in addition to law, for selection.