炖鸡过程中加盐后，鸡肉的组织细胞内水分向外渗透，蛋白质产生凝固作用而不易吸水膨胀软化，肉组织明显收缩变紧，既会影响营养素向汤内溶解，也影响汤汁的浓度和质量，且煮熟的鸡肉会变得硬、老，吃来感到肉质粗糙，肉无鲜香味。由于盐是一种电解质，其分子量较水分子大，在 Chicken stew in the process of salt, the water inside the chicken tissue osmosis infiltration, coagulation of the protein but not easy to water swelling and softening, meat tissue contraction significantly tighter, both affect the dissolution of nutrients to the soup, but also affect the concentration of soup And the quality, and cooked chicken will become hard, old, eat to feel rough meat, meat without fresh scent. Since salt is an electrolyte, its molecular weight is larger than that of water molecules