很多人认为熬汤的时间长一些味道会更好,对滋补身体更有好处。其实不然,动物骨骼中所含的钙质是不易分解的,不论多高的温度,也不能将骨骼中的钙质溶化,反而会破坏骨头中的蛋白质。再说,肉类含脂肪高,而骨头上总会带点肉,熬的时间太长,则熬出来的汤含脂肪高。因此,熬骨头汤的时间太长不但无益反而有害。 Many people think that the longer the soup will taste better, nourishing the body more beneficial. In actual fact, the calcium contained in animal bones is not easy to decompose, no matter how high the temperature, it can not dissolve the calcium in the bones, but will destroy the bones in the protein. Besides, meat contains high fat, and bones always point a little meat, boil for too long, then boiled soup containing fat high. Therefore, boil bones soup too long not only useless but harmful.