喝汤要吃“渣”,有人做过测验,将鱼、鸡、牛肉等含高蛋白质的不同食品煮6小时后,看上去汤已很浓,但蛋白质的溶出率只有6%～15%,还有85%以上的蛋白质仍留在“渣”中。其实经过长时间烧煮的汤,其“渣”口感虽不是最好,但其中的肽类、氨基酸更有利于人体的消化吸收。因此,除了喝汤 Soup to eat “residue”, someone has done the test, the fish, chicken, beef and other foods containing high protein boiled 6 hours, it seems soup has been very strong, but the dissolution rate of protein is only 6% to 15% More than 85% of the protein remains in the “residue”. In fact, after a long cooking soup, the “slag” although not the best taste, but the peptides, amino acids are more conducive to digestion and absorption of the human body. So, except for soup