BlobNotFoundThe specified blob does not exist. RequestId:cf70ed37-101e-011d-6d6c-0fa7d6000000 Time:2019-05-21T00:30:47.2619267Z BlobNotFoundThe specified blob does not exist. RequestId:d65f7b83-301e-00eb-656c-0fc695000000 Time:2019-05-21T00:30:47.2629907Z
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吃带鱼别刮鳞

美食首页 来源:生命时报 2019年01月02日 09:24 A-A+

原标题:

  不少人买带鱼回家后,往往会把鱼鳞刮掉,却不知道,其实这层鳞是块“宝”。

  很多人认为去掉鱼鳞能够去除腥味,但实际上带鱼体表的这层鳞,是一层由特殊脂肪形成的表皮,称为“银脂”,是种营养价值较高的优质脂肪。

  从营养角度看,带鱼的鱼鳞含较多卵磷脂,具有溶解胆碱的功能,可避免脑血管中含胆碱量过高而影响记忆力。此外,这层“银脂”还含不饱和脂肪酸,对降低胆固醇有一定功效。

  可见,刮掉这层鳞不仅不能去腥还损失了营养。正确去腥方式是什么呢?其实带鱼腥味主要来自鱼腹内的黑膜以及鱼脊骨的污物。要完全去除腥味,最直接的做法应该是仔细地撕去腹内黑膜,把污物都清理干净。烹饪时,也可用葱姜和白酒或醋进一步去腥。另外,除带鱼厚度等,鱼鳞其实也是挑选新鲜带鱼的标志之一。好带鱼体表有光泽,鱼鳞呈灰白色或银白色且分布均匀。

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相关阅读 带鱼 | 鱼鳞
我要纠错编辑:王天放 责任编辑:
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