Unverified78% confidenceFactTime unknown
酸菜鱼类预制菜的鱼片通常经磷酸盐保水处理，重量含量比宣传更高但实际食材少；净含量1kg装酸菜鱼实际鱼肉常仅200-300g，其余为汤底和酸菜
1
Sources
78%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified鳕鱼肠/鱼豆腐类看鱼糜含量，配料表首位应为鱼糜且含量≥60%才算真材实料，＜40%的多为淀粉和大豆蛋白填充81% similarUnverified配料表首位为鳕鱼/鳕鱼肠的才是真鱼干，若首位是淀粉、鱼糜或大豆蛋白则属于重组再制鱼肉，鱼肉实含量往往不足40%80% similarUnverified配料表首位为鱼糜（狭鳕/白鲢）且鱼肉含量标注≥50%的为优质鱼豆腐，若首位是水、淀粉或大豆分离蛋白，则实为豆制品仿味，鱼含量常低于20%80% similarUnverified清蒸鱼最佳规格为1-1.5斤，鱼太大（超2斤）中段厚薄不均难蒸透、易外熟内生；宴席整鱼追求气势时应选长身鱼种（如桂鱼、多宝鱼）而非厚身鱼78% similarUnverified看配料表第一位：优质蟹味棒鱼糜（鱼肉）含量应≥40%，配料表首位为「鱼糜/鱼肉」而非「水」或「淀粉」的产品口感更弹嫩，低价产品鱼糜常仅15-25%78% similar
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