腥味

Shark's Lip defrost completely and blanche with ginger water to remove fishiness.

鱼唇丝解冻再以姜片出水，可辟除腥味。

The high protein nutrient solution obtained was light brown, homogeneous, and would not demix, no floating occurred after standing for a long time, and had good taste.

得到的高蛋白液呈淡褐色，均匀，无层现象，静置一段时间无上浮，口感良好，无豆腥味。