Will steaming fish gelatin before soaking lose its nutrients

Steaming fish gelatin before soaking generally does not result in significant loss of nutrients, but prolonged steaming at high temperatures may lead to the loss of some water-soluble nutrients. The main nutritional component of fish gelatin, collagen, has strong heat resistance, while trace components such as vitamin B may be affected by high temperatures. The collagen in fish gelatin belongs to the category of macromolecular proteins, which have stable structures and are not easily destroyed by conventional cooking temperatures. During the steaming process, collagen is partially hydrolyzed into gelatin, which actually helps to absorb water and expand during subsequent foaming, enhancing the taste. The steaming step in traditional craftsmanship can soften fish gelatin, sterilize and disinfect, which is beneficial for the retention of core nutrients. If the steaming temperature exceeds 100 degrees or the time is too long, it may lead to the loss of a small amount of water-soluble vitamins such as vitamin B1, B2, etc. But these are not the main nutritional values of fish gelatin. It is recommended to control the steaming time at 10-15 minutes and use a water-resistant steaming method to avoid direct high-temperature contact. When soaking hair, use cold water or ice water to slowly expand hair, which can maximize the retention of nutrients. When consuming fish gelatin, it is recommended to pair it with vegetables and fruits rich in vitamin C, which can help promote collagen absorption. Daily storage should be placed in a cool and dry place, avoiding repeated steaming or direct sunlight. Special populations such as gout patients need to control their intake, and those with allergies should try small amounts for the first time.