1, fish soup turns white because the fat in the soup is wrapped by emulsifier or soluble protein, emulsified and suspended in water, and the optical effect is caused by scattering.

2. An important factor affecting milky white is protein and the concentration of fat, especially fat. Generally, the richer the fat content, the easier it is to boil the soup into milky white. Traditional fish soup will be oily, so there will be more fat, so fish soup will be emulsified and white during cooking. Because in the process of cooking or boiling, the fat contained in the meat overflows, some water-soluble protein in muscle tissue and lecithin in bone dissolve, and collagen in the skin is hydrolyzed into gelatin molecules. At the same time, because of heating, the soup will continue to boil in the pot, and the boiling will crush the adipose tissue into fine particles. Lecithin, gelatin molecules and some protein with emulsifying properties play an important role as emulsifiers, which will disperse the fine particles stably and evenly in the water. Then,

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