What does lamb taste like and why does lamb have a mutton smell?

It has a flavor and is more chewy than pork.

Because these mutton have been added with green onions, ginger and garlic when cooking, the smell of these mutton has been masked, so when eating, you can only feel the umami of the mutton, but not the smell of mutton.

Explain that it is not fresh mutton, or mutton that is forged with other materials, otherwise fresh and real mutton will definitely have its own unique taste.

Why does some mutton not smell like mutton? I don't think mutton has the smell of mutton, that's because the mutton I bought is not pure, or I bought small mutton that belongs to the mutton of the lamb, so the taste will be less.

Either it's zombie meat that's been around for a long time, or it's not mutton. Lamb definitely has a flavor.

Some mutton does not have a mutton taste, mainly because the age of this kind of sheep is relatively young, generally in the south of the goat, only the older ones will have a strong mutton smell.

Mutton has a unique smell, mainly because the fat contains the components of calcareous carbon, the fatter the sheep, the heavier the smell! After the fat is removed, the lamb will not have such a strong smell. In our daily life, we mostly eat sheep meat and goats. Stir-fried vegetables, shabu little fat sheep.

And so on belong to sheep, which has a strong smell, because the fat content of sheep meat is higher than that of goats. On the contrary, because the goats are free-range in the mountains, they are self-reliant, exercise more, exercise well, have strong muscles, have less fat, and have a much lesser smell. Goats are more popular in Guangdong, and sheep are generally grilled or eaten on lamb skewers.

Goats are used to stew and eat, or to play on the side stove.

Eat. If you feel that the smell of sheep is too strong, you can eat black goats with very little fat.

East goat. Black goats and Dongshan goats are very popular in Guangdong. At the same time, there are ways to reduce odor.

1. When stewing or boiling mutton and cooking mutton, first use Guangdong rice wine and ginger to fly the mutton once to remove blood foam and other dirty things. Then fry the mutton dry and then stew, the smell of mutton will be much smaller.

2. Put in an appropriate amount of ingredients, such as red dates, codonopsis, wolfberry, sugarcane, ginger, and a little bit of Cantonese rice wine, which can remove the mutton smell.

If it is fried mutton, the smell of mutton can be removed by the following methods:

1. Pour in an appropriate amount of cooking wine.

Before frying mutton, add an appropriate amount of cooking wine to it, which can effectively remove the mutton smell;

2. Add an appropriate amount of ginger slices. Ginger can effectively remove the mutton smell and can be put in the pot with green onions before stir-frying or boiling the lamb.

The smell of mutton is actually caused by the special digestive system of sheep.

Sheep are ruminants and have a total of four stomachs, the rumen of which contains a large number of microorganisms for the initial digestion of lipids. In the process of microbial digestion, some volatile fatty acids will be produced, which will be absorbed and integrated into the fat of the sheep, which is the taste of mutton.

Factors that affect the size of mutton.

Smell is a characteristic of lamb, but its size is affected by many factors, such as breed, age, gender, location and feeding.

1. For age and gender, generally speaking, the smell of lamb is far less than that of old sheep, and the smell of ewes is smaller than that of rams.

2. The influence of varieties and parts is more complex. For breeds, goats have a greater smell and goats have a heavier flavor than sheep. Generally, the smell of Tan sheep is smaller, and the smell of the same sheep and small-tailed Han sheep is heavier. As for the parts, the smell of meat on the waist and buttocks is generally heavier.

3. For feeding, the sheep fed in the grain house will be more fat than the sheep fed in the grazing or grass-fed. Some sheep eat wild grass and wild Chinese medicine, like most wild goats, and the sheep raised by herdsmen in Inner Mongolia, Xinjiang and Ningxia have a greater smell. Some eat grass for three months, eat grains for three months to fatten and be slaughtered, just like people, eat more miscellaneous, and the smell is naturally smaller.

For example, Ningxia Tan mutton is basically odorless, because the alkaline vegetation and water sources bred by saline soil can affect the meat quality of mutton. Therefore, a good geological soil and breeding environment are very important.

1. The smell of mutton is actually caused by the special digestive system of sheep. Sheep are ruminants, the stomach contains a large number of microorganisms, in the process of digesting lipids, some volatile fatty acids will be produced, and integrated into the fat of sheep, forming a sheep smell.

2. Mutton always has a mutton smell, and a large number of people have a certain resistance to this taste, but some people say that the greater the smell, the better the quality of mutton.

3. Mutton is warm, with the effect of warming and replenishing yang qi and nourishing yin and blood, and is suitable for people with frozen hands and feet, cold joint pain, physical deficiency and cold and dysmenorrhea.

The smell of mutton is also hidden in the fat between the meats. According to the classic double-blind experiment, mutton and pork with most of the fat removed are tasted at the same time, and many people cannot tell the difference; Mixing mutton fat with pork, diners agree that they are eating mutton (which is also the way some unscrupulous traders make fake mutton).

Further research has found that some branched-chain fatty acids contained in lanolin may be the culprits of the smell, especially in the field.

4-Methylcaprylic acid plays a major role in the special flavor of mutton.

The production of these branched-chain fatty acids may be due to the unique digestive system of sheep. As a ruminant, sheep have four stomachs, in the first stomach - the rumen, there are a large number of microorganisms, the lipids contained in the plants ingested by sheep are interpreted into fatty acids and glycerol by water with the participation of these microorganisms, and some of the branched-chain fatty acids are finally absorbed and deposited in the body of the sheep by the small intestine.

In fact, 4-methylcaprylic acid is not unique to sheep: cattle that are also ruminants naturally synthesize 4-methylcaprylic acid, and even many fruits such as apples and strawberries also have their traces, and the slight milky aroma of some strawberries is the effect of this substance. However, when the content of 4-methylcaprylic acid is too high, this aroma is masked by the smell, which is the basic principle of mutton fat.

Sheep fat contains some fatty acids, which are the main cause of odor. As a ruminant, sheep has a large number of microorganisms in its rumen that react with lipids in ingested food to form fatty acids and glycerol.

Among them, 4-methylcaprylic acid and 4-methylnonanoic acid in fatty acids are the main substances that cause sheep smell, and the higher the proportion of such substances in sheep, the heavier the smell, and accumulate in the sheep body to form a smell.

1.The smell of mutton is caused by the special digestive system of sheep, sheep is ruminant, a large number of microorganisms will be produced in the stomach, in the process of digesting fat, some fatty acids will be produced in the fat, and integrated into the fat, so it will cause mutton to be fat.

Some sheep can't, I like to buy black-skinned goat meat, it won't smell. Cut the mutton into pieces and boil in cold water, wash all the meat in cold water, put it in a stainless steel basin, add a few slices of ginger, wolfberry, red dates, white radish, and then add two bottles of beer, cover the lid and steam it through the water, and get out of the pot with salt and monosodium glutamate sweetness. It was especially delicious.

The whole mutton does not add water, only beer.

If there is a way to remove the fat from beef, pork, and mutton before cooking, then the meat will taste basically the same in flavor, except for the difference in taste caused by the thickness of muscle fibers. In the ** mentioned later, there are also scientific researchers who mix mutton fat extract into pork, and finally found that pork can also have a strong mutton smell.

The smell of mutton mainly comes from a type of volatile fatty liver contained in meat fat, such as lanolic acid, lanolic acid, capric acid, etc. These fatty acids are mainly found in sheep tail fat, subcutaneous fat, sheep skin sebaceous gland secretion, as well as fat in the muscle space. Pork, lamb and other meats also contain similar fatty acids, but only in lamb does the content of these fatty acids present a special ratio, combined into a stable complex, which forms a characteristic smell.

When it comes to mutton, many people think of the strong smell of mutton. It is precisely because of this smell that some people stay away from mutton. Why does mutton smell bad, and whose hands is it to decide?

Some mutton does not have mutton flavor, mainly because the age of this kind of sheep is relatively young, generally in the south of the goat, only the older ones will have a strong smell of mutton, in the north of the sheep he has no smell.

It comes from the living habits of sheep; Because sheep are ruminants, they secrete various microorganisms to digest food. These microorganisms can get into the fat of the sheep. That's why the sheep has a smell.

Because the digestive system of sheep is different from other animals, it will produce fatty acids, and they exist in the fat, so it will have a taste.

It is because the fat of sheep contains a lot of acids, and the smell of mutton comes from these fatty acids, and the smell is very unpleasant, so many people will not accept it.

When it comes to mutton, many people think of the strong smell of mutton. It is precisely because of this smell that some people stay away from mutton. Why does mutton smell bad, and whose hands is it to decide?

The smell does not determine the quality of lamb.

In fact, the statement that the more fat the mutton, the better it is, is wrong, and good mutton has almost no smell. First of all, this special flavor has a lot to do with the time it is raised. The raising time is much shorter, and the special taste will be much lighter.

Secondly, it also has a lot to do with the practice, if you go to northern Xinjiang to eat mutton skewers, you will find that their meat is not fat, in addition to the good mutton, it also has a lot to do with pickling. Their lamb is marinated in onion water, eggs and cumin, and in addition to being sweet and sweet, the egg liquid wrapping the lamb also allows the lamb to retain more of the juice inside.

There are several places where lamb is famous:

Xinjiang, Ningxia, Qinghai, Inner Mongolia.

The mutton from Xinjiang and Qinghai has a slight smell and is not specialized.

Ningxia and Inner Mongolia have no smell.

Mutton from Xinjiang and Inner Mongolia has a slight milky aroma.

A search for the more famous landmark mutton in Ningxia and Inner Mongolia or the mutton that has been on the tip of the tongue on the Chinese show can solve your needs.

The mutton flavor is too strong, which inevitably affects its deliciousness, and most people don't like it. Therefore, the smell level of mutton has become a major factor in judging the quality of mutton.

People who love lamb prefer the taste of mutton to the taste of mutton. They say that the stronger the flavor of the lamb, the better it tastes. Those don't know why.

A good lamb should only have a mutton flavor and no mutton flavor. Maybe some friends are discouraged by the smell of lamb. In fact, the smell of a really good quality lamb is actually very small.

Of course, it's not the same as good or bad food, and the smell doesn't mean lamb is bad.

Hello, mutton is originally fat. But some people like this smell and some people don't like it, just like the smell of stinky tofu, some people like it and some people don't like it. If you like the smell, if the mutton does not have a smell, it is not enough to eat it.

The smell of mutton is related to the way of feeding, the smell of pure grazing sheep is large, and the smell of feed fattening sheep is small. Nowadays, in order to sell more sheep in many pastoral areas, they will also concentrate on fattening for a period of time before selling, so that the smell is greatly reduced. There are very few commercial sheep that have been raised for several years and then sold, almost all of them are lambs that were sold that year, that is, sheep that year, and the smell of sheep is not so strong.

From Xinjiang to Liuyuan, the taste of mutton is different In the early years, the mutton had a heavy smell, and now the mutton is not so heavy, I don't know if it is the reason for the breed or the feed, or the original of the growth period.

Some mutton does not smell of mutton, so what should be bought is not real mutton, but fake mutton, and real mutton does have the taste of mutton.

First, the mutton is left for too long, and the taste is scattered; Second, the taste of goat meat will be stronger, which may be a new sheep; Third, it is better to handle it when eating mutton.

Because these mutton are relatively fake, the ingredients in the mutton are not particularly sufficient, so they will not be able to eat the mutton flavor.

It is very likely that the unscrupulous merchant injected water when selling mutton, so the taste is not very big.