What is the principle of rice wine to remove fish? Does liquor get rid of the fishy smell

The substances that produce fishy odor in fish and meat are compounds such as trimethylamine, valeraldehyde, and tetrahydropyrrole. Rice wine can play a role in removing the smell and increasing the flavor because the cooking wine contains a certain amount of ethanol (about 15%). Ethanol is highly volatile and highly permeable, and can quickly penetrate into the inside of the raw material, and the fishy substances in the meat are dissolved by ethanol and volatilized together (Note:

It is only the content of the finding, the sentence is doubtful), and it also has a guiding effect on the penetration of other condiments, playing a role in removing fishy odor and odor. In addition, rice wine is rich in esters and amino acids with aromatic odor, and amino acids can also be combined with sugars in condiments to form aromatic aldehydes with attractive aromatic aromas. The alcohol concentration of liquor is around 57%.

Higher ethanol content will destroy the proteins and lipids in the meat to a certain extent, affecting the original taste of the dish. Ginger contains gingerol, gingerene, gingerol, volatile oils, organic acids and other substances, which can make the odor molecules of aldehydes, ketones, sulfur-containing compounds in meat oxidation, acetal and esterification reactions, so that the odor is weakened, and the resulting acetal and ester are fragrant molecules, which can add flavor to meat. The principle of green onion is similar to that of ginger

Green onion contains volatile oil and allium allicin, and ginger contains gingerol. Gingerene, gingerol, pepper, pepper contains capsaicin, star anise contains anisal, anisole and cinnamon contains volatile oil, organic acids, etc., the above substances can make aldehydes, ketones and other fishy components oxidation reaction, acetal reaction or esterification reaction, so that the odor is weakened and can be flavored, especially in the use of animal raw materials with a strong fishy smell, its fishy flavor effect is more obvious. I didn't ask, but I can talk about cooking wine.

Cooking wine is an improved flavored wine on the basis of rice wine, with an alcohol concentration of 10% 15% degree, using 30% 50% rice wine as raw materials, and adding some spices and seasonings such as Sichuan pepper, spices, cinnamon, etc., which is more suitable for cooking than rice wine. <>

Rice wine has a low alcohol concentration and rich ester and amino acid content, so the fragrance is rich and the taste is mellow, and it is often used to remove the fish, flavor and enhance the flavor when cooking dishes. Especially when cooking aquatic raw materials, rice wine is indispensable. This is because raw materials such as meat and fish contain trimethylamine, valeraldehyde, tetrahydropyrrole and other substances, which can be dissolved by alcohol and volatilized together with alcohol, so that the fishy smell can be removed; It is also because in addition to the esters contained in rice wine itself have an aromatic smell, the amino acids in it can also be combined with the sugar in the condiment to form an aromatic aldehyde with an attractive fragrance.

Some friends like to use beer instead of cooking wine, and they think it tastes better. In fact, this is not correct, because when beer is added to the cooking, the alcohol has already evaporated before the fishy smell is removed, and it cannot play a role in removing the smell at all. <>

The so-called cooking wine, as the name suggests, is a wine that is specially used for cooking seasoning. The main function of cooking wine is to remove the fishy smell of animal raw materials and increase the aroma of dishes. In addition, cooking wine allows salty and sweet flavors to penetrate into dishes.

Because the amino acids in cooking wine can be combined with salt during cooking to form sodium salt of amino acids, which can make the taste of the dish more delicious, and the cooking wine can also form an attractive aroma with the sugar in the seasoning, making the flavor of the dish more intense.

Rice wine is made by soaking, steaming, and fermenting glutinous rice, and belongs to one of the cooking wines. The alcohol concentration of rice wine is about 15 degrees, the wine has a mellow taste, and is rich in amino acids and vitamins. Adding some rice wine to cooking can indeed remove the fishy smell of animal raw materials, but the taste of the dishes is not as fragrant and attractive as the dishes cooked with cooking wine.

The biggest difference between cooking wine and rice wine is that rice wine can be used as cooking wine, but cooking wine cannot be drunk as rice wine.

Liquor can remove the fishy smell.

Seven wonderful uses of liquor:

1. Remove the smell: When making braised pork and mutton, you can put a little white wine to remove the smell and smell, and it will not taste particularly greasy. After cooking, it is inevitable that there will be some fishy smell on your hands, and washing your hands with some liquor can quickly remove these fishy smells.

2. Anti-mildew: Old clothes will have a musty smell if they are left for too long, and when drying clothes, spray them with white wine to take away these musty smells.

3. Shoe deodorization: shoes will have a peculiar smell after wearing for a long time, spray some liquor in the shoes and wait until they dry before wearing, which can effectively alleviate the peculiar smell and sterilize at the same time. Soaking your feet in a little liquor when washing your feet can also reduce foot odor.

4. Rapid thawing: It is a hassle to defrost fish while cooking, so sprinkle some low-alcohol wine on the meat and put it back in the refrigerator, and it will be thawed in about 10 minutes.

5. Rice worm prevention: If you are afraid of worms growing in the rice tank, you can get it by putting a bottle of wine in it. Remember that the bottle should not be sealed, and the mouth of the bottle is higher than the rice noodles, so that the volatile gases of the liquor will prevent the production of rice worms.

6. Plant insect removal and flowering: many plants also need to drink a little wine to grow better, most of the liquor is brewed from grain, and some of the trace elements can also be absorbed by plants, but the dosage must be controlled.

7. If there is a wormhole in the succulent at home, wipe the flower body with liquor, so as to prevent insect infestation.

Baijiu can remove the fishy smell, but it is not recommended to use baijiu, because the alcohol in baijiu is higher than that of cooking wine, generally around 57%. If the alcohol in the wine.

The content is too high, and it destroys the proteins and lipids in the meat matter to a certain extent.

The fishy smell in baijiu is often caused by iron substances, often called metallic taste. It is a physiological reaction of astringency produced by the tongue and mouth. The fishy smell in the wine is caused by metal ions such as tin and iron, and the main reasons are:

The wine container is coated or sealed with blood, and the storage time is long, so that the bloody smell dissolves into the wine. The liquor is blended with untreated water and slurry, which directly brings the fishy smell of the outside world into the liquor.

Rice wine is usually used, and liquor and beer also have the function of removing fishy smells.

For example, the following condiments can also be used to remove the fish:

First of all, let's talk about green onions. Green onions have shallots and shallots.

The two can be used as condiments when making pickled fish, whether it is pickled fish or roasted fish, it can be a good fishy smell, and the fragrance of green onions can be added.

Then, there is garlic. Garlic is the most common condiment for removing fishy odors, and it can also give the fish a garlic flavor, in addition to the disinfecting effect, sashimi.

The mustard that must be dipped contains garlic.

There is also ginger, when frying fish, first wipe the pot with ginger to avoid sticking to the pan, and put a small amount of ginger when cooking the fish, you can also remove the fishy smell.

Vinegar is also a seasoning commonly used to remove the fishy smell, and when cooking the fish, you can put some vinegar to remove the fishy smell well, and it can also make the fish have a vinegar fragrance.

Next is white sugar, which is not used by many people, but sugar can indeed remove the fishy smell, and a small amount of white sugar can not only remove the fishy smell, but also play a good role in improving freshness.

Then there are dried chili peppers, which are mainly used to cover the fishy smell with spicy flavor, and are best used when making spicy fish.

There is also cooking wine.

Or liquor, wine has always been a good seasoning to remove fish, but don't use it if you avoid alcohol.

There is also perilla, which is not common in some places, in addition to removing the fishy smell of other seafood, it also has good medicinal value.

Tangerine peel. Although it is common, it is rarely used to remove the fishy smell, in fact, the tangerine peel is particularly good to remove the fishy smell, in addition to the fishy, there is also a fresh and sweet taste.

The ordinary liquor on the market actually has a very good effect on removing fish. I usually use a few dollars a pound of that kind of liquor to get rid of the fishy smell.

The main reason why cooking wine can remove the smell of meat is because there is a substance called ethanol in cooking wine. When making dishes, add some cooking wine, and you will feel that the smell of meat is greatly removed and greatly improved. In addition to cooking wine, we can also choose to use green onions, ginger and garlic to help remove the fishy smell.

For example, when steaming fish, you can draw some flower knives on the surface of the fish, and then stuff ginger into the belly of the fish, or you can sprinkle some green onions, and put some garlic on the surface of the fish, so that the steamed fish will not have a fishy smell. You can also put some vinegar to help remove the fish, because there is a substance called acetic acid in the vinegar, and acetic acid can also effectively help remove the fishy smell.

The main ingredient of cooking wine is ethanol, which is used to produce ethyl acetate at high temperature with vinegar when cooking to achieve the effect of removing fish. In addition to cooking wine, you can also put ginger, garlic, green onions, blanching and other methods to remove the fish, and the effect is quite good.

There is a certain amount of alcohol in cooking wine, and spices such as onions, ginger and garlic are also added to cooking wine, so it has a good fishy effect. It is especially useful when cooking meat dishes.

Cooking wine has amino acids in it, which can mask the fishy smell of food, and similarly, liquor and beer can also be used, such as putting some alcohol to flavor when cooking fish at home!

1. Soybean sprouts, green bean sprouts and other bean foods have a heavy beany smell, especially when cooking, this taste is stronger, at this time, add rice wine appropriately, you can remove this beany smell.

2. Reason: Rice wine can not only eliminate the fishy smell in fish, seafood and other foods, but also has a unique effect on eliminating the beany smell.

3. For example: the beany smell of soybean slow-swimming sprouts is strong, and when you fry which key to eat, you can add an appropriate amount of rice wine to remove the beany smell. It should be noted that the time to add rice wine should be before adding salt, and then add salt after the beany smell is completely removed.

1. Sichuan pepper and other large ingredients. Spices such as pepper, cinnamon, pepper, star anise, etc., can oxidize with aldehydes and ketones, which can not only reduce the odor but also increase the fragrance. This type of spice is generally used to remove the smell of meat such as pork and lamb.

2. Ginger. Ginger is a hot food, which can not only neutralize the coldness of the ingredients, but also remove the smell of the ingredients. Ginger is generally used in meats such as fish and chicken.

3. Dry flour. Buy fresh marine fish, rub it with dry flour after descaling, leave it for a while, and rinse it well. This treatment not only removes the fish, but also ensures the freshness of the fish to the greatest extent.

4. Lemon juice. Most of the fishy substances in seafood are alkaline, and acidic lemon juice can play a role in neutralizing and removing fish.

Summary. Rice wine and cooking wine both have the effect of removing the smell and increasing the flavor, such as when cooking some fish, shrimp, crab and other fishy ingredients, add an appropriate amount of rice wine or cooking wine, and the fishy amines will volatilize with the alcohol when heated, so as to achieve the purpose of removing the fish. The amino acids in rice wine and cooking wine can also be combined with salt during cooking to produce sodium amino acid salts, which makes the taste of fish and meat more delicious.

Rice wine and cooking wine have the effect of removing the smell and increasing the flavor, such as when cooking some fish, shrimp, crab and other fishy cover wide flavor ingredients, add an appropriate amount of rice wine or cooking wine, when heated, the fishy amines will volatilize with the alcohol, so as to achieve the purpose of removing the fish. The amino acids in rice wine and cooking wine can also be combined with salt during cooking to generate sodium salt of amino acids, which makes the taste of fish and meat more delicious.

Cooking wine is better. Although both Huangshenghu wine and cooking wine have the effect of removing the smell and increasing freshness, because there is no seasoning added to the rice wine and plum, the seasoning effect of stir-frying vegetables is not as good as that of cooking wine.