How to get rid of the smell of sheep fat How to get rid of the smell of butter

Use the following methods to get rid of the fishy smell:

1. Cut the white radish into pieces, put it in cold water and boil it with the mutton, take out the mutton after the water boils, and then cook it separately, the smell of the mutton can be basically eliminated.

2. When mung beans are boiled in mutton, if a little mung beans are added, the smell of mutton can also be removed or reduced.

3. When the curry is to go to the roasted mutton, add an appropriate amount of curry powder, generally 1000 grams of mutton and put half a pack of curry powder is appropriate, and after it is cooked thoroughly, it is no curry mutton with a bad smell.

4. After washing the mutton with baking soda, cut it into slices, shreds or small pieces, and then mix it with 50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, and 250 grams of water per 500 grams of mutton, and after the mutton fully absorbs the seasoning, then take 3 egg whites and 50 grams of starch and starch for later use. After 15 minutes, cooking wine and baking soda can fully remove the smell from the lamb.

5. When the orange peel is removed and the mutton is stewed, put a few dried orange peels in the pot, boil for a period of time and remove the old orange peels, and then put in a few dried orange peels to continue cooking, which can also remove the smell of mutton.

6. Hawthorn is boiled with hawthorn fruit and mutton, and the effect of removing the smell of mutton is also good.

The most common way to remove the smell is to add ginger and wine to the cooking, which is basically a universal method.

Cooking wine, green onions, ginger and garlic, Sichuan peppercorns, basically these,

Mutton fat itself has a smell, this smell mainly comes from the volatile fatty acids in the mutton, if this fatty acid is not removed during cooking, then the boiled mutton fat will also have this smell, so what can remove the smell in the mutton fat.

Before boiling mutton fat, we can add some rice vinegar, Sichuan pepper, cooking wine and other flavors, because these have the effect of helping to remove the smell of mutton.

Orange peel, red dates, and almonds can also be used to remove the smell, and before cooking mutton fat, you can use these foods, or you can use some mung beans, hawthorn and the like to boil together with mutton fat, these foods can mask the mutton smell.

There are also some herbs that can help remove the smell, such as grass fruit, cloves, perilla, cardamom, etc., which can be crushed and burned together with mutton fat when boiling mutton fat.

Nutritional value of lanolin fat.

Lanton fat is a very high nutritional value of oil, and the raw materials of boiling contain a lot of sheep offal, these substances are composed of fat, like a lot of oleic acid, palmone acid, stearic acid and the like are rich in sheep fat, through boiling, we can extract the fatty amines, fatty acids and lubricating oil in sheep fat.

If we don't eat mutton fat directly, many of the foods we eat are rich in mutton fat, and even many foods are made from mutton fat.

Lanton fat has a good effect in traditional Chinese medicine, which can help to dispel toxins, dispel wind, moisturize dryness, replenish deficiency, and have a good effect on some people suffering from weight loss, erysipelas, sores and ringworm, and dry skin.

How do you get rid of the smell of mutton fat? The way to remove the smell of mutton fat is generally to add minced ginger. Minced ginger has the effect of removing the fish. You can also add cooking wine. Sheep fat to remove the smell.

How to remove the smell of butter:

To remove the fishy smell of butter, you can add some fishy materials when boiling, such as green onions, ginger and garlic, cooking wine, vinegar and so on. If you want to boil fresh and odorless butter, you need to wash the butter and cut it into pieces, put it in a pot, add an appropriate amount of water, crush the appropriate amount of garlic and ginger and add it, and then pour in an appropriate amount of cooking wine to boil.

Butter is similar to lard from pork fat, and people use the fat tissue of cattle as a raw material and heat it to extract fat. This butter has a special unpleasant smell and needs to be smelted and deodorized before it can be used. In industrial production, the factory uses bovine adipose tissue from meat food processing enterprises as raw materials, and uses wet process to process butter through more than 20 processes such as degumming and deacidification.

Here's how to get rid of the fish:

1. Neutralize and remove the fishy:

Animal food raw materials contain a large number of proteins, amino acids, lecithin and other nutrients, due to the environment and their own bacteria, will produce a variety of fishy substances, such as ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, indole and heterocyclic ammonia nitrogen-containing compounds. The above fishy substances are all alkaline compounds (pH value is greater than, add an appropriate amount of vinegar during cooking to neutralize it, so that it can form acetate, which can greatly weaken the fishy odor. In addition, tomato sauce contains organic acids such as citric acid and malic acid, which also have a neutralizing and deodorizing effect, and of course, cooking fish and meat directly with tomatoes also has a deodorizing effect.

2. Alcohol deodorization:

When some fishy substances with low boiling point and not alkaline cannot be removed by neutralization method, the dissolution and volatilization properties of alcohol (ethanol) on fishy substances can be used to dissolve aldehydes, ketones and sulfur-containing compounds in fish and meat first, and then volatilize together to remove the fishy odor after heating. At the same time, ethanol can also react with aldehydes in raw materials to form aroma substances - acetals, which can also be combined with organic acids to form esters, and the results of the two can make dishes fishy and flavorful. Therefore, if you want to taste and smell the fish and meat, you can't do without cooking wine and vinegar.

3. Spices to remove fishiness:

There are many kinds of spices in China, which can be appropriately selected according to the specific situation. For example, green onions contain 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.

4. Heat to remove the fish

Fishy substances with low boiling points, such as methyl mercaptan and ethyl mercaptan, can be removed by heating method. Some fishy substances with high boiling points can also be removed by long-term heating methods, such as stewing, stewing, burning, roasting and other cooking methods, or let them volatilize in hot oil. Most of the fishy substances have a certain degree of water solubility, and can be blanched first, boiled in boiling water and other methods to remove urea, amines, low molecular acids and other fishy substances before cooking.

Essence answer enthusiastic question2009-04-18 Choose fresh and odorless butter, cut into small pieces after washing, put it in a clean pot, mix with an appropriate amount of water, put in garlic and ginger pieces (pat break), pour in cooking wine, boil until the water is dry and the fragrance overflows, turn to low heat, continue to boil until all the oil is out, beat off the slag, that is, butter. If you choose the butter made in the market, you can first put the butter into a pot of boiling water to melt, pour in the cooking wine, boil for a while, remove the peculiar smell, filter out the impurities, and then put the surface grease into another pot, add ginger and garlic, boil until the water is dry, pick off the ginger and garlic, and get clean butter.

Note: It is necessary to master the heat of refining butter. Butter refining will have no fragrance when it is old, and butter refining is too tender, and the butter flavor will be too strong.

In the cooking of mutton fat, green onions, garlic, fresh ginger, cooking wine, spices, peppercorns, cloves and other spices are cooked together to remove most of the fishy smell; In addition, in cooking, you can use the method of water out, and use vinegar and sour and hot ingredients to cook together, which can reduce the fishy smell. The fishy smell is not necessarily considered to be a bad taste, because the food has its own flavor, and if the mutton fat is cooked without a little mutton smell, the original taste of the food will be lost.

Cooking wine: A small amount of baking soda, cooking wine, and water are stirred evenly, put in the mutton and stir it by hand, and after 30 minutes, the fishy smell will be much less. White vinegar:

Pour the white vinegar and lamb together and cook over high heat for 10 minutes to remove the fishy smell. White radish: prick a few holes in the radish, then put it in a pot and boil it with the mutton, and remove the mutton after the water boils to remove the fishy smell.

Orange peel: Put a few orange peels in the pot and cook the lamb together to remove the fishy smell. <

1. Cooking wine: a small amount of baking soda, cooking wine per mu, and water are stirred evenly, put in the mutton and stir it by hand, and after 30 minutes, the fishy smell will be much less.

2. White vinegar: Pour the white vinegar and the mutton into the pot and cook for 10 minutes on high heat to remove the fishy smell.

3. White radish: prick a few holes in the radish, then put it in a pot and cook it with the mutton, and remove the mutton after the water boils, you can remove the fishy smell.

4. Orange peel: Put a few orange peels in the pot and put the mutton in and cook it together to remove the fishy smell.

5. Spices: Add crushed cloves, sand kernels, cardamom and other spices in a gauze wrap, put them in a pot and cook them together with mutton, and boil them to remove the fishy smell.