How to get rid of the fishy smell of cooked meat, how to get rid of the peculiar smell and fishy sme

Wash the dried orange peel and cut it into small pieces, wrap it in gauze, put it in the pot after the water boils, put it into the pot after 10 minutes, then put the flavorful cooked meat into the pot, take out the meat after 15 minutes, rinse it with water, and then slice it and set aside. The meat does not smell at all and has a slight orange aroma.

White vinegar is also a great thing to get rid of the rancid smell of meat. For untreated meat, you can use white vinegar mixed with water to scrub, and finally soak in water for about 15 minutes. You can also use the method of vinegar water hot river to deodorize, the specific method is the usual cooking of blanching, but the white vinegar is mixed with water to blanch, note that it is cold blanching.

1.Remove the mutton and add spices. To remove the fishy smell of mutton, it is best to use peppercorns, cinnamon, cumin, and less ingredients.

Because spices such as pepper, cinnamon, pepper, and cinnamon can oxidize the aldehyde and ketone fishy components in the meat, weaken the odor and increase the flavor. This method is especially effective when it comes to removing odors. Be careful not to put too much spice, otherwise it will mask the aroma of the meat.

2.Fish and shrimp to remove the fishy and add lemon. When cooking seafood such as fish and shrimp, adding lemon or lemon juice is extremely effective in removing fish.

This is because most of the fishy substances in it are alkaline, and neutralizing them with acidic substances can play a role in removing fishiness. However, it should be noted that vinegar should not be used to neutralize and remove the fish, because the sour taste of vinegar is too strong, which will make the raw materials lose their original meat flavor and umami.

3.Chicken and beef can be heated to remove the smell. Most of the fishy substances in chicken and beef can be dissolved in water and are volatile at high temperatures.

When cooking, blanch the ingredients with water or boiling water. Then use a long-term heating method to remove the smell, such as stewing, stewing, roasting, roasting, etc., or stir-frying with hot oil.

4.Alcohol has a wide range of uses. Alcohol has unique dissolving and volatile properties against fishy substances.

The meat ingredients can be soaked in wine first, and then heated, and the fishy smell can be removed in a two-pronged manner; Or add the wine directly to the stir-fry. Wine can not only remove the fish, but also enhance the taste, red wine, cooking wine, rice wine can be.

Generally, it is done to remove the smell before cooking. After ripening, you need to continue to return to the pot, and put vinegar, cooking wine, green onions, ginger, garlic and other seasonings for secondary processing.

You can add ginger, green onions, and chili peppers to fry and eat together, which can remove the fishy smell.

There are several ways to remove the fishy smell of meat or fish:

Green onions, ginger and garlic: Add some chopped green onions, ginger and garlic to stir-fry vegetables or steam fish, which can effectively remove the fishy smell.

Vinegar: Before the ingredients are processed, you can soak them in vinegar water for a period of time, and then wash and cook them after the dough is boiled, which can effectively remove the fishy smell.

Salt: Soaking meat or fish in salt water can remove the fishy smell and enhance its umami taste.

Lemon: Rubbing the surface of meat or fish with morning lemon juice or lemon slices can remove fishy odors and add a fresh lemon scent.

Cooking method: The cooking method can also affect the taste of meat or fish. For example, you can sauté with green onions, ginger and garlic, or add some herbs such as star anise, cinnamon, etc., to the cooked fish soup to remove the fishy smell and add flavor.

Regardless of the method used, it is important to ensure hygiene and safety during handling and cooking to avoid any health problems.

If you want to roll to remove the fishy smell of cooked meat, you can make some garlic paste and eat it with garlic paste, then the taste will be reduced a lot, or use ginger and cooking wine to re-cook a pure wax for more than once!

1. Neutralize and remove fishiness.

Animal food raw materials contain a large number of proteins, amino acids, lecithin and other nutrients, due to the environment and their own bacterial action, will produce a variety of fishy substances, add an appropriate amount of vinegar during cooking to neutralize, so that it produces acetate, can make the fishy smell greatly weakened. 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 is fishy.

Some fishy substances with low boiling point but not alkaline can not be removed by neutralization method, and the dissolution and volatilization properties of alcohol (ethanol) can be used to remove the fishy odor after heating the fish and meat. At the same time, ethanol can also react with the aldehydes in the raw materials to form aroma substances that can be combined with organic acids to form esters, and the results of the joint action 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, Sichuan pepper and pepper contain Sichuan capsaicin, star anise contains anisal, anisole and cinnamon contain volatile oils and organic acids.

The above-mentioned substances weaken the odor and can increase the fragrance, especially in the animal raw materials with a strong fishy smell, and its fishy flavor enhancement effect is more obvious.

4. Heat to remove the smell.

Fishy substances with lower boiling points can be removed by heating methods. 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, boiling water and other methods to remove the fishiness before cooking.