Black pork smells very fishy, how to get rid of the fishy smell of black pork

Black pork itself does not produce a serious fishy smell. Usually, the taste of black pork is umami and delicious. However, if the fishy smell of black pork is strong, it may be due to the following reasons:

1.Feed and feeding environment: The feed and feeding environment of black pigs have an impact on meat quality.

If the black pig eats unclean feed or water source, it may cause the meat quality to deteriorate and produce a fishy smell. In addition, the breeding environment of black pigs will also affect the meat quality, and if the environment is not hygienic well, it will produce a fishy odor.

2.Fat oxidation: Black pork is rich in fat, and if the degree of fat oxidation is too high, it will cause the fishy smell of the meat to increase. Prolonged refrigeration or freezing, high-temperature cooking, etc., may lead to fat oxidation.

3.Water-filled pork: Some traders will increase the weight of the pork by filling water in order to make the black pig look fatter. Water-injected pork has poor meat quality and tends to have a strong fishy smell.

4.Diseased or immature: If a black pig is diseased or not fully ripe, its meat may become fishy.

To reduce the fishy smell of black pork, the following methods can be taken:

1.Choose high-quality feed and water sources, and keep the breeding environment clean and hygienic.

2.Avoid using too many additives and hormones to ensure the natural growth of black pigs.

3.Use proper cooking methods, such as marinating with cooking wine, ginger slices, or using spices, to mask the fishy smell of the meat.

4.Choose qualified pork that has been quarantined and inspected, pay attention to the smell of pork when buying, and if there is a fishy smell, it is best not to buy it.

In conclusion, black pork itself does not produce a serious fishy odor, and if it does have a fishy odor, it is likely to be due to one of the above reasons. In order to ensure that it is safe and delicious to eat, you should choose to buy black pork from regular channels that have been inspected and certified, and pay attention to the correct cooking methods and storage methods.

The fishy smell of pork is caused by the residue of blood and lymph. The vast majority of people use green onions, ginger, and wine to deal with, but the effect may not be so good.

Its practical pot, fill it with cold water, rinse the raw pork slightly and put it in, put it on the stove, **, turn the fire to the minimum, half an hour later, you will find that the whole pot of water is red, there is a layer of impurities floating on it, and it smells very stinky. But the meat is still raw, and the water is only warm. Drain the water, rinse with lukewarm water and rub the pork so that the pork can be completely deodorized.

Of course, for the general part of pork, add spices to remove the fishy, you can use green onions, ginger and garlic, you can also use pepper, pepper, star anise, etc. to remove the fish, and cinnamon can also be used. If it is pig offal and other parts, the fishy smell will be stronger, and you need to blanch it first and then use spices to remove the fish.

Plus, add a little lemon juice or white wine! If it is fishy, you can marinate it in advance with cooking wine, vinegar, or green onion and ginger, and you can also smear some rice wine and salt on the pork to add flavor, which can not only remove the fishy smell, but also increase the flavor of the meat.

Before cooking pork, you need to mix it with a small amount of vinegar and water, let it sit for a few minutes to half an hour, and then make it, and then there will be no fishy smell.

Pork is the most commonly eaten meat in people's lives, it has a rich taste, and there are various ways to make it, but before making it, we must pay attention to remove the fishy smell in the pork, otherwise it may lead to a poor taste of the food made.

If it is a whole piece of pork, it should be washed several times with clean water, and then boiled under cold water, boiled over low heat, and boiled for about 20 minutes to ensure that the water will not be boiled, so that the blood in the pork can be boiled out, and a layer of floating dust appears on the water surface, and the blood water is poured out and then rinsed and rubbed with warm water to achieve the purpose of removing the fish.

If you want to remove the smell of minced pork, you have to use another method. Put the minced meat in the pot first, fry the water over low heat and pour it out, then put the minced meat in a colander and rinse it with warm water until there is no dirt washed out, which can also remove the fishy smell well.

How to get rid of the fishy smell of pork.

How to get rid of the fishy smell of pork:

1. Rice water: Wash the pork with rice water, soak it in rice water for about 15 minutes, and then rinse it with water;

2. White vinegar: Wash the pork with water, add a small amount of white vinegar to mix the meat, and marinate for 10 to 20 minutes;

3. Blanch in boiling water: boil an appropriate amount of boiling water, put the meat into the boiling water, the pork will change color, and there will be impurities such as blood foam, then pour out the water, and rinse the pork with water;

4. Beer: Wash the pork with water and soak it in an appropriate amount of beer for 10 to 15 minutes to remove the fishy smell of pork;

The black pig belongs to the local pig and tastes delicious, and generally has no fishy smell. The landlord can cut the meat into cubes, blanch the water, marinate it with a small amount of salt, consume oil, and cook wine for two hours, and there will be no fishy smell.

Green onions, ginger, garlic, and peppercorns, and serve with enough cooking wine.

Black pork has no unpleasant taste and is very fragrant.

In fact, black pork is rare now, because black pigs have been kept in captivity for a long time, and generally professional pig farmers will not choose black pigs to raise.

The smell of pigs is strong because pigs are very rich in fat, and fat can produce an oily odor. This is caused by ammonia, the normal metabolism of pigs will decompose some proteins, after the complete decomposition of proteins will produce water, carbon dioxide and ammonia and exist in the muscles, ammonia is mainly collected through the blood, filtered by the kidneys, and the urine is excreted from the body.

The selection of authentic black pigs.

1. Look at the appearance: Although the eyes can perceive the color of the coat for the first time, if you look closely, you can still see the "black hair", cut the pork and cut the surface, and you can see the black hair in the pores!

2. Look at the meat quality: the color of the lean meat of black pork is a little more red than that of white-haired pigs, and it is also a little powdery, and the most important point is that because the meat quality of black pork is better, it is rich in intermuscular fat, and there will be obvious "snowflake patterns". (The picture shows the snowflake pattern of plum meat).

3. Look at the fat meat: black pork has the blood of Chinese native pigs, and one of the obvious characteristics of Chinese native pigs is fat, so black pork not only looks at the coat color, but also looks at whether the fat layer is thick and white or milky.

Of course you can't, landlord, you pay attention to safety.

Yes.

The smell of pork is very strong, and it is possible that it is a sick pig, but it is also possible that it is an older pig. During normal metabolism, pigs break down some of their proteins to produce water, carbon dioxide, and ammonia, which are found in muscles. Ammonia, on the other hand, is mainly absorbed through the bloodstream, passes through the kidneys, and is excreted in the urine.

Pigs with weak kidney function or sub-healthy have higher ammonia levels in their muscles, so they have a fishy smell.

However, in addition to the reason for opening the pig itself, if the pig is directly stabbed to death by a knife during slaughter, the smell of meat will be relatively light; If it is electrocuted, due to the high voltage, the capillaries in the pig's body burst, and part of the blood remains in the pig's meat, resulting in a strong fishy smell of pork.

Pork deodorization techniques

1. Slice the ginger, boil it in water, and then soak the pork in ginger water for about 20 minutes, which can effectively remove the fishy smell of pork.

2. Use ethanol to melt the aldehyde, ketone and sulfur compounds in the meat first, and then evaporate them together after heating, which can remove the fishy smell of pork.

3. When stir-frying pork, add garlic, green onions and other accessories to cover up the fishy smell of pork.

4. Use low heat to boil a pot of water, then put the pork into the pot, after about 2 hours, filter off the floating residue on the pot, pour out the water, rinse and knead the pork with warm water, which can also remove the fishy smell of pork.

Reasons why pork has black inside:

1. This situation may be due to the fact that the blood of the animal is not cleaned during the processing process, and some of the blood remains in the thin blood vessels.

2. It may be bruising.

of blood vessels. Carefully inspect, the blood vessel strip of congestion can be pulled off, and the black blood congestion residue can be squeezed out from the section, otherwise it may be other foreign bodies, and the possibility of strip worms cannot be ruled out. It is best not to eat pork that is unknown and stale, and it must be cooked thoroughly.

Let's take a look at how to buy assured pork:

Buy pork and buy round stamped. The chapters on the pork have several shapes, and our common ones are round and triangular.

Oval, rectangular and X-shaped chapters.

1. Circular stamp.

This round official seal represents the pork that has passed the inspection, we can buy and eat it with confidence, and there is a time and place of quarantine on it, which is safe and harmless, and can be eaten directly. This is all pork that has passed the acceptance of the relevant part, and the detailed information of the pork in it is very reassuring to look at. Generally, we will find that the official seal on this pork has two colors, one is red, the other is blue, the blue represents the boar, and the red represents the sow, and the two kinds of pork generally taste not very different.

2. Triangle stamping.

Sometimes we will see the triangular official seal on the market, it is not recommended to buy this kind of pork, because this is the pork that can only be sold in the market after special treatment, and the pork may also contain some harmful substances after this special treatment, and regular consumption may cause certain harm to the body, so it is not recommended to buy pork at any time if it is stamped with a triangular official seal.

3. Oval stamp.

Some pork is stamped with an oval seal, and the pork stamped with this seal is generally used for industry, mainly for refining industrial oil, so this kind of meat generally does not appear in the market, but we should also pay attention when buying pork, and must not be deceived.

4. Rectangular stamp.

Pork containing rectangular chapters cannot be used directly to consumers or for consumption, and is generally refined into oil. And this kind of pork is generally not circulated in the market.

5. X-shaped chapter.

Pork stamped with this seal can not be used, no matter what it is used for, this kind of pork is a problem pork, eating it has a lot of harm to the body, all in the market we can not see.

<> pork has a heavy fishy smell is not bad pork, it is a normal phenomenon, and in the case of poor storage conditions, the protein of pork will be over-decomposed and volatilize peptides (fishy smell). This is the smell of oil produced by fat, which is ammonia.

As a result, the normal metabolism of pigs will decompose some proteins, and after the protein is completely decomposed, water and carbon dioxide will be produced.

And ammonia gas is present in the muscles, ammonia is mainly collected through the blood, filtered by the kidneys, and produced by urine excreted from the body, the kidney function of pigs.

Weak, or in sub-health, the content of ammonia in the muscles tends to be more, and the smell of meat is heavy. If it is shiny and elastic when pressed, it is fresh meat; If the meat is not firm and the color is not fresh, the fat contained in the meat will not taste good no matter how cooked it, and once the fat is oxidized, it is easy to cause stomach discomfort. Pork spoils three times faster than beef and should be kept with special care.

Reason 1: The problem of pork itself.

In fact, pork itself has a fishy smell, and people who eat meat often will not notice it if they don't smell it carefully, but if you are a vegetarian, you can smell the fishy smell of pork at once. But the taste of pork is not all the same, which often causes a difference.

The first is the breed of pork. For example, local pork will smell better than other types of pigs, and feed pigs, as I said before, feed feeding, scale cultivation, scientific management, raised to 4-5 months before slaughter, such pork of course can not smell good, so the smell is very fishy.

The second is that the customer buys sick pork. If the pork is sick before it is slaughtered, it is difficult for the vendor to find it, and such pork is called sick pork. Although there is nothing wrong with this kind of pork on the surface, you can smell a big fishy smell when you blanch it.

The third type is breeding pigs, which are used to breed the next generation of pigs that are not handled in a standardized manner, and will be sold by illegal traders. The smell of this pig is not ordinary smell, and the degree is far more than that of normal pork.

Reason 2: Customer's taste.

If you ask a long-time vegetarian to smell it, this is probably the biggest test of his life. It's like you never smoke, so someone else smoking makes you feel uncomfortable. One reason is that a vegetarian for many years will be particularly sensitive to the smell of meat, and he can smell the fishy smell of meat one meter away from the meat.

Some people will not eat pork because of their religious beliefs, and eat beef, and such people will also be particularly sensitive to the fishy smell of pork.

Secondly, there are people who have poor physical fitness, such as poor appetite. His sensitivity to pork will also increase, which is often one of the reasons why the patient has no appetite and cannot eat.

Reason 3: Post-processing issues.

Here has been solved in front of the pork will smell bad when you take it home, here I will tell you what is the reason why you still feel stinky if you eat it.

Obviously, post-processing issues are a big part of it. The pork should be cleaned before being bought and cooked, that is, the blood in the raw pork should be disposed of, otherwise even if there is more seasoning, you can still eat the fishy smell in one bite.

Then it may be that the pork is simply soaked in water in the early stage, so that most of the blood can only be disposed of, and there will still be residues in the pork, at this time it is necessary to blanch, and the foam floating on the surface after blanching is the residual blood water, so that after processing, most of the fishy smell of pork is disposed of.

It is also possible that the seasonings are placed indiscriminately during the cooking process, because it is not that the more seasonings you put the better, or you can put whichever you like. I had a mistake when I made soup before, which caused my soup to be very bitter, which is an adverse reaction of meat and seasonings.