What are the best ways to get rid of the fishy smell of meat?

Method 1. Enhance taste.

Chop all the green onions, ginger and garlic, shred the chili peppers, add a little star anise and Sichuan pepper, put them in a wok, and add an appropriate amount of cooking oil. After slowly stir-frying the aroma over medium-low heat, turn off the heat, pour the fishy meat that has been fried in advance into the pot, and stir well well, which can reduce or even eliminate the fishy smell of the meat, but the taste of the dish increases a lot.

Method 2: Do deep processing.

1.Stir the fishy fried meat into a little flour and starch, put it in a 60%-70% hot oil pan one by one, stir-fry until golden brown, and then remove it. At this time, the fishy smell of the meat has basically disappeared. Then, according to your preference, return to the pot and make a large pot of braised dishes.

2.Add an appropriate amount of chopped green onions, minced ginger and minced garlic to the fishy fried meat, pour in a little rice wine and stir well, and then wrap with an appropriate amount of coarse corn flour.

Put it in a steamer and steam it for about 25 minutes to turn it into delicious steamed meat. At this time, the fishy smell of the meat is almost gone.

In real life, as long as we are diligent in thinking and good at changing, there must be other ways to solve such problems. However, the best solution is to eliminate the problem before it arises, and the following methods can also be used:

1.The raw meat you buy is washed with water, then soaked in water with a little salt or white vinegar for a while, or put in the refrigerator to drain the acid, and then washed with water several times.

2.For meat with a particularly strong fishy smell, wash it several times, put cold water in the pot, put green onions and ginger slices, and blanch it to achieve immediate results.

3.Before cooking with sliced or shredded meat, use an appropriate amount of cooking wine.

Or marinate it in rice wine and soy sauce, which will also eliminate the fishy smell of the meat.

4.The fishy smell of the meat can be removed by marinating. Place the meat in a bowl and pour in the appropriate amount of rice wine, salt and chicken essence.

Marinate for about two hours, so that the meat is not only tender, but also has no fishy smell.

5.Before stir-frying the meat, stir-fry the pan with green onions, garlic and ginger before adding the meat. When stir-frying meat, add an appropriate amount of cooking wine to remove the fishy smell of the meat.

6.Perilla is a millet plant, and its leaves can be used in medicine. It is widely used as a condiment in southern China. Perilla can remove the fishy smell of meat and increase a person's appetite. Perilla leaves.

It can understand the poison of fish and crabs, so it is often used with fish and crabs, such as dried perilla fish and perilla crab. In addition to fish and crab, perilla can also be used with lamb to remove the fishy smell from lamb. For example, fried lamb with perilla lily, steamed dairy sheep with perilla lily.

7.Various acidic ingredients and flavorings, such as lemon or lemon juice.

Balsamic vinegar, tomatoes, etc.

We all know that lemons taste particularly sour, and most of the fishy smell of meat is more bloody than bloody, indole.

The resulting odor is an alkaline substance, so we add lemon to neutralize the alkaline substance and neutralize the fishy smell. According to the same principle, we can use acidic ingredients and seasonings such as vinegar and tomatoes to achieve the effect of removing the fish.

There are many ways to do this, and when cooking meat, you can put some pepper in it to get rid of the fishy smell. You can also put some lemon slices in the meat, which can also remove the fishy smell. And you can also put some grapefruit peel in the meat, so that you can also eat the fishy smell.

You can also pour a small amount of vinegar into the meat and then clean it, which can also remove the fishy smell.

The better way is to drop some lemon juice into the meat, you can also add some bay leaves, you can also put some lemon leaves in the meat, you can also pour some liquor or beer into the meat, and you can also pour in some five-spice powder, which are all better ways to remove the fishy smell.

You can use cooking wine to remove the fishy, or use green onions, ginger and garlic to remove the fishy, you can also use warm water to blanch, or use starch, you can also use vinegar, or use liquor, etc., these can remove the fishy smell.

You can add some lemon juice, you can use flour to remove the fish, you can use vinegar to remove the fish, you can also add some cooking wine, you can also put some ginger and green onions, and marinate for a while, so that you can remove the fish.

You can use cooking wine, you can use beer, you can use light soy sauce, you can use pepper, you can use five-spice powder, you can achieve the effect.

When making meat, you should soak the meat in advance, and you also need to add some ginger and cooking wine to it, so that you can remove the fishy smell inside, and then put it in the pot to make.

One way is to boil it in water first, blanch the water, and remove the fishy smell; Another method is to marinate green onions, ginger, cooking wine, etc. for a period of time to reduce the fishy smell.

For example, you can rinse it with running water, and then you can also add some cooking wine when marinating meat, add green onions, ginger, garlic, spices, peppercorns, star anise, or blanch with water.

How do you get rid of the smell of meat? The combination of meat and vegetables is more conducive to our health, but when eating some meat, many people will find that there will be some fishy substances in animal foods, which will directly affect the taste. The following is an introduction to the methods and techniques for removing the smell of meat.

Method steps.

Neutralization and fishiness: animal food raw materials contain a large number of protein, amino acids, lecithin and other nutrients, due to the environment and their own bacterial interaction, 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.

Alcohol deodorization: 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.

Spices to remove fishiness: I rent a wide variety of spices, 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.

Heating to remove fishiness: Fishy substances with low boiling point 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, boiling water and other methods to remove the fishiness before cooking.

Pay attention to or type stupid things.

The methods and techniques introduced above can be tried by everyone when cooking food, so that you can effectively solve the problem of not being able to get rid of the smell of meat, enjoy your favorite food with confidence, and better ensure that our body absorbs nutrients.

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 not only neutralizes the coldness of the ingredients, but also removes 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.

The best way to get rid of the smell of meat is to use alcohol.

Different meats have different ways to remove the fishiness, and if you use the wrong way, it is easy to completely remove the fishy smell of the meat. The fishy smell of beef is relatively light compared to other meats, but if you don't get rid of the fishy smell, the cooked dishes will not taste too good, so be sure to remove the fishy smell before cooking beef.

The best way to remove the fishy smell of shrimp meat is to marinate, after removing the shrimp skin, add cooking wine, green onions, ginger, stir well, marinate for a period of time, you can remove the smell well, and at the same time will not affect the umami of shrimp meat. There are many ways to remove the smell of mutton, such as adding mung beans, radish, walnuts, orange peel, hawthorn and other ingredients when cooking, which can reduce the smell of mutton to a certain extent.

Why should the meat be fishy

The main fishy smell of meat mainly comes from the fact that meat contains a large amount of protein, amino acids, lecithin and other nutrients, which are decomposed by bacteria into ammonia, hydrogen sulfide, indole, skatin and fatty acid oxides under the condition of suitable temperature and humidity. These substances can give off a fishy odor that can affect the texture and taste of the meat.

The purpose of blanching meat when cooking meat is to use high temperature to volatilize, decompose and dissolve these substances, so as to solve the fishy smell of meat. At the same time, if an appropriate amount of seasoning is added in the process of cooking meat, it can achieve the effect of flavoring.