There are several ways to remove the smell of meat

The following is a summary of the recipes for different ingredients, and friends who want to learn braised vegetables should take a look.

1. Pork has a strong smell of earth, star anise, cinnamon, and cumin.

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 process them. Actually, that's just the smell.

For general parts of pork, spices can be added to remove the smell, such as star anise, cinnamon and cumin. 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.

Anise alcohol and anisole contained in star anise.

Cinnamon contains volatile oils.

Organic acids and so on can reduce the odor in the ingredients and increase the flavor. Fennel contains fennel oil, and adding some fennel to the braised meat can remove the fishy odor in the meat.

To remove the smell of the pork, you can also add a little lemon juice.

Or white wine.

If the smell is strong, you can use cooking wine.

Vinegar, or green onion and ginger and other ingredients are marinated in advance, 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 pork.

Second, the fishy flavor of beef is tight, and the woody fragrance is seen.

No temper. Woody aroma, spicy, slightly bitter, aroma such as honey, can remove animal meat fishy, shameful, smelly, odorous and other peculiar smells, make beef with an appropriate amount of woody aroma, not only can play a role in increasing fragrance and flavor, but also inhibit bacteria and antiseptic.

Because the function of woody fragrance is very powerful, it should be noted that the dosage should not be too much, and stew 3 catties of meat with a maximum of 1-2 grams of woody fragrance.

Third, the chicken and duck are fresh and fishy enough, Angelica dahurica.

Good ginger, grass fruit.

Clear. To remove the smell of chicken and duck, you can try the following kinds of spices, angelica, ginger and grass fruit. These spices can remove odors, increase fragrance and umami, so they have a good effect on removing the fishy smell of chicken and duck meat.

Angelica has a spicy taste, it has an aromatic smell and a slightly bitter taste. Adding it when marinating chicken and duck can remove the fishy smell and make the poultry meat more tender and flavorful, but don't add too much, after all, it still has some bitterness.

Good ginger has a spicy taste, a fragrant taste, and a great fishy removal effect, and is often used in spicy recipes. But the dosage can not be too much, generally 2 catties of ingredients, gram galangal can be.

The grass fruit is a little bitter to eat, smells a faint mint smell, it has a strong ability to remove the smell and enhance the taste, no matter what kind of vegetables are marinated, you can put an appropriate amount of grass fruit. If it is a relatively fishy ingredient such as chicken or duck, you should remove the seeds from it before using it. Generally, 2 catties of ingredients can be used to gram grass fruit.

In addition, grass fruit also has the effect of relieving greasy and stabilizing the fragrance.

1. How to remove the smell of pork: Pork is still relatively expensive, but you can still buy a little, or you can buy it later!

There are two ways to remove the smell of pork, the first is to blanch: put the pork in water, add green onions, ginger, cooking wine to remove the smell, and after boiling, skim off the foam.

The second method is pickling: first wash the pork, add green onions, ginger, cooking wine, pepper to marinate, and you're done. The marinating method of pork is relatively simple, it is the most commonly used method, and there are not many ingredients added.

2. How to remove the smell of beef: The steps of beef to remove the fishy smell are a little more than that of pork, but the ingredients used are also relatively simple. Soak the beef in cold water for half an hour before removing it.

Then put the beef in cold water, add ginger slices, green onions, star anise, peppercorns and other ingredients, as well as cooking wine, and bring to a boil over high heat, skimming off the foam on it. Finally, remove the beef and wash it with warm water, and it's done.

3. How to remove the smell of mutton: The smell of mutton is relatively strong, and it is still very important to remove the smell.

Wash the lamb first, then put it in clean water and soak it in peppercorns. It is best to use green peppercorns for the peppercorns here, which is more flavorful. After the soaking time is up, the mutton is pot under cold water, add green peppercorns, ginger pieces, green onions, cooking wine, and orange peel to the pot, boil over high heat, skim off the foam, for the mutton with a stronger smell, you can use a spray gun to burn the sheepskin on the surface, you can remove the fish.

When cooking, add white wine to remove the smell.

4. How to remove the fish: Remind that when handling fish, the gills and black membrane must be cleaned in advance. When washing, add a little salt, and when steaming the fish, put green onions and ginger slices in the belly of the fish.

After cooking, drizzle some lemon juice on top of the fish to enhance the flavor and remove the fishiness!

5. How to remove the smell of chicken and duck: first put the whole chicken into the water to clean, pour out the water, add salt and beer, soak for half an hour, and then take it out and wash it. Blanch the chicken, put the chicken in a pot under cold water, add ginger slices, green onions, cooking wine and bring to a boil over high heat, and after the water boils, skim off the foam.

Fishy substances are generally present in animal foods, especially the smell of aquatic products, which is enhanced with the decrease of food freshness. Neutralization and deodorization: Animal food raw materials contain a large number of proteins, amino acids and other nutrients, due to the environment and their own bacteria, a variety of fishy substances will be produced, such as ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, etc.

The above fishy substances are all alkaline compounds (pH value is greater than that, adding an appropriate amount of vinegar to neutralize it during cooking can greatly weaken the fishy odor. In addition, tomato sauce contains organic acids such as citric acid and malic acid, and cooking fish and meat directly with tomatoes also has a fishy effect. Alcohol deodorization:

Some fishy substances with low boiling point and no alkaline smell can be dissolved by using the dissolution and volatilization properties of alcohol (ethanol) to dissolve aldehydes, ketones and sulfur-containing compounds in fish and meat, and then volatilize together after heating to remove the fishy odor. Therefore, if you want to taste and smell the fish and meat, you can't do without cooking wine and vinegar. Spices to remove the fish:

For example, green onion contains volatile oil and allium allicin, ginger contains gingerol, star anise contains anisel alcohol, anisole ether, cinnamon contains volatile oil, organic acids, etc., they can make aldehydes, ketones and other fishy components oxidation, acetal reaction or esterification reaction, so that the odor can be weakened and can be flavored, especially suitable for use in animal raw materials with strong fishy smell. Heating to remove fishiness: 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 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 during cooking.

Several ways to remove the smell Raw meat generally has a special smell, especially when making soup, it is easy to make the soup cloudy. Therefore, before making soup, be sure to wash the raw meat with cold water, so that the dish will not have a fishy smell of meat, and the soup will not be turbid, and it will not lose the umami of the meat when washed with cold water.

Everyone knows to put ginger when boiling fish, but if you put ginger at the beginning, you can't completely remove the fishy smell. The correct way to cook is to put the fish and wine in the pot and cook for four minutes, then add ginger so that the fishy smell can be completely removed.

Before boiling the shrimp, add a few drops of lemon juice to the hot water to make the fishy smell disappear.

Cut the kidney, cut off the part with white tendons inside, then put the kidney in water, squeeze out the blood in it, cut it into large pieces, add cooking wine to scald it in hot water, wait for a while, and then rinse it with water, so that the fishy smell of the kidneys can be removed.

Meat is a trick to quickly thaw and go fishy, a little trick and trick for life.

Both young and sand anise are acceptable.

Ginger, garlic, vinegar, boiling water can be boiled.

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Cooking wine is the name of cooking wine, which is brewed with rice wine and Huadiao, and its alcohol concentration is low, with a content of less than 15%, and high ester content, rich in amino acids. It is widely used in cooking dishes, and the seasoning effect of cooking wine is mainly to remove the smell and enhance the flavor.

Vinegar is a traditional condiment in all major Chinese cuisines. According to the existing written records, the ancient Chinese working people used wine as a starter to ferment and brew vinegar, and oriental vinegar originated in China, and the history of vinegar brewing according to literature is at least more than 3,000 years. Vinegar has an anti-fishy effect.

Ginger is the fresh rhizome of a perennial herb of the ginger family, ginger contains spicy and aromatic components, ginger and ginger slices are used in cooking, which can remove the fishy smell and increase the umami taste of food.

Lemon juice is an all-purpose seasoning. It can remove fishy odor and food odor, including fishy smell in meat, fishy seafood, egg smell, astringency in mushrooms and onion taste, etc.

Ginger is a commonly used deodorant in the family, which contains spicy and aromatic components, ginger and ginger slices are used in cooking, which can remove the fishy smell and increase the umami of food.

Star anise, peppercorns, cooking wine, cinnamon, ......There are also a lot of unknown big ingredients, most of the functions are to remove fish, you go to the stall that sells big ingredients, he will tell you. It's easiest to buy a kit.

Pork copied all over the hot water.

Beef and fish have become oily.

Ingredients: 750 grams of lamb shank.

Seasoning: appropriate amount of cumin powder, appropriate amount of cumin granules, appropriate amount of chili flakes, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of white pepper powder, appropriate amount of chicken powder, appropriate amount of corn oil, appropriate amount of eggs.

Steps: 1. First cut the mutton into pieces of about the same size, then add an egg white and grasp well.

2. Add 15ml light soy sauce.

3. Add some white pepper.

4. Add another 5 grams of cumin powder.

5. Seal the surface with some corn oil and marinate for 20 minutes to remove the flavor.

1. Pork running live water to remove the fishy smell: first find a pot and fill it with cold water. Rinse the raw pork lightly and place it on the stove.

**, turn on the fire to the smallest until it is so small that it is extinguished, and then wait for half an hour (the time depends on the size of the pot, the principle is that the fire should be small, and the water should not steam). After half an hour, you will notice that the whole pot of water is red (bloody) and has a layer of impurities (lymph) floating on it, which smells very bad. But the meat is still raw, and the water is only warm.

Drain the water, rinse with warm water and knead the pork so that the pork is fishy.

2. Soaking pork to remove the smell: we need to use clean water to soak, so that the blood and miscellaneous smell in the meat are soaked clean, and a little salt can be put in the soaking solution to increase the effect of soaking and deodorizing. The soaking of meat should be changed many times, and when the color of the meat soaking liquid is relatively clean and clear, and there is no longer turbidity and blood, it is OK, generally at least half an hour or more, so that the taste effect is good.

If you feel that the meat still smells, then you can use some baking soda or powder to stir it with the meat to break up the fibers and fluff up the meat, so as to better remove the odor. Finally, we can chop ginger, garlic, green onions and other ingredients and egg whites, meat and other ingredients to stir evenly, wait a little time to be fired in the pot, at this time, there is no special smell at all.

From a scientific point of view, we can interpret the principle of deodorization of fish and meat, and know why it is so, and this step of the process is no longer difficult.

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