How to get rid of the fishy smell of meat, how to get rid of the fishy smell of meat

How to get rid of the smell of pork.

1. Before making 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, there will be no fishy smell, and the same is true for fish.

When cooking, add cooking wine, vinegar, ginger, green onions, etc. to remove the fish, it is highly recommended to add a little lemon juice or white wine! If the fish is heavy, you can use cooking wine, vinegar, or green onion and ginger to drown in advance, and you can also smear some rice wine and salt on the pork to code the flavor, which can not only remove the fishy smell, but also increase the flavor of the meat.

It is also useful to add some garlic or white pepper to cooking.

How to get rid of the smell of pork.

2. 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. But if you think about it, it's just a taste. The pressure is won, and the smell of meat is gone; The pressure is lost, and it stinks! So how do you get rid of the meat in a high-end restaurant?

Find a large 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, and then wait for half a half!

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.

Don't blanch the meat for a long time, generally wait for the pot to boil and blanch the blood water in it for about 3-5 minutes, then turn off the fire and take it out piece by piece. It is recommended that you put some ginger when blanching the meat to remove the fishiness.

1. Cold water blanching method (suitable for meat with many peculiar smells, heavy blood stains, and thawing, such as pig's trotters, mutton, etc.) 1. Pour water into the pot and heat it;

2. Add cooking wine and put in the pig's trotters;

3. Foaming, turning from time to time during the period;

4. Remove the water after boiling;

5. Put it in cold water to wash off the blood stains.

2. Blanching method in boiling water (suitable for fresh meat with less blood stains, such as chicken, duck, etc.) 1. Boil water in a pot and put in chicken;

2. After the water boils again, turn to low heat;

3. Skim off the foam;

4. Put it in hot water at 70 or 80 degrees Celsius to wash off the blood stains.

3. Rapid blanching method (suitable for squid, octopus and other seafood).

1. Take half a pot of water and turn on high heat;

2. Add green onion knots and ginger slices and boil until boiling;

3. Cook for about 30 seconds and remove from;

4. Over ice water.

Under normal circumstances, if we want to remove the smell of meat, then we can add some cooking wine to marinate it. If you say that there is no cooking wine, you can add more. Stir-fry the ginger and garlic on the side, which will also remove the fishy smell of the meat.

It is usually soaked in green onion and ginger water.

To remove the fishy smell of meat, I usually use cooking wine.

Generally, many people use the green onion and ginger first to remove the fishy smell of the meat.

Hello, remove the fishy smell of meat, and a plate of cooking wine vinegar can remove the fishy smell.

The methods to remove the fishy smell of meat include alcohol to remove the fish, lemon juice to remove the fish, rice washing water to remove the fish, Sichuan pepper boiled water to remove the fish, and low heat slow cooking to remove the fish. Alcohol deodorization: Wash the meat, marinate the meat with cooking wine and ginger for half an hour, the substances contained in the cooking wine can effectively remove the fishy smell.

Lemon juice to remove fishiness: Usually the fishy substance is alkaline, and neutralizing it with an acidic substance can play a role in removing the fish. Washing rice water to remove the fish:

Put the food with a fishy smell into the rice washing water to scrub and soak, and then rinse it with water to remove the fish. <

The methods to remove the fishy smell of meat include alcohol to remove the fish, lemon juice to remove the fish, rice washing water to remove the fish, Sichuan pepper boiled water to remove the fish, and low heat slow cooking to remove the fish.

1. Alcohol deodorization: clean the meat, marinate the meat with cooking wine and ginger for half an hour, and the substances contained in the cooking wine can effectively remove the fishy smell.

2. Lemon juice to remove fish: usually the fishy substance is alkaline, and neutralization with acidic substances can play a role in removing the fish. However, do not use vinegar to 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. Rice washing water to remove fishiness: Put the food with a fishy smell into the rice washing water to scrub and soak, and then rinse it with water to remove the fish.

4. Boil water to remove the smell of Sichuan pepper: use the smell of Sichuan pepper itself to cover and correct, so as to reduce the smell and taste of the meat.

5. Slow cooking over low heat to remove the smell: Wash the meat repeatedly with clean water and put it in a large pot filled with cold water, turn on the gas stove to the minimum heat, and cook for about half an hour on the premise that the water will not be boiled. After boiling, rinse and rub with warm water.

I'm all too familiar with this kind of problem, and there are several solutions to introduce to you.

Method 1: The first step, (introduce the method) marinate in advance, add an appropriate amount of cooking wine, green onion and ginger.

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In the second step, add the marinated meat when the oil at the bottom of the pot is 70% hot.

The third step is to add an appropriate amount of sugar to enhance freshness.

Method 2: You can add vinegar in an appropriate amount, and the fishy smell is related to the preparation method. When making boiled meat, it should be marinated in advance and then noted, and it should be operated in the normal production method.

In addition, when stir-frying, the heat is mastered, and when to put what seasonings are in order, such as stir-frying leeks, to put less meat slices, and out of the mountain when the pot is put leeks, salt to be put when frying meat, leeks to be put in the fire after the leeks are put in, and then in less soy sauce ......and so on.

That's it, it's not easy to organize, remember to like it before you go

Cooking Wang Qing beef needs to be blanched, because the beef itself has a smell in front of Congling, just put it in the water for cleaning, it is difficult to remove the dirt and taste, and the blanching work can effectively remove the taste inside, and can also shorten the cooking time, but the blanching time can not be too long, control within 20 seconds, otherwise it will affect the taste.

Whether the beef is to be blanched.

Beef, like pork, is a more common meat food in life, but its taste is better than pork, more nutritious, ** is also more expensive, many people prefer to eat seeping, many people buy beef back, do not know how to cook, whether to blanch.

Before cooking beef, it is necessary to blanch, because the beef itself has a bad smell, especially when you just bought it, the taste is stronger, and it is difficult to clean it completely just by putting it in the water to clean, so it is recommended to blanch it so that it tastes more delicious.

Blanching beef is also a certain particular, first of all, we add cold water to the pot, ** heat to about 6-, and then put the beef in, and wait until the beef no longer has a red substance to come out, the blanching time will not be too long, within 20 seconds, otherwise it will affect the taste.

There are many ways to remove the fishy smell of fatty meat, such as adding soy sauce, putting a little vinegar, pepper, ginger, etc. when stir-frying.

To remove the fishy smell of meat, you can use cooking wine.

Cooking wine", made with the addition of rice wine and Huadiao, has a low alcohol concentration of less than 15%, and a high ester content and is 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.

Cooking wine can increase the aroma of food, remove fishiness and greasyness, and at the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking.

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.

The pork that has been fried has a fishy smell that cannot be removed, so it can be refried, and cooking wine and ginger can be added to remove the fishy smell when cooking the pork.

The pork still smells fishy when it is fried, and the blood is generally not removed. Generally, when frying meat, put ginger slices, garlic, and cooking wine, which are all to remove the fishy smell. If it is just some ordinary parts of pork, you can add some spices to remove the fishy smell, put some green onions, ginger and garlic or you can also put pepper and cinnamon.

However, it should be noted that if you are a friend who likes to eat offal, you must know that the fishy smell is heavier, so you need to remove the water first and then add spices to remove the odor.

When we usually cook at home, pork is undoubtedly one of the most common and commonly used ingredients in the choice of meat dishes. However, in the process of cooking, if the pork is not handled well, there will always be a little fishy smell, which will definitely affect the taste of the whole dish, so it is very important to remove the fishy smell of pork.

First of all, put cold water in the pot, rinse the raw meat and put it in the pot, and then**, turn the fire to the minimum, and then after about half an hour, you will find that the water in the pot is gradually red, and there will be a layer of impurities floating on it, and it doesn't smell good.

After such a procedure, the meat is also raw, and the water in the pot is only smelly, so it is enough to pour out the water in the pot. Then rinse the pork with warm water to remove the fishy smell.