What is the problem with the fishy smell of lard, and what should I do if the lard has a mushy smell

It is due to the process of the earth's nitrogen cycle, and now pigs add a lot of fishmeal nitrogen main ** (including superimposed secondary ** soybean meal, leguminous nitrogen content is relatively high), so that too much nitrogen cycle feed is stored in the main pork fat. That is, now the nitrogen content of pigs is relatively high, and the nitrogen content of the main people eating pork (nitrogen in secondary grains) is also increasing. So there is a relationship between the height of children and the way nitrogen is cycled.

The nitrogen cycle is complex, and it goes through many processes, such as ammonia, enzymes, etc., which are transformed and reduced, which is the nitrogen cycle. Now that humans have converted the underground nitrogen cycle of natural gas, coal and oil into nature, it is difficult to say what the impact of the excess nitrogen cycle in nature will be.

In particular, imported American meat is more fishy, not to mention the smell of refined lard. It was not a bloodletting problem, but the real reason was the amount of fishmeal used in the US feed.

There are no domestic pigs who do not eat fishmeal, so the same lard is still very fishy, but it is not as serious as in the United States. So now pork is not the same as the last century.

Fishy** is mainly trimethylammonia, which comes from fish. The secondary includes all organic molecules, crops and fossil energy. Trimethylammonia is only a part of the complex chemical transformation of the nitrogen cycle, and there are actually various complex synthesis and transformation processes ,,, enzymes, acids, and bases.

Domestic meat, again high temperature to remove a part. If you happen to buy a peasant pig, it will not smell of lard, the same as in the last century. On the contrary, the lard of meat imported from the United States cannot be eaten, so you can only throw it away, otherwise it will cause nausea and vomiting. Including lard for too long, rancidity can also produce more trimethylammonia and so on.

It is normal for lard to have a fishy smell because lard itself is refined from pork, and pork itself has a certain fishy smell. But in general, lard does not have a serious fishy smell, if lard has a serious fishy smell, it may be due to the following reasons:

1.Lard is rich in saturated fatty acids, which are easy to oxidize to produce substances with fishy smell such as aldehydes and ketones, which make lard appear fishy.

2.Lard that has not been consumed for a long time will produce an unpleasant odor after oxidation.

3.In the process of refining lard, too much heat or too high temperature will cause the lard to burn and rancid, so that the lard will have a fishy smell.

4.Lard is adulterated with other vegetable or animal oils.

If the lard has a serious fishy smell, it is recommended not to eat it for the time being to avoid adverse effects on your health after consumption.

Lard. It itself has a little taste, it may be a little smelly, a little peculiar, this is because of the taste of fat meat when refining, if you are because of the peculiar smell caused by long-term storage, then you can't eat it, which may lead to diarrhea and other situations, usually when refining oil, you can add large ingredients, peppercorns and so on to taste.

(1) If the lard is not particularly serious, you can put a little fennel in it to cover up the paste, before the lard is not condensed, you can sprinkle some flour eaten at home, after the flour settles, the oil will become clear, the smell will be reduced, put the oil on the top into another container, and the lard with black impurities precipitated below can be thrown away.

2) If the burnt smell is particularly strong and the oil has turned brown, it is recommended not to eat it. Because of the excessive fire, the organic matter of the lard was burned out, leaving inorganic salts and mixed with substances that were not good for the human body. Benzopyrene is produced in burnt food and fried food, which is a common highly active indirect carcinogen.

Lard boiling tips:When the pork fat is boiled into small yellowish grains, and the oil in the pot is a faint yellow color, you can turn off the heat, and do not overboil the heat. The whole process is a low fire, to avoid too big a fire and the oil residue will be browned and destroy the taste and composition of the oil, the whole process does not need to be covered, only stir a few times when the oil is low at the beginning, to avoid uneven heating.

How to boil lard so that it won't be mush:(1) The whole process is a small fireTo avoid too much fire and the oil residue will become coking and destroy the taste and composition of the oil, the whole process does not need to be covered, only stir a few times when the oil is less at the beginning, so as to avoid uneven heating. (2) Add more water when boiling lardThis is all to avoid frying the pork, as soon as the oil is hot, the temperature will be very high, add water to keep the water temperature at 100 degrees, so that the boiled lard will be fragrant and flavorful.

Flower oil in pigs is a free fatty acid produced during the rancidity of oils.

Volatile.

of ketones and aldehydes. Removes hala odor from the oil.

There are three commonly used methods:

1. Add alkaline water.

If the oil contains 5% free fatty acids (tasted spicy with the tongue), the concentration of caustic water (caustic soda) used should be 15%, and the weight of the alkaline water should be about the amount of oil. The purpose of adding alkaline water is to neutralize free fatty acids to form soap, and then use the adsorption effect of soap to remove other impurities. Here's how:

Pour the oil into the pot, add alkaline water when it is boiled to 60C 70° (hot hands), stir with chopsticks, stir faster at the beginning, and use a white spoon to scoop the oil to observe the reaction effect, the oil first becomes turbid, and then slowly there is cotton wool soap precipitation, at this time, it is necessary to stir slowly, and properly heat and keep warm to keep the oil temperature for about an hour, wait for the oil to cool, filter it with filter paper or clean white muslin, you can get a clear, hygienic edible oil.

2. Add salt method to make brine (the salt content in the water is 15%), and then mix the oil and water together according to the ratio of 40 parts of salt water and 20 parts of oil with hala flavor in Qin Hui, heat it to 30C, and then stir for a quarter of an hour, after precipitation, the oil and water can be separated.

3. Add vinegar method, pour 1 2 oil into a 1 liter bottle, add 1 4 vinegar, leave 1 4 space, then stir and shake, after 2 3 days, separate oil and vinegar.

Summary. Because the pigs used to boil oil are fed by feed, the pig plates are produced.

The oil is used to boil the oil, and the natural taste is not good and fishy, so you have to find a domestic pig.

When buying pork fat, you must have the taste of the oil boiled out of the domestic pigs.

Good. If it is a pig raised on large-scale feed, the taste of lard will not be there.

So positive, but with an indescribable smell, not that fragrant. A good lard should be pink and white, and after cutting, you can clearly feel that the lard is fatty and thick. The lard should be repeatedly scrubbed with warm water to clean the surface of the lard, which is a critical step and directly affects the quality of the finished lard.

What is the reason that lard has a fishy smell.

Because the pigs used to boil the oil are fed by feed, the produced lard fat is used to boil the oil, and the natural taste is not good and fishy, so you have to find a place to buy lard from the domestic pigs, and the oil boiled out of the domestic pigs must taste good. If it is a pig raised on large-scale feed, the taste of lard is not so positive, but has an indescribable taste, not that fragrant. A good lard should be pink and white, and after cutting, you can clearly feel that the lard is fatty and thick.

The lard should be repeatedly scrubbed with warm water to clean the surface of the lard, which is a critical step and directly affects the quality of the finished lard.

Hope mine can help you.

If you can, please give me a thumbs up, thank you