Why some people can t feel the smell of pigs

Some people may not feel the smell of pigs for the following reasons:

1.It may be because their own sense of taste or smell is not sensitive to this fishy smell. For some people, the fishy smell of pigs may be more pronounced, while for others, the fishy smell may be less noticeable or not noticeable at all.

It mainly depends on each person's sensory sensitivity and experience.

2.It may be due to the difference in the intensity and perception of the fishy smell due to the difference in the ** and cooking method of pork. For example, if pork comes from healthy pigs and is properly handled during cooking, the fishy smell may be greatly reduced, and some people may not even feel the fishy smell.

In summary, different people's perception of the smell of pig may be different, which is mainly related to factors such as their sensory sensitivity and experience, the ** of pork, and the way it is cooked.

Because the sense of taste or smell is not sensitive to fishy smells.

As long as there is flesh and blood, it will have a fishy smell, mainly blood and lymphotoxin stench.

Many people put cooking wine to remove the fishy smell.

Or all kinds of wine, put onions, ginger and garlic, and then the final result is that when the meat is fried, there is a strong smell of green onions, ginger and garlic, and the real meat flavor is suppressed by these seasonings, and only the flavor of the seasonings is eaten. This is a kind of putting the cart before the horse, because the main ingredient is pressed down by the ingredients, and it is doomed to be a failure.

Of course, there is also a situation, that is, because you don't put enough spices, the meat you make still has a fishy smell, plus a little green onion, ginger and garlic, and these two flavors lead to 1+1<0.

Either of the above situations is a failure, because its essence is not to "remove the fish", but to "suppress the fish". It is not advisable to use the practice of overpowering the taste.

Some pork has a fishy smell, which may be related to the pig's growth environment and the feed it eats.

Silver disappears.

This is the oil odor produced by fat, which is caused by ammonia, the normal metabolism of pigs will decompose some proteins, and the protein will produce water, carbon dioxide and ammonia after complete decomposition and exist in the muscles, ammonia is mainly collected through the blood, filtered by the kidneys, and the urine is excreted from the body.

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.

Nowadays, pork comes from some pig farms, and pig farms generally use feed, and even some use swill left over from restaurants, which are complex in their own composition. In the past, pigs ate wheat bran, bran, wild vegetables, and leftover meals that people usually eat, and it took a year or two to raise a pig, but now three months is enough for the length of a knife, and the meat quality can be imagined. So the fishy smell is too great.

Because the pork we eat now is not the same breed as the pork we ate before, and now they are all white-skinned pigs and I ate black-skinned pigs when I was a child.

The fishy smell of pork is indeed very strong now, and it may be related to the frequent feed, so you should add more seasoning when making it.

Why is the pork news too big now, because it may eat the one that is not very good for private chat, so there is a signal that is relatively large.

During cooking, the proteins in the meat are denatured as the temperature increases, while metabolic residues, genetic material, and unbroken protein decomposers can all produce foul odors and odors.

Most meat odors come from acetoacetic acid and certain sulfur compounds, including disulfides, mercaptans, sulfides, sulfates, etc. Before cooking, in order to remove the odor from the meat, we will soak it, soak it in water, or treat it with seasonings such as salt and vinegar.

For example, it is important to poke off the water before squirting meat, boil it in water, then take it out to dry, add oil and stir-fry it next to it in a clean pot, then pour in the meat pieces and stir-fry, then add seasoning, wait for the seasoning to be absorbed and then take it out of the pot. Sweet and sour tenderloin needs to be cooked with salt, cooking wine and shredded ginger to make the meat fragrant and fishy respectively, and then cooked with noodles and sweet and sour sauce.

But why is there no peculiar smell in pig blood?

On the one hand, pig blood needs to be rinsed immediately when it is collected and processed to avoid odor in the blood. When a pig is slaughtered, the arteries and veins in its neck are immediately opened, allowing blood to flow out. There is no doubt that the process is quick and hygienic, and there is no so-called bad smell of the blood in the pool.

On the other hand, pig blood itself also has a certain self-protective effect. Its normal composition contains a large amount of proteins, amino acids, and other substances, including some flavorful ingredients, as well as some substances that can mask and neutralize these components.

Therefore, it is necessary to remove the peculiar smell and fishy smell of meat before cooking, but pig blood does not have this problem. However, if you are not satisfied with the taste and color of the pig's blood, you can adjust it with some additional treatments, such as adding seasonings such as dark soy sauce or vinegar to change its taste.

Pig blood and meat are derived from the tissues of pigs, but they have different chemical compositions and characteristics, which also contribute to their different tastes.

Pig blood is mainly composed of blood and water, and the iron ions in it are the main components that cause the taste of blood. Although iron ions themselves have a certain taste, unlike the muscle fiber tissue of meat, iron ions in the blood are not prone to fishy odors.

Whereas, meat is made up of muscle fibers, tissue, fat, and other components. Muscle fiber tissue contains proteins such as myoglobin and muscle protein, which will break down when muscle tissue is damaged, producing some volatile organic compounds such as amines, sulfides, etc., which cause the fishy smell of meat.

In addition, the fishy smell of the meat may also be related to the way the pigs are raised, slaughtered, and handled. If the pig is subjected to stress, infection or poor diet during rearing, the quality of the meat may be affected and a fishy smell may develop. During slaughtering and handling, if hygienic conditions are not strictly controlled, it can also lead to a fishy smell of meat.