What can be used to remove the fishy smell, and what can be used to remove the fishy smell

1. Alcohol has a wide range of uses. Alcohol has unique dissolving and volatile properties against fishy substances. The meat ingredients can be soaked in wine first, and then heated, and the fishy smell can be removed in a two-pronged manner; Or add the wine directly to the stir-fry.

Wine can not only remove the fish, but also enhance the taste, red wine, cooking wine, rice wine can be.

2. You can choose ingredients to remove the fishy smell, such as green onions, pepper, ginger, cinnamon, etc., which can effectively weaken the odor and make the food more flavorful, especially in the fishy food (mutton), add several common ingredients to remove the fishy flavor effect is more obvious.

3. Fishy substances with low boiling point can be removed by heating. Some fishy substances with high boiling points can also be heated for a long time or allowed to volatilize in hot oil. Fishy substances can also be blanched first, boiled in boiling water and other methods to remove part of the fishy smell when cooking, and then cooked.

4. Kitchen ingredients include flavor, thirteen spices, five-spice powder, chicken essence, etc., which are added to the food, and the fragrance is overflowing and permeates the entire kitchen, but the spices purchased such as thirteen spices must be **, and many fakes must be carefully identified.

5. Add lemon or lemon juice to remove the smell when cooking fish and shrimp and other seafood, which will make the original meat aroma and umami of the raw materials better.

6. The best way to remove the smell of green vegetables is to use garlic, put the garlic in hot oil and fry it for a while.

The general method is to remove the fishy smell of seafood with onions, garlic or cooking wine, and the method is as follows:

Ingredients: white wine, green onion, ginger, star anise, pepper.

Before cooking, soak the fish in vinegar for a few minutes and then drain. This not only removes the fishy smell, but also makes it more crispy, tender, and more refreshing to eat.

The second way is to use liquor. After chopping the fishy food such as fish, put it in a container, pour in an appropriate amount of liquor, marinate for about 20 minutes before cooking, and the fishy smell will disappear.

Spice deodorization method. There are many types of spices, such as: green onions, ginger, pepper, etc., choosing the right spices can effectively remove the fishy smell, but also add a different kind of fragrance, and taste more delicious.

Introducing the method of removing the fishy smell of pig lungs in liquor:

Take 50 grams of liquor, slowly pour it into the lung tube, and then pat both lungs with your hands to let the liquor penetrate. Half an hour later, pour water into the water and pat it to remove the fishy smell, how to wash the pig lungs to remove the fishy smell? 1.

Choose pig lungs without holes! Fill the trachea with water until full, pour it out and wash it 10 times in a row. 2.

Pour beer into the trachea and soak for 10 minutes, then pour water into the trachea and repeat 2 times in a row. 3.Pour herb (special for removing fish), pepper, cornstarch, water into the trachea, pour it out, and then fill it with the head for 20 minutes.

There is certainly no fishy smell after pouring out the water.

Something that can get rid of the fishy smell:

1. Remove the fishy smell of liquor.

After washing the fish, apply a layer of white wine to the fish, and rinse it off with water after a few minutes to remove the fishy smell.

2. Red wine to remove the fishy smell.

After the fish is processed, sprinkle some red wine on the dissected belly to effectively remove the fishy smell.

3. Rice wine to remove the fishy smell.

Soaking the processed fish in rice wine for a while before cooking it will effectively remove the fishy smell.

4. Milk removes fishy smell.

Soaking the processed fish in milk for a while before cooking it will effectively remove the fishy smell while making the fish taste more delicious.

5. Warm tea to remove the fishy smell.

Soak the processed fish in warm tea for about 10 minutes and then take it out, which can effectively remove the fishy smell.

6. Concentrated brine to remove fishy smell.

Mix a high concentration of brine in a ratio of 5:5, put the fish in the brine water, and soak the live fish for about one hour and the dead fish for about 2 hours, which can effectively remove the fishy smell.

7. Vinegar to remove the fishy smell.

Put the processed fish in cold water, add a little vinegar, soak for a while before cooking to remove the fishy smell. If you put some pepper or bay leaf in moderation, the effect is better.

To remove the fishy smell, just use these two small things, easy to remove, the meat is tender and fragrant.

Grilled fish: Don't put ginger early.

Ginger is added to the fish to remove the fishy smell. When is the best time to put ginger to remove the fish? Experiments have shown that when the pH value of the fish body leachate is 5 6, ginger has the best effect to remove the fish.

If ginger is released too early, the protein in the fish body leachate will hinder the deodorization effect of ginger. Therefore, when cooking fish, it is best to heat it and cook it for a while, wait until the protein of the fish is solidified, and then put ginger to achieve the purpose of removing the fish.

Flour: Removes greasy smell.

Put the fried fish oil in the pot and heat it, put in a little green onion, ginger and pepper to fry and scorch, then remove the end of the pot from the heat, grab a handful of flour and sprinkle it into the hot oil, the flour is gelatinized and deposited after heating, and some trimethylamine dissolved in the oil is adsorbed, which can remove most of the fishy smell of the oil.

Wet starch: Removes oily smell.

Heat the fried fish oil, remove the fishy smell of green onions, ginger and peppercorns, and then pour in some well-mixed thick and wet starch slurry. Because the wet starch is heated and bursts and sinks into the oil, the starch bubbles can absorb the fishy smell in the oil, and then skim off the floating starch bubbles. (Vain Leaning).

When adding an appropriate amount of vinegar to neutralize aquatic products during cooking, so that they can form acetate, the fishy odor can be greatly reduced. In addition, vinegar can also remove the beany odor, which is mainly due to the volatile compounds such as small molecule alcohols, aldehydes, and ketones generated by the oxidation and decomposition of fats. Adding vinegar can inhibit the activity of lipoxidase and prevent the formation of beany odor.

Some can also take advantage of the dissolution and volatilization properties of cooking wine on fishy odor substances to dissolve aldehydes, ketones and sulfur-containing compounds in fish and meat first, and then volatilize together after heating to remove the fishy odor.

The time period for which the cooking wine is placed.

1. Dishes that are stir-fried quickly. The most reasonable time to use wine in cooking should be when the temperature in the pot is highest during the whole cooking process. Because the ethanol in the wine has a short retention time in a high-temperature environment, the fishy substances can be dissolved by the ethanol and volatilized together, and the fatty acids are easy to combine with ethanol to form aromatic ester compounds.

For example, when stir-frying shredded pork, the wine should be put in just after stir-frying, and the fried prawns must be put in the shrimp immediately after the oil is hot, and then the wine should be cooked immediately, so that as soon as the wine is sprayed, it will immediately burst into a sound and a burst of aroma will emerge.

2. Steamed fish and other dishes. As the heating temperature begins to be lower and the heating time is longer, the wine is generally added first, and with the increase of temperature, the ethanol in the wine begins to play a role, which can not only make the fishy smell volatilize with the ethanol, but also make the ethanol react slowly and fully with the fatty acids and amino acids in the fish and meat, so as to increase the mellow aroma of the dish and improve the umami.

The above content refers to People's Daily Online--How to clean squid to remove the fishy smell? , People's Daily Online--Fried bean sprouts with vinegar to remove the fishy and crispy.

There are several ways to remove the fishy smell of meat or fish:

Green onions, ginger and garlic: Add some chopped green onions, ginger and garlic to stir-fry vegetables or steam fish, which can effectively remove the fishy smell.

Vinegar: Before the ingredients are processed, you can soak them in vinegar water for a period of time, and then wash and cook them after the dough is boiled, which can effectively remove the fishy smell.

Salt: Soaking meat or fish in salt water can remove the fishy smell and enhance its umami taste.

Lemon: Rubbing the surface of meat or fish with morning lemon juice or lemon slices can remove fishy odors and add a fresh lemon scent.

Cooking method: The cooking method can also affect the taste of meat or fish. For example, you can sauté with green onions, ginger and garlic, or add some herbs such as star anise, cinnamon, etc., to the cooked fish soup to remove the fishy smell and add flavor.

Regardless of the method used, it is important to ensure hygiene and safety during handling and cooking to avoid any health problems.

There are several methods that can be used to get rid of fishy odors:

1. Washing hands with tea or scrubbing with brewed tea leaves can remove odors.

2. Wash your hands with vinegar and then wash with water to remove the fishy smell. Medium chop.

3. Use lemon juice or lemon slices to wake up.

4. You can also wipe your hands with toothpaste, and then wash it with water, and the finger bush can remove the fishy smell.

5. Scrub with liquor and then wash with water to remove the fishy smell.

The reason why toothpaste can remove the fishy smell on the hands is closely related to the surfactant contained in it. When the toothpaste is applied evenly to the hands, the surfactant can penetrate and disintegrate the seafood residue on the surface of the hands**. And after gently scrubbing your hands, the toothpaste will produce some foam, and the disintegrated seafood residue will adhere to the foam, and then rinse your hands with water, the seafood residue will be completely removed, and the fishy smell will naturally disappear.

In addition, toothpaste also contains various aromatic agents, which can also eliminate the fishy smell of seafood to a certain extent.

Fish can be steamed in a variety of ways, it can be boiled, it can be fried, it can be boiled, it can be eaten sashimi, and it can be grilled. But the most delicious way to do it is to steam it, and the steamed fish can retain the original flavor of the food, which is the most delicious.

When steaming fish, in addition to putting ginger slices and cooking wine to remove the fish, you can also smear salt and apply a layer of salt on the fish, which can not only remove the fishy smell, but also make the fish more delicious and the fish meat more firm.

Marinate the fish with beer for a period of time, which is very effective in removing the fishy smell of the fish, and at the same time, the steamed fish after marinating has a unique flavor.

Another tip is to smear some lard on the fish when steaming, which will make the fish more tender and tasty, and all the umami will be retained in the fish when steaming.

1. Remove the smell of the fish.

After buying the fish, you can soak it in salted water for a while, and when cooking, you can use ginger and shallots and cooking wine to remove the fishy smell. Stuff ginger slices and green onions into the fish belly, and then season with cooking wine to remove most of the fishy smell. You can also soak the fish in milk, which can also play a role in removing the smell and increasing the freshness.

2. Remove the smell of the chicken.

Blanch the chicken with hot water to reduce the fishy smell. Before stir-frying or frying, you can marinate the chicken in cooking wine and soy sauce.

3. Remove the smell of the internal organs.

When processing, you can first cut off the loin with scissors, and then add an appropriate amount of salt to marinate for a while, which can not only remove the fishy smell, but also make it more crispy.

Fourth, the fat duck meat is fishy.

Take out the fat in the fat duck meat, refine it into duck fat, chop the duck into large pieces, fry it in duck fat until it is half-cooked, and then blanch the duck meat in a pot of boiling water to remove the fishy smell.

5. Remove the smell of eggs.

Sprinkle a little white pepper when handling the eggs. In Western cuisine, chefs sometimes add lemon and vanilla extract, which can remove the smell of eggs, especially in baking.

Pepper, Sichuan pepper, white wine, ginger, lemon, vinegar.

For cooking, you can use coriander, cooking wine, and ginger.

Traditional Chinese spices: cinnamon, star anise, etc.

A brief introduction to the method of removing the fishy smell is as follows:

1. Wash the fish first, put it in cold water, add a small amount of vinegar, pepper or cinnamon leaves, and then cook, the fishy smell can be eliminated.

2. Soak the live fish in salt water with half a tael of salt and 5 catties of water, the salt water can be soaked into the blood through the gills, and the fishy smell can be removed after 1 hour; If you buy dead fish, you can soak it in salt water for 2 hours to get rid of the fishy smell.

3. After the fish is dissected and washed, marinate it with an appropriate amount of red wine, and the tannin and aroma contained in the wine can eliminate the fishy smell.

4. When slaughtering fish, rinse the blood of the fish as much as possible, and then add onions, ginger, garlic and other seasonings to cook, and the fishy smell can basically be removed.

5. When frying river fish, first soak the fish in rice wine for a while, and then wrap it in flour and fry it in a pot to remove the fishy smell.

6. When processing carp, there is a white tendon on each side of the carp's back, which is the cause of the fishy smell. When cutting carp, cut a small incision near the gills to reveal the white tendons, and gently pull them with tweezers to remove the white tendons, and there will be no fishy smell when cooking.

7. If you use the practice of steaming fish, the fishy smell will be heavier, you can use beer to marinate the fish for 10 15 minutes, after cooking, not only the fishy smell will be greatly reduced, but also the taste will be more delicious.

8. For other fishy fishy fish, you can also use radish to burn together, and the ratio of radish to fish is appropriately adjusted according to the fishy smell of fish, generally about 2:1.

When cooking the fish, use ginger slices, and after frying the fish, you can put a little vinegar, and that's fine.

Add ginger and shallots when the flavor is added, and add cooking wine in an appropriate amount after the pot, which are all effective methods to remove the fish.

Add some milk to get rid of the fishy smell.