When marinating meat, what accessories can be added to help remove the smell and enhance the flavor?

Every Chinese New Year, every household in the countryside will start killing pigs. After killing the pigs, the meat will be marinated and used to dry bacon. After the bacon is sun-dried, there will be no rancid taste in the next year, and in the process of marinating, you must pay attention to the following points. Clause.

First, the bacon must be cut into long strips, which can be hung on a rope at home with wire. Clause.

2. Do not wash the pork in raw water, it is likely that there will be some bacteria on the meat. Soak the bacon in water before eating it, and then scrub it hard, and the contents on it will be removed. Clause.

3. You must put salt and peppercorns in a pot and stir-fry, and then spread them on top of the pork. It can be fishy, and it can also make the bacon taste a little more delicious. <>

Before drying bacon, be sure to put the bacon in a clean basin or bucket, and go to the supermarket to buy some larger plastic wrap.

Wrap the meat in plastic wrap and put it in the prepared utensils. After two or seven days, you can tear off the plastic wrap. Hang it in the yard for a few weeks, and the bacon will continue to shrink.

In the process of shrinkage, the seasoning can also be well absorbed, and the bacon will not spoil. <>

If you have fruit at home, you can choose to pick some orange peels.

and peanut shells to smoke the bacon. Insist on five or six hours a day to smoke the bacon until it is yellow. After the bacon changes color, it is also very flavorful, and the amount of oil will be very large.

The smoked meat will be particularly tasty, like the unique flavor of some regions. Many people should have eaten pork breast, and there is no difference between pork breast and smoked bacon. <>

In general, although bacon is delicious, it cannot be eaten for a long time. Because the amount of salt in bacon is very large, the kidneys will not be able to stand it if the elderly keep eating it. To learn how long bacon can be eaten, the happiest is when it is marinated just right.

If you usually want to eat meat, you can also choose to buy some fresh meat, which is the most nutritious.

When we make meat products, such as boiled meat slices or fried meat slices, we must first marinate the meat for a while, which can not only effectively remove the fishy smell in the meat, but also make the taste tender and delicious.

1. Sugar, as a seasoning, sugar can enhance the freshness of ingredients, and putting an appropriate amount of white sugar when marinating meat also has the effect of enhancing freshness and flavor, and the taste of the food will be more refreshing and delicious.

2. Cooking wine, cooking wine is the key to removing the smell of meat products, cured meat makes rice wine, beer, liquor and rice wine can be added as cooking wine, especially the meat products added by beer as cooking wine will taste smooth and refreshing.

3. All kinds of spices, spices can increase the freshness of meat and cover up the fishy smell of meat, when marinating, you can add an appropriate amount according to the taste, such as five spices, cumin powder, chili powder, thirteen spices, etc.

4. Ginger powder or ginger juice, ginger can remove the smell when marinating meat but does not affect the original taste of meat, and appropriate ginger powder or ginger juice will not taste spicy when adding.

5. Lemon juice, lemon juice can retain the freshness of the meat, whether it is stir-fried or fried, the taste is tender and refreshing, and citric acid can also decompose the meat fiber components, effectively removing the fishy smell and greasy feeling.

In addition to putting the right ingredients for cured meat, we should also pay attention to the production method, do not flush the newly bought pork belly first, just wipe the surface without sticking to your hands, and then evenly spread the fried yellowish salt and peppercorns on the meat, and put the meat into it in the preparation of an appropriate size of clay pot or porcelain jar as a container, pour a small amount of high liquor and then use a heavy object to compact, wait for 24 hours to pour out the water in the jar, and smear the fried peppercorn salt on the meat again, Finally, pour a small amount of high liquor and continue to seal for 48 hours, and the marinated meat is ready.

Cooking wine, vinegar, ginger, dry flour, cinnamon, lemon, etc. To remove the fishy smell of pork, first heat the meat in a pot of water at low temperature. With minimal fire, the water can be kept bubble-free and the fishy smell can be removed.

There are many ways to eat pork, such as pork stewed vermicelli, pork sauerkraut pie, braised pork, steamed pork and other delicacies, or made into bacon.

When marinating meat, add ginger, pepper and other accessories to remove the smell and increase the flavor.

Ginger can help remove the fishy smell of the meat and add a spicy taste.

Sichuan pepper can remove the fishy smell of meat and increase the numbness of meat.

Whether it is stir-fried or barbecued, five-spice powder can get rid of the peculiar smell of meat. At the same time, it can also add aroma to the meat, so when cooking meat, you may want to add some five spices to taste its taste.

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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.

The spices that remove the smell are: red cardamom, white cardamom, peach, angelica, woody, kaempfera, ginger, husk, thyme, pepper, lemon, cinnamon, perilla, tangerine peel, grass fruit, etc., as well as daily onion, ginger and garlic cooking wine. Some people will ask why there are no star anise, peppercorns, bay leaves here?

There are many spices that are fishy and fragrant, such as star anise pepper bay leaves, their main function is to enhance fragrance, such spices are: cumin, cloves, cumin, dill, mint, rosemary, citronella and so on. There are also for coloring:

Cayenne pepper, turmeric, yellow gardenia, comfrey, safflower, red yeast rice, etc.

We must learn to use flexibly, don't be superstitious about the so-called ancestral recipes on the Internet, we just need to understand the function and use of spices, and we can also prepare a good formula, which is not difficult or mysterious.

The spices suitable for chicken, duck and goose are: star anise, Sichuan pepper, dried ginger, tangerine peel, cinnamon, cumin, angelica, angelica, ginger, pepper, kaemp, bay leaf, grass coar, fragrant sand, cloves, spicy, white cardamom, nutmeg, citronella, etc.

Answer: To increase the flavor of chicken and remove the fishy, you can add cooking wine, bay leaves, spices, cardamom, grass fruit, and Sichuan pepper to remove the fishy.

Cooking wine, vinegar, ginger, peppercorns, coriander, can remove the fishy smell.

Four great ways to get rid of fishy odors

1.Remove the mutton and add spices. To remove the fishy smell of mutton, it is best to use peppercorns, cinnamon, cumin, and less ingredients.

Due to spices such as pepper, cinnamon, pepper, and cinnamon, the aldehydes and ketones in the meat can undergo oxidation reactions, weaken the odor and increase the flavor. This method is especially effective when it comes to removing odors. Be careful not to put too many spices, otherwise it will mask the flavor of the meat.

2.Fish and shrimp to remove the fishy and add lemon. When cooking seafood such as fish and shrimp, adding lemon or lemon juice is very effective in removing the smell.

This is due to the fact that most of the fishy substances in it are alkaline, and neutralizing them with acidic substances can play a role in removing fishiness. However, it should be noted that vinegar should not be used to neutralize and remove the fish, because the sour taste of vinegar is too strong, it will make the raw materials lose their original meat flavor and umami.

3.Chicken and beef can be heated to remove the smell. Most of the fishy substances in chicken and beef can be dissolved in water and are volatile at high temperatures.

When cooking, blanch the ingredients with water or boiling water. Then use long-term heating methods to remove the smell, such as stewing, stewing, roasting, roasting, etc., or stir-frying with warm oil.

4.Alcohol has a wide range of uses. Alcohol has a unique dissolving and volatile function for fishy odors.

You can soak the meat ingredients in wine first, then heat them, and open the bow left and right to remove the fishy smell; 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.

To remove the smell of chicken, you can blanch it with water first, and put cooking wine, green onion and ginger, and peppercorns in the water. Cook out the foam. When sautéing the chicken again, you can add a little beer. This will remove the fishy smell of the chicken.

Cloves, lemongrass, peppercorns, chili peppers, etc. can remove the smell of braised meat, and cinnamon, cloves, and ginger can add flavor to the meat.

Knowledge Expansion:

The spices that cover the fishy smell of aquatic ingredients are: nutmeg, cloves, cinnamon, kaempfera, ginger, cardamom, coriander seeds, cumin, etc.; The spices that cover the beef and mutton ingredients are better: cumin, cloves, nutmeg, white cardamom, kaempfera, pepper, cinnamon, coriander seeds, cumin, etc.; Spices that have a good masking effect on beany smell are:

Nutmeg, cloves, cinnamon, bay leaves, white cardamom, etc.

The spices that can add flavor to the meat ingredients are: nutmeg, cinnamon, cloves, tangerine peel, coriander seeds, star anise, pepper, bay leaves, etc.; The aroma of poultry ingredients can be enhanced: star anise, cinnamon, cumin, angelica, cloves, bay leaves, cardamom, tangerine peel, sand kernels, grass fruits, etc.; It can enhance the aroma of aquatic ingredients

Pepper, nutmeg, star anise, cumin, etc.

A fragrance is a substance that can be sniffed out by the sense of smell or tasted by the sense of taste, and it may be a "monomer" or a "mixture". Spices can be divided into two categories: "natural flavors" and "synthetic flavors" according to the preparation method or raw materials.

The fishy smell 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, volatile oils and organic acids contained in cinnamon can weaken the odor of filial piety in the ingredients and increase the fragrance.

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 pork, you can also add a little lemon juice or white wine! If the fishy smell is heavy, you can use cooking wine, vinegar, or green onion and ginger to marinate Qiaoxiang in advance, and you can also feast on the pork a little and smear some rice wine and salt to code the taste, which can not only remove the fishy smell, but also increase the fragrance of the pork.

Cumin, generally produced in Inner Mongolia, Shanxi, Heilongjiang, is cautious like rice! Its taste is relatively elegant, and it feels a little numb to the tongue! It has the effect of removing the smell and relieving greasy, because of its light taste, you can put more when making braised meat.

2: Star anise, also known as anise, is the most common spice in life! Its usage is more extensive, whether it is cooking fish or stir-frying, you can put a little bit appropriately.

Because of its strong taste, don't add too much to the brine, generally speaking, 500 grams of ingredients can be put into 1 star anise.

3: Angelica dahurica, the taste is very pungent, with a strong taste of traditional Chinese medicine, and it is slightly bitter when tasted! Angelica dahurica is widely used in brine, which has the effect of removing fish and increasing fragrance. Because of its strong taste, don't add too much when using, 1-2 tablets are enough.

4: Good ginger, also called galangal, has a slightly spicy taste. Its main effect is to increase the aroma of the dish and remove odors. It is mostly used for ingredients with a relatively large fishy smell, such as mutton, pork, duck and ......1 gram of ginger per 500 grams of ingredients is sufficient.

5: Cinnamon bark, which is a spice with a strong pungent smell, is widely used in brine, and its main effect is to increase fragrance and relieve greasyness. Generally speaking, 500 grams of ingredients and 1-2 grams of cinnamon are sufficient.

6: Tangerine peel, to put it more clearly, is sun-dried orange peel! And the longer it is left unit, the stronger its fragrance becomes. Its usage is more extensive, especially when stewing meat, adding some tangerine peel to it, not only can increase the flavor, but also remove the fishy greasy.

7: Draining grass, which is a kind of native to Sri Lanka, India. It is planted in Sichuan, Hubei, Yunnan, Guizhou and other places in China! Its function is mainly used to enhance the fragrance, which is an indispensable spice for making lo-mei!

8: Clove, its fragrance is more special, and it tastes a little sour. Not only can it be used as a spice, but it can also be used as a medicinal herb, which has the effect of increasing appetite and aiding digestion!

Because of its special taste, it is also indispensable in braised pork, adding 2-3 pieces per 500 grams of ingredients.

There is another one that is not listed, the red gardenia! Its main role in brine is to adjust the color of the brine. It should be grasped well when using, it will more or less affect the color of the brine.

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At the end of the article, I will teach you a general brine preparation method, and collect it if you like! 10 pounds of ingredients as an example......

10 grams of star anise, 5 grams of cinnamon, 2 grams of cloves, 10 grams of cumin, 5 grams of angelica, 3 grams of bay leaves, 5 grams of ginger, 10 grams of grass, 5 grams of nutmeg, 5 grams of grass, 5 grams of cinnamon. You can add or subtract according to your taste!

When the above spices are used, they should be packed into a packet, soaked in water for 10 minutes, and then thrown into a brine bucket.

Coin Flip. The goods mentioned in the text.

Honka Seasoning Ginger 50g Stewed Meat Marinade Twenty years brand.

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