What is the reason why mutton smells too strong, and why does mutton smell

The smell of sheep is actually caused by the special digestive system of sheep. According to Life Times, sheep are ruminants, their stomachs contain a large number of microorganisms, in the process of digesting lipids, some volatile fatty acids will be produced, these fatty acids will be mixed into the fat of sheep, forming a mutton smell, mutton always has a smell, and many people have a certain resistance to this taste. However, it is said that the greater the smell, the better the quality of the lamb.

The smell of mutton is caused by the special digestive system of sheep, sheep is ruminant, the stomach contains a large number of microorganisms, in the process of digesting lipids, some volatile fatty acids will be produced, and integrated into the fat of sheep, forming a mutton smell.

The smell of mutton is actually caused by the special digestive system of sheep, which refers to a special taste that sheep or goats will have, but the size of the smell is also due to different factors such as sheep breed, age, gender, season and region.

The smell of mutton is too strong and related to the breed of sheep, and the smell of goats is not too strong. The smell of sheep is relatively strong.

Smell generally refers to the qi on the sheep's body, and also refers to the qi in general. The smell of mutton is actually caused by the special digestive system of sheep.

Sheep are ruminants and have a total of four stomachs, the rumen of which contains a large number of microorganisms for the initial digestion of lipids. In the process of microbial digestion, some volatile fatty acids will be produced, which will be absorbed and integrated into the fat of the sheep, which is the taste of mutton.

Mutton originally had a strong smell, and the elderly would like the mutton with a strong smell and think it was delicious. Now the mutton has been processed to remove most of the smell, so it feels that the original mutton has a strong smell.

Related to the breed of sheep, the smell of Mianyang meat is heavier, and the smell of goat meat is relatively lighter.

Lamb has a strong taste in adipose tissue, especially subcutaneous fat.

The smell of mutton mainly comes from a type of volatile fatty liver contained in meat fat, such as lanolic acid, lanolic acid, capric acid, etc. These fatty acids are mainly found in sheep tail fat, subcutaneous fat, sheep skin sebaceous gland secretion, as well as fat in the muscle space. Pork, lamb and other meats also contain similar fatty acids, but only in lamb does the content of these fatty acids present a special ratio, combined into a stable complex, which forms a characteristic smell.

When it comes to mutton, many people think of the strong smell of mutton. It is precisely because of this smell that some people stay away from mutton. Why does mutton smell bad, and whose hands is it to decide?

Summary. Hello, the treatment method for the smell of the lamb is as follows:1

White radish to remove the smell. White radish contains a large number of pores, which can absorb the smell in the mutton, so when cooking mutton, you can drill the whole white radish with fine holes, put it in the pot with the mutton, cook for about half an hour, and then take out the radish, which can effectively remove the smell in the mutton. 2.

Rice vinegar to remove the smell. Rice vinegar is brewed from grain, mellow and aromatic, generally you can wash the mutton and cut it into pieces, put it in a pot of boiling water, pour a small amount of rice vinegar, generally put half a pound of mutton vinegar in half a two rice vinegar, take out the mutton after the water is boiled, and then change a pot of water to cook the mutton, which can also effectively remove the smell. 3.

Mung beans to remove the smell. When cooking mutton, or when shabu mutton hot pot, you can put a small handful of mung beans in the soup and cook it with mutton, without taking it out, mutton and mung beans can be eaten directly. This makes it easier and faster to remove the smell.

Hello, the treatment method for the smell of the lamb is as follows:1White radish to remove the smell.

White radish contains a large number of pores, which can absorb the smell in the mutton, so when cooking mutton, you can drill the whole white radish with fine holes, put it in the pot with the mutton, cook for about half an hour, and then take out the radish, which can effectively remove the smell in the mutton. 2.Rice vinegar to remove the smell.

Rice vinegar is brewed from grain, mellow and aromatic, generally you can wash the mutton and cut it into pieces, put it in a pot of boiling water, pour a small amount of rice vinegar, generally put half a pound of mutton vinegar in half a two rice vinegar, take out the mutton after the water is boiled, and then change a pot of water to cook the mutton, which can also effectively remove the smell. 3.Mung beans to remove the smell.

When cooking mutton, or when shabu mutton hot pot, you can put a small handful of mung beans in the soup and cook it with mutton, without taking it out, mutton and mung beans can be eaten directly. This makes it easier and faster to remove the smell.

The efficacy and function of mutton: mutton has the effect of protecting the gastric mucosa, mutton can protect the stomach wall, increase the secretion of digestive enzymes, can help digestion, mutton has the effect of nourishing the liver and eyes, nourishing blood, and has a good effect on various postpartum anemia, night blindness and cataracts. Mutton has the effect of warming the spleen and stomach, and mutton can be used for some stomach pain and weakness caused by spleen and stomach deficiency.

No, maybe it's the mutton you bought, it's more flavorful, it's probably the kind of mutton that grows in the prairie, so it's more smelly.

I guess it's very pure earth goat meat, and you earned it.

1. Wash the mutton and chop it into pieces.

2. Prepare all the side dishes: wash the onions and tomatoes and cut them into large pieces; peel the carrots and potatoes and cut into cubes; Whole garlic, peeled; Cut the ginger into large slices; A small amount of cinnamon and set aside.

3. Put the mutton into the pot with cold water, blanch the water and wash off the foam and oil, drain and set aside.

4. Put a small amount of oil in the pot, heat it with an appropriate amount of rock sugar, and heat it over medium-low heat until the rock sugar melts.

5. Pour in the lamb and stir-fry constantly.

6. Bring the meat to color, tighten the meat, and set aside.

7. Wash the pot, add a small amount of oil, heat, add garlic + ginger slices + cinnamon, and stir-fry.

8. Pour in the tomatoes and onion cubes and stir-fry a few times.

9. Add the carrots and potato wedges, and stir-fry until the green onions are slightly soft.

10. Pour the lamb and all the side dishes into the pressure cooker and add the appropriate amount of water at once.

11. Cover the pot and cook over high heat until the gas is out.

12. Simmer over medium-low heat for about 50 minutes.

13. During the cooking process, prepare the garlic sprouts, wash them well, and cut them into medium and long sections.

14. When the time is up, remove the cover, sprinkle in the garlic sprouts, and add an appropriate amount of salt.

15. Stir it with a spoon and simmer for 5 minutes away from the lid of the pot, and the delicious and rotten mutton with no fishy flavor will be ready.

How to stew mutton, delicious and no fishy smell.

1. When stewing mutton, add Sichuan pepper to remove the fishy smell, but the amount of Sichuan pepper should be controlled.

2. When stewing mutton, add an appropriate amount of ginkgo to remove the smell.

3. Before stewing the mutton, clean the purchased mutton, and then soak the mutton in water for two hours.

4. When stewing mutton, the mutton should be blanched, and some dirty things in the mutton should be blanched out, and the foam produced can be skimmed, so that the fishy smell of the mutton can be removed, and the effect is more significant.