The smell of food is strong, is there any way to get rid of the fishy smell?

If the smell of the food is strong, it will make people feel nauseous, and you should not eat the food. At this time, we can remove the fishy smell of the food in some ways, such as marinating the food with cooking wine or lemon juice, so as to make the fishy smell of the food lighter. In addition to these, we can also add some vinegar when stir-frying, so that the vinegar smell can mask the fishy smell of the food.

Many people especially like to eat fish, but the fishy smell of fish is relatively strong, if we eat fish directly, we may not be able to eat fish, and there will be some nausea. Therefore, before eating fish, we can use cooking wine or lemon juice to marinate fish, such fish is more delicious, because alcohol has a unique solubility and volatility for fishy smell, and lemon juice is also very sour, which can cover up the fishy smell in the food and improve the umami of the dish. Therefore, when making some fishy food, such as fish or seafood, you can marinate the food first, and then put the food aside to dry before cooking, so that the food can play a unique umami flavor instead of a fishy smell.

We can put some vinegar when cooking, so that the vinegar flavor can mask the fishy smell of the ingredients themselves, and it can also make us especially like to eat when eating. Because vinegar is more sour, it can make us hungry and make us eat more food. In addition to vinegar, we can also put some other spices, such as ginger or cinnamon, these seasonings have a strong flavor to cover up the fishy smell of food.

Therefore, the fishy smell cannot be completely removed, but we can mask the fishy smell with some flavors, so that our mouth or tongue can taste the taste of the ingredients in addition to the fishy smell.

The best way is to marinate in advance, you can use salt to marinate, put some ginger appropriately, and soak for about two hours.

You can put some cooking wine in the food, you should also put some fishy seasonings, you should also put some cumin, you can also put some chili peppers, you can also put some chopped green onions, so that you can get rid of the fishy smell.

You can use cooking wine, or use liquor, you can also use ingredients to remove the fishy smell, or use ginger slices, you can do a good job of removing the fishy smell.

You can blanch it with water. You can get a good removal, you can put some cooking wine, peppercorns, green onions, ginger, garlic, star anise in the pot. You can get a nice taste.

Sometimes the water in the tank smells very fishy, and sometimes the water in the tank is basically odorless. Especially when the weather is bad or the condition of the fish is not very good, the fishy smell on the water surface will be heavier, so how to deal with the fishy smell on the water surface of the fish tank during the fish farming process? When the fish tank water has a fishy smell, clean up the first step:

Nitrifying bacteria are added for sterilization. Step 2: Because the filter cotton in the fish tank is too dirty, it needs to be taken out and replaced.

The fishy smell on the surface of the fish tank is a relatively simple problem to deal with in fish farming. Do a good job of treating the entire water cycle, and change the water source regularly, so that things don't smell too much. Generally speaking, as long as the fish tank has a fishy smell, it must be that the fish in the fish tank is sick, and there are external injuries, so careful observation can see the changes, as the water quality gradually whitens, there will be some foam on the surface of the bathtub, resulting in insufficient dissolved oxygen in the water, and the lack of oxygen in the fish.

I have been watching for nearly 20 years, and I have used bare tanks, bottom sand tanks, aquatic grass tanks, box filters, closed filters outside the tank, and bottom filters, and I will talk about my personal understanding and experience. If there is a fishy smell, it means that the water quality is not good, and the easiest way is to change half of the water. Change half of the water after a few days.

Also pay attention to the bacterial house culture in the filter tank. It's that there's too much protein in the water; For fish, methyl blue medicine can not only remove the fishy smell. It can also effectively change the water quality, and at the same time, the fish rotten gills, effectively prevent the pine bulb disease caused by fish roe infection, methyl blue can clean the fish tank, if you can't feed, you should change the water for two hours before you can feed White vinegar, potassium permanganate, 84, etc., can not only be thoroughly cleaned, but also play a role in disinfection and sterilization.

After cleaning, expose the fish tank to the sun for a few days, and the bottom sand, landscape stones and accessories in the fish tank should also be cleaned and disinfected, which can often reduce the chance of fishy odor in the fish tank.

There are four ways to get rid of the fishy smell of fish in my house:1Wash the fish in warm water.

2.Coats the whole body of the fish with white wine for one minute and washes it off. 3.

Put ginger later when cooking the fish. 4.Add the appropriate amount of milk to the fish stew.

All four methods are very effective.

The fish you bought, cleaned it first, then painted with a flower knife, then put in ginger, garlic, cooking wine, green onions, and stirred together to marinate for dozens of minutes, the effect is very good.

It is difficult to remove the fishy smell, but there are many ways, specifically, add cooking wine, ginger, soak for more than half an hour, and then cook, for fish with a relatively large taste, you can use oil to pre-fry it to remove most of the fishy smell.

Put some cooking wine when cooking, cooking wine can remove the fishy smell very well, make the unpleasant smell on the fish disappear, and make people eat it deliciously.

How do you get rid of fishy smell from fish? Just remove this "line", there is no more fishy smell, too practical, life tips, life tips, I hope you will like it, thank you.

In fact, there are many fish, meat, and eggs in life that have a fishy smell, so many people will try their best to get rid of this fishy smell when cooking, otherwise the cooked food will greatly affect the taste and texture. In fact, this kind of behavior is the food that animals eat, and then absorbed into the body, it will emit such a disgusting smell. But there are many ways to get rid of the smell of knowledge accumulated through life experience.

After all, if you use plastic to get rid of this behavior, the taste will not be good, and good ingredients will often be wasted, so as long as this small problem is solved, a lot of delicious food can be made. Spices It is estimated that everyone has a lot of different spices in their homes because spices are often needed when cooking.

As a result, spices volatilize their properties when cooked or pickled. Like green onions, they contain volatile oils and allicin, and then ginger contains gingerols. Then the chili pepper contains capsaicin, and the star anise also contains anisole.

In fact, these ingredients are effective in removing fishy odors. Because the aroma of spices can weaken the fishy smell of food, it also has the effect of enhancing the fragrance. Heating to remove the smell is a relatively simple and quick method, but this method is only suitable for behavioral foods with low boiling points.

If you need food with a high boiling point, you can also use long-term heating, cooking, grilling, etc. to remove the fishy smell, or light up the volatile fishy smell in hot oil.

In fact, most spicy foods have some degree of water solubility, so you can soak them in blanching and boiling water before cooking to get rid of the fishy smell. In fact, if you take this method, it is better to prefer fishy foods with low boiling points. Because many times, even if the food with a high boiling point is heated for a long time, the fishy smell cannot be removed.

Therefore, it is recommended that you only use it on fishy foods with low boiling points. In fact, many animals originally contain a lot of nutrients such as protein and amino acids, but due to the environment and their own bacteria, they produce a lot of fishy odor. So why do animals smell fishy?

Here's why. So at this time, you can use white vinegar at home to neutralize the fishy smell of the food and let it produce acetic acid, which can greatly reduce the fishy smell.

So, like ketchup, lemons, and apples, these fruits with organic acids can also be used directly to remove fishy odors. Of course, the effect is very good if the fruit is cooked with meat and fish. Everyone should have seen their parents or grandparents marinating food in the kitchen and adding some rice wine or liquor.

In fact, if you add it, you can effectively remove behaviors. Therefore, many people in Chinese families will use wine and spices together to remove the fishy smell of food, because this way can not only greatly bring out the deliciousness of food, but also effectively remove the fishy smell, so this method of removing the fishy smell of wine is the most commonly used one in the family.

The commonly used thing in daily life to remove the fishy smell is our cooking wine, which is a must-have seasoning in the kitchen at home. When eating fish, you can also use vinegar to get rid of the fishy smell, which is also great. At the same time, we also often use onions, ginger, garlic and other seasonings to remove the fishy smell of food.

Ways to get rid of the smell of food:

To remove the smell of wine (cooking wine), you can first soak the meat ingredients in wine (cooking wine);

To remove the smell of lemon juice, you can squeeze some lemon juice;

Vinegar to remove the smell, adding the right amount of vinegar to cooking can neutralize the taste.

Generally speaking, the main ways to remove the fishy smell in our life (for the fishy smell of meat) are as follows:

Heating to remove fishiness: This method is mainly suitable for some fishy ingredients with low boiling points.

Neutralization and deodorization: Some substances can be added to produce a neutralization reaction to remove the fishy odor. These include, but are not limited to: vinegar, ketchup, etc.

Alcohol deodorization: The use of alcohol to remove fishy odor mainly depends on the solubility and volatility of ethanol in it. The sake is poured into the ingredients and the fishy smell is evaporated to remove the fishy smell from the ingredients.

Spice deodorization: This deodorization method is also a more mature deodorization method used in China since ancient times. Spices such as green onions, ginger, garlic, peppercorns, star anise, etc., can be put into the corresponding ingredients for the purpose of removing fish.

1. Use lemon, lemon can also be fishy, often used in Western seafood platters.

2. When steaming fish or making shrimp, you may wish to learn from the practice of Western food and squeeze some lemon juice to go up, which can stall the mountain or neutralize the fishy smell of seafood.

3. Only hail with vinegar, the fishy substance produced in the meat is an alkaline compound, and adding an appropriate amount of vinegar in cooking can neutralize this taste. The amount should be controlled well when adding to avoid affecting the taste of the dish.

4. Use ginger, ginger is a hot food, which can not only neutralize the coldness of the ingredients, but also remove the fish, ginger is simply a weapon to remove the fish. Whether it is to stir-fry the fragrance or to remove the smell of fish and meat, ginger is the best choice.

5. Use dry flour to remove the fishy smell with dry flour, after scraping off the fish scales. Knead with dry flour for a while, leave it for a while and rinse it off, the fishy smell will be greatly reduced.

Cooking wine: Alcohol has unique dissolving and volatile properties to fishy substances, so cooking wine is an excellent condiment for removing fishy and greasy. Dry flour:

After scraping off the scales, rub them with dry flour for a while, let them sit for a while and then wash them, and the fishy smell will be greatly reduced. Lemon: When steaming fish or shrimp, squeeze some lemon juice to neutralize the fishy smell of the seafood.

Spices: Fish maw, cinnamon, star anise, cumin and other spices not only have a unique fragrance, but also are natural masters of removing fish. <

1. Cooking wine: Alcohol has unique dissolving and volatile properties to fishy substances, so cooking wine is an excellent condiment for removing fishy and greasy, and can be used for various ingredients, such as eggs, fish, etc.

2. Dry flour: After scraping off the fish scales, rub it with dry flour for a while, leave it for a while and then rinse it off, and the fishy smell will be greatly reduced.

3. Lemon: When steaming fish or making shrimp, squeeze some lemon juice to neutralize the fishy smell of seafood.

4. Spices: Fish maw, cinnamon, star anise, cumin and other spices not only have a unique fragrance, but also are natural masters of removing fish, and this kind of spices are generally used for pork and mutton and other meats to remove fish.

5. Vinegar: The fishy substance produced in meat is an alkaline compound, and adding an appropriate amount of vinegar in cooking can neutralize this taste.

6. Ginger: Ginger is a hot food, which can not only neutralize the coldness of the ingredients, but also remove the fishiness of the ingredients. Whether it is to stir-fry the fragrance or to remove the smell of fish and meat, ginger is the best choice.

[Neutralization and Removal of Fish]:

Animal food raw materials contain a large number of proteins, amino acids, lecithin and other nutrients, due to the environment and their own bacteria, will produce a variety of fishy substances, such as ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, indole and heterocyclic ammonia nitrogen-containing compounds. The above fishy substances are all alkaline compounds (pH value is greater than, add an appropriate amount of vinegar during cooking to neutralize it, so that it can form acetate, which can greatly weaken the fishy odor. In addition, tomato sauce contains organic acids such as citric acid and malic acid, which also have a neutralizing and deodorizing effect, and of course, cooking fish and meat directly with tomatoes also has a deodorizing effect.

Alcohol deodorization]:

When some fishy substances with low boiling point and not alkaline cannot be removed by neutralization method, the dissolution and volatilization properties of alcohol (ethanol) on fishy substances can be used to dissolve aldehydes, ketones and sulfur-containing compounds in fish and meat first, and then volatilize together to remove the fishy odor after heating. At the same time, ethanol can also react with aldehydes in raw materials to form aroma substances - acetals, which can also be combined with organic acids to form esters, and the results of the two can make dishes fishy and flavorful. Therefore, if you want to taste and smell the fish and meat, you can't do without cooking wine and vinegar.

Spices to remove the fish]:

There are many kinds of spices in China, which can be appropriately selected according to the specific situation. For example, green onions contain volatile oil and allium allicin, and ginger contains gingerol. Gingerene, gingerol, pepper, pepper contains capsaicin, star anise contains anisal, anisole and cinnamon contains volatile oil, organic acids, etc., the above substances can make aldehydes, ketones and other fishy components oxidation reaction, acetal reaction or esterification reaction, so that the odor is weakened and can be flavored, especially in the use of animal raw materials with a strong fishy smell, its fishy flavor effect is more obvious.

Heat to remove the smell]:

Fishy substances with low boiling points, such as methyl mercaptan and ethyl mercaptan, can be removed by heating method. Some fishy substances with high boiling points can also be removed by long-term heating methods, such as stewing, stewing, burning, roasting and other cooking methods, or let them volatilize in hot oil. Most of the fishy substances have a certain degree of water solubility, and can be blanched first, boiled in boiling water and other methods to remove urea, amines, low molecular acids and other fishy substances before cooking.