Four tips for removing fishy smell when cooking! There are generally fishy substances in animal foods, especially the smell of aquatic products. These odor substances not only make people nauseous, but also harm human health after eating. There are many ways to remove fishiness in cooking. These four methods are recommended. Come and have a look.
Four methods of removing fishy smell in cooking
Heating for deodorization:
Lower boiling point of fishy substances such as methyl mercaptan, ethyl mercaptan, can be heated to remove fishy. Some fishy substances with high boiling point can also be heated for a long time, such as stewing, stewing, burning, baking and other cooking methods to remove the fishy smell, or volatilize them in hot oil. Most of the houtty substances are water-soluble. When cooking, the houtty substances such as urea, amines and low molecular acid can be removed by blanching and soaking in boiling water before cooking.
Neutralization and deodorization:
Animal food raw materials contain a lot of protein, amino acids, lecithin and other nutrients. Due to the interaction between the environment and its own bacteria, it will produce a variety of fishy substances, such as ammonia, trimethylamine, methylmercaptan, hydrogen sulfide, indole and heterocyclic ammonia nitrogen compounds. The above odorous substances are all alkaline compounds (pH value is more than 7.25). Adding appropriate amount of vinegar to neutralize them when cooking can make them form acetate, which can greatly weaken the odor. In addition, tomato sauce contains citric acid, malic acid and other organic acids, which can also neutralize and deodorize. Of course, cooking fish and meat directly with tomatoes can also deodorize.
There are many kinds of spices in China, which can be selected according to the specific situation. For example, onion contains volatile oil and Allicin, ginger contains gingerol. Zingiberene, gingerol, Zanthoxylum bungeanum and pepper contain zanthoxylin, ANISOL and anisole in star anise, volatile oil and organic acid in cinnamon, etc. all of the above substances can cause oxidation reaction, acetal reaction or esterification reaction of aldehydes, ketones and other fishy components, weaken the odor and increase the aroma, especially when used in animal raw materials with strong fishy smell.
Deodorization of liquor:
When some fishy substances with low boiling point but not alkaline can not be neutralized, alcohol (ethanol) can be used to dissolve and volatilize the fishy substances. Aldehydes, ketones and sulfur compounds in fish and meat can be dissolved first, heated and volatilized together to remove the fishy smell. At the same time, ethanol can also react with aldehydes in raw materials to produce aromatic substance acetal. It can also combine with organic acids to form esters. The joint action of the two can make dishes deodorize and enhance flavor. Therefore, if you want the taste of fish and meat to be delicious, you can't do without cooking wine and vinegar.