There are generally fishy substances in animal foods, especially the smell of aquatic products. It increases with the decrease of food freshness. These peculiar smell substances not only make people nausea, but also harm human health after eating. There are many ways to remove the fishy smell during cooking. Some measures can be taken comprehensively according to the odor degree of raw materials to achieve the purpose of removing the fishy smell.
Method for removing meat fishy smell
1. Neutralization and deodorization
Animal food raw materials contain a large number of nutrients such as protein, amino acid and lecithin. Due to the action of environment and its own bacteria, a variety of fishy substances will be produced. When cooking, add an appropriate amount of vinegar to neutralize them to produce acetate, which can greatly weaken the fishy smell. In addition, ketchup contains organic acids such as citric acid and malic acid, which also has the effect of neutralizing and removing fishiness. Of course, cooking fish and meat directly with tomatoes also has the effect of removing fishiness.
2. Wine deodorization
When some fishy substances with low boiling point but not alkaline cannot be removed by neutralization method, the dissolution and volatilization of fishy substances by alcohol (ethanol) can be used to volatilize fish and meat after heating to remove the fishy smell. At the same time, ethanol can also react with aldehydes in raw materials to produce aroma substances, which can combine with organic acids to produce esters. The result of their joint action can remove fishiness and increase aroma of dishes. Therefore, if you want the taste of fish and meat to be delicious, you can't do without cooking wine and vinegar.
3. Spice deodorization
There are many kinds of spices in China, which can be selected appropriately according to the specific situation. For example, onion contains volatile oil and Allicin, and ginger contains ginger alcohol. Zingiberene and gingerol, Zanthoxylum bungeanum and pepper contain capsaicin, star anise contains ANISOL and anisole, cinnamon contains volatile oil, organic acid, etc. The above substances can weaken the peculiar smell and increase the aroma. Especially when used in animal raw materials with strong smell of mutton, the deodorization and aroma enhancement effect is more obvious.
4. Heat to remove fishiness
The fishy substances with low boiling point can be removed by heating. 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 fishy substances have certain water solubility. When cooking, you can remove the fishy smell by blanching, boiling water immersion and other methods before cooking.