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How to remove the fishy smell of seafood

How to remove the fishy smell of seafood

4hw.com.cn: with the improvement of people's living standards, it is also common to eat seafood. Seafood is delicious, but it is difficult to remove fishiness. In fact, there are many ways to remove fishiness during cooking. Some measures can be taken comprehensively according to the odor degree of raw materials, so as to achieve the purpose of removing fishiness. Let's take a look at all kinds of deodorization methods in cooking.

Tips for removing the fishy smell of seafood

1. Heat to remove fishiness

Fishy substances with low boiling point, such as methyl mercaptan and ethyl mercaptan, 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 Lou's fishy substances have certain water solubility. When cooking, the fishy substances such as urea, amines and low molecular acids can be removed by blanching and boiling water immersion before cooking.

2. Wine deodorization

When some fishy substances with low boiling point but not alkaline cannot be removed by neutralization method, the solubility and volatilization of alcohol (ethanol) can be used to dissolve aldehydes, ketones and sulfur-containing compounds in fish and meat first, and evaporate after heating to remove the fishy smell. At the same time, ethanol can also react with aldehydes in raw materials to produce aroma substances acetals. It can also combine with organic acids to produce esters. The result of the joint action of the two can remove the fishiness and increase the 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. 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, it will produce a variety of fishy substances, such as ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, indole and heterocyclic ammonia nitrogen-containing compounds. The above odor substances are alkaline compounds (pH value greater than 7.25). When cooking, add an appropriate amount of vinegar to neutralize them to produce acetate, which can greatly weaken the odor. 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.

4. 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, gingerol, Zanthoxylum bungeanum and pepper contain capsaicin, ANISOL and anisole in star anise, volatile oil and organic acid in cinnamon, etc. the above substances can cause oxidation reaction, acetal reaction or esterification of odorous components such as aldehydes and ketones, weaken the odor and increase the aroma. Especially when used in animal raw materials with strong smell of mutton, the effect of removing odor and increasing aroma is more obvious.