How to remove the fishy smell of meat?

Question 1: How to remove the fishy smell of pork (fat and thin) Supplementary information: 1. When eating, you should remove the gray, yellow or dark red meat bumps on the pig's neck, that is, the so-called "meat dates", because these places contain many germs and viruses, and it is easy to get sick after suffering;

2. When buying pork, pull out one or several pig hairs and carefully look at their hair roots. If the hair root is red, it is a sick pig; If the hair root is white, it is not a sick pig;

3. Classical swine fever is a multiple infectious disease, which is seriously harmful to human body. This kind of meat must not be eaten. If the skin has bleeding spots or spots of different sizes, it is sick pork; If it is skinless, you can look at the fat and aponeurosis. If there is bleeding point, it can be identified as sick pork.

4. It is not advisable to drink a lot of tea after eating pork, because the tannic acid in tea will synthesize protein tannic acid with protein, which will slow down intestinal peristalsis and prolong the retention time of feces in the intestine, which will not only easily cause constipation, but also increase the absorption of toxic substances and carcinogens, affecting health;

In the butcher shop, the top meat and the middle meat are usually marked separately. At this time, just look at the color of the meat and you can see its softness. It is also pork, and the meat color is red, indicating that the meat is old. This kind of meat is thick and hard, so it is best not to buy it, while the red meat is softer and of better quality.

6. Pork can also be a "longevity medicine" if cooked properly. After long-term stewing of pork, the fat will decrease by 30%-50%, the unsaturated fatty acid will increase, and the cholesterol content will be greatly reduced.

7. Once the raw pork gets dirty, washing it with water is greasy, but it will get dirtier and dirtier. If you wash it twice with warm rice and then rinse it with clear water, the dirty things will be easily removed; In addition, you can take a ball of good flour and roll it back and forth on the dirty meat, which will soon stick the dirty things away.

8. The quality of pork is poor, the cooking is not rotten, and the taste is poor. Identification method: (1) The skin is thick and hard, with large pores. The line between skin and fat is almost indistinguishable, especially in the scapula. The fat after peeling and boneless is thick and hard, which is similar to the meat with skin. (2) Lean meat is dark red in color, with rough muscle fibers, clear lines, less water and large connective tissue.

9. Pork storage: (1) Cut the meat into pieces, put it in a plastic box, spray a layer of cooking wine, cover it, and put it in the refrigerator. Can save 1 day. (2) Slice the meat, then lay it flat in a metal basin, put it in the freezer and freeze it hard, then wrap the meat with plastic film layer by layer and put it in the freezer of the refrigerator for storage, which can be kept for 1 month. (3) Cut the meat into pieces, stir-fry with oil in the pot until the meat changes color, take it out, cool it and put it in the refrigerator.

10. Because pork also contains fishy smell, many people don't like it either. This is because fat meat tastes oily after a long time, and then it is shiny and elastic when pressed, which is fresh meat; If the meat is not solid and the color is not fresh, then the fat contained in the meat will not taste good anyway. Once the fat is oxidized, it is easy to cause stomach discomfort. The shelf life of pork is three times faster than that of beef, so special attention should be paid to preservation. Pork (fat and thin) is suitable for the crowd: most people can eat it;

People with damp heat and phlegm stasis should not eat it; Obesity, hyperlipidemia and hypertension should not eat more or avoid eating; Patients with exogenous diseases are also not suitable for eating. The dietotherapy function of pork (fat and thin): pork is sweet and salty, flat in nature, and enters the spleen, stomach and kidney meridians;

Tonifying kidney and nourishing blood, nourishing yin and moistening dryness;

Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst.

Pork soup can make up for irritability, dry cough, constipation, dystocia and other symptoms caused by insufficient body fluid. Pork (fat and thin) practice guidance: 1. Pork should be cut obliquely, and the meat quality of pork is thin and weak, such as cross cutting. It will become messy after being fried. If it is cut obliquely, it will not break or plug. Pork should not be soaked in water for a long time;

2. When cutting fat, you can dip the fat in cold water first, then put it on the chopping board, and sprinkle some cold water while cutting, which not only saves labor, but also prevents the fat from slipping off and is not easy to stick to the chopping board;

Don't wash pork with hot water before cooking, because pork contains myoglobin, which is easy to dissolve in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad.

4. Pork should be cooked, because sometimes there are parasites in pork. If eaten raw or inadequately conditioned, it may parasitize hookworms in the liver or brain. ...& gt& gt

Question 2: How to remove the fishy smell of meat? Four methods to remove the fishy smell of meat.

Everyone's method may be different, but the essence is the same, that is, making meat delicious.

Neutralization and deodorization:

Animal food raw materials contain a lot of nutrients such as protein, amino acids and lecithin. Due to the interaction between the environment and its own bacteria, a variety of odorous substances will be produced, such as ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, indole and heterocyclic ammonia-nitrogen compounds. The above fishy smell substances are all alkaline compounds (PH value is greater than 7.25). When cooking, adding proper amount of vinegar to neutralize them to generate acetate can greatly weaken the fishy smell. In addition, tomato sauce contains organic acids such as citric acid and malic acid, which also has the function of neutralization and deodorization. Of course, cooking fish and meat directly with tomatoes can also deodorize.

Alcohol deodorization:

When some fishy substances with low boiling point but not alkaline can't be deodorized by neutralization method, we can use the solubility and volatility of alcohol (ethanol) to dissolve aldehydes, ketones and sulfur-containing compounds in fish first, and then volatilize them together after heating to remove the fishy smell. At the same time, ethanol can also react with aldehydes in raw materials to generate aromatic substances-acetals, and acetals can also combine with organic acids to generate esters. In this way, the dishes can not only deodorize, but also retain fragrance. Therefore, if fish tastes delicious, cooking wine and vinegar are indispensable.

Spice removal:

There are many kinds of spices in our country, so we can choose them according to the specific situation. For example, onion contains volatile oil and allicin, and ginger contains gingerol. Gingeron, gingerol, pepper and pepper contain kaempferol, anisole and anise, volatile oil and organic acids in cinnamon. These substances can cause oxidation reaction, acetalization reaction or esterification reaction of fishy smell components such as aldehydes and ketones, and play a role in weakening odor and enhancing fragrance. Especially when it is used in animal raw materials with strong smell, the deodorization and fragrance enhancement effect is more obvious.

Heat to remove fishy smell:

Methyl mercaptan, ethyl mercaptan and other fishy substances with low boiling point can be deodorized by heating. Some fishy substances with high boiling point can also be heated for a long time, such as stewing, stewing, baking and other cooking methods to deodorize them, or to evaporate them in hot oil. Most fishy substances have certain water solubility. When cooking, methods such as blanching and boiling water blanching can be used to remove fishy substances such as urea, amines and low molecular weight acids before cooking.

Spice removal

There are many kinds of spices in our country, so we can choose them according to the specific situation. For example, onion contains volatile oil and allicin, and ginger contains gingerol. Ginger ketone, gingerol, pepper and pepper contain kaempferol, star anise contains anisole and anisole, and cinnamon contains volatile oil and organic acids. These substances can play the role of reducing odor and enhancing fragrance, especially when used in animal raw materials with strong odor, the effect of removing fishy smell and enhancing fragrance is more obvious.

Heat to remove fishy smell

Fishy substances with low boiling point can be heated to remove fishy smell. Some fishy substances with high boiling point can also be heated for a long time, such as stewing, stewing, baking and other cooking methods to deodorize them, or to evaporate them in hot oil. Most fishy substances are water-soluble, which can be removed by boiling water before cooking.

How to remove the fishy smell of meat

Neutralization and deodorization

Animal food raw materials contain a lot of nutrients such as protein, amino acids and lecithin. Due to the interaction between environment and bacteria, a variety of fishy substances will be produced. When cooking, adding proper amount of vinegar to neutralize them to generate acetate can greatly weaken the fishy smell. In addition, tomato sauce contains organic acids such as citric acid and malic acid, which also has the function of neutralization and deodorization. Of course, cooking fish and meat directly with tomatoes can also deodorize.

Alcohol deodorization

When some fishy substances with low boiling point are not alkaline and cannot be deodorized by neutralization, the solubility and volatility of alcohol (ethanol) can be used to make the fish volatilize together after heating. At the same time, ethanol can also react with aldehydes in raw materials, and the generated aromatic substances can combine with organic acids to form esters. As a result of the interaction between them, the dishes can be deodorized and fragrant. Therefore, if fish tastes delicious, cooking wine and vinegar are indispensable.

Section 2: How to remove the fishy smell of meat

How does the meat in high-end restaurants go fishy?

Find a big pot and fill it with cold water. Rinse the raw pork slightly, put it in and put it on the stove. When firing, turn the fire to a minimum until it is so small, and then wait for half an hour (time depends on the size of the pot, the principle is that the fire should be small and the water should not steam). After half an hour, you will find that the whole pot of water is red (blood water), with a layer of impurities (lymph) floating on it, and it smells bad. But the meat is still raw and the water is only warm. Pour out the water, rinse with warm water, and knead the pork, so that the pork can be ... >>

Question 3: How to remove the fishy smell of pork stuffing? How to remove the fishy smell of pork 1. Before cooking pork, you need to mix it with a small amount of vinegar water, let it stand for a few minutes to half an hour, and then cook it again, so it won't smell fishy, and the same is true for boiled fish. Adding cooking wine, vinegar, ginger, onion, etc. can remove fishy smell. It is strongly recommended to add a little lemon juice or white wine! ! If the fishy smell is heavy, it can be prepared in advance with cooking wine, vinegar, onion and ginger. You can also put some yellow wine and salt on the pork to taste it, which can not only remove the fishy smell, but also increase the umami flavor of the meat. In addition, it is also useful to add garlic or white pepper when cooking ~

How to remove the fishy smell of pork 2. The fishy smell of pork is caused by residual blood and lymph. Most people use onions, ginger and wine to deal with it. But please think about it, it's just to suppress the taste. The pressure won, and the meat was gone; I lost, and it stinks even worse! How did the meat in that fancy restaurant turn fishy?

Find a big pot and fill it with cold water. Rinse the raw pork slightly, put it in and put it on the stove. Fire, turn the fire to the minimum until it is so small, and then wait half! Hours (time depends on the size of the pot, the principle is that the fire should be small and the water should not steam).

After half an hour, you will find that the whole pot of water is red (blood water), with a layer of impurities (lymph) floating on it, and it smells bad. But the meat is still raw and the water is only warm.

Pour out the water, rinse with warm water, and knead the pork, so that the pork can be deodorized. Use a small amount of onion ginger wine for cooking to enhance fragrance; Many of them are used to suppress tastes, and the way of monarch and minister is chaotic. Xiamen Photography Studio xm.wed114/sheyinggonzooshi/It is a secret that the term of the above method is "flowing water" in Taiwan Province Province.

As for ground meat, because it can't be handled like this, we can only settle for the second best, and use a small fire first (not a big fire! ) fry the water and then pour out the smelly water; Those who are afraid of odor can also be put into a sieve before cooking to quickly soak the surface residue with hot water, and the odor can also be removed. The principle is to use the change of temperature and density to extract things from blood vessels and lymphatic vessels. You can't use fire, because you are afraid that protein will be solidified by heat, and impurities will be sealed in the meat instead.

How to remove the fishy smell of pork? Beer has always been a frequent visitor on people's table in summer because of its cool and refreshing characteristics. As we all know, even if beer is drunk less in autumn and winter, its unexpected function in cooking delicious food often makes people applaud. This paper introduces ten unique functions of beer in cooking, which will definitely add joy to your food pursuit. Interested parties may wish to go home and have a try:

1. Soak the slaughtered fish, chicken and duck in salt, pepper and beer for 1 hour to remove their fishy smell.

2. When cooking fatty meat or fish, adding a proper amount of beer can make the fish more fragrant and tender.

3. When frying sliced meat or shredded pork, mix it with starch and beer, which can make it particularly tender and delicious.

When cooking braised beef, use beer instead of water, and the stewed beef is more delicious and fragrant.

5. When cooking frozen pork and ribs, marinate the meat with a small amount of beer for 10 minutes to remove the odor.

6. When cooking steamed chicken, soak the chicken in water with proper amount of beer for 15 minutes, then take it out and steam it. The steamed chicken will be especially smooth and delicious. The popular "beer duck" in recent years is such a practice.

7. Stew fish with beer. When stewing fish, beer and fish can produce enzyme reaction, so stewed fish tastes better.

8. When cooking cold dishes, use beer instead of boiling water, soak vegetables in beer for a while, and then let them cool. This cold dish tastes good.

9. When making chopped green onion cakes, add some beer to the noodles. The baked cake is crisp, fragrant and beautiful.

10, put some beer in the dumpling stuffing, and the cooked jiaozi will be tender and delicious.

Question 4: What are the seasonings to remove the fishy smell of meat? Common ones are star anise, cinnamon, pepper, Gan Song, fennel, Amomum villosum, Amomum villosum, fragrant leaves, clove, clove, galangal, ginger, citronella, licorice, Amomum tsaoko and so on.

(1) Formula: 65438 Amomum Tsaoko +0, 5G pepper, 5G licorice, 5G cinnamon, 5G star anise, 5G fennel, 2 onions, 2 peppers, 4 slices ginger, 4 tablespoons yellow wine, 1 cup soy sauce, 4 cups water and 4 tablespoons rock sugar.

(2) modulation:

Put the medicinal materials into cotton bags and tie them tightly for later use.

Smash the onion and cut it into large pieces. Crush the pepper and cut it into powder. Put it aside.

Take a deep pot, add herbs and seasonings, and boil to get 1 serving universal marinade.

Question 5: Pork is stored for a long time and smells fishy. How to remove it? Hello, my friend! There are many ways to remove odor, such as boiling water first, then simmering with cold water, spiced, star anise and pepper for a few minutes. Pour out the water; You can also blanch it with boiling water and mix it with wine, refined salt, Jiang Mo and minced garlic for one hour. Cut into shredded pork, cook and stir-fry for later use; Wet with vinegar and boil with water; The water and foam in cook the meat need to be poured out for the first time;

From the aspects of health, safety and taste, try to eat fresh, especially meat; Or deal with frozen and refrigerated carnivorous food as soon as possible; It is best to cut the fresh meat bought back into several pieces for later use, or cook it in advance and fry it until it is half cooked before putting it in the refrigerator; It's best to use up all the things taken out of the refrigerator and try not to put them in the refrigerator.

Question 6: How to remove the fishy smell of pork? I'll teach you how to make sparerib soup. How to remove the fishy smell of pig blood?

Teach you how to make simple sparerib soup.

Cabbage ribs soup

Ingredients: a catty of ribs and a handful of watercress. Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: Wash the ribs, blanch them to remove blood, rinse off the foam, add 15 cup of boiling water to boil, add a tablespoon of wine, reduce the heat, first remove the tender leaves, clean the stems, add the ribs and cook them together, and wash the tender leaves for later use. When the ribs are cooked, remove the pedicle, season with salt, add western cabbage leaves and cook until soft.

Important note: the flavor of this soup lies in the fishy smell of bones and douban flavor of ribs after long-term stewing. Ribs don't have to be made of thick bones or ribs. Stems of watercress are stewed, and then tender leaves are added, so that the soup can keep the flavor of vegetables and the vegetables can be eaten. If you put them in the pot together, the leaves will turn yellow if they are cooked for a long time.

2. Vegetable ribs soup

Ingredients: a catty of ribs, half a cabbage and two tomatoes.

Seasoning: three tablespoons of flour, half a tablespoon of salt, a glass of water and a little pepper.

Practice: first blanch the ribs, remove the blood, rinse off the foam and take them out, then blanch them in boiling water and burn them for half an hour. Add cabbage and ribs and cook them together until the tomatoes are soft and rotten. In addition, stir-fry the flour with two main ingredients, yellow croaker and water into paste, then add it to the sparerib soup for boiling, and add salt to taste. Turn off the heat when the ribs are soft and rotten, and add a little pepper to serve.

Key tip: ribs cooked in soup are more delicious than ribs. Although the meat layer is thin, it is thinner than small ribs, non-oily, tender in taste and cheap. Cabbage is delicious only if it is not cooked well, but don't cut it into small pieces. Tear it into pieces by hand, and it will taste better with fire.

3. ribs soup

Ingredients: twelve ribs, one radish and two coriander. Seasoning: one tablespoon of wine, one tablespoon of soy sauce, and half a cup of sweet potato powder. Seven wrist soup and a teaspoon of salt.

Practice: wash the ribs, add seasoning, marinate for 10 minute, and then take them out with the fried crisp. Peel carrots, cut into pieces, put them in a saucepan, add broth and steam for 10 minute, then add fried ribs and steam for 20 minutes, and season with oil and salt. Add a little coriander powder when eating.

Important: cut the ribs into small pieces, which will make them easier to fry. Since it needs steaming after frying, it must be fried for a long time. Marinate the small ribs first, and then fry them with sweet potato powder. If pickled together, sweet potato powder can easily absorb the seasoning, so the ribs have no taste.

4. Golden Needle Rib Soup

Ingredients: small row of twelve Liang, Jin Baihe half Liang, two slices of ginger.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: Wash the spareribs, blanch them in Sichuan to remove blood, rinse them, put them in a stew, pour a spoonful of wine, put them in Jiang Mo, and add boiling water for seven wrists. Steam for twenty minutes. After the lily is soaked soft, remove the hard knot at the pedicle first, and then tie each knot well. When the ribs are cooked and soft, put them in the same steamer. You can season it with salt in ten minutes.

Key Tip: If you like to eat more meat, you can choose ribs with thicker meat layers, but they are fatter and the soup is slightly oily. Thin-skinned ribs are thinner, with more bones and less meat, each with its own flavor. Lily knotted, put in, steamed, not scattered, very crisp to eat.

5. Bitter gourd sparerib soup version 1

Ingredients: twelve ribs and one bitter gourd.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: After blanching the ribs to remove blood, add a tablespoon of wine to the stew and steam for 20 minutes. Wash bitter gourd, cut it open, remove seeds, cut it into large pieces, put it in ribs and steam it for 20 minutes. Season with oil and salt, and serve when it is cooked and soft.

Important note: this soup can also be cooked directly with fire, but the soup is turbid and the steamed soup is refreshing. White bitter gourd is tender, and green bitter gourd is crisp. As long as the particles are coarse, the bitterness will be lighter.

6. Bitter gourd sparerib soup version 2

500 grams of bitter gourd, 400 grams of ribs, onions, ginger slices, Shaoxing wine, salt.

Exercise:

1, the stem and pulp of bitter gourd are removed and cut into pieces; Wash the ribs and cut them into small pieces.

2. Add a proper amount of water to the pot, bring it to a boil, add ribs to boil off blood bubbles, remove and wash.

3. Get the pot on fire, add ribs and water, and bring it to a boil. Skim off the froth, add the onion, ginger slices and Shaoxing wine, switch to low heat until the ribs are cooked, then add bitter gourd and cook for about 10 minute, and season with salt.

Practice of microwave oven: Add spareribs and water, first cook the soup with high fire for 6 minutes, skim off the froth, then add onion, ginger slices and Shaoxing wine, then cook with medium and small fire for 20 minutes, then add bitter gourd and cook with high fire for 3 minutes, then use medium and small fire 10...> & gt

Question 7: How to remove the fishy smell of stew? Rub the meat with salt first, then rinse it with clear water, and put a little pepper and star anise in the pot.

Question 8: How to remove the fishy smell of sparerib soup? Why does his ribs always stink? In fact, the fishy smell of ribs is mainly blood in bones, and there is basically no fishy smell after cleaning up the blood.

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1. After the ribs are bought, put them under the tap and wash them slowly, which takes about 15 minutes to remove some bloody smell.

2. After the ribs are washed, soak them in water for 30 minutes, and turn them a few times in the middle. At this time, you can see that the water gradually turns red, blood bubbles emerge in the ribs, and the color of the ribs gradually turns white.

3. Put a proper amount of water into the pot, add ginger slices and cooking wine, bring the water to a boil, add ribs, cook for 3-5 minutes without cover (the nutrition loss of cold water is serious), and you need to turn over halfway. At this time, we can see floating foam on the surface of ribs and bones, which is also the source of fishy smell.

4. Rinse the cooked ribs with clear water to clean the floating foam on the surface. At this time, the ribs become tender and tasteless.

Question 9: There are several ways to remove the fishy smell of pork, but it is impossible to really remove it, because everything has its "essence", ha. ....

1. If it's braised pork, cut it into small pieces and blanch it in boiling water for a long time, and then there will be fine bubbles on it, which looks disgusting. Wash it with hot water again. Never wash away the foam with cold water, or the meat will not rot and taste bad.

2. If you fry something else, you can put more cooking wine in advance, drown it for a while, and you can also put ginger slices.

That's it. If you cook it again, it won't taste like meat. As I said, everything has its inherent essence, and anything with meat is full of fishy smell.

Question 10: How many ways are there to deodorize meat? Several methods to remove fishy smell raw meat generally has a special fishy smell, especially when making soup, it is easy to make the soup turbid. Therefore, before making soup, you must wash the raw meat with cold water, so that the dishes you make will not have the taste of meat, the soup will not be turbid, and washing with cold water will not lose the umami taste of meat.

Everyone knows that ginger should be put in cooking fish, but if ginger is put in the beginning, the fishy smell cannot be completely removed. The correct cooking method is: first put the fish and wine in the pot and cook for four minutes, then add the ginger, which can completely remove the fishy smell.

Before cooking shrimp, add a few drops of lemon juice to hot water to make the fishy smell disappear.

Cut open the kidney, cut off the part with white tendons inside, then put the kidney in water, squeeze out the blood inside, cut it into large pieces, scald it with cooking wine in hot water, wait a while, and then rinse it with clear water, so as to remove the fishy smell of the kidney.