Current location - Recipe Complete Network - Dinner recipes - How to remove the foul smell from wild pork?
How to remove the foul smell from wild pork?
Seasonings such as cooking wine, vinegar and tomatoes can be used to reduce the fishy smell of meat.

Method for removing fishy smell:

1. When washing meat, add a little vinegar or white wine. If there is a lot of fat, soaking for a while can reduce the fishy smell.

2. Soak the cut shredded pork or sliced pork in a small amount of cooking wine before cooking, or add some cooking wine according to the amount of meat when frying to half-cooked, which can also achieve the effect of deodorization.

Why meat smells fishy;

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.

Raw pork must be washed before frying, and then marinated to remove the fishy smell. Add ginger, onion, a little salt, chicken essence, starch (which can make the meat tender) and cooking wine, marinate for 20 minutes, and then fry it, so it has no fishy smell and tastes better.

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 react with aldehydes in raw materials to form acetals, and acetals can also combine with organic acids to form 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.