Common deodorization methods:
1, neutralization deodorization: animal food raw materials contain a large number of proteins, amino acids, lecithin and other nutrients, due to the environment and its own bacterial action, will produce a variety of fishy substances, add the right amount of vinegar in cooking and neutralization, so that it generates acetic acid, can make the fishy taste is greatly diminished.
In addition, tomato sauce contains citric acid, malic acid and other organic acids, but also neutralize the role of fishy, of course, direct cooking with tomatoes, fish, meat, also has the effect of deodorization.
2, alcohol deodorization: some low boiling point and not alkaline fishy substances, can not be used to neutralize the method of deodorization, you can use alcohol (ethanol) on the fishy substances dissolved and volatile properties of fish and meat heated and evaporated to remove the fishy smell.
At the same time, ethanol can also react with the aldehydes in the raw materials to generate aroma substances can be combined with organic acids to generate esters, the two *** with the results of the role of the dish can be deodorized to increase the aroma.
Therefore, to fish, meat flavor flavor, no wine and vinegar is not.
3, spices to fishy: our country has a variety of spices, depending on the specific circumstances of the appropriate choice.
such as green onions with volatile oil and onion garlic chili, ginger contains ginger alcohol.
Gingerene, ginger phenol, pepper, pepper containing Sichuan pepper, anise contains anisole, anisole ether, cinnamon contains volatile oils, organic acids, etc., the above substances to make the odor weakened and can increase the aroma, especially in the dingy taste of thick animal raw materials, the deodorization of its aroma effect is more obvious.
4, heating deodorization: lower boiling point of fishy substances can be heated to deodorization.
Some of the higher boiling point of the fishy substances can also be used for a long time heating method, such as stewing, braising, burning, roasting and other cooking methods to fishy, or in hot oil to let it evaporate.
Most of the Lou fishy substances have a certain water solubility, cooking can be used first blanching, boiling water and other methods of deodorization before cooking.
Add a little wine can remove the fishy flavor.
Add one-tenth of the water before beating the eggs scrambled will be very tender and delicious.
Also be careful not to fry too long, otherwise it will destroy the nutrients in the eggs and the color will not be beautiful.
Color, aroma, taste and nutrition are all complete to get full marks! Oh!
Chicken breast how to marinate more tender chicken breast how to marinate more tender: because chicken breast often with a certain fishy taste, marinating process can be chili, garlic, ginger and other fresh materials all crushed, crushed into the chicken breast, which not only can help chicken breast better taste, but also can make the chicken breast made more tender.
Marinade marinade how to marinate chicken breast is more tender: 1-2 hours before cooking, you can add appropriate amount of salt, olive oil and pepper to marinate in the chicken breast, which can make the surface of the chicken breast form a layer of protective film, which can prevent the loss of water in the meat, so that the meat remains tender.
Salt water soaked chicken breast how to marinate more tender: before cooking you can soak the chicken breast in salt water, a small spoon of salt can be, the amount of salt water needs to cover the chicken breast, because the salt can change the organizational structure of the chicken breast, so that the chicken breast taste better, but also can add a spoonful of rice wine, but also to remove the fishy taste of the chicken breast.
Fruit marinade chicken breast how to marinate more tender: you can choose to add lemon, pineapple and other such enzyme-rich sour fruits to marinate chicken breast, the acidity in the fruits can break down the protein, so that the meat of chicken breast is more soft and tender, and the fragrance in the fruits, but also increase the fresh taste of chicken breast.
How to preserve raw chicken breastsHow to preserve raw chicken breasts: It is recommended to freeze them.
Mainly because of the high moisture content in chicken breasts and the fact that they are more prone to spoilage, fresh raw chicken breasts should not be consumed for more than two days.
If you want to save the chicken breast for a long time, you can first remove the chicken breast tendon, wipe the chicken breast surface water, into the refrigerator freezer freezer preservation, the freezer temperature needs to be in the 14 degrees below, placed in the refrigerator door should not be opened frequently, which will affect the preservation of the effect of the general freezer preservation of the chicken breast shelf-life of about two months.