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, such as ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, indole and heterocyclic ammonia nitrogen compounds. The above fishy substances are alkaline compounds (PH value greater than 7.25), add the right amount of vinegar when cooking and neutralize, so that it generates acetate, can make the fishy smell greatly reduced. In addition, tomato sauce contains citric acid, malic acid and other organic acids, but also neutralize the role of deodorization, of course, direct cooking with tomatoes, fish, meat, also have deodorization effect.

Alcohol deodorization:

Some of the boiling point of low and not alkaline fishy substances, can not be used to neutralize the method of deodorization, the use of alcohol (ethanol) on the fishy substances dissolved and volatile properties of fish, meat in the aldehydes, ketones, sulfur compounds first dissolved, heated together with volatile to remove the fishy smell. At the same time, ethanol can also react with the aldehydes in the raw materials to generate aroma substances - acetal, it can also be combined with organic acids to generate esters, the two *** with the results of the role of the dishes to fishy aroma. Therefore, in order to fish, meat flavor flavor, no wine and vinegar is not possible.

Spices to fishy:

China 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 gingerol. Ginger, ginger phenol, pepper, pepper containing Sichuan pepper, anise anise alcohol, anisole, cinnamon containing volatile oil, organic acids, etc., the above substances can make aldehydes, ketones and other fishy components of the oxidation reaction, acetal reaction or esterification reaction, so that the odor weakened and can increase the aroma, especially in the dingy thicker animal raw materials, the deodorization of its more pronounced effect of aroma.

Heating deodorization:

The lower boiling point of the fishy substances such as methyl mercaptan, ethanethiol, can be heated to deodorization. Some of the boiling point of the fishy substances can also be used for a long time heating method, such as stewing, braising, burning, baking and other cooking methods to fishy, or in hot oil to let it evaporate. Most of the Lou fishy substances have a certain degree of water solubility, cooking can be used first blanching, boiling water and other methods to remove urea, amines, low molecular acid and other fishy substances, and then cooking.

Spices to fishy

China's spice variety, depending on the specific circumstances of the appropriate choice. Such as green onions with volatile oil and onion garlic chili, ginger contains gingerol. Ginger, ginger phenol, pepper, pepper containing Sichuan pepper, anise anise alcohol, anisole, cinnamon containing volatile oil, 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, its deodorization of the aroma effect is more pronounced.

Heating deodorization

Lower boiling point of fishy substances can be heated to deodorization. Some of the boiling point of the fishy substances can also be used for a long time heating method, such as stewing, braising, burning, baking and other cooking methods to fishy, or in hot oil to let it evaporate. Most of the Lou fishy substances have a certain degree of water solubility, cooking can be used first blanching, boiling water and other methods of deodorization before cooking.