Common de-fishy methods:

1, neutralization and de-fishy: 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 the generation of acetic acid, can make the fishy taste greatly diminished. In addition, tomato sauce contains citric acid, malic acid and other organic acids, also has a neutralization of 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, the use of alcohol (ethanol) on the fishy substances dissolved and volatile energy, fish, meat and volatile after heating 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, both *** 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 gingerol. Ginger, ginger phenol, pepper, pepper containing Sichuan pepper, anise containing anisole, anisole ether, 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, the deodorization of the more obvious effect of aroma.

4, 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 volatilize. Most of the Lou fishy substances have a certain degree of water solubility, cooking can be used first blanching, boiling water scalded and other methods of deodorization before cooking.