When frying fish, flour is sprinkled into hot oil and gelatinized and precipitated after being heated. The purpose of this is to make flour absorb some trimethylamine dissolved in oil, so as to effectively remove the smell of oil!

Starch deodorization

This method is actually a common method, like some fish, such as fried fish slices, pickled with cooking wine, ginger, onion and other materials to remove the fishy smell, and then wrapped with a layer of wet starch, which not only locks the moisture, makes the taste better, but also achieves the purpose of removing the fishy smell!

Spice removal

Spices are used to remove fishy smell, that is, onions, ginger, garlic, peppers, ginger and other spices are used to remove fishy smell. Spices remove fishy smell, such as onion containing volatile oil and allicin, and ginger containing 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 cause oxidation reaction, acetalization reaction or esterification reaction of offensive components such as aldehydes and ketones, which can weaken odor and increase fragrance!

Neutralization and deodorization,

Is to add a substance similar to vinegar to reconcile, generate acetate, effectively weaken the fishy smell, which can be understood as using acid to remove fishy smell! We artificially made vinegar, rice vinegar and the acids contained in the food itself, such as malic acid and citric acid in tomatoes, which are all organic acids. Use the acidity of food itself, add it to food or fry it with food to achieve the effect of removing fishy smell!