Four Ways to Deodorize Meat
01 Neutralization and deodorization: Animal food raw materials contain a large number of protein, amino acids, lecithin and other nutrients. Due to the effect of the environment and its own bacteria, it will produce a variety of fishy substances. When cooking, adding appropriate amount of vinegar to neutralize, it will produce acetate, which will greatly reduce the fishy odor. In addition, tomato paste contains citric acid, malic acid and other organic acids, but also has the effect of neutralizing and deodorizing. Of course, cooking fish and meat directly with tomatoes also has the effect of deodorizing.
02_Deodorization of alcoholic drinks: Some odorous substances with low boiling point but not alkaline can not be neutralized to remove the odor. Alcohol (ethanol) can be used to dissolve and volatilize the odorous substances. Fish and meat can be heated and volatilized to remove the odor. At the same time, ethanol can react with aldehydes in raw materials to produce aromatic substances which can combine with organic acids to form esters. The combined effect of the two can make dishes deodorized and fragrant. Therefore, if you want to have a delicious taste of fish and meat, you can't do without cooking wine and vinegar.
03 Deodorization of spices: There are many kinds of spices in China, which can be selected appropriately according to specific conditions. If onion contains volatile oil and allicin, ginger contains gingerol. Gingerene, gingerol, Zanthoxylum and pepper contain capsaicin, anisole and anisole in anise, and volatile oil and organic acid in cinnamon. The above substances can weaken the odor and increase the aroma, especially when used in animal raw materials with strong odor, the effect of deodorization and aroma enhancement is more obvious.
04_Deodorization by heating: Deodorizing substances with lower boiling point can be deodorized by heating. Some fishy substances with higher boiling point can also be heated for a long time, such as stewing, stewing, roasting and other cooking methods to remove fishy smell, or volatilize in hot oil. Most of the fishy substances are water-soluble. When cooking, we can use the methods of boiling water and boiling water to remove the fishy smell before cooking.