How to remove the fishy smell from fried meat

How to remove the fishy smell from fried meat? The Internet’s most popular fishy removal techniques are revealed

Recently, the topic of "meat deodorization" has become so popular on major social platforms and food forums. In particular, the issue of meat easily producing odor under high temperatures in summer has triggered widespread discussion. This article will combine the popular content on the Internet in the past 10 days to sort out scientific and effective methods for removing fishy smell.

1. Top 5 methods for removing fishy meat are hotly discussed on the Internet

2. Solve the problem of fishy meat step by step

Step 1: Preprocessing stage

•cold water immersion method: After cutting the meat into pieces, rinse it with running cold water for 10 minutes to remove 30% of the blood (data source: Gourmet Laboratory test)

•temperature control: The water temperature needs to be lower than 15°C. High temperature will accelerate protein coagulation and lock in the fishy smell.

Step 2: Deep fishy removal treatment

Step 3: Key Cooking Tips

•hot pot cold oil: Heat the pan first and then pour the oil. When the oil is 70% hot, add the meat.

•Stir fry in batches: Stir-fry every 30 seconds and pause for 10 seconds to help the fishy smell evaporate.

•Three-piece set for removing fishy smell: The best effect is achieved when the dosage ratio of onions, ginger and garlic is 3:2:1

3. Effective innovative methods tested by netizens

1.coffee grounds adsorption method: Wrap the meat with dry coffee grounds and rinse it for 10 minutes. The fishy removal index reaches 4.8 stars (actual measurement by Xiaohongshu user @fooddetective)

2.Bromelain: Marinate fresh pineapple juice for 15 minutes to effectively decompose odor molecules

3.slow cook: Soak in 55℃ warm water for 1 hour, then stir-fry quickly (recommended by Zhihu’s highly praised answer)

4. Five misunderstandings that must be avoided

5. Expert advice

Recent research from the School of Food Science and Technology of China Agricultural University shows that the fishy smell of meat mainly comes from aldehydes and ketones produced by fat oxidation. Recommended combination plan:Initial washing with 1% concentration salt water → Neutralization with 0.5% baking soda solution → Final treatment with 3% alcohol solution (cooking wine/liquor), the fishy removal efficiency can be increased by 2.3 times.

After mastering these methods, you no longer have to worry about fishy meat. It is recommended to bookmark this article and choose the most suitable deodorization solution based on the specific ingredients next time you encounter the problem of meat odor. If you have any other unique tips, please share them in the comment area!