The word bold is obviously buckled, and the corresponding genus of ugliness is cattle. Together, the two words can become fishy words. Fishy smell, a Chinese first-class word, is pronounced fishy (xοng), which is similar to the smell of fish, fish or meat and other foods and raw meat. Said by: People who live in water are all fish. -"the end of Lu Chunqiu". The flat ground was covered with red clouds. -Lin Qing Chueh-min's Book with His Wife.
Fish is a nutritious and delicious food, but its smell is disgusting. The fishy smell comes from substances called trimethylamine and piperidine produced by metabolic decay of fish protein. Trimethylamine is a gas, which is easily soluble in water. Piperidine is also a liquid with ammonia odor, and the fishy smell is closely related to the concentration of trimethylamine. Usually, cooking fish with proper amount of cooking wine, vinegar and ginger can remove the fishy smell.
Fish and shrimp have the smell of sea or mud, mutton has the smell, and even pork and chicken have a unique smell. If you can't get rid of the fishy smell when cooking, the taste will definitely be greatly reduced. How to go fishy is better? In fact, there are many ways to remove the fishy smell in cooking, but in summary, there are four main ways.
Remove the smell of mutton and add spices. To remove the fishy smell of mutton, it is best to use pepper, cinnamon and cumin instead of aniseed. Because spices such as pepper, cinnamon, pepper, cinnamon and so on. It can oxidize aldehyde and ketone fishy smell components in meat, weaken odor and increase flavor.
smell of fish
There are many delicious trimethylamine oxide in marine fish. After fish die, trimethylamine oxide is easily reduced to trimethylamine under the action of microorganisms and enzymes. Trimethylamine and trimethylamine oxide are completely different. Trimethylamine oxide will turn the delicate taste of fish into fishy smell.
In addition, unsaturated fatty acids rich in fish are easily oxidized and decomposed into aldehydes, alcohols and ketones. These small molecules are volatile and smell fishy. The less fresh the fish, the higher the degree of fat oxidation, so it is important to buy fresh fish if you want to have a small smell.