Which spices can remove the earthy smell?

Which spices can remove the earthy smell?

Spices and spices can be divided into seven categories according to their functions. They are the functions of enhancing fragrance, deodorizing, appetizing, giving aftertaste, assisting in enhancing fragrance, enhancing color and harmonizing taste.

Among them, dill seeds, basil, cardamom, cardamom, fragrant leaves, fragrant fruits, fragrant rapeseed, fennel, tsaoko, clove, star anise, cinnamon, cinnamon, cassia twig, dried tangerine peel, Gan Song, acanthopanax bark, Senecio scandens, citronella and sandalwood are commonly used as spices. In the last three issues, we introduced why spices are divided into fragrance and bitterness, what are their common uses, what are their characteristics and so on. So today I'm going to introduce the characteristics of four spices that I didn't mention before.

Guo Xiang 1

Xiangguo: pungent, warm and fragrant. The rhizome is Chuanxiong, the fruit is fragrant, and the shell is nutmeg. And can increase the compound fragrance. There is also a fragrant fruit, which is different from it.

2. Vanilla seeds

Vanilla seeds: fragrant and slightly spicy. For the complementary relationship, the compound fragrance can be increased. Also known as: coriander seed, coriander seed. The fruit is hard. You need to break it when you use it. The seeds are in two petals? Shells? Inside. Complementing dill seeds and fragrant sand, it can produce compound fragrance.

The fragrant rape flowers smell fresh, mixed with the taste of lemon, and a little bit of vanilla. The taste list is complicated, with a little pepper, mint and lemon flavor.

Product application:

1. Coriander powder can be used as seasoning in cooking, such as almond soup, steamed stuffed bun with vegetable meat, bread, biscuits, barbecue, sausage, pie, baked apple, rice cake, fish and so on.

2. Coriander seeds have mellow fragrance, which is mainly mixed with other spices, especially as the main component of curry powder, and can also be mixed with other comprehensive seasonings. Coriander seed contains volatile oil, malic acid, potassium salt, calcium salt of organic acid, fat, protein, vitamins and nitrogen-containing substances. It has the function of invigorating stomach and detoxifying.

3. Fructus Aurantii

Fructus Aurantii: Bitter, pungent, sour and warm in nature. Increase the taste of the fragrance, especially the halogen fragrance, remove the odor and increase the appetite. It is the dry immature fruit of the dicotyledonous plant medicine Fructus Aurantii Immaturus and its cultivated varieties. It is produced in Sichuan and is called Fructus Aurantii, with green-brown skin, thick pulp, hard texture and strong aroma. In Sichuan-style cold-stewed dishes, it has the functions of breaking gas, removing fishy smell, removing fishy smell and increasing fragrance. Because of the bitter taste of Fructus Aurantii, you shouldn't put too much in salt water at a time.

Fructus Aurantii tastes bitter, pungent, sour and warm, and has the effects of regulating qi, relieving middle warmer, resolving food stagnation and relieving flatulence. It is mainly used to treat chest and hypochondriac qi stagnation, fullness and pain, dyspepsia and phlegm. Gastroptosis, rectocele, uterine prolapse and other diseases.

4.acanthopanax bark

Acanthopanax senticosus: slightly fragrant, slightly spicy and slightly bitter. Sexual temperature. Also known as Nitraria, Eye Bone, Wind Chaser, etc. It can dispel wind and remove dampness, promote diuresis and reduce swelling. The main function is to enhance fragrance and remove fishy smell, which is complementary to star anise and can produce compound fragrance. Blindly Chinese medicine. Cortex Acanthopanacis Senticosi is also contraindicated for liver and kidney deficiency and fire, and it is also not suitable for the fire with no wind and cold and dampness in the lower part.

The smell of earth is simply the smell of earth and blood. River fish generally have the taste of earth. The reason for the earthy smell is that there are more humus in ponds, lakes and rivers where fish grow, which is suitable for the reproduction and growth of actinomycetes. It invades the blood of fish through gills, and secretes a brown substance with foul smell (i.e. earthy smell).

In addition, oils, phenols, etc. It can be ingested through the gills, skin or intestines of fish, thus producing this smell in the muscles of fish. Freshwater fish, such as grass carp, crucian carp, silver carp, carp, etc., have many algae and plankton in their growth environment, which is the source of earthy smell.

Moreover, the environment where fish grow is very suitable for the growth of these algae and plankton. But not all algae are bad for fish. For example, green algae and Bacillus are good for fish, while ANABAENA and Tremella will produce a lot of fishy substances-soil odor, which will enter various parts of fish through gills and skin, thus producing soil odor that is difficult to remove. So today I'm going to introduce you to the method of removing the earthy smell.

1. Add a proper amount of salt to the water containing fish, let the fish breathe through the gills, and slowly spit out the substances that produce earthy smell. If the fish dies, it will take longer to soak. The principle is that salt can promote the precipitation of fishy substances in aquatic products, thus achieving the purpose of deodorization.

2. Wash the fish blood and add some white vinegar or pepper. The principle is that fishy substances in aquatic products can react with acids and bases to produce odorless substances.

3. Add strong tea water. Flavonoids in tea can eliminate methyl mercaptan compounds (fishy substances), thus removing fishy smell.

4. Add cooking wine. The reason is that ethanol in wine is used as an organic solvent to dissolve and extract fishy substances.

5, of course, add onions, ginger, garlic, cardamom, cardamom, hawthorn, magnolia flower, thyme and other spices to deodorize. Let's introduce it in detail below.

First of all, red cardamom

Red cardamom has a strong aroma and a spicy taste. Remove peculiar smell (earthy smell). It can remove the fishy smell of animal food and add flavor to food. Mostly used for making sauces, boiling, stewing, roasting, marinating and other dishes. The dosage of animal food per kilogram is about 10g, usually with star anise, cinnamon and pepper.

Cardamom is a dried and mature fruit of Alpinia officinarum of Zingiberaceae. Harvest the fruit when it turns red in autumn, remove impurities and dry it in the shade. Small size, wrinkled skin and seeds in the fruit. Hot and soft. And can stimulate compound flavor together.

50 kg of soup is about 15g. Warming the middle energizer, invigorating qi, astringing the intestine and stopping diarrhea. Used for spleen and stomach deficiency and cold, diarrhea, abdominal distension and pain, eating less and vomiting. Awakening spleen and relieving hangover: used for vomiting and stomach upset caused by excessive drinking.

Besides, cardamom is famous for its white and pink buds. Cardamom usually blooms in February of the lunar calendar, and its exquisite form has been praised by poets and writers of all ages. The most famous is the poet Du Mu's "Farewell": thirteen years of good posture and light body, living like a mace in bud in early February. In Yangzhou, the spring breeze blows all over Sanli Long Street. With beaded curtains, no one can match her beauty. ? Compare the beancurd that has not blossomed in February to a lovely girl of thirteen or fourteen. Will there be one in the future? Cardamom? This idiom is a metaphor for young youth.

Second, cardamom

Cardamom, bitter, fragrant, cool and slightly bitter, enhances fragrance and removes peculiar smell (earthy smell). Cardamom is also called bony cardamom. The skin is yellow and white, oily, spicy and soft. Zingiberaceae, mainly produced in Vietnam and Thailand. Guangdong, Guangxi, Yunnan and other places are also cultivated. (quantity). Cardamom avoids fire and cannot be fried. It's better to put it in soup at last. Used for stewing, roasting and stewing all kinds of livestock raw materials. Generally, 2 g -5 g cardamom should be added per 1 kg food. Use when cooking salt water or sauce. Every 50 kilograms of water or soup needs to add 30 grams to 50 grams of cardamom.

Third, hawthorn

Crataegus pinnatifida of Rosaceae or the ripe fruit of Crataegus pinnatifida. Hawthorn is mainly produced in Henan, Shandong, Hebei and other places. Shandong has a large output and good quality. Hawthorn is mostly cultivated. Harvest the fruit when it is ripe in autumn. Slice and dry. Hawthorn can be eaten raw or fried. Acidity, digestion, blood stasis and stagnation can obviously reduce hypertension and hyperlipidemia. Generally, warm cooking is better, and tea has a good effect. Generally, 10- 15g is used for decoction. Auxiliary seasoning, but also play a role in masking the smell of soil.

Fourth, magnolia

Xinyi, Xin and Wen. Also known as peach, magnolia and magnolia. Expelling wind and dredging orifices. Treat headache, nasal congestion, nasal congestion and toothache. Nanyang, Henan Province is the main producing area of Flos Magnoliae, and its output accounts for 70% of the whole country. There is a saying about why it is called magnolia. It is said that there was a beautiful queen named Magnolia. Because her husband who missed the expedition was depressed and sick, she finally died in another country. After her death, a flower bloomed in her grave. In memory of her, people named her Magnolia.

Verb (abbreviation of verb) thyme

Thyme, slightly spicy, smells sweet, like herbs. Remove the fishy smell. Especially suitable for stewing fish, meat and chicken. Generally, when the weight of raw materials is controlled at about 1 kg, 2-3g of thyme needs to be added.

Mixing with other spices, and grinding into powder. Used to pickle chicken, duck, mutton and beef, and then used for baking. The fragrance is particularly prominent. Commonly known as mountain pepper, it has unique leaf fragrance and hemp tongue-like taste, sweet taste and rich aroma, and is used for cooking fish tips and seasoning soup. Thyme is a common condiment in European cooking. It tastes spicy and is used to add to stews, eggs or soup.

It should be added as soon as possible to fully release the aroma. Traditionally, Europe regarded thyme as a symbol of courage, so it was often given to knights who went to war in the Middle Ages. In China, thyme is called Dijiao, Dijiao, Jiao Shan, Jiao Shan and Thyme.

Spices are often removed in our lives? Smelly? Delicious ingredients, these strange smells are mainly made up of? Sulfide nitrogen compounds, low-carbon fatty acids, low-carbon fatty aldehydes and ketones? Some species exist by themselves, while others are produced by chemical reactions. This is how the peculiar smell we smell or taste is produced. What is the principle of removing these odors with new spices?

First, the mechanism of chemical deodorization

Because spices contain some chemical components, such as alcohol, alkene, phenol, etc., which react with the above substances by oxidation and reduction, the odor molecules are transformed into new substances with no odor or little odor, so as to achieve the purpose of removing odor.

Second, concealment and correction mechanism.

Besides chemical reaction, what other spices are there? Eliminate differences? Another reason is the release of chemicals with outstanding smell, which stimulates people's sense of smell and taste, thus achieving the purpose of eliminating differences.

Thirdly, according to the above mechanism, spices have the following rules in the use process:

1. Strange spicy spices

Suitable for animal ingredients: galangal, angelica dahurica, fragrant leaves, pepper, pepper, dried tangerine peel, pepper, tsaoko, etc.

Suitable for vegetable ingredients: pepper, fragrant leaves, pepper and so on.

2. Cover up and correct spicy spices

Suitable for shielding aquatic products: nutmeg, clove, cinnamon, rhizoma Dioscoreae Septemlobae, ginger, cardamom, fennel, etc.

Suitable for covering beef and mutton: cumin, clove, nutmeg, cardamom, kaempferia, pepper, cinnamon, fennel, ginger, perilla, mint and so on.

Suitable for bean smells: nutmeg, clove, cinnamon, geranium, cardamom and so on.

3. Seasoning ingredients

Suitable for livestock meat: nutmeg, cinnamon, clove, dried tangerine peel, rapeseed, star anise, pepper, fragrant leaves and so on.

Suitable for poultry: star anise, cinnamon, fennel, angelica dahurica, clove, fragrant leaves, Amomum villosum, dried tangerine peel, Amomum villosum, Amomum tsaoko and so on.

Suitable for aquatic products: pepper, nutmeg, star anise, fennel, fragrant rapeseed, etc.

When cooking, you should determine the flavor according to the region of the dish and choose the corresponding seasoning. Generally, spices have many functions, and we should increase or decrease them appropriately according to the specific purposes to achieve the best, which is the basis of learning spices.