In recent years, the prepared vegetable industry has gradually become hot, and it is also chased by some groups. Prepared dishes, also known as prepared prepared foods, generally refer to semi-finished or finished dishes processed by pre-selection, modulation and other processes using various types of agriculture, livestock, poultry and aquatic products as raw and auxiliary materials, plus seasonings and other food additives.
Often, prepared dishes need to be transported in the cold chain and then consumed by consumers or food and beverage processors after simple heating or cooking. It can be said that one end of prefabricated vegetables is connected to the field, and the other end is connected to the dining table of thousands of households, which is an important industry to promote the integrated development of primary, secondary and tertiary industries, meet consumption upgrades, and affect the health of residents' diet.
With the rise of the industry, more and more teams are doing in-depth research. For example, a well-known restaurant in Hangzhou cooperated with universities to finally develop a set of aquaculture processing technology that can effectively remove the fishy smell of freshwater fish, and obtained two national patents.
It is reported that the research and development background of the team's project is based on "West Lake vinegar fish". For a long time, many netizens felt that the fishy smell of West Lake vinegar fish was too strong, so this restaurant in Hangzhou decided to replace the traditional main ingredient of this dish, West Lake grass carp, with Quzhou civilized clear water fish.
According to He Zongkepu of the fishery company of the team member, the fishy smell of freshwater fish mainly comes from two aspects, one is the environment of farming; The second is the stress response of fish during breeding and transportation. Therefore, the key to solving the fishy smell is to solve these two aspects, that is, to improve the breeding environment and reduce stress response.
Therefore, after continuous research and development testing, after 7 months of scientific research, the R & D team finally developed a set of temporary culture system for freshwater fish to remove fishy smell, and obtained two national patents. By controlling the water circulation and water temperature, the system allows the fish in the holding pond to gradually adapt to the low temperature environment while excreting the teroplasmin from the body, keeping the fish alive to reduce stress response.
The test results show that the fish temporarily raised from this system, after the standardized cleaning and processing technology such as live bloodletting, soaking cleaning, plant defishy, etc., can not only remove 85% of the earthy smell, but also ensure the tenderness and refreshing taste of the meat.
In this regard, the team specially did a 10-day user test, and the results showed that 94.3% of users reported that this batch of grass carp did not smell earthy, and they could achieve the freedom of West Lake vinegar fish at home. I have to serve, it's really technology and ruthlessness!
I believe that many netizens prefer to eat fish, but there are also many people who find it difficult to accept the fishy smell. In fact, the fishy smell mainly comes from the smell of trimethylamine in the fish body, and there is also a fishy smell in some fish oil. After the fish dies, when the fat in its body is oxidized and rancid, it also produces a fishy odor. Fish meat contains a large amount of umami trimethylamine oxide, this compound is easily reduced to trimethylamine after the fish dies, and trimethylamine and trimethylamine oxide smell diametrically opposite, the formation of trimethylamine not only makes the fish umami loss, but also presents an unpleasant fishy smell.
Since trimethylamine is alkaline, adding a little acid to cooking can react with alkali to produce a non-fishy substance. When frying fish, spread lemon juice or tomatoes, salt and black pepper to the surface of the fish, marinate for 10~15 minutes and then fry, not only can remove fishy, the taste of the fish and the freshness of lemon.
You can also add cooking wine and vinegar, first add cooking wine and then add vinegar, cooking wine can penetrate into the inside of raw materials, volatilize by heat can remove the fishy smell of fish, vinegar can emit a aroma after heating.
You can also add some spices to cover the fishy smell, such as green onions, ginger, garlic and the like, but you should put ginger late when burning fish, and putting ginger too early will make the fish body hard and affect the taste. Another is that adding flour or starch when frying fish can also absorb part of the fishy smell.