How to get rid of the smell of meat

The meat we usually eat has a relatively high nutritional value and is rich in various trace elements. These trace elements will be decomposed by microorganisms over time, which can easily produce a taste that makes people feel uncomfortable. Especially in the hot summer, when the temperature is relatively high, the meat will easily go bad. Meat that does not have a strong odor can still be eaten if it undergoes special treatment. But if the meat has a strong smell, it cannot be eaten. How to get rid of the smell of meat? Let’s take a look at it next.

1. How to remove the smell of meat

1. Cooking wine pickling method

First, boil hot water on the pork with odor and scrub it repeatedly to remove the mucus on it. Then pour in a large amount of cooking wine and massage it. Finally, after marinating it for an hour, rinse it with clean water.

2. Salt water soaking method

Salt treatment is also a good way to remove rancidity from meat. For unprocessed meat with a slight odor, first marinate it with a large amount of salt for three or four hours, then soak it in concentrated salt water for an hour, and then soak it in clean water for an hour to remove most of the odor. For blanched meat, you can soak it in salt water for about half an hour, then take it out and soak it in clean water for another half an hour.

3. Blanching method

Use cold water to blanch the meat, not hot or boiling water, otherwise the odor will be sealed in the meat. Add some salt when blanching. When the meat is cooked through, take it out and rinse it with clean water to remove most of the odor.

4. Liquor Law

Rub the cleaned pork repeatedly with white wine to allow the wine flavor to fully penetrate. You can also soak it in white wine. The higher the alcohol content of the white wine, the better the effect.

2. How to thaw meat

1. Wash the newly bought pork belly with running water and drain the water.

2. Peel the pork and cut it in the middle without cutting the skin. Then remove the skin along the bottom direction and then remove the skin on the other side.

3. Then cut the pork into pieces. The size of the pieces should be based on the amount you will use each time you cook.

4. Then put them into a plastic bag. Here you should pay attention to try not to let the pork pieces touch each other. The purpose of doing this is to prevent the pork from freezing together, because frozen pork is difficult to separate.

5. Then put it in the refrigerator.

6. Take out a piece every time you cook. It is very convenient and practical. Below are two pieces of frozen pork. They are very convenient and practical! To explain: repeated freezing and thawing process will seriously damage the muscle microstructure and reduce the quality of pork. Therefore, the pork chunks must be cut into appropriate amounts for each dish.

3. Here is the correct way to thaw pork:

1. Place the frozen pork in the refrigerator (not the freezer) to slowly thaw;

2. Put the frozen pork in a sealed food bag and thaw it in cold water;

3. Thaw in the microwave.