How to remove the fishy smell from beef filling

Removing the fishy smell from beef filling can be achieved through soaking, adding acidic seasonings, pairing with spices, blanching, refrigeration, and other methods. The main techniques include soaking to remove blood, neutralizing with alcohol or vinegar, covering with ginger, scallions, and garlic, quickly blanching to remove foam, and low-temperature standing to decompose odors.

1. Soak the beef filling in cold water for half an hour, changing the water two to three times during this period, which can effectively separate the blood and residual impurities. Bloody water is the main source of fishy odor. Soaking and squeezing out the water before further processing can reduce most of the odors. Note that the water temperature should not be too high to prevent the meat from becoming hard.

2. Adding acidic seasonings

When preparing meat filling, add a small amount of cooking wine, white vinegar, or lemon juice. Acidic substances can react with fishy components. Add half a tablespoon to every 500 grams of meat filling, as excessive amounts can affect the texture and taste of the meat. Acidic environment can also inhibit bacterial growth and prolong shelf life.

3. Paired with spices

Ginger powder, scallion white, garlic and other spices contain volatile sulfides that can cover the odor molecules. It is recommended to chop the spices and mix them thoroughly with the meat filling, let them sit for ten minutes before cooking. Spices such as Sichuan pepper powder and star anise powder can also be mixed, but the amount should be controlled to avoid masking the meat aroma.

4. Quickly blanch

Crush the meat filling into balls and blanch in boiling water for ten seconds until the surface turns white. Remove immediately. High temperature can cause fishy substances to precipitate with the foam, while locking in internal juices. After blanching, rinse the surface foam with clean water to avoid residue affecting the taste.

5. Refrigerate and let stand

After sealing the processed meat filling, refrigerate for two hours. A low temperature environment helps to inactivate lipoxygenase and reduce the production of gamey odor. Refrigeration can also allow seasonings to penetrate better and make meat firmer. If long-term storage is required, it is recommended to pack and freeze.

Choosing fresh beef is the foundation for removing odors. It is recommended to purchase beef leg or shoulder with a bright red color and evenly distributed fat. Keep kitchen utensils clean during processing to avoid cross contamination. Paired with vegetables such as onions and celery, it can further neutralize the fishy smell. Before cooking, the meat filling can be mixed with vegetable juice and marinated. For sensitive individuals, blanching can be prioritized to thoroughly remove odors, but attention should be paid to controlling the time and preserving nutrients. It is recommended to rotate different parts of beef filling for long-term consumption to avoid excessive intake of a single nutrient.