Method for removing fishy smell from frozen pork ribs in restaurants

Restaurants can use methods such as soaking, blanching, marinating, spice treatment, and cooking techniques to remove the fishy smell from frozen pork ribs. The fishy smell of frozen pork ribs mainly comes from residual blood and fat oxidation. Reasonable pretreatment can effectively improve the taste.

1. Soak

Soak the frozen pork ribs in clean water for more than 2 hours, and change the water 2-3 times during the process. A small amount of salt or white vinegar can be added to the water to help separate the bleeding, and soaking in a low-temperature environment is more effective. Be careful to avoid using hot water to accelerate thawing, as it can cause the meat to shrink and lock in blood.

2. Blanch

Bring cold water to a boil and skim off the foam. Add ginger slices, scallions, and cooking wine to remove the fishy smell. The blanching time should be controlled at 3-5 minutes, as prolonged blanching can lead to nutrient loss. Immediately rinse the surface impurities with warm water after blanching to avoid the infiltration of fishy odor.

3. Marinate

Marinate with ginger juice, minced garlic, soy sauce, pepper and other seasonings for more than 30 minutes. Acidic seasonings such as lemon juice or pineapple juice can decompose fishy substances, while starch seasonings can form a protective layer to lock in the meat juice. When refrigerating and marinating, it is necessary to cover with plastic wrap to prevent cross contamination.

4. Spice Processing

When cooking, add spices such as star anise, cinnamon, and grass fruit to stew with pork ribs. Fragrant leaves, cloves, and other volatile aromatic substances can neutralize fishy odors, while Sichuan peppercorns and dried chili peppers can mask off odors through their spicy taste. Spices need to be stir fried in advance to stimulate their aroma.

5. Cooking techniques

Use strong flavors such as braised, sweet and sour to mask residual fishy odors, and high temperature fast frying can promote the volatilization of fishy substances. Adding beer, Fermented bean curd and other fermentation condiments can transform odor molecules, and finally pouring a little vinegar can enhance fragrance and eliminate fishiness.

When handling frozen pork ribs, it is important to keep the ingredients at a low temperature throughout the process and cook them as soon as possible after thawing to avoid repeated freezing and thawing. Choose high-quality pork ribs with a bright red color and evenly distributed fat. The raw materials that have been frozen for no more than 3 months have a lighter fishy smell. Daily storage recommendations include packaging and sealing to avoid mixing with other seafood ingredients. Stewing with ingredients such as white radish and hawthorn can enhance the effect of removing fishy odors. When consumed, dipping it in ginger vinegar or garlic paste can further enhance the flavor.