Pig bones have a slight odor, how can I remove it

The odor of pig bones can be removed by blanching, white vinegar treatment, ginger soaking, tea deodorization, cooking wine pickling, and other methods. Odor may be caused by improper storage, residual blood, fat oxidation, bacterial growth, or prolonged freezing time.

1. Blanch

Put pig bones in cold water, add a few slices of ginger and a little cooking wine, boil over high heat, skim off the foam, and continue for 3-5 minutes to effectively remove blood and fishy smell. After blanching, it is necessary to rinse the residual impurities on the surface of the bones with running water. This method has a significant effect on fresh pig bones.

2. White vinegar treatment

Rinse the surface of pig bones with a 1:10 white vinegar aqueous solution, or soak for 10 minutes. Acetic acid can neutralize some amine odor substances. After treatment, rinse thoroughly with clean water to avoid residual acidity. This method is suitable for handling slightly spoiled pig bones, but it is ineffective for severely spoiled ingredients.

3. Ginger slice soaking

Fresh ginger slices and pig bones are refrigerated and soaked for 2 hours, and gingerol can decompose some sulfide odors. It can be paired with scallions to enhance the deodorizing effect. This method is suitable for pre-treatment before preparing stew soup, which can preserve the original flavor of the ingredients while improving the odor.

4. Tea deodorization

Wrap pig bones with brewed tea leaves and let them stand for 30 minutes. Tea polyphenols have the ability to absorb odors. Green tea has better effects than black tea, but it is important to note that tea leaves should not be in contact with bones for too long to avoid staining. This method is particularly effective against refrigerator odors caused by freezing.

5. Marinate with cooking wine

Apply a marinade made from cooking wine, Sichuan peppercorns, and star anise to the surface of pig bones, seal and refrigerate for 1 hour. Alcohol can dissolve aldehydes and ketones produced by fat oxidation, while spices can mask residual odors. Suitable for pre-treatment of braised dishes.

Pig bones should be stored in sealed packaging to avoid cross contamination, and frozen storage should not exceed 3 months. If the odor is accompanied by mucus or abnormal color, it is not recommended to consume. When cooking, it can be paired with flavorful ingredients such as radish and corn, or spices such as cinnamon and grass fruit can be used to further neutralize the odor. It is recommended to thoroughly cook the processed pig bones and avoid using raw food methods such as cold dishes. Regularly cleaning the refrigerator and refrigeration compartment to maintain the freshness of ingredients is the key to preventing odors from the source.