Lemon is a familiar ingredient, besides making spices, lemon juice is also used in the process of preliminary processing and processing of some foods, helping dishes maintain color, flavor and reduce unpleasant odors.
Helps eliminate the fishy smell of food
Fish, shrimp, squid and some seafood often have a characteristic smell after preliminary processing. Lemon can be used to help reduce fishy smells before processing.
You can use diluted lemon juice to wash or gently rub on food for a short time, then rinse again with clean water. This method helps reduce unpleasant odors without using too many strong-smelling spices.
However, lemon does not replace the food hygiene step. Seafood after preliminary processing still needs to be cooked thoroughly to ensure safety.
Supports keeping vegetables and fruits colored
Another use of lemon is to help limit dark spots and discoloration in some vegetables and fruits after cutting. Lemon juice is acidic, which can slow down the oxidation process, causing food surfaces to change color.
For fruits such as apples, pears or avocados, you can dilute a small amount of lemon juice with water and then use it to brush or lightly mix on the surface after cutting. This method both helps reduce darkness and creates a mild sour taste if suitable for the dish.
Soften and enhance the flavor of the meat
Lemon juice can also be used in moderation during meat marinating. The acid content in lemon has the ability to affect protein on the meat surface, helping the ingredients have a softer texture and create a slightly sour taste, suitable for many grilled, pan-fried or salad dishes.
When using, do not marinate meat with lemon for too long because a high amount of acid can change the texture of the meat surface. You should combine lemon with other spices to balance the flavor of the dish.
