After the frozen meat is taken out, is there any way to make it thaw quickly?

Usually, many people buy a lot of meat at one time for convenience, put it in the refrigerator, and take it out to thaw it when they eat it. But it takes a long time to thaw meat every time, and today I will share with you a good way to quickly defrost meat in 10 minutes. Let's see how I do it.

No matter how hard the frozen meat is, with this method, it can be quickly thawed in 10 minutes without affecting the taste.

Step 1: Freshly taken out of the frozen meat from the refrigerator is covered with a thick layer of ice, and if it is thawed naturally, it will take at least half an hour or more. The method I used today is the cold water thawing method, first put the frozen meat in a basin and pour in cold water, which is just over the surface of the meat.

Tips: Many friends like to use boiling water or lukewarm water when defrosting meat, this method is wrong, because warm water and boiling water will cause the meat to be soft, too much blood will flow out, nutrients will be lost, there is no blood, and the meat will be white.

Step 2: Sprinkle a little more salt on the water and let it sit for 5 minutes until the meat is completely immersed in the brine. In fact, this principle is very simple, and the principle of sprinkling salt snow and artificial rainfall in winter is the same, we add salt to the water, which can increase the boiling point of water, and also reduce the freezing point of water, making it easier to melt.

Step 3: When the time is up, the meat has become very soft and the water is very cold, then we need to change a basin of water, pour out the blood water in it, add water to it again, put salt on it, and soak it again for 5 minutes.

Friends, using brine to thaw meat shortens the thawing time of the meat, it can be quickly thawed in 10 minutes, and it can also kill bacteria on the surface of the meat, which is really a double benefit, isn't it very practical? If you like it, then go for it!

1.First of all, prepare a large basin, we need to put the frozen meat in a large basin, sprinkle a layer of edible salt evenly, and then turn the frozen meat over, and sprinkle the other side with a layer of salt, why add salt? Because the addition of table salt can lower the freezing point of the water and accelerate the thawing.

After adding salt, let's continue to add an appropriate amount of warm water to the basin, and thawing the meat pieces with cold water in winter will have a layer of fat.

2.After adding warm water to the pot, let's add an appropriate amount of white vinegar, and then stir it, the effect of white vinegar is very large, it can make the meat softer and more delicious, and it can also be sterilized and disinfected, first put the pork in the basin and soak it for 10 minutes, after 10 minutes, the warm water has completely cooled down, the frozen meat can be broken, and the surface of the meat has become soft, but the inside is still hard. At this time, we need to perform the following operations.

3.Take out the meat pieces and control the water first, then replace them with warm water, wash the salt and white vinegar water on the surface of the meat pieces, and clean them, if they are not cleaned, there will be acetic acid smell. After cleaning, let's take it out to control the moisture, and then put it on the cutting board.

Then take out the kitchen knife and cut the meat piece, at this time we can find that the meat piece has not been completely thawed, such a meat piece is relatively easy to cut, and the cut meat slice is relatively easy to form, and it can be cut relatively thin.

4.Let's cut all the pieces of meat that need to be used into slices, put them directly into the water after cutting, and then grab and wash them again, after scratching and washing, the meat will be completely thawed, and after soaking and grabbing for many times, the blood in the meat has been caught and washed, so that the fried pork has no fishy smell and other peculiar smells, and there is no difference between the fresh pork that has just been bought. After we clean the pork, we take it out, dry it and put it on a plate.

Next, you can cook it with your favorite side dishes.

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Fresh meat is delicious, but it is not shelf-stable.

Therefore, a lot of the meat we eat is preserved in a frozen state.

Because it is frozen, frozen meat cannot be eaten directly. It must be thawed before it can be used.

There are many ways to defrost frozen meat, ......With the right method, it not only thaws quickly, but also does not affect the quality of the meat.

Therefore, learning how to quickly defrost frozen meat is an important skill in daily life.

Some people believe that to thaw quickly, you need to use higher temperatures to achieve ......As a result, these people believe that it is fastest to thaw frozen meat with hot water.

In fact, defrosting frozen meat like this is the worst ......

Thawing frozen meat with hot water will quickly thaw the surface of the frozen meat ......However, because water is a poor conductor of heat, it is difficult for the heat of hot water to enter the frozen meat, resulting in a slowdown in thawing.

At the same time, the meat quality of frozen meat after hot water thawing will be affected, and the meat quality will deteriorate, and the taste will deteriorate.

Therefore, it is not a good idea to thaw frozen meat with hot water.

The correct way to thaw frozen meat is as follows:

1. Cold water thawing

Put the frozen meat in cold water and thaw it after a while.

2. Refrigerate and thaw.

Put the frozen meat in the refrigerator and thaw it after a while.

3. Defrost with salt and vinegar.

Putting salt and vinegar in the water and then the frozen meat will defrost the frozen meat very quickly.

In this way, not only is it quick to defrost frozen meat, but the vinegar can also remove the fishy smell of the meat, making the meat quality and taste better.

Method 1: Add salt to thaw. Take the frozen meat out of the refrigerator, put it in a basin, add water that has not covered the pork, then add 1 tablespoon of salt to the basin, turn the frozen meat over, soak for about 3-5 minutes, and then thaw.

Adding a little salt to the water will not only speed up the thawing, but also ensure that the pork tastes delicious. Precautions: The meat processed in this way will be salty, so it must be cleaned several times in the later stage, or the seasoning of salt should be reduced when cooking.

Method 2: Running water thawing method. Put the frozen meat in a basin, then turn on the faucet, turn to a thin running water, and let the water flow slowly pour on top of the pork, so as to speed up the thawing of the pork.

This method of thawing pork can ensure that the nutrients are less fluid, and the disadvantage is that it is somewhat wasteful of water.

Method 3: Add vinegar to thaw the method. Add a basin of water to the pork that needs to be thawed, then add 2-3 tablespoons of vinegar to the water, and it will thaw in about 10 minutes.

Compared with the method of direct blistering, it can save at least about 20 minutes each time. There is a more direct way, which is to dip the fork in some vinegar and fork it into the meat, which can promote the thawing of the frozen meat more quickly.

Method 4: Microwave thawing method. Put the pork that needs to be thawed in a plate or bowl (for microwave oven), then put a bowl upside down on top of the pork, and then put the meat in the microwave with the bowl, and it can be easily thawed in 1 minute, which is safe and secure.

Method 5: Cold room thawing method. Take the frozen meat out of the freezer compartment and put it in the freezer to let it thaw slowly, so as to avoid the meat from becoming soft, which will affect the taste.

But in this way, you need to take out the meat in advance to prevent mistakes when it is time to cook and the frozen meat has not been completely thawed. This method is clumsy and time-consuming, but it preserves 100% of the meat and maximizes the tenderness of the pork.

Method 6: Divide the storage method into small blocks.

This is the most common and best method we use. Fresh pork is cleaned and cut into small pieces for a meal with a knife, then put into food bags, and then put in the refrigerator to freeze, and take out a piece when eating.

Because the meat is smaller, it is not only easy to thaw, but also saves time and effort, and the most important thing is to avoid the harm caused by repeated thawing of pork to the nutritional value of pork.

According to the method mentioned in the original physics book, first take a plastic bag to cover the frozen meat, otherwise the meat soaked in water will not be so delicious, and then add water close to 0 degrees, which will be faster.

Put the frozen meat in a basin and pour cold water over the surface of the meat, sprinkle a little salt, let the meat completely soak in the salt water, the meat becomes soft and then soak in salt for 5 minutes, the meat is completely loose and you can cook.

How to defrost frozen meat:

1. Generally, when thawing frozen meat, if the situation allows, the frozen meat can be put into the refrigerator from the freezer for thawing, but the time is longer, and it generally takes three to four hours to thaw it completely, this method is the most nutritious thawing method, which can greatly retain the nutrition of frozen meat;

2. The key is defrosted with a microwave oven is a rapid thawing method, first take out the frozen meat, place it in the thermos box, close the lid and adjust the key of the microwave oven to thawing;

3. Putting the frozen meat into the steamer and steaming it is a relatively simple square mask fingering method, using hot and bright grinding gas to thaw the frozen meat, but you can't put the frozen meat directly into the hot water to thaw, otherwise it will cause the loss of nutrients, and the taste is not good;

4. The meat can be cut into small pieces and then frozen before being put into the refrigerator for freezing, and the thawing time can be greatly reduced when it is to be eaten.

1. The first cold water blanching method (suitable for meat with a lot of peculiar smell, heavy blood stains, and thawing, such as pig's trotters, mutton, etc.).

2. Pour water into the pot, heat, add cooking wine, put in the pig's trotters, whisk the foam, and turn it from time to time during the period;

3. After the water boils, remove it and put it in cold water to wash off the blood.

4. Boiling water blanching method (suitable for less blood stains and fresher meat, such as chicken, duck, etc.):

5. Bring the water to a boil in the pot, add the chicken, turn to low heat after boiling again, and skim off the foam;

6. Put it in hot water at 70 or 80 degrees Celsius to wash off the blood stains.

7. The third type of rapid blanching method (suitable for squid, octopus and other seafood):

8. Take half a pot of water, turn on high heat, add green onion knots and ginger slices, boil until boiling, and cook for about 30 seconds;

9. Remove and pass over ice water.

There are several ways to quickly thaw frozen meat:

1.Microwave defrosting: Place frozen meat in the microwave and defrost it on medium-low power. However, this method is not recommended to be commonly used, as microwave ovens can make the texture of the meat worse and it is not easy to thaw evenly.

Defrosting in a water bath: Put the frozen meat in cold water and change the water several times to thaw it quickly. However, it is important to note that if it is thawed for too long, the outside of the meat may become soft and can easily harbor bacteria.

Cold room thawing: Put frozen meat in the cold room to thaw. This is the safest way to thaw because the temperature of the refrigerator is relatively stable, which can ensure the texture and safety of the meat. But this method takes a longer time, usually 8-12 hours to fully thaw.

The above are three common ways to quickly defrost frozen meat, which you can choose to use according to your needs and actual situation. Hope it helps you defrost frozen meat.

People who cook a lot will have a problem, that is, how to defrost the frozen meat taken out of the refrigerator well. Some people have experimented with a variety of methods, such as soaking in cold water or hot water, and most people will think that soaking frozen meat in hot water will defrost much better than cold blistering. In fact, neither cold nor hot water is ideal.

Here are a few ways to quickly defrost meat.

Sprinkle a layer of salt evenly on top of the frozen meat, and the meat pieces will be thawed in about half an hour. In fact, this is the same as sprinkling salt and melting snow.

Wrap the frozen meat in a plastic wrap or plastic bag that can be heated, put it in the microwave oven on low heat for 2 minutes, then change to high heat for 3 minutes, and add up to 5 minutes before and after to easily solve the thawing problem!

You can pour some vinegar on the frozen meat, vinegar can lower the freezing point, not only can speed up the thawing time, but also tenderize the meat, and rinse off the vinegar after thawing.

This is done by placing one aluminium basin on the table with the bottom facing up, then placing the meat that needs to be thawed on the bottom of the aluminium basin, and then filling another aluminium basin with water (or putting other weights on it) to press the frozen meat. After about 10 minutes of pressing, the meat will thaw. This is due to the strong thermal conductivity of aluminum, and the weight of water can also make it more conformable, increase the contact area, and further accelerate the thawing, so the frozen meat will melt in a short time.

If you're not in a hurryThawing frozen meat in the refrigerator is actually the best way

Thawed ingredients are prone to bacteria growth and water loss, so they are not suitable for re-escalation after thawing. In order to avoid this situation, it is recommended that after you buy the meat home, it is better to cut it into bags according to the needs and then put it in the refrigerator to freeze.

Thaw with cold water close to 0.

The temperature of frozen meat is below 0, if it is thawed in hot water, the frozen meat absorbs heat from the hot water, and its outer layer is quickly thawed and the temperature rises to more than 0, the water freezes and can release heat, after the heat is absorbed by the frozen meat, the temperature of the outer layer rises quickly, and the inner layer is easy to absorb heat, so that the internal frozen meat is not easy to absorb heat and thaw and form a hard core.

If frozen meat is placed in cold water, there is a gap between the meat layers, and the ability to transfer heat is reduced, so that the temperature of the whole piece of meat rises faster.

Salt water thawing method.

The brine thawing method must have been heard of, which is to add some salt to the water at room temperature, and then wrap the meat pieces in a plastic bag and soak them in water, which is faster than soaking the meat pieces in water directly, and will not have much impact on the meat quality.

In fact, this is the principle of using salt water to freeze at a lower temperature than water, and it is the same as sprinkling salt on the snow surface to thaw in winter.