How to thaw frozen food quickly and how to thaw frozen products

Rapid thawing of frozen food includes hot water thawing, heating thawing, and running water thawing.

Hot water thawing, the water should not be too hot, the water is too hot and direct contact with frozen food, which will lead to the loss of nutrients, put the frozen food into a hot water basin, so that the thawed food is faster, after thawing, it should be cooked immediately, and the thawed food should not be put into the refrigerator again.

Heating and thawing is suitable for heating cooked frozen foods. Before heating, put the cooked food into a small basin, and then heat it slowly with a small fire, never use high heat, which can easily cause the food to be too rotten and too soft, which will not only affect the appetite of the food, but also cause nutrient loss.

Running water thaws, but can not be directly flushed under the faucet, which will wash away the nutrients in the food, you can first wrap the frozen food in plastic wrap, and then flush under the faucet.

Do not thaw frozen meat with boiling water.

When eating meat and fish in the freezer compartment of the refrigerator, many people do the following: thaw them at room temperature after taking them out; Some people are in a hurry to soak in hot water and cook immediately. This is the wrong thing to do.

When meat is thawed quickly, a substance called propionaldehyde is often formed, which is a carcinogen. The correct way to do this is to keep frozen meat indoors for a few hours before using it. You can also keep frozen meat in the refrigerator for a few hours before taking it out and using it.

Frozen meat must be thawed in cold water.

When using frozen fish, meat, poultry and other meats in the freezer compartment, some people often use hot water to brew and thaw and cook immediately, in fact, this practice is unscientific.

The scientific defrosting method is to soak frozen fish, meat, poultry and other foods in cold water or place them in a place of 4 8 to thaw them naturally.

This is because during the quick-freezing process of meat food, its intracellular fluid and extracellular fluid are quickly frozen into ice, forming crystals between meat fibers and cells. The crystals of this juice are one of the most valuable proteins and delicious substances. If thawed with hot water, not only will it lose part of its protein and its aroma, but more importantly, it will form a strong carcinogen called propionaldehyde.

Therefore, frozen meat must be thawed with cold water or allowed to dissolve slowly and naturally.

** On the seem, I hope it will be helpful to you.

1. Air thawing method. Generally, there are two kinds, one is to take out the frozen food from the freezer and put it in the refrigerator, this thawing method takes a long time, but the *** of the thawed food is generally taken out at night and eaten the next morning; The second is to take the frozen food out of the freezer and thaw it in the indoor air.

2. Running water thawing method. Running water thaws faster than air thawing. Gong Hongbin introduced that the heat transfer performance of water is better than that of air, and the thawing time can be shortened.

However, it should be noted that frozen food should not be in direct contact with water, and should be accompanied by sealed packaging, such as sealed boxes, sealed food bags, etc., otherwise the nutrients of the food will be washed away by running water, making the taste of the food worse.

At the same time, it should not be overthawed, such as meat, fish and other foods will be thawed a lot of blood and water.

3. Microwave oven thawing method. If you need to cook food urgently, you can use a microwave oven. Gong Hongbin reminded that most vegetables, especially green leafy vegetables, may have the problem of excessive nutrient loss if they are heated in the microwave, because nutrients such as vitamin C in vegetables are more sensitive to light and heat.

Meat, eggs, and staple foods are heated with microwaves, and the nutrient loss is small.

You can use a microwave oven! (Generally with a defrosting function).

Water flushing or heating. But it takes a long time.

The defrosting function of the microwave oven is ready-made.

It can be thawed naturally or heated.

1. Hot water: Put the frozen food into the hot water basin, and it can be thawed after a long time.

2. Heating: Put the cooked food into a small basin and heat it slowly with a small one.

3. Running water: Wrap the frozen food in plastic wrap and rinse it under the faucet.

4. Microwave oven call: heat it in the microwave oven for a few minutes.

5. Sun exposure: It can be thawed immediately after a period of sun exposure.

That's all there is to know about how to quickly thaw frozen food.

Ways to quickly thaw frozen food:

Use aluminum pots or pots as long as it is aluminum kitchenware, and put frozen products on aluminum kitchenware to speed up thawing. Because aluminum products have strong thermal conductivity, frozen products can be quickly exchanged with air through aluminum kitchenware to accelerate thawing.

Put the microwave oven to thaw, open the thawing gear, the thawing time is not too long, it is best to two or three minutes, if the frozen product is thawed and soft, it is OK, do not thaw completely in the microwave, if it can not be thawed in two or three minutes, you can thaw it in two or three times.

It is best not to use hot water to thaw with warm water, but the premise is that the frozen product must be packed in a fresh-keeping bag or bag, so that the nutrition or taste of the frozen product will not be lost.

Salt water can also speed up the thawing of frozen products, and salt can reduce the freezing point of ice or snow by using physical principles. However, to prevent cross-smelling, it is still necessary to pack frozen products in plastic wrap or bags.

Frozen food classification

Cooled food: It does not need to be frozen, it is a food that lowers the temperature of the food to close to the freezing point and preserves it at this temperature.

Frozen food Zheng Hunger: It is a food that is kept at a temperature lower than the freezing point after freezing.

Chilled food and frozen food are collectively referred to as frozen food, which can be divided into five categories: fruits and vegetables, aquatic products, meat, poultry and eggs, rice and flour products, and prepared convenience foods according to raw materials and consumption forms.

Frozen food can be quickly thawed by: air thawing, running water thawing, and heating thawing.

1. Air thawing method.

Taking out the frozen food from the ice tray and putting it in the leather vertical refrigeration tray the night before cooking, and then taking it out for use the next day, this defrosting method takes a long time, but it is a more hygienic defrosting method, and it can also preserve the quality of the food.

2. Running water thawing method.

People often remove the packaging of food and then rinse it directly with water, but ignore that the food is in direct contact with running water, and its nutrients will be washed away, which will also make the food taste spoiled. Therefore, to use this method, the sealed packaging should be retained, and then the food should be soaked in water or rinsed under running water to thaw.

3. Heating and thawing method.

Cooked cooked food can be defrosted by heating after freezing. It must be noted that only a small amount of water needs to be added and slowly heated over low heat, if it is thawed over high heat, it will cause the food to rot on the outside and cold on the inside.

Precautions for leakage during the thawing process of frozen food:

1. It should be ensured that the large way of thawing and the process of thawing are compatible, otherwise it is easy to produce some safety risks.

2. If conditions permit, you should give priority to microwave oven to thaw, which is the best choice.

3. In the process of thawing, attention should be paid to adjusting the thawing time to better meet the needs of the market.

The method is very simple, that is, put the frozen food into the hot water basin, after a period of time can be thawed, the thawing speed is relatively fast, after thawing to cook immediately, in addition to the thawed food do not have to put in the refrigerator, the water temperature can not be too hot, too hot water will let the food nutrients loss.

2. Heating

This method is suitable for freezing and hot cooking, and the specific method is to put the cooked food into a small basin and heat it slowly in small amounts. Not to use high fire, not only affects the appetite of food, but also causes nutrient loss.

3. Flowing water

This method does not flush directly under the faucet, but wraps the frozen food in plastic wrap and then flushes it under the faucet.

4. Microwave oven

Microwave for a few minutes. This method is very fast, in the process of thawing food, can not use plastic products to hold food, can use steel products to pack food, when defrosting food, the timing of the microwave oven should not be too long.

5. Sun exposure

Use the sun to thaw, use the sun for a period of time to thaw immediately, after thawing the food to be cooked immediately, after the sun exposure to the food, can not be refrigerated.

The above is to introduce you to how to quickly thaw frozen food, I hope to help you.

Usually there are several ways to thaw frozen shrimp, so as to maintain the most hidden seafood taste:

1. Defrost naturally at room temperature.

Can be thawed naturally at room temperature. However, take out the cooked food from the freezer layer in advance, and put it in the refrigerator for a period of time, if it is directly taken to room temperature, the temperature transition is too large, in fact, it is not conducive to the protection of frozen food nutrition and the stability of quality.

2. Defrost the refrigerator.

Slow thawing is best. It can be placed in the refrigerator and thawed slowly. Slow, but very little nutrient loss.

3. Rinse and thaw small water droplets.

Rinse the shrimp under running water on a very small stove and let them thaw slowly.

4. Salt thawing.

According to physics, ice cubes containing impurities will have a lower melting point, and sprinkling salt on ice will shorten the thawing time. Therefore, sprinkling a little salt in frozen shrimp can achieve good thawing without destroying its nutrients.

The methods of rapid thawing of frozen food include brine thawing method, metal basin thawing method, etc.

1. Salt water thawing method

The brine thawing method must have been heard of, that is, adding some salt to the water at room temperature, and then wrapping the meat pieces in a fresh-keeping bag and soaking them in water, this method is faster than directly soaking the meat pieces in water, and will not have much impact on the meat quality.

2. Metal basin thawing method

It is to sandwich the meat between two metal basins, forming a sandwich shape of the metal basin bottom - frozen meat - metal basin bottom, try to stick to the surface of the meat, and it is best to put some heavy objects in the basin above, which is the use of the principle of metal heat conduction and heat dissipation fast, so that the frozen meat through the metal basin quickly and the surrounding air for thermal conversion, generally about 15 minutes, the frozen meat will melt, the speed is several times faster than put in the air, the meat quality will not change, the taste is still the same as fresh meat.

The freezing time of pork, beef, and mutton is about 10 months, in which the nature of beef is more stable than that of pork and mutton, and the preservation time of lean meat is longer than that of fatty meat. Poultry meat such as chicken, duck, goose, and pigeon is frozen for 8 months. When fish, shrimp, turtles, shells and other seafood are frozen, it is best to spend 6 months between manuscript friends, and less than 4 months is the best.

Some elderly people like to freeze some vegetables that have been blanched with boiling water, in fact, vegetables also have time, such as beans, corn, chestnuts, etc., which are generally 5 months. Frozen buns, dumplings, glutinous rice balls, wontons, etc., are frozen for two months.