How to quickly thaw food, how to quickly thaw frozen food

Dear, it can be thawed in a few ways:

1. Air thawing method.

1) Take the frozen food out of the freezer and put it in the refrigerator, generally at night and eat it the next morning.

2) Remove the frozen food from the freezer and place it in room air to thaw. It must be noted that food cannot be left in the air for a long time, otherwise it is easy to cause food spoilage.

2. Running water thawing method.

When frozen food is urgently needed, it can be thawed under running water. Because water transfers heat better than air, 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.

Note: Frozen raw food should not be completely thawed, when thawed to the point that it can be cut with a knife, it can be cooked, not overthawed, such as meat, fish and other foods will have a large amount of blood flowing out if all thawed.

3. Heating and thawing method.

After the cooked products have been frozen, the heating thawing method can be used when thawing. However, when thawing, it is necessary to add a small amount of water and slowly heat it over low heat to prevent the phenomenon of rotting on the outside and cold on the inside caused by thawing over high heat.

4. Microwave oven thawing method.

The microwave oven uses electromagnetic waves to rotate the polar molecules in the frozen food at a very high speed, and uses the principles of mutual vibration, friction and collision between the molecules to generate a large amount of heat energy, so that the frozen food is heated from the inside to the surface at the same time, and the thawing time is shortened.

5. Thawing method of salt water and vinegar.

If it's too late to put it in the refrigerator, thaw the meat thoroughly in salted water. This is because salt water accelerates the melting of ice and does not harbor bacteria. Tap water is not suitable for defrosting frozen meat.

In addition, you can also fork the fork into the meat with a little vinegar, which can also speed up the defrosting speed.

Boil in boiling water or thaw in the microwave.

It is generally not recommended to thaw quickly, or put it in the microwave to heat it up.

1. Hot water. 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 then heat it slowly in small quantities. 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 an introduction to how to quickly thaw frozen food for Dazi Weijia.

Ways to quickly thaw frozen food:

Aluminum pots or pots can be used as long as they are aluminum kitchenware, and putting frozen products on aluminum kitchenware can 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 a slight nanowave 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 has thawed and softened, it is OK, do not thaw completely in the microwave oven, 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: 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.

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.

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.

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.