How to defrost the meat in the refrigerator quickly

Using a microwave oven can quickly defrost meat in the refrigerator, usually in about 10 to 15 minutes.

In addition to microwaving, there are several other ways to thaw:

Place in the freezer compartment of the refrigerator and let it thaw naturally and slowly.

It will not take more than one day at most, this method is the healthiest, and it will not damage the umami of the frozen meat, and the original taste of the meat can be preserved. If you're going to make meat the next day, you can put the meat in the refrigerator in advance and thaw it slowly. This way of putting it in the refrigerator and waiting for thawing is relatively safe and convenient, and solves the problem of microbial breeding or excessive nutrient loss that often occurs when thawing in the air or soaking and thawing in water.

Cold water thawing method.

Prepare a basin of cold water, then wrap the frozen meat in a plastic bag or plastic wrap, soak it in cold water, and generally eat it in two or three hours. You can also add some salt to the water, which can sterilize and keep the meat fresh, and it can also play a role in rapid thawing.

Defrost with an aluminum basin.

Place one aluminum basin on the table with the bottom side up, then place the frozen meat on the bottom of the aluminum basin, then gently press the other aluminum basin with the bottom side down on the frozen meat. Press for about 15 minutes before thawing. This is the use of the strong thermal conductivity of aluminum products, when the two ends of the frozen meat are tightly attached to the aluminum pot, the frozen meat will quickly exchange heat with the surrounding air through the aluminum basin, and after continuous heat exchange, the frozen meat will melt in a short time.

If you don't have an aluminum pot at home, an aluminum lid and an aluminum basin are also fine.

How can frozen meat in the refrigerator be thawed quickly? Today, Candy Mother teaches you to use salt and white vinegar at home to easily solve it, not only the preservation effect is also very good! Super practical life hacks, tips for staying at home.

In recent days, a question "How can frozen meat in the refrigerator be thawed quickly?" A lot of people are asking, let me tell you my opinion. So, how can you make frozen meat thaw quickly?

So what's going on? Let me share my thoughts with you.

One. The simplest and roughest way to soak in hot water is to soak it in hot water, but the temperature of hot water should not be too high, just heat it properly. And hot water also has a certain sanitizing function. <>

Two. Salt water soaking Secondly, you can also take salt water for soaking. Salt water soaking not only thaws faster, but also destroys some bacteria, so it's also a good choice. <>

Three. Plan aheadFinally, if you have time, I think you can get the meat from the freezer to the refrigerated an hour or two earlier. In this way, the meat will not spoil and will not be too hard.

In this way, you can directly skip the thawing step, and take it out directly to wash it and use it to cook.

In addition to the above two, you can also use aluminum to thaw, you can also use a microwave oven to thaw and so on. <

The above is my opinion on this issue, which is purely personal and for reference only. If you have any different opinions, you can leave a message in the comment area and discuss it together. After reading it, remember to like and follow.

Method 1: Salt water blister method.

Add an appropriate amount of salt to make brine, and soak the meat completely in the brine.

Principle] Salt water accelerates the melting of ice and does not breed bacteria.

Method 2: Aluminum basin pressing method.

Place an aluminum basin upside down on the table, and place the frozen meat on the bottom of the aluminum basin. Place another aluminum basin with the bottom side down and gently place it on top of the frozen meat. Frozen meat can be melted in 10 minutes.

However, it should be noted that stainless steel basins are not suitable. If you don't have an aluminum pot at home, you can also buy aluminum lids and basins, or buy aluminum foil from the supermarket.

Principle] This trick is to use the strong thermal conductivity of aluminum to thaw meat.

Tip 3: Add some vinegar.

Take half a basin of water, preferably drinking water, and add some vinegar to the water. Put the meat in water and it will be thawed in about 20 minutes. Dipping a fork in vinegar into the meat can also speed up the defrosting.

Tips] The amount of vinegar should be well controlled, and about 20 ml of vinegar should be added to half a basin of water.

Method 4: Flowing water flushing method.

Rinse the front and back sides of the minced meat bag with a small stream of water, wipe the ice off the bag by hand as you rinse, and try not to let the water get into the bag. When the meat filling is separated from the bag, rinse it again, pinch it back and forth, and the meat filling will be soft after a few clicks. Remove the minced meat and put it in a bowl, and it will easily break into small pieces.

At this time, mix cooking wine, salt, soy sauce and other seasonings used in stir-frying, stir a few times, and the meat filling will completely dissolve. It basically melts completely in about 10 minutes.

The first method can be used to thaw with salt, add a certain amount of salt to the water, and then put in the frozen meat, and it will be thawed soon. Then there is the metal thawing method, where the meat is placed between two metal basins, which can also be metal.

The meat in the refrigerator can be soaked in warm water, so that the thawing time will be a little shorter, and the meat will remain fresh.

1.Rinse the meat from the refrigerator with tap water will be very hard, at this time you can prepare a basin, and then turn on the tap water to start rinsing the meat, pay attention, the water should not be too large, so that the meat can be thawed quickly. Of course, after a while, you can also fill the basin with water and soak the meat in it, so that it will not take long for the meat to start to thaw slowly.

2.Defrosting with a microwave oven Now almost every family will be equipped with a microwave oven, the microwave oven is a very common small kitchen appliance, the microwave oven is not only stuffy and can heat the dishes, and the microwave oven has a better function, that is, to thaw food. It can quickly thaw food and dry at the same time, without affecting the properties and taste of food.

Therefore, if the meat needs to be thawed urgently, just put the meat in the microwave and press the thaw button, and the meat may be thawed quickly. And thawed meat, like fresh meat, is not cooked directly. 3.

If you want the meat to thaw quickly when heated with hot water, there is a relatively simple way, which is to boil a pot of water in advance, and then put the bag containing the meat into the hot water to soak it, so that the meat can be thawed quickly. Of course, the prepared bag must be slightly thicker, so that no water can seep in. 4.

HeatingIf the meat itself needs to be cooked, then it is better to put the meat in the pot and then heat it. When heating, stir the process and the meat can slowly melt. When the meat is melted, turn off the heat quickly, do not cook, and then rinse with water, you can thaw and cook.

To quickly thaw the meat in the refrigerator, you can use the microwave oven thawing method, the brine white vinegar thawing method.

1. Microwave oven thawing method.

Take the frozen pork out of the freezer, throw it directly into the microwave, and generally heat it for about three minutes, otherwise the pork will be cooked if it is heated for too long. Once you're done, wash it and cook, and if it doesn't get the effect you want, you can continue to put it in the microwave for a minute or two.

2. Thawing method of brine white vinegar.

Take the frozen pork out of the freezer and put it in a basin, then add a few spoonfuls of salt and an appropriate amount of white vinegar. Turn on the faucet again, add cold water to it, as long as the frozen pork is not over the basin, and then prepare an aluminum plate and press Hengchunyuan on the frozen meat. After 5 minutes, when the aluminum plate is removed, you can see that the thawing of the frozen pork is almost complete.

Wrong practices and precautions for thawing pork:

1. Wrong practice: Thawing pork with hot water is a practice often used by some people, but it is not recommended that you do it in this way, because the thawing speed is very slow. Moreover, this thawing will make the pork lose most of its elasticity, it is difficult to restore the taste before thawing, and a lot of umami and meat flavor will be lost, and the taste of pork after cooking will not be so good.

2. Precautions: Do not freeze the pork after thawing, because after the pork is frozen and thawed, there is actually a small part of the loss of nutrients.

Defrosting frozen meat in brine can greatly shorten the thawing time and keep the meat tender.

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.