How to thaw the frozen fruit, and then you can still eat it

1. The air thaws naturally.

If it is left for too long, it is easy to cause food safety problems. If it is not completely soaked in water, it will also be jerky.

2. Refrigerate and thaw.

Put the frozen meat in the refrigerator at night, and it can be used early the next morning, with minimal nutrient loss, and it needs to be planned in advance, which is suitable for daily cooking and thawing.

3. Microwave oven heating.

The speed is fast, it is easy to appear that the surface layer is soft and the inside has not been thawed, and the surface layer of the meat is easy to cook and harden for a long time, which affects the taste and loses more nutrients.

4. Hot water thawing.

Similar to microwave oven heating and thawing, you need to start with a small amount of hot water, otherwise it is easy to be cooked on the outside and the inside, with a large loss of nutrients and a poor taste.

5. Soak in cold water or salt water.

Do not let the meat come into direct contact with water, it tastes better and loses less nutrients.

6. Thaw with running water.

This method is better than cold water soaking, but it wastes water, and is the first choice when you need it urgently and want to ensure that the meat quality is safe and nutritious.

1. Fruits are generally not suitable for freezing, and refrigeration and preservation are sufficient;

2. During the freezing process, the cells of the fruit will be destroyed, and the cell fluid will be lost in large quantities when thawing, and it seems that the fruit is soft, without hardness and crispness, which is very different from that of fresh fruits;

3. The thawed fruit can be eaten without health problems, but the taste is relatively poor, so try not to freeze the fruit.

In the case of freezing:

1. Apples, pears, grapefruits, lemons and other fruits can be kept fresh for more than 2 weeks.

2. Grapes, lychees, and watermelons can be kept fresh for more than 3 days.

3. Jujube, mango, melon, orange, avocado, papaya, and kiwifruit can be kept fresh for about 1 week.

4. Strawberries, mulberries, cherries, etc., can be stored for about 2 days, and if not refrigerated, they will spoil on the same day.

Precautions for preservation:

1. Many fruits have a layer of wax on the surface, which can prevent the fruit from being attacked by microorganisms, and cleaning will destroy the waxy layer, making the fruit more prone to spoilage. In addition, the raw water contains some bacteria, and washing will also contaminate the skin of the fruit.

2. The fruit should be stored in the refrigerator and separated by a plastic wrap bag or plastic wrap, which can prevent the smell of the refrigerator and prevent cross-infection in the refrigerator due to the spoilage of a fruit.

3. Put the fruit in the refrigerator and refrigerate, the temperature should not be too low, otherwise the plant fiber of the fruit will be destroyed, the fruit will be frozen, the taste will be reduced, and the nutrients will be lost.

Can frozen food be refrozen after thawing? Answer: No.

With the arrival of summer and the further increase in temperature, we use the refrigerator more and more frequently, and before we know it, the refrigerator compartment and freezer area of the refrigerator are stuffed with more and more food. Admittedly,Once the refrigerator delays the deterioration of food to a certain extent, it is not a food storehouse, and it is not easy to store food in the refrigerator. Especially those frozen foods that have been thawed repeatedly, maybe it is not as safe as we think.

Frozen food is usually processed at extremely low temperature, and the flavor of the food can be effectively guaranteed by storing it in the frozen area below -18, locking the moisture and keeping the soup solidified, and the low temperature can effectively inhibit the growth and reproduction of microorganisms and ensure food safety. So, will frozen food change in terms of flavor, nutritional value, and microorganisms after it has been thawed and then refrozen?

A testing agency has done a comparative experiment, by freezing, thawing, and then freezing and thawing the same piece of fresh meat, and so on four times, the number of bacteria measured is 15 times higher. The main reason is that during the thawing process, the temperature of the surrounding environment of frozen food rises, and the rapid reproduction of bacteria after the original low-temperature environment disappears, resulting in protein decomposition and fat oxidation in food, which leads to the destruction of food nutrients and even the deterioration of bacteria. Even if refreezing inhibits bacteria, the nutritional value and flavor of the food itself are destroyed.

Therefore, thawed frozen food should be eaten as soon as possible to avoid repeated thawing and freezing.

The refrigerator is not a panacea. If it is indeed necessary to thaw and refreeze due to the actual situation, it is also necessary to pay attention to the thawing method and processing method of food ingredients, and thaw in the correct way, which can effectively reduce the reduction of the nutritional value of food and the occurrence of deterioration. What exactly should we do when faced with frozen food?

1.It is recommended to defrost in the microwave rather than in warm or hot waterto avoid bacterial growth. In addition, fish and meat that have been thawed in the microwave should not be frozen again, as the meat texture will be greatly reduced.

2.Before freezing food, it is recommended to cut it into small pieces before freezingWait until you eat the required amount to avoid repeated thawing;

Frozen foods bought from the market, such as meat, fish, chicken, duck, eggs, quick-frozen vegetables, etc., should be processed and eaten as soon as possible once thawed, and should not be stored. If stored for too long, meat, fish, chicken, duck, etc. will be restored due to the vitality of bacteria and enzymes, which will not only quickly multiply and decompose proteins and cause deterioration, but also produce histamine substances, which will cause food poisoning when eaten by people.

Frozen meat, fish, chicken, duck, etc., due to the action of water crystallization during freezing, its tissue cells are destroyed, and the destroyed tissue cells will exude a large amount of protein after thawing, which becomes the nourishment for bacterial reproduction. Experiments have shown that if fresh mackerel is frozen for a day and placed at a temperature of 30 for 6 hours, its spoilage rate is 1 times faster than that of fresh fish; When the frozen egg yolk is placed at a temperature of 18 for 2 hours, the bacteria increase by about 2 times, and after 8 hours, the number of bacteria increases by more than 50 times; Put the frozen fresh eggs at a temperature of 0 15 for more than 10 days, because the change time of cold and hot temperature is too long, not only the egg membrane becomes loose, the egg white is thin, but also sticky shell, yellow, and even mildew, smelly, inedible; Frozen vegetables, especially in hot days, should not be stored, otherwise the green leafy vegetables will quickly turn yellow and vitamin C will be easily destroyed. Vegetables at 20 degrees Celsius lose 2 times more vitamin C than at 6 8 degrees Celsius.

It is better not to, because freezing only inhibits the reproduction of bacteria at low temperatures, the bacteria are not killed, and in the process of thawing, as the temperature increases, the bacteria will also rejuvenate and continue to multiply. In addition, in the process of freezing food, the formation of ice crystals in the water in the food may cause tissue cell damage, and some components will flow out of the damaged tissue cells when thawed, and the nutrition will be greatly reduced. So it's best to avoid freezing the thawed food again.

Many people have heard: "An apple a day keeps the doctor away from me". In daily life, apples are a very common fruit, which is rich in vitamins and minerals.

and dietary fiber.

The taste is sweet and delicious, and it is deeply loved by people. So can you eat apples when they're frozen?

Frozen apples can be eaten, but frozen apples are not recommended. In summer, the weather is too hot, and most people want to eat something ice to relieve the heat, so sometimes they may put the apples in the refrigerator and freeze them before eating, so that the apples will taste sweeter and more textured. You can eat it if you freeze it a little, but when the whole apple is frozen and becomes a piece of ice, it is hard and inedible.

Some people may think that frozen apples are ready to eat after thawing, which is wrong. The best storage temperature for apples is between 0 degrees and 18 degrees, when an apple has formed ice, it is lower than the suitable storage temperature of the apple, so the original nutrients of the apple have been destroyed at this time, and the thawed apple has undergone a lot of changes, it can be said that it is broken, so it is not recommended to eat.

Some people don't want to waste and may just forget to take the apples out of the freezer and waste so many apples for nothing. Frozen apples can't be eaten directly, so they can only be cut into pieces and cored to make apple soup or heated to make applesauce, which can not only not be wasted, but also can have many kinds of food.

In daily life, apples are a very common fruit, which is rich in vitamins, minerals and dietary fiber, etc., and has a sweet and delicious taste, which is deeply loved by people. So can you still eat apples when they're frozen? Apple.

Can you eat frozen apples.

Frozen apples can be eaten, but frozen apples are not recommended to be eaten.

When eating apples in summer, I occasionally put apples in the refrigerator to freeze them before eating, the taste will be sweeter and have a cool taste, but only a little freezing, instead of freezing the apples, because the frozen apples are very hard and cannot be eaten, and the shape will change a lot after thawing, it is not recommended to eat them directly, and you can cook sweet soup at most. Apple.

What happens to frozen apples.

Reduced nutritional value.

When the apple is frozen, its easily oxidized components will be destroyed, such as vitamin C, phenolic compounds and other components, resulting in a decrease in nutritional value.

Apples become soft. The supporting tissues of frozen apples are completely destroyed, resulting in the loss of the crisp taste of the apples themselves, making the flesh soft and discolored.

Cells freeze and crack. The volume of ice is larger than the volume of liquid, so the cell fluid of frozen apples will break through the cell wall and other supporting tissues after freezing, so it will cause the cell fluid to flow out, and the apple tastes very watery.

How to eat frozen apples.

1. Slightly frozen apples can be eaten directly, or mixed in desserts.

2. Frozen apples can only be cut into pieces after thawing, boiled apple soup or steamed apples to eat, it is not recommended to eat directly, the taste is not good, and the cold air is too heavy.

How to freeze apples for daily consumption.

1. Wash the apples, peel and core them, and cut them into suitable pieces.

2. Dry the apples a little and dry the surface moisture.

3. Then put the apples in a container and cover with a layer of plastic wrap.

4. Put it in the freezer for about 1 to 2 hours, and then take it out and eat.

5. It can be eaten directly, as a milkshake, or with desserts.

How long does it take to freeze apples and they will still be crispy.

Frozen apples can not be frozen for too long, frozen for too long will not be brittle, generally only need to be frozen for 1 to 2 hours, freezing for too long will lose the crispness of the apple itself, so it can not be frozen for a long time, at most 4 hours to eat, so it is best to eat as much as you want, not too much, and you can't refreeze.

Can you eat rock candy apples.

You can eat rock candy apples.

Rock candy apples are the parts of apples that experience low temperatures at night, causing a large amount of sugar to accumulate in the center of the apple, and the center will be very sweet. This apple is still on the fruit tree, and then it is subjected to sub-zero temperatures without the apple softening, so it is still edible.

You can eat it. The best way to defrost frozen fruit is to thaw it naturally at room temperature.

For example, lychee, add about 10 grams of salt to a basin of water, soak for a while and then dry, put it in a fruit ** fresh-keeping bag, put it in the sub-zero freezing layer, and then take it out and thaw it naturally at room temperature.

The optimal storage temperature and shelf life of each fruit are different, and the general refrigerator storage temperature is 3-6°C, if this temperature is not the optimal temperature, their shelf life will be shortened. Fruits that are in contact with the air and are easily rotten, should be shaded and fresh-keeping bag insurance method.

Some fruits will produce ethylene when stored, which has the effect of ripening. For example, apples, pears, bananas, etc., it is best to store them separately from other fruits, so as to avoid accelerating the ripening and aging of the fierce fruits, which will affect the quality.

Defrosting method: Just put it at room temperature, and do not expose it to strong light. Some fruits can be eaten, some should not be put in the refrigerator at all, and frozen foods should not be put in the refrigerator after thawing.

The food stored in the refrigerator should not be stored for too long, and there are some foods that cannot be placed in the refrigerator at all, such as bananas, cucumbers, lychees, etc.

Bananas: When stored in an environment below 12, it will make it black and rotten.

Tomatoes: When frozen, some or all of the fruit will be soaked in water and soft and rot, showing brown round spots. The meat is blister-like, soft and rotten, or has spalling, black spots on the surface, undercooked, no umami, and in severe cases, it is rotten.

Cucumbers and green peppers: Cucumbers and green peppers that have been stored in the refrigerator for a long time will cause frostbite "wounds" to turn black, soft, and tasteless. Cucumbers also grow sticky hair.

Because the temperature stored in the refrigerator is generally about 4 to 6, while the suitable temperature for cucumber storage is 10 to 12, and the temperature for green pepper is 7 to 8. Therefore, it is not suitable to exist for a long time.