How do you defrost meat from the fridge quickly?

Frozen meat rapid thawing method Thawing frozen meat in salt water can greatly shorten the thawing time, and can also keep the meat fresh and tender Frozen meat should not be thawed with boiling water Meat and fish placed in the freezer compartment of the refrigerator are defrosted at room temperature after being eaten. 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 Frozen fish, animal meat, poultry and other meats placed in the freezer freezer room, when used, 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. Resources.

How do you quickly defrost meat from the fridge? Star Awareness Project

Summary. Rapid thawing method of frozen meat: Defrosting frozen meat in salt water can greatly shorten the thawing time, and can also keep the meat texture fresh and tender Frozen meat should not be thawed with boiling water. This is the fastest and safest method.

How do you quickly defrost meat from the refrigerator?

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Rapid thawing method of frozen meat: Defrosting frozen meat in salt water can greatly shorten the thawing time, and can also keep the meat texture fresh and tender Frozen meat should not be thawed with boiling water. This is the fastest and safest method.

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1.Temporary thawing is available in the microwave.

The biggest advantage of this method is that it is convenient and fast, and generally does not damage the appearance of the meat. Don't heat it for a long time at once, take it slowly. For example, heat it for 2 to 3 minutes, then take it out and turn it over and heat it again. The final thaw goal is not to change completely.

Soft, but remains partially frozen, but can already be cut with a knife. At this time, it is easy to cut and not to breed.

A lot of microorganisms, and it will not cause the meat to become hard due to overheating.

2.Running water thawing method.

Put the food to be thawed in a plastic bag and pack it thickly, put the wrapped food in the container and fill it with water, so that the meat can slow down through the plastic bag.

De-ice slowly on your own. The water needs to be changed 2 to 3 times during the thawing process, which can speed up the de-icing. But keep in mind that you should never freeze meat directly.

Soak in water in a container, so that the meat will be contaminated and nutrients will be lost.

Precautions for thawing running water:

a. Do not completely thaw frozen raw food, and can be cooked when thawed to the point where it can be cut with a knife;

b can not be thawed too much, such as meat, fish and other foods will be thawed a large amount of blood and water will flow out. For cooked products that have been steamed.

After overfreezing, the heating thawing method can be used when thawing.

3.Aluminum basin thawing method.

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 place the other aluminum basin with the bottom side down, gently.

The ground is pressed against the frozen meat. Press for about 5 minutes to thaw. This is to take advantage of the strong thermal conductivity of aluminum products, and the two ends of the frozen meat are tightly attached.

When on the aluminum pot, the frozen meat is quickly exchanged with the surrounding air through the aluminum basin, and after continuous heat exchange, the frozen meat will melt in a short time. It's on.

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.

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.