Why does defrosting meat with 0 degree water defrost faster?

The main reason for the impact on food safety is the multiplication of bacteria, and it is important to remember a set of numbers to prevent excessive de-icing to keep food clean.

4°C to 60°C, bacteria multiply quickly in this range, so keep hot food above 60°C, cold food below 4°C, and frozen food at -18°C or below. It is not advisable to leave any food in an environment of 4-60 degrees Celsius for more than two hours. Therefore, refrigerated food should not be thawed at room temperature.

The first method is the cold room thawing method: if you want to defrost the best way is the cold room thawing method, which is best suited for meat products. Moving frozen meat to the freezer the day before can prevent excessive de-icing and also keep food clean.

However, the downside is that it takes a long time. However, thawed food, such as poultry or fish, can be kept in the refrigerator for another one to two days. Beef, pork, and lamb can be left out for another three to five days.

The second method is the running water thawing method: the advantage is that the speed is faster than the refrigerator thawing, but it means that you need more attention, wrap the frozen food in a sealed bag and thaw it in cold water, do not use hot water, which will cause bacteria to grow, change the water every 30 minutes to ensure that the water temperature is cold enough.

The third microwave thawing method: can effectively maintain the color and taste of food, choose to thaw or 50% power. Note that you must cook it immediately after choosing to microwave it.

In short, avoid putting the ingredients in a dangerous range, do not thaw them in hot water or at room temperature, bacteria will not be able to breed. Excessive de-icing can be prevented and food can also be kept clean.

Probably because the ice releases heat during the melting process, so that the frozen meat can be thawed quickly.

If the frozen meat is placed in cold water, the temperature of the cold water will quickly drop to 0 due to the heat absorption of the frozen meat, and some of the water will freeze. Because 1 gram of water freezes into ice, 80 calories can be released (and 1 gram of water is reduced by 1 calorie only), so that the temperature of the outer layer of the meat rises quickly, and the inner layer is easy to absorb heat, so that the temperature of the whole meat rises to 0 quickly.

Because the ice is more soluble in water at 0 degrees Celsius, and the melting process of the ice is exothermic, the thawing can be accelerated.

This is because of physics, water starts to freeze at 0 degrees Celsius, but it is not yet the kind of temperature that can form very strong ice.

Freezing of water releases heat, so this allows the outer layer of the meat to rise in temperature quickly.

When the frozen meat is placed in cold water, the temperature of the whole meat rises to 0 faster due to the characteristics of water, which is the characteristic of energy transfer.

Because this temperature is closer to the thawing temperature of the water.

Water is liquid after all, unlike ice, which needs to melt into water.

Cold water thawing method: take out the frozen meat and put it in a basin, add an appropriate amount of salt and white vinegar, pour cold water to cover the frozen meat, and wait for about 15 minutes to quickly thaw the frozen meat, the specific steps are as follows:

Ingredients: frozen beef, salt, white vinegar, cold water.

1. Take out a piece of frozen meat from the refrigerator.

2. Put the frozen meat in a clean basin and add a spoonful of salt. The principle is that the salt itself has the ability to thaw ice.

3. Pour in an appropriate amount of white vinegar, white vinegar can lower its freezing point and absorb a lot of heat.

4. Pour in an appropriate amount of cold water, because the use of warm or hot water will affect the taste of the meat and lead to nutrient loss.

5. Cover the meat with water and let it stand for 10 to 15 minutes.

6. At this time, we can touch the meat with our hands, and there is no hard lump that is thawed.

7. After cutting, the meat is like fresh pork, and it is very easy to cut.

1. No matter what kind of meat is thawed, it is a big mistake to soak it directly in water, and it is easy to cause pollution.

2. The thawed meat must not be put back in the refrigerator for freezing.

Do not use boiling water to thaw frozen meat and fish in the freezer compartment of the refrigerator, and many people do it when eating: thaw it at room temperature after taking it 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 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. ** Above, I hope it will be helpful to you.

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Tip 1: Take out the frozen meat, place it on a clean plate and sprinkle it with plenty of salt. There is a certain physical principle in the way that it is placed in a place with a high temperature to thaw meat naturally, and the way to thaw meat with edible salt is certain.

Edible salt allows the frost on the surface of frozen meat to melt quickly. Once the meat is completely melted, wash it in clean water. In this way, the meat is not only clean but also fresh.

Trick 2: Rinse with tap water, and the meat will dissolve quickly. Defrosting with flowing water is the fastest, I believe you have heard of dripping water through stones, the impact of flowing water is also relatively large, it will quickly penetrate the frost on the surface of frozen meat, and accelerate the dissolution of frozen meat.

And defrosting meat in this way is not only fast, but also clean. Trick 3: Steam thawing, boil a pot of water to boil the water completely, after boiling, a large amount of hot steam will appear in the pot, then put the meat on the plate, put the plate on the cage drawer, or float directly on the hot water, thaw through the water.

The hot steam in the pan completely envelops the meat, and the frozen meat dissolves quickly. This defrosting method will also be good at keeping the meat fresh.

The above three methods are how to make the meat thawed and fresh, you can learn from it! 

Some microwave ovens have a defrosting function, so you can follow its instructions to defrost. If you don't have one, you can put the meat in warm water and rinse it with hot water constantly. Try to cut the meat into small sizes, thaw faster, usually about 10 minutes.

Defrost it with salt water or vinegar and put the frozen meat in the refrigerator for 1-2 hours to make the frozen meat soft. This is because the temperature of the refrigerator is generally around 0 degrees Celsius, and the frozen meat can be softened first. The meat can then be thawed 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.

The fastest is not necessarily the best. Thawing should be uniform in thawing, taste and texture should remain unchanged, and microbial reproduction should be less and safer. To meet the above three points, the best thing to do is to thaw them in the refrigerator.

The meat can be removed from the freezer the night before, placed in a plastic crisper box, or placed in a crisper bag, and placed in the lower compartment of the refrigerator, preferably in a crisper at -1 to 1 degrees. In this way, the meat does not melt immediately from the outside, but heats up as a whole in the frozen state, thawing evenly, and after thawing, because the temperature is still around 0 degrees, a large number of microorganisms do not grow. There is no loss of dissolved water due to nitrogen, and the protein remains tender even at low temperatures.

Using hot water is the worst method, not only does the thawing be uneven, but the texture and taste will be affected, and microorganisms are the fastest multiplying in hot water. Defrosting with cold water will be uniform and much faster, but the taste will be reduced, and microorganisms will multiply, just slightly better than in hot water.

Spray a little white wine on the frozen meat, put it in the refrigerator, and after a few minutes, the frozen meat will thaw.

No matter how hard the frozen meat, pour a little on the meat, quickly thaw it in a few minutes and remove the fishy smell, keep in mind, life tips, life tips, home tips, I hope it can help everyone, thank you!

The brine thawing method is the most effective method and super effective!

This contains a physical principle: if the frozen meat is thawed in hot water, the frozen meat absorbs heat from the hot water, and the outer layer is quickly thawed and the temperature rises to more than 0, and there is a gap between the meat layers, resulting in the effect of heat transfer is discounted, and it is difficult to absorb heat and thaw the frozen meat inside, and if the frozen meat is larger, a hard lump will be formed inside.

And put the frozen meat in cold water, the frozen meat absorbs heat and the temperature of the cold water drops quickly, and some of the water will drop below 0 and will freeze. 1 gram of water freezing will release 80 calories of heat, which can be continuously exothermic. Therefore, using cold water to thaw will be faster than hot water.

Experts say the most scientific way to thaw frozen meat is to soak it in cold water, or place it in an environment of 4 to 8 years, such as a refrigerator crisper, to let it thaw naturally.

In order to thaw frozen meat as soon as possible, most people will scald it with hot water, so that the ice on the surface is spent, but the ice inside still takes time, and the time may be shortened somewhat, but eating such meat is harmful to the body.

In addition to scalding with hot water, we can add some salt to the cold water and quickly thaw it in 3 minutes, which can greatly shorten the thawing time and keep the meat quality unchanged.

1. It is better to wash it in advance and then freeze it, because when cooking, it is generally cut without waiting for thawing, and it can be cut more stylishly, so it is too late to wash.

2. It is best to thaw frozen meat in the refrigerator in advance, or thaw naturally at room temperature, or thaw it in cold water. However, it should be reminded that do not soak the meat directly in cold water, because the water soaking into the meat will dilute the taste of the meat and lose nutrients.

3. It is best to have a "baton" for meat thawing, that is, take out the ingredients to be thawed from the freezer one day in advance, put them in the refrigerator after being packed in a fresh-keeping box or fresh-keeping bag, and then use them for cooking after thawing. This method of defrosting takes a long time, and generally large pieces of meat should be placed in the refrigerator at least 12 hours in advance, and the time for small pieces can be halved.

Summary. Hello, quick-frozen meat should not be thawed quickly, meat should be quick-frozen during frozen storage, because meat in the quick-freezing process, its tissue intracellular fluid and extracellular fluid are quickly frozen into ice, becoming meat fibers and crystals between cells, so quick-frozen meat tastes better than non-quick-frozen meat.

Hello, quick-frozen meat should not be thawed quickly, meat should be quick-frozen when frozen and stored, because the meat in the quick-frozen process, its group of intracellular fluid and extracellular fluid quickly frozen into ice, become the flesh fiber and intercellular crystals, do not flow out, so the quick-frozen meat is more delicious than this non-quick-frozen meat.

If the quick-frozen meat is slowly thawed at a temperature of 6 8, the juice between the meat cells and the cells will slowly dissolve, and there will be time for the dust mold to let it gradually penetrate back into the cells, and the meat can return to the state of fresh meat, and its meat taste can be as beautiful as fresh meat. The more it is thawed at high temperatures, the less delicious the meat will be after cooking. Chazi.