How to thaw frozen shrimp quickly Seek a professional method Our company needs to inspect only a few

I don't know if the quick-frozen shrimp you're referring to is raw or processed.

Generally, the inspection (raw materials) are put into water (the normal temperature is already OK), and the running water method can be used to make the quick-frozen seafood thaw faster. (Running water: Use a water pipe to connect the water source to let the warm water wash away the ice water.) Time 2-3 hours. Do not stir or flip.

The inspector must personally select (choose any number of boxes) of raw materials to be thawed.

Do not flip or tear the ice by hand during the thawing process.

Quality inspection is carried out according to the original state and color of the raw materials after thawing.

If you already have a lot of experience in inspection, you can tell if the raw material is new or old based on the outside of the unthawed box. whether you have been passive or not, etc. The company's management has now passed the ** inspection (unthawed original state - appearance of the box, shape and color of the raw materials after thawing, etc.).

The other method is used in large factories, which belongs to the wind (gas village) type of thawing. Blow directly onto the ingredients to be thawed, for 1 to 2 hours. **Relatively expensive, but large-scale factories have already used this type of thawing. I don't know what it's called.

It is best not to use warm water or microwaves, as this will affect the inspection procedure. (Patient thawing is required to detect good goods).

If you're referring to processed products, then I'm sorry I haven't examined them.

Provide thawing plate, room temperature operation, passive, high efficiency and energy saving, freshness.

It is said that there is a method of pulling ice with cold water to make it a little faster.

Put the things you want to thaw in cold water, (don't add ice water, it's better to cool it), wait a while, and there will be a thin layer of ice on the surface of the things. At this point, take things out, knock the ice off, and it's already thawed.

Blow with hot water, then add a fan.

Bubble in water so that the ice on the outside will dissolve quickly, and then put it in the microwave to thaw over low heat.

Take the shrimp out of the freezer two days in advance and put them in the constant temperature. This is both energy-efficient and convenient for cooking.

Microwave oven defrosts best and takes the shortest time.

Microwave thawing equipment Jinan Longtai Xinda microwave equipment****.

Defrosting with cold running water is fine.

Jinan Longtai Xinda microwave equipment ****, said to be a company, is a small workshop, where the machine is relatively bad, can not be used at all.

Methods for quick thawing of frozen shrimp:

1. Defrost naturally at room temperature.

Can be thawed naturally at room temperature. However, it is recommended to put the cooked food out of the freezer layer in advance 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 the nutrition of frozen food 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 tap water with small droplets 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 the frozen shrimp can achieve a good thawing without destroying its nutrients.

5. Defrost in the microwave.

Take the shrimp out of the freezer and let them sit in the refrigerator for a while, then remove the food and thaw it on the defrosting setting of the microwave. Microwave thawing has penetrating power and can make the food evenly heated inside and out, unlike ordinary water thawing, the surface has been thawed, and there is ice ballast in the inner layer. Microwave thawing is also less likely to produce juice, thus better protecting food nutrition.

However, be careful not to microwave thawing until the food is soft. Finally, remove the shrimp that have not yet softened and let them sit at room temperature until completely thawed.

6. Defrost the liquor.

We will find that the wine will not freeze when you put it in the refrigerator and freeze it. Because alcohol can only freeze in a -117 environment, if you sprinkle some liquor on the frozen meat and shrimp and put it back in the refrigerator to keep it fresh, it will thaw quickly and will not smell.

Put it in cold water and it will thaw quickly. Others, such as meat in the refrigerator, can also be thawed in this way, which is faster than using hot water, and does not harm the freeze scare itself.

Thawing method:

1.Use a microwave.

2.Place it on a glass or stainless steel plate (e.g. sink, kitchen knife, vegetable basin) and let the plate absorb the cold air naturally before flushing warm water on the plate, which can accelerate the thawing.

3.Put in cold water and thaw naturally.

It is not recommended to put hot water to thaw, as it will cause the food on the surface to mature.

Place in cold water and add some ginger ale.

Defrosting in cold water will be quicker than in the air, and the water can be changed to speed up when it gets cooler.

You can also use the defrosting function of the microwave oven, but the uneven heating is obvious, the middle has not yet melted, and the outside is cooked.

In fact, the best way is to pack it in a fresh-keeping bag, put it in the refrigerator 10-20 hours in advance, and thaw it naturally, which is the most nutritious.

At the AWE2019 home appliance exhibition, I saw the thawing furnace developed by the technology company to thaw, it only takes 9 minutes to thaw 2 catties of beef, the time is very fast, the water will not be destroyed, the inside and outside are uniform, the nutrients are not lost, and it can be automatically stopped at zero degrees, and it will not breed bacteria, which is very good.

One is to thaw in a natural state at room temperature; Second, it can be steamed in the pot for a few minutes, which not only achieves high temperature sterilization, but also meets the needs of thawing. It is best not to boil and thaw with water, as this will lose some of the umami flavor of the shrimp.

Thaw in the microwave or seal with plastic wrap in boiling water.

Food thawing is very particular, if it is thawed quickly, the juice in the food flows out, bringing out protein, minerals, vitamins and other water-soluble nutrients, and the nutrition of the food suffers. Fan Zhihong, an associate professor at the College of Food Science and Technology of China Agricultural University, told the "Life Times" reporter that thawing can be done in three steps. First of all, take out the cooked food from the freezer layer in advance and put it in the refrigerator room for a period of time, if you take it directly to room temperature, the temperature transition is too large, which is not conducive to the protection of frozen food nutrition and the stability of quality.

Then, take out the food and thaw it with the thawing gear of the microwave oven, the microwave thawing has penetrating power, which can make the food evenly heated inside and out, unlike the general water thawing, the surface has been thawed, and there is ice ballast in the inner layer. Microwave thawing is also less likely to produce juice, thus better protecting food nutrition. It is important to note that microwave thawing cannot be heated until the food is soft.

Finally, remove the food that has not yet softened and set aside at room temperature until it is completely thawed.

Do not defrost food in warm water, as it will cause a large loss of meat juice and rapid bacterial multiplication, as well as a greater loss of nutrients. In addition, some families take out the food from the refrigerator and thaw it, and then freeze the remaining part in two or three times, which also affects the nutrition of the food. Freeze food in the refrigerator, the right thing to do is:

Wash the food, divide it into small pieces according to the amount required for each consumption, wrap it in plastic wrap and freeze it. You can eat as much as you want, and avoid secondary freezing.

Meat should be quick-frozen during frozen storage, because during the quick-freezing process of meat, its intracellular fluid and extracellular fluid in tissues are quickly frozen into ice, becoming crystals between meat fibers and cells, and will not flow out, so quick-frozen meat tastes more delicious than non-quick-frozen meat.

However, quick-frozen meat must be thawed slowly before cooking to preserve its deliciousness, otherwise it is equivalent to non-quick-frozen meat. Why? Because in hot water or at high temperatures, when the quick-frozen meat is quickly thawed, the delicious gravy that freezes between the meat cells and between the meat fibers dissolves into a liquid and quickly flows to the outside of the meat tissue and is lost, so after it is cooked, it is like scalding old meat, which is dull and old but not tender.

If the quick-frozen meat is slowly thawed at a temperature of 6 8, the juice ice crystals between the meat cells and the cells will slowly dissolve, and there will be time for it to gradually seep 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. Therefore, quick-frozen meat should not be thawed quickly.

To thaw quickly, I usually use cold running water first, if it is still too slow, you can put it in the microwave to heat it up, and it will defrost quickly.

Prepare a basin of cold water and pour the quick-frozen prawns into the cold water, which will be easy to thaw.

Rinse with cold water and you're done in two minutes.

Put it in the microwave, the microwave oven has a defrosting function.

Rinse only under tap water. This one is fast and retains the original taste. It cannot be warmed with water, which will affect the taste.