How do you get rid of excess water in frozen meat?

If the frozen meat is long, there is too much water after thawing, and the meat needs to be dehydrated. You can bake the meat in the oven or fry it in the pan to effectively remove water from the meat. Or apply an appropriate amount of salt to the meat and gently press the meat to effectively remove the moisture from the meat.

You can adopt it according to the actual situation.

You can put cold water to thaw inside, just freeze and thaw, don't put hot water, otherwise the outside will be scalded.

Defrosting at room temperature: Take the meat that needs to be thawed out of the refrigerator, remove the bag, and leave it at room temperature for 2-3 hours to thaw. Saline thawing method:

Add some salt to the water at room temperature, then wrap the meat pieces in a plastic bag and soak them in water for 20-30 minutes. Metal basin thawing method: Guess the meat clip in the middle of the two metal basins, form three layers of metal basin bottom-frozen meat-metal basin bottom, try to stick to the surface of the meat, generally about 15 minutes, the frozen meat will melt.

1. Defrost at room temperature: Take out the meat that needs to be thawed from the refrigerator, remove the packaging bag, and put it at room temperature for 2-3 hours to thaw.

2. Salt water thawing method: add some salt to the water at room temperature, and then wrap the meat pieces in a fresh-keeping bag and soak them in water for 20-30 minutes.

3. Metal basin thawing method: sandwich the meat between two metal basins to form three layers of metal basin bottom-frozen meat-metal basin bottom, try to stick to the surface of the meat attack orange, generally about 15 minutes, the frozen meat will melt.

Tools Required: Aluminum pan.

1. First of all, prepare two aluminum pots of the same size, and put the bottom of one of the aluminum pots facing up, as shown in the figure below

2. Secondly, put the pork on the aluminum pot with the bottom facing up, as shown in the picture below

3. Cover the pork with another aluminum pot, because aluminum has good thermal conductivity, stick the frozen meat on the aluminum pot, and the frozen meat will be quickly exchanged with the surrounding air through the aluminum pot to achieve the effect of thawing, as shown in the figure below

4. After covering the aluminum pot, wait for 5 minutes to quickly thaw the meat, as shown in the figure below

1. Air thawing.

Thaw frozen meat in the air naturally. It is best not to use it in summer, as leaving it at high temperatures for a long time will make the meat easy to spoil. Even in spring and autumn, it is easy for the outside of the meat to spoil and the meat inside not completely thawed.

2. Defrost the refrigerator.

It is a recommended method to defrost the meat by putting it in the refrigerator overnight and letting it thaw naturally and gradually, which can not only keep the meat fresh at low temperature, but also allow the meat to thaw completely.

Tips for defrosting meat.

1. It takes several hours to thaw in the air or in the refrigerator, so if you are pressed for time, you can try other methods.

2. If the air thawing method is used, in order to avoid deterioration, you should always pay attention to whether the thawing is completed when thawing. You can press the meat with your fingers, and if it still feels hard in the middle, continue to thaw it, and once it is soft, you can continue cooking.

Hello! I've received your question, please wait a moment and I'll put together the answer for you right away!

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! 

Microwave thawing: It only takes a few minutes to refrigerate and thaw at a low temperature, so the freshness of these two ways to thaw meat is very high, even comparable to fresh meat.

Defrost frozen meat in the refrigerator in advance: It is best to store meat in a food bag sealed and quick-frozen, and try not to freeze it for a long time. When thawing, it is best to defrost the frozen meat in the refrigerator in advance, and if it needs to be thawed temporarily, it can be thawed in the microwave.

Try to avoid thawing at room temperature and running water, and you can soak and thaw if you are in a hurry. If you are worried about the texture of the meat, you can wrap it in a thin plastic bag and soak it.

Precautions for the use of frozen meat.

Sometimes, they will buy frozen meat products that are better preserved and cleaner. According to the national standard, it is best to eat bulk meat purchased in supermarkets within two months. It should also be noted that after buying, it should be ensured that the freezing temperature is minus 14 degrees Celsius.

The refrigerator door should be opened and closed as little as possible, because every time the door is opened and closed, the ambient temperature of the freezer may rise, which will affect the preservation effect of meat.

Homemade cooked food for more than four months: heating more than 80 degrees Celsius for more than 3 minutes, enough to kill most of the bacteria, put it in the freezer to keep the bacteria at a relatively low level, take it out and heat it to eat, basically it is still not pathogenic, if it is not put into the freezer for a short time after heating, but after refrigeration and then put it in the freezer, or take it out and dissolve it after freezing, and then refreeze it, then the bacteria will breed more, and it is dangerous to eat.

The above content refers to People's Daily Online-Freezing and thawing meat There are many tips.

People's Daily Online-How to eat frozen meat more safely? Guangdong issued a risk reminder for thawing processing.

Here's how to prepare: Tools: 50 grams of water, 30 grams of chicken, 10 grams of salt.

1. Pour water into a bowl. See the image below:

2. Add a spoonful of salt and stir well. See the image below:

3. Put the chicken in again. See the image below:

4. Soak for a while, flipping in the process. See the image below:

After a few minutes, the frozen meat was almost completely melted. See the image below:

6. And there is no ice slag in it. See the image below:

How to thaw frozen meat quickly! It can be thawed quickly in 5 minutes, which is faster than soaking in hot 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 into a clean basin and add a spoonful of salt. The principle of the wheel cover is that the salt itself has the right thing to thaw the 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.

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

Hot water, warm water, and microwave defrosting are not recommended.

2. Pickling: After the frozen meat is melted, cut into slices or shreds, add a little salt and cooking wine first, then put in egg whites, and finally put in wide resistant starch to grasp evenly. Use these materials to "raise" the frozen meat, the egg white is sticky, plus starch, can prevent the loss of water and nutrients in the frozen meat, cooking wine can help to replenish a little water, but also can increase the flavor.

3. Stir-frying: Don't have too little oil when stir-frying, otherwise it will be easy to paste the pot. When the meat is white, take out the meat, control the oil, and then fry it quickly and skillfully search the green vegetables until they are broken, and finally put the fried meat into it, and fry a few times to quickly get out of the pot, so that the vegetables that are fried out of the pot will not only be very tender, but also the taste of the green vegetables is also very good.

1. Defrosting: It is best to defrost frozen meat in the refrigerator in advance, or naturally rise at room temperature such as thawing, and cold water thawing is also OK. But it should be reminded that do not let the meat soak directly in cold water, because the water will soak into the meat, which will dilute the taste of the meat and lose nutrients.

Hot water, warm water, and microwave defrosting are not recommended.

2. Pickling: After the frozen meat is melted, cut into slices or shreds, add a little salt and cooking wine first, then put in egg whites, and finally put in starch to grasp well. Use these materials to "raise" the frozen meat, the egg white is sticky, plus starch, can prevent the loss of water and nutrients in the frozen meat, the noisy wine can help replenish a little water, but also can increase the flavor.

3. Stir-frying: Don't have too little oil when stir-frying, otherwise it will be easy to paste the pot. When the meat is white, take out the meat, control the oil, and then fry the green vegetables until they are broken, and finally put the fried meat in, fry a few times and quickly get out of the pot, so that the vegetables will not only be very tender, but also the taste of the green vegetables is also very good.