How to defrost food best How to defrost food quickly?

When eating meat and fish in the freezer compartment of the refrigerator, many people do the following: thaw them at room temperature after taking them 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.

When using frozen fish, meat, poultry and other meats in the freezer compartment, 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.

It is best to thaw with cold water, do not thaw with hot water, the nutrients will be lost. In addition, the color of hot water thawing is not good-looking.

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1. Thaw with running water.

When the frozen food is urgently needed, it can be thawed with water from the land. Because the heat transfer of water is better than that of air, the thawing time can be shortened. However, it should be noted that frozen food should not be in direct contact with water, and should be accompanied by sealed packaging, such as sealed boxes, sealed food bags, etc., otherwise the nutrients of the food will be washed away by running water, making the taste of the food worse.

2. Heat in a steamer.

Staple foods that cannot be eaten for the time being, such as steamed buns or steamed buns, will be stored in the freezer. Before eating, many people choose to use the microwave oven to heat it, but this heating will quickly dry out the water, making the steamed buns and other foods hard in the middle, and they can't chew when eating. Moreover, microwave ovens can easily cause uneven heating of food, which is dry in some places and cold in others.

It is recommended to heat the frozen pasta directly in the steamer.

3. Blanch in boiling water.

In the freezer section of the supermarket, there are a variety of frozen vegetables in portions, such as green beans, corn kernels, carrot chips, etc. These frozen vegetables are generally picked at the time of their best nutrition and immediately quick-frozen, because the low temperature locks in the nutrients in the vegetables, so the nutritional value after freezing is also higher. When cooking, this kind of vegetable can be cooked directly by blanching it with boiling water, which is very convenient.

4. Salt hydrolysis and repentance jelly.

If it's too late to put it in the refrigerator, thaw the meat 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. This method is really good, it can not only thaw, but also sterilize.

5. Put it in the refrigerator.

Take the ingredients to be thawed out of the freezer one day in advance, put them in a crisper or bag, and put them in the freezer compartment of the refrigerator until they are thawed. 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.

Therefore, in order to shorten the defrosting time, it is recommended not to put the whole piece of meat directly in the refrigerator, but to cut it into small pieces before freezing the food, or directly cut it into shredded meat or slices, and wrap it in a thin layer with a plastic bag or plastic wrap according to the amount of food served at one time, and divide and freeze.

Frozen food can be quickly thawed by: air thawing, running water thawing, and heating thawing.

1. Air thawing mu excitation wheel method.

Taking out the frozen food from the ice tray and putting it in the refrigerator the night before cooking, and then taking it out for use the next day, Xunxin This thawing method takes a long time, but it is a more hygienic thawing method, and it can also retain the quality of the food.

2. Running water thawing method.

People often remove the packaging of food and then rinse it directly with water, but ignore that the food is in direct contact with running water, and its nutrients will be washed away, which will also make the food taste spoiled. Therefore, to use this method, the sealed packaging should be retained, and then the food should be soaked in water or rinsed under running water to thaw.

3. Heating and thawing method.

Cooked cooked food can be defrosted by heating after freezing. It must be noted that only a small amount of water needs to be added and slowly heated over low heat, if it is thawed over high heat, it will cause the food to rot on the outside and cold on the inside.

Precautions for the thawing process of frozen food

1. It should be ensured that the thawing method and the thawing process are compatible, otherwise it is easy to produce some safety risks.

2. If conditions permit, you should give priority to microwave oven to thaw, which is the best choice.

3. In the process of thawing, attention should be paid to adjusting the thawing time to better meet the needs of the market.

4. Do not put frozen food in direct contact with water, and should have sealed and sealed packaging with lead, such as sealed boxes, sealed food bags, etc., otherwise the nutrients in the food will be dissolved in water, which will cause the loss of food nutrition and poor taste. Finally, it's best not to thaw completely, and when thawed enough to cut it with a knife, it's ready to cook.

1. Room temperature thawing method: wrap the frozen meat in plastic wrap or put it in the crisper box and put it on the table to thaw it slowly, the loss of umami is not large, and it can be eaten on the same day. However, it is best to have a high humidity in the air to avoid drying out the surface of the frozen product.

2. Aluminum basin thawing method: put one aluminum basin bottom up on the table, then put the frozen meat on the bottom of the aluminum basin, and then put another aluminum basin with the bottom facing down, and gently press it on the frozen meat. Press for about 5 minutes to thaw.

3. Defrost with salt water or vinegar: Put the frozen mutton in the refrigerator for about 1 hour to make the frozen meat slightly softer. Because the temperature of the refrigerator is generally around 0 degrees Celsius, you can soften the frozen meat first.

The meat is then thawed thoroughly in salted water. Salt water accelerates the melting of ice and does not harbor bacteria.

4. Microwave oven thawing method: When defrosting in the microwave oven, be sure to use the lowest setting, and heat it gradually. Start by heating for about two minutes, then set the heating time according to how well the meat is thawed until it is completely thawed.

5. Hydrolysis and thawing method: wrap the meat in a convenient bag and then put it in cold water, otherwise there will be a lot of umami and nutrients thawed into the water.

See below for the thawing method:

Prepare larger containers and put the meat in the containers. Add a spoonful of salt to the meat, the salt itself has the effect of melting ice and thawing, which can make the meat thaw quickly. Add a few drops of white vinegar, white vinegar can lower its freezing point, absorb a lot of heat, and finally add cold water, according to the size of the meat pieces, generally 3 15 minutes to quickly thaw.

Defrost faster in warm water.