How to thaw meat quickly, how to thaw meat quickly

Put the frozen meat in a container, add a spoonful of salt, an appropriate amount of white vinegar, and then add an appropriate amount of cold water, and let it stand for 10 to 15 minutes, you can quickly thaw the frozen meat. Here's how:

Ingredients: frozen meat, 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. Look at the thawing of the meat: At this time, we can touch the meat with our hands, and the thawing is completed without a hard lump.

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

Do not put the frozen meat in cold water for too long, about 15 minutes, to avoid soaking for too long and affecting the taste of the beef.

Salt water thawing method.

The brine thawing method must have been heard of, which is to add some salt to the water at room temperature, and then wrap the meat pieces in a plastic bag and soak them in water, which is faster than soaking the meat pieces in water directly, and will not have much impact on the meat quality.

In fact, this is the principle of using salt water to freeze at a lower temperature than water, and it is the same as sprinkling salt on the snow surface to thaw in winter.

Air thawing methodAir thawing method is a method of moving frozen meat in the thawing room and relying on air medium to exchange heat with frozen meat to achieve thawing. Generally, thawing in 0 5 air is called slow thawing, and thawing in 15 20 air is called rapid thawing. Air thawing can be divided into natural thawing and flowing air thawing.

The temperature, humidity and flow rate of the air all affect the quality of the meat after thawing.

Water thawing method: Soak or spray frozen meat with 4 20 water to thaw. This method is suitable for semi-carcasses or 1 4 carcasses where muscle tissue is not destroyed, and is not suitable for dividing meat. The advantages of this method are that it is fast and has less juice loss.

It takes 13-15 hours to thaw the semi-carcass in 10 water, and 20-22 hours to spray it with 10 water. It takes 5 hours to thaw poultry meat in air and 30 hours in water.

When the steam condenses on the surface of the meat, the temperature of the thawing chamber is reduced from 4 5 to 1, and the water vapor is stopped. The advantage of this method is that it is defrosted quickly, but the loss of juice is much greater than that of air thawing. However, the weight of the meat increases due to the condensation of water vapor.

The main advantages of the vacuum thawing method are that the thawing process is uniform and there is no dry consumption. Beef with a thickness of millimeters and a weight of 31 kg can be thawed in just 60 minutes using a vacuum defrosting device.

Microwave thawing methodThe microwave thawing method uses industrial microwave 915 megahertz, which directly acts on frozen meat. Under the action of microwaves, polar molecules are rubbed against each other by alternating vibrations of 915 megahertz per second to generate heat to achieve the purpose of thawing. The advantage of the microwave thawing method is that the thawing is fast and uniform; It can reduce meat loss and reduce consumption; Safe, clean and no cross-contamination; The equipment occupies a small area, is easy to operate, has a long service life, and can be produced continuously.

High-pressure thawing methodThe high-pressure thawing method is a process in which the temperature of the original part of the frozen product drops sharply under high pressure conditions, releasing sensible heat and converting the heat into the latent heat of thawing of another part of the ice. There is no need for external heating, and the temperature drops down quickly. In addition, the pressure can be transmitted to the frozen product evenly instantaneously, and the inside and outside can be quickly thawed at the same time.

The high-pressure thawing method is the most effective method to thaw a large number of meat products at the lowest effective temperature, which can avoid the thermal denaturation of food caused by heating and thawing and the residence time of the maximum ice crystal zone during thawing is too long, and it also has the effect of sterilization.

Thermal thawing: the temperature should be low and the time should be short. The suitable temperature for thawing frozen food is 5 15.

It can be thawed in about 15 natural air, can also be sprayed with tap water about 15, can be thawed in about 10 running water, do not slow bubble in still water, which will cause food deterioration due to the recovery of microbial and enzyme activity ability. It can not be thawed in hot water, because the tissue structure of frozen food has been damaged, such as hot water soaking, which will accelerate the deterioration of surface proteins and the loss of nutrients, affecting the taste and nutritional value of food. If you don't have time, cut the frozen food into small pieces to shorten the defrosting time.

Thawing frozen meat in brine can greatly shorten the thawing time.

You can first soak the ginger slices in cold water for a few minutes, and then soak the frozen meat in the ginger water.

Ginger water can remove the smell and also maintain the nutrients of the meat.

The way to quickly thaw the meat is to put half a basin of water in the basin, add some vinegar to the water, and put the meat in the water.

You can also put half a basin of water in the basin, and then add a little salt to it, and then put the meat into the salt water to completely unfreeze, and put the frozen meat in the salt water to thaw, which can greatly shorten the thawing time, and can also keep the meat tender.

You can also use the super heat transfer property of metal aluminum to quickly thaw meat, first put an aluminum basin facing up on the table, then put the frozen meat on the bottom of the aluminum basin, and then put the bottom of another aluminum basin facing down, slowly press on the frozen meat, about 5 minutes up and down, you can unfreeze.

The best way to defrost is to take out the frozen meat and put it in the freezer compartment of the refrigerator a few hours in advance, because the temperature of the refrigerator is generally around zero degrees Celsius, which can make the frozen meat soft, so that it is easy to defrost the meat.

Types of meat:

1. Livestock meat.

Meat is generally what we call red meat, the reason why it is called red meat is because the color of this kind of meat is red, and the red meat we see in the market generally includes pork, mutton, beef, etc. Among these animal meat foods, beef and mutton contain a relatively high protein content, and the highest fat content in animal meat food is pork. In addition, meat also contains other nutrients, such as carbohydrates, vitamins, minerals, and so on.

2. Poultry.

In the market, we see more poultry meat, duck meat, chicken, goose meat, among which we eat more is chicken, chicken is what we usually say white meat, and the highest protein content in poultry food is chicken. In addition to protein, these poultry meats also contain fat, vitamins A and B, trace elements iron, etc., which are necessary for our human body, so we usually eat some poultry meat.

3. Fish, shrimp, crab and shellfish meat.

Fish, shrimp, crab and shellfish meat food is rich in protein, lipids, vitamins A, D, E, B and minerals, which are also good for our health, so we can also eat fish, shrimp, crab and shellfish meat food.

Teach you how to defrost pork quickly.

Defrosting frozen meat is very time-consuming, teach you a trick to defrost easily.

Frozen meat is defrosted very slowly, teach you a trick, and it will be thawed in a few minutes.

The best method at home, refrigeration and thawing: put the frozen meat in the refrigerator to thaw it slowly, so that there is little loss of umami to the frozen meat. It just takes about a day or more.

Second, air thawing method: wrap the frozen meat in plastic wrap or put it in a crisper box and put it on the table, the umami loss is not large, and it can be eaten on the same day.

3. Microwave oven thawing: adjust to the thawing setting. Defrost quickly.

Frozen meat is defrosted very slowly, teach you a trick, and it will be thawed in a few minutes.

Teach you how to defrost pork quickly.

Meat can be quickly thawed with salt, in the microwave, with vinegar.

Sprinkle a layer of salt evenly on top of the frozen meat, and the meat pieces will be thawed in about half an hour. In fact, this is the same as sprinkling salt and melting snow. Table salt can lower the freezing point of water, and the higher the concentration, the more it will be reduced, so if you want to thaw quickly, you can put more salt, and it can also ensure the deliciousness of the meat, killing two birds with one stone.

Wrap the frozen meat in plastic wrap or a plastic bag that can be heated, put it in the microwave on low heat for 2 minutes, then change to high heat for 3 minutes, and add up to 5 minutes before and after to easily solve the defrosting problem.

You can pour some vinegar on the frozen meat, vinegar can lower the freezing point, not only can speed up the thawing time, but also tenderize the meat, and rinse off the vinegar after thawing.

Precautions for meat defrosting:

When defrosting with water bubbles, many people make a mistake, that is, they directly put frozen meat or frozen fish into the water to soak, which is not only easy to breed bacteria, but also makes the nutrition and umami dissolve in the water, and the gains outweigh the losses.

If it is thawed at home, the recommended method is to thaw it naturally, put the frozen meat in the refrigerator, and thaw it the next day after one night, with almost no loss of umami and nutrients, and it tastes the same as fresh meat. If thawed at room temperature, be sure to wrap it in plastic wrap to prevent the growth of bacteria.