What is the difference between frozen ingredients and fresh ingredients?

What is the difference between frozen ingredients and fresh ingredients? Let's take a look at this problem**, I hope these contents can help friends in need.

If you use freezing for three or two days, if you use it for a longer time, you need to refrigerate, even if it is frozen, it is best to apply it within 20 days, even if it is not rotten, the taste will be a little worse, which is a big reason with everyone's ingredients frozen in the refrigerator for a long time, no matter how good the food is refrigerated for a long time, it will be a little different from the fresh.

The brine is stored now, and it only has to be boiled? It is not possible to boil immediately. Boiling is a prerequisite, and after boiling, scoop up the items and use a thin colander to clean up the residue inside.

Once you taste it, add a little flavor to what you have to taste. In the case of taking out a seasoning packet and discharging a refrigerator for the next use, I put it in. Practically every time.

That's it, if there is less oil on the top, add a little garlic to fry the oil and pour it in, and the brine must be boiled every time it is marinated. Be sure to boil once a day. You need to taste it every time.

Attention needs to be paid to all aspects of the hue. When the tone is darker, the soup is widened. In that way, the brine is not susceptible to acidity.

Storage is not about improving the quality of the brine, but rather about how to prevent the brine from being affected, such as sour and smelly. Just pay attention to the brine boiled again after each production and processing of the brine, do not mix with the brine, do not stick to the cold water, and there is also a hot brine does not need to be covered and stuffy, pay attention to these aspects, the brine is not easy to break. If you don't need it for a long time, you can use several portions of brine and put it in the refrigerator compartment to refrigerate.

When storing brine, it is necessary to pay attention to the marinade of meat and vegetables with separate sauce, and the meat dishes do not need to be put into the braised soup pot immediately, but should be cooked in a pot. In addition, all the raw materials for frying do not have to be taken off immediately after cooking, but must be cooled before being removed, because the flavor of the brine slowly decreases, which happens to be the case of flavoring.

The storage of brine can not use oil drums and wooden basins, but should use clay pottery, because the clay pottery is thicker, can prevent the brine from being harmed by external heat generation. The oil drum is easy to rust, and the chemical changes in the metal material will make the brine fade and taste, and even mildew cannot be applied. Wooden tubs are very susceptible to mold and cause foul smells.

The quality is different, the taste is different, and the color is not the same, because after freezing, the moisture and nutrients of the ingredients will gradually decrease, resulting in the frozen ingredients not being as delicious as fresh ingredients.

Frozen and fresh ingredients have different tastes and nutrients, such as protein, vitamins, minerals, dietary fiber, and water.

The taste is different, the nutrition brought to the human body is also different, the difficulty of making is different, the smell emitted is also different, and the safety is different.

If you use refrigeration for three or two days, you can freeze it if you use it for a longer time, even if it is frozen, it is best to use it within 20 days, even if it is not bad, the taste will be a little worse, which is the same as our food has been frozen in the refrigerator for a long time, no matter how good the ingredients are frozen for a long time, they will be a little different from the fresh.

<> the brine is now brine and the brine is preserved, just need to boil it? The answer is that it is not possible to boil it directly. Boiling is the premise, and after boiling, take out the things and clean the dregs with a thin colander.

Taste what needs to be flavored, add some flavor. I put it when I take out a spice pack and put it in the refrigerator on the next use. Do this every time.

It's OK, if there is less oil on it, add some garlic to fry the oil and pour it in, and the brine must be boiled every time it is marinated. It must be boiled once a day. Taste it every time.

Attention should be paid to all aspects of the color. When the color is dark, add the stock. In this way, the brine is not easy to sour.

Preservation does not refer to how to improve the quality of the brine, but how to prevent the brine from deteriorating, such as sourness and odor. As long as you pay attention to boiling the brine again after each processing of the marinade, do not stir the brine, do not get the raw water, and do not cover the hot brine, pay attention to these points, the brine will not be broken. If you don't use it for a long time, you can divide the brine into multiple portions and put it in the freezer compartment of the refrigerator to freeze it.

The next time you use it, you can first melt the ice and then boil it. The preservation of brine is relatively simple, and after the brine has been used several times, some raw materials need to be added.

When storing the brine, it is necessary to pay attention to the meat and vegetables separately, and the vegetarian dishes should not be directly placed in the braised soup pot, but should be cooked in a separate pot. Then there is all the marinated materials, do not take them out immediately after cooking, they need to be cooled before taking them out, because the taste of the brine gradually decreases, which is the time to enter the flavor.

Do not use iron buckets and wooden barrels to preserve the brine, but should use clay pottery, because the clay pottery is relatively thick, which can avoid the brine being affected by external heat. Iron drums are relatively easy to rust, and the metal undergoes chemical reactions, which will make the brine discolored and tasteful, and even deteriorate and cannot be used. Wooden barrels are prone to mold and produce odors.

I think there is a big difference between frozen ingredients and fresh ingredients, after all, if a food is left in the refrigerator for too long, the taste will definitely change.

The gap will be very large, because the meat quality of frozen food will be poor, while the food made from fresh ingredients will be very delicious.

The gap is huge. Because fresh ingredients are much better than frozen ingredients in terms of texture and taste.

In general, fresh food tastes much better than frozen food, although frozen food can preserve the ingredients well and prolong the storage time, but the low temperature makes the moisture inside the ingredients freeze and expand, destroying the original appearance of the ingredients. When thawed again, some of the water and associated nutrients will be lost. Therefore, the taste of thawed ingredients is indeed not as good as that of fresh ingredients.

The gap is huge. Frozen ingredients don't taste as good as fresh ingredients.

If you put your own dumplings in the refrigerator and freeze them, because the temperature drops slowly, the water in the food will form "ice crystals", and as the temperature decreases, such "ice crystals" will become larger and larger, which can easily destroy the cell structure of the food, resulting in nutrient loss and poor taste. Due to the rapid cooling of quick-frozen food, the water in the food will enter a "supercooled" state, and the "ice crystals" formed at this time are very small, so small that they will not seriously damage the food cells, and can retain the nutrition and taste of the food to the greatest extent. The quick-freezing process is so fast that the food has not had time to react, and the freezing operation has been completed, so there is almost no great loss of nutrients.

In some cases, the nutrient preservation rate of frozen fruits and vegetables may be higher than that of fresh fruits. In addition, due to the low temperature, the cell activity has basically stopped, and the activity of microorganisms has been greatly restricted, so that the quick-frozen food can be stored for a long time. Therefore, the nutrition of quick-frozen food is actually not bad, and you can eat it boldly and with confidence.

Frozen food does not change much in the form and nutrition of the food in the frozen state. However, the taste may not be as fresh and tasty.

In fact, frozen food has existed since ancient times, and people in the cold winter and countries will freeze the food naturally through the severe cold weather, which can be stored for a long time or transported.

Frozen meat refers to the fact that the raised livestock is transported from the farm to the processing plant, where it is slaughtered by professionals, cleaned within a limited time, divided and packaged, and then frozen or frozen at minus 18 to 25 degrees Celsius when the meat is at its freshest.

At this temperature, the vast majority of microorganisms cease their vital activities, pathogenic bacteria cannot grow, and meat can be stored indefinitely without increasing safety risks. In addition, cryogenic freezing not only does not cause damage to muscle cells, but also does not affect the quality of the meat. After thawing, most of the water of quick-frozen meat can be reabsorbed, so the taste, taste and meat quality are almost the same as fresh meat after cooking, and the loss of nutrients is also less.

Many people want to choose fresh ingredients when choosing them, and they don't want to eat frozen ones, because fresh ingredients have a great advantage in terms of nutrition and taste. There are also certain skills and methods that need to be mastered when choosing fresh ingredients, so I will take chicken feet as an example to tell you how to distinguish between fresh and frozen products.

First of all, look at the color of the chicken feet. A lot of chicken feet look pleasant in color. The parts are almost the same, not all white or red.

If its color looks reddish-brown, it is not recommended to buy it. The darker the color, the less fresh it is. Second, look at how it feels.

The surface of a good chicken feet feels moist and non-sticky. Once the chicken feet are frozen and then thawed, a harmful substance will be produced, which will make the surface of the chicken feet sticky, and even cause stickiness and stringing. Don't buy this either.

Third, try to be flexible. Fresh chicken feet are elastic and have good resilience after finger pressing. Once the depression of the chicken feet cannot be restored after acupressure, do not buy this.

In addition to chicken feet, you must also judge clearly when buying pork in order to buy the best pork for you. Once the pork is lean pink, the fat is white. There are no white particles on the surface of the pork, and there is no fishy smell to make it fresher.

If the meat is pale, wet and inelastic to the touch, or the meat is dry and dark red, it means that the pork is not good.

When buying beef and mutton, the meat is bright red and shiny, and the meat is elastic and has a firm cut. It looks bright red and is refreshing without fingerprints when pressed with your fingers. If there is fat, it should be milky white. And the oil flower of beef is best marbled.

In fact, the reason why these foods are frozen and sold is because the shelf life of these foods is very short, and it is difficult to sell them completely without freezing treatment. However, because these frozen foods do not have a clear production date, they cannot be judged randomly, but these foods are definitely not very fresh, and may even be made when they are sick, so we must master the ways and methods to choose fresh ingredients and make the food healthy and safe.

You can distinguish the freshness of the ingredients by their color, the freshness of the ingredients, and the smell of the ingredients.

I think you can touch it, if it's harder and more frozen, then it's probably frozen.

Generally, it can be judged according to the appearance, if it is particularly fresh, the texture is clearer, the color is also particularly good, the gloss is relatively high, and the meat will be elastic.

Summary. Hello dear! Thank you for your patience, fresh ingredients should be refrigerated rather than frozen, mainly because refrigeration can effectively delay the deterioration of ingredients, while freezing will change the quality of ingredients, which will affect the taste and nutritional value of ingredients.

Refrigeration inhibits the growth of bacteria, reduces food spoilage, preserves the freshness of food, and helps maintain the nutritional value of food. Freezing will cause the moisture of the ingredients to be lost, making the ingredients become dry, affecting the taste and nutritional value of the ingredients. In addition, refrigeration can better preserve the original taste and nutritional value of the ingredients, while freezing will make the ingredients harder, affecting the taste and nutritional value of the ingredients.

Therefore, fresh ingredients should be refrigerated rather than frozen to maintain the freshness and nutritional value of the ingredients.

Hello dear! Thank you for your patience, fresh ingredients should be refrigerated rather than frozen, mainly because refrigeration can effectively delay the deterioration of ingredients, while freezing will change the quality of ingredients, which will affect the taste and nutritional value of ingredients. Refrigeration inhibits the growth of bacteria, reduces food spoilage, preserves the freshness of food, and helps maintain the nutritional value of food.

Freezing will cause the moisture of the ingredients to be lost, making the ingredients become dry, affecting the taste and nutritional value of the ingredients. In addition, refrigeration can better maintain the original taste and nutritional value of the ingredients, while freezing will make the ingredients harder, affecting the taste and nutritional value of the ingredients. Therefore, fresh ingredients should be refrigerated rather than frozen to maintain the freshness and nutritional value of the ingredients.

Why is it advisable to freeze quickly.

Kiss, fresh ingredients do not advocate quick-freezing, because quick-freezing will destroy the nutritional value of ingredients, and the water in the ingredients will evaporate during the quick-freezing process, so that the nutrients in the ingredients will be lost, affecting the nutritional value of the ingredients. In addition, the quick-freezing process will change the vitamins in the ingredients, affecting the nutritional value of the ingredients. In addition, the protein in the ingredients will change during the quick-freezing process, which will affect the rental value of the ingredients.

Finally, during the quick-freezing process, the minerals in the food eater's limbs will change, which will affect the nutritional value of the food. In short, quick-freezing of fresh ingredients is not recommended, because quick-freezing will destroy the nutritional value of the ingredients.

Why does soy milk coagulate after adding soy sauce, while white sugar does not.

Kissing, soy milk contains protein, while soy sauce contains salt, and when the salt in soy sauce is dissolved in soy milk, the protein will coagulate, which will cause the soy milk to coagulate. When the white sugar is dissolved in the soybean milk, it will coagulate, which will only make the soy milk sweet. Therefore, soy milk will coagulate after adding soy sauce, while adding white sugar will not coagulate like bright stupidity.