Is it better to soak frozen meat in salt water or thaw and marinate meat?

If you want to marinate frozen meat, it is best to use lightly salted water.

It's better to soak him, because the soaked frozen meat is similar to fresh meat, and the taste is better. And it doesn't destroy its nutrition.

Of course, it is to thaw first. Reason: There is a lot of water in frozen meat (ice thaw), and secondly, the meat must be washed and removed before it can be marinated.

The premise of making cured meat must ensure meat hygiene, that is, frozen meat must be thawed first, and blanched to maximize the hygiene and health of edible meat, so that you can rest assured. In addition, although soaking in salt water can have a quick thawing effect, it has to be washed, so there is no pickling effect.

Put the frozen meat into clean water, add an appropriate amount of white vinegar and stir well, soak for 30 minutes, the meat will thaw, and it will be as delicious as fresh meat. 3. Salt and vinegar If a large piece of frozen meat is soaked in water, the thawing will be slower, so you can try this method.

It is best to soak it in salted water, so that it is better to thaw, and the taste of cured meat is also easier to absorb the flavor, and it is easier to stimulate the aroma of the meat.

It's better to use fresh meat, but if you don't, you need to freeze it slowly when making it with frozen meat.

Then add some seasoning salt.

Hello, it's better to salt it after thawing, and then hang it up for ventilation after it is salted, I hope mine can help you.

If you make marinated meat, it is better to soak it in lightly salted water, so that the taste will be better.

Marinated meat should be refrigerated, and if it needs to be left for a while, it is recommended to keep it in the refrigerator.

It should be noted that the maximum freezing time of marinated chicken, duck, beef, sheep and pork is more than 6 months, the bacon slices and cured meat are more than 3 months, and the ham and bacon pieces are more than 4 months. Among fish, fatty fish and fish pieces should not be frozen for more than 4 months, whitefish for more than 8 months, and shellfish for more than 3 months.

Storage Notes:

If possible, you can use an electric fan.

The air blowing method air-dries the moisture on the surface of the cured meat, lowers the ambient temperature of the stored cured meat, and also prevents mosquito bites. Before we eat cured meat, we only need to simply steam it.

It is important to store the container for cured meats, it must have a lid, and it should be well sealed, and kraft paper can be used if there is an air leak.

Seal the gaps. When marinating meat, the amount of salt can be appropriately increased, which can have a certain preservative effect. If the cured meat is stored for too long, it can be heated and sterilized by steaming, boiling and other methods, but the number of times should not be too much.

Summary. Hello, if you add more salt to the marinated meat, you can only keep it in a cool and ventilated place for 2-3 days, because the meat is easy to spoil and easy to breed bacteria, so it should be stored in the refrigerator as much as possible. If the meat is salted, the salted meat can be stored in a dry environment for three to five years, but if it comes into contact with too much moisture or moisture, it is easy to develop mold spots and deteriorate.

Therefore, the key factor in the shelf life of bacon is the humidity and dryness of the environment.

Hello, if you add more salt to the marinated meat, you can only keep it in a cool and ventilated place for 2-3 days, because the meat is easy to spoil and easy to breed bacteria, so it should be stored in the refrigerator as much as possible. If the meat is salted, the salted meat can be stored in a dry environment for three to five years, but if it comes into contact with too much moisture or moisture, it is easy to develop mold spots and deteriorate. Therefore, the key factor in the shelf life of bacon is the humidity and dryness of the environment.

Ingredients: pork belly, salt, water, peppercorns.

2. Then in a pot, put the salt and peppercorns together and stir-fry them to bring out the fragrance.

3. Then pour it out onto the plate and wait for the backup.

4. Then put the pork belly on a plate, spread the dried pepper just fried on the whole pork belly, and marinate for half an hour.

5. After the final marinade, put the pork belly into the well-adjusted brine and marinate for a few days.

Some friends buy the meat back, may be cut to the right size, and then put in the freezer, if you want to eat meat, every time you need to thaw the meat first, and then marinate the meat, which will take more time, many friends want to marinate the meat, directly in the freezer layer, so it will look more convenient, so the potato pickled meat refrigerated or frozen? Marinated meat can be either refrigerated or frozen. If the marinated Lu Lao meat is about to be taken out and cooked in a short time, it will be placed directly in the refrigeration layer; If you will eat the marinated meat after several days or you want to store it for a long time, put it directly in the freezing layer, and when you put the frozen layer, you can use a sealed bag to pack the cured meat, so that it is not easy to lose moisture.

Soaking in brine: Soaking the meat in brine can quickly thaw the meat, and it can also sterilize the meat.

Defrosting in cold water: Taking out the meat, then wrapping it in plastic film, and then putting it in cold water to thaw can also make the meat thaw quickly. Be careful to wrap it in plastic wrap and put it in cold water to avoid the taste of the meat from deteriorating.

Cut the meat into small, thin pieces and pack them separately enough for a meal, or spread bone-in meats such as pork ribs into a cake shape and put them in the refrigerator. In this way, the heating area of the frozen meat can be increased, and the uneven heating can be avoided, so as to speed up the thawing.

1. Refrigerate and thaw in the refrigerator.

Defrost the frozen beef slowly in the freezer (not the freezer) of the refrigerator. It's best to plan ahead and thaw slowly and safely in the refrigerator. Beef, stew, steak may thaw within 1 day.

Large cuts or chunks of meat may take up to 2 days or more. Once raw beef is thawed, it can be refrigerated for 1 to 2 days. During this time, if you decide not to use beef, you can put it back in the freezer to refreeze.

2. Put a sealed bag in cold water to thaw.

Place the frozen beef in an airtight grocery bag and thaw it in cold water. Of course, pay attention to the tightness of the food bag or outer packaging. Then soak the beef in cold water, changing the water every 30 minutes and let it continue to thaw.

Don't defrost it by dipping it in watery water, so that good beef will be wasted, especially beef like steak.

Cold water close to 0 is best. Because the temperature of frozen meat is below 0, if it is thawed in hot water, the frozen meat absorbs heat from the hot water, and its outer layer is quickly thawed and the temperature rises to above 0 quickly, and there is a gap between the meat layers, and the ability to transfer heat is also reduced, so that the frozen meat inside is not easy to absorb heat and thaw and form a hard core.

If you are asked to put the frozen meat in cold water, the temperature of the cold water will quickly drop to 0 and some of the water will freeze due to the heat absorption of the frozen meat and frozen chicken. Because 1 gram of water freezes into ice, 80 calories can be released (and 1 gram of water is reduced by 1 calorie only), so much heat is absorbed by the frozen meat, so that the temperature of the outer layer of the meat rises quickly, and the inner layer is easy to absorb heat, so that the temperature of the whole meat rises to 0 quickly. This is repeated several times for the frozen meat to be thawed.

From a nutritional point of view, this method of uniform and slow heating is also scientific.

This depends on the room temperature, which generally takes 2 to 3 hours in summer, and longer in winter, 5 to 6 hours, and it is enough to soak in hot boiled water for less than 1 hour. But take the frozen meat out of the refrigerator and thaw it directly at room temperature. Actually, this is very unsafe.

In summer, bacteria multiply very quickly, and it is easy for meat to deteriorate when it is thawed at room temperature.

Pickled products, such as cured meat, pickled fish, etc., should not be frozen in the freezer compartment of the refrigerator. Because pickled products are made by curing more salt for a long time, the food contains a large amount of sodium chloride.

If you put it in the refrigerator freezer, because the pickled products are tissue fluid.

If the concentration is relatively large, the water is easy to precipitate and form small crystal ice cubes, which accelerates the oxidation of fat, so that the quality of pickled products decreases and the storage period is shortened.