The best way to quickly thaw frozen meat, how can frozen meat be thawed quickly?

The best way to quickly thaw frozen meat:

Method 1: Defrost in cold water.

The survey found that the largest number of people thaw in cold water, because water transfers heat faster than air, so soaking meat in water to thaw is faster than defrosting at room temperature. But in any case, the defrosting method directly in the water lasts for several hours, and the safety is not guaranteed.

Because during the thawing process of meat, few people will wash it with running water, thinking that this will cause a waste of water resources, but in fact, thawing with non-flowing water will have a big problem of microbial contamination.

Meat is a nutrient-rich food that not only we humans like to eat, but also microorganisms prefer to eat. When the meat is thawed at room temperature for a few hours, the microorganisms on the surface of the meat will multiply rapidly, and if it is not fully heated and matured during cooking, it may also pose a safety hazard.

Method 2: Defrost with hot water.

Compared with cold water thawing, hot water thawing speed is relatively fast, but due to the uneven thawing speed, it is easy to cause the situation that the outside is soft and the inside is hard. That is, the outside of the meat has thawed, but the inside is still a large ice lump.

Moreover, in the process of soaking meat in hot water, it is easy to cause a certain loss of nutrients, and it will also lead to a deterioration in the taste of meat. Defrosting with hot water, the multiplication rate of microorganisms is also very fast, and the safety is worrying, so this method is the least recommended.

Method 3: Defrost in the microwave.

Microwave ovens heat food by the principle of heating up water molecules, and microorganisms are not easy to breed. The disadvantage is that the shape of the meat is different, and it is easy to make the meat thaw unevenly if the time is not well controlled when thawing.

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.

Defrosting frozen meat in brine can greatly shorten the thawing time and keep the meat tender. When eating meat and fish in the freezer compartment of the refrigerator, many people take it out and thaw it at room temperature; 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 is the fastest to defrost in the microwave.

Microwave thawing is the fastest, it uses water molecules to "friction heat", which is generally heated for a few minutes. However, the disadvantage is that there is often localized overheating and incomplete thawing, especially for larger cuts of meat.

1. Use an aluminum basin to thaw the frozen meat: first put one aluminum basin on the table with the bottom facing up, then put the frozen meat on the bottom of the aluminum basin, and then put the other aluminum basin with the bottom facing down and gently press it on the frozen meat. Press for about 5 minutes to thaw.

2. Defrost with salt water or vinegar: Put the frozen meat in the refrigerator for 1-2 hours to make the frozen meat soft. The meat can then be thawed thoroughly in salted water.

3. Defrost in the refrigerator: Put the meat in the lower layer of the refrigerator the night before, which not only thaws evenly, but also has no loss of nutrients, which is also very safe, and also low-carbon and environmentally friendly.

Rapid thawing method of frozen meat: running water thawing method, aluminum basin thawing method.

Running water thawing method.

Put the food to be thawed in a plastic bag, put the wrapped food in the container and fill it with water, and let the meat slowly de-ice itself through the plastic bag. The water needs to be changed 2 to 3 times during the thawing process, which can speed up the de-icing. However, it is important to remember that you should not soak frozen meat directly in the container, as this will contaminate the meat and lose nutrients.

Precautions for thawing running water:

1. Do not completely thaw frozen raw food, and can be cooked when thawed to the point where it can be cut with a knife;

2. Do not overthaw, such as meat, fish and other foods will be thawed a lot of blood and water.

Aluminum basin thawing method.

Place one aluminum basin on the table with the bottom side up, then place the frozen meat on the bottom of the aluminum basin, then gently press the other aluminum basin with the bottom side down on the frozen meat. Press for about 5 minutes to thaw. This is the use of the strong thermal conductivity of aluminum products, when the two ends of the frozen meat are tightly attached to the aluminum pot, the frozen meat will quickly exchange heat with the surrounding air through the aluminum basin, and after continuous heat exchange, the frozen meat will melt in a short time.

In order to shorten the thawing time, it is recommended not to put the whole 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 it for freezing. This also avoids repeated freezing and is easier to thaw.

The appearance of the refrigerator should bring great convenience to everyone's life, in the absence of a refrigerator, you can only eat a meal to buy a meal, after all, a lot of dishes can not be put for too long, especially when the weather is hot, a large piece of meat will basically be spoiled in the afternoon, and you have to buy vegetables several times a day, which is also a more troublesome thing.

The advent of the refrigerator has solved this trouble, and now everyone should prefer to buy vegetables for a few days and put them in the refrigerator, so they don't have to go to the vegetable market every day, and they can have more time to do other things. Meat should be indispensable for the dishes in the refrigerator, and the meat cannot be placed in the fresh-keeping compartment for too long, so it is generally placed in the freezer and taken out to thaw when needed.

The more common thawing method may be to soak it directly in water, in fact, this will affect the taste of the meat, and even some people will directly use hot water to thaw, may think that using hot water to thaw can speed up the thawing, this practice is also incorrect, which may lead to the production of carcinogens. Defrosting cold water affects the taste, and thawing hot water affects health, so how should you defrost the meat correctly? Today I will teach you three tricks, thawing quickly does not affect the taste, let's take a look.

To thaw frozen meat, in fact, it is recommended to use the following two methods, the first method is to add salt to thaw, salt can greatly increase the speed of thawing, directly put the salt in cold water and add salt, do not need to wait for a long time, the meat will be successfully thawed, or you can coat the surface of the meat with salt.

The second method is to add vinegar to thaw, in fact, when defrosting frozen meat, adding some vinegar is also a very good practice, and it can indeed achieve the effect of rapid thawing.

The third method is to put the meat in the middle of the two aluminum basins, and pour some hot water into the aluminum basins on the top, which can also make the meat thaw quickly, which mainly uses the principle of good thermal conductivity of aluminum products, you can try it at home.

Using the above three methods to thaw meat can greatly shorten the thawing time, and at the same time, it can also maintain the tender taste of the meat without affecting the meat quality. However, we must also remind everyone that eating frozen meat for a long time is not particularly good, it is best to buy fresh meat every day, if there is really no way to go to the vegetable market every day to buy fresh meat, then don't buy too much at one time, put the meat in the refrigerator for a few months, although it will not be bad in the freezer, but it is not very good after all, frozen meat must be controlled for a good time, and it will be more appropriate to buy meat for a week at a time.

Is frozen meat thawing too slow? Teach you a little trick to quickly defrost in just 5 minutes!

It can be quickly thawed with salt, and it can also be thawed quickly by taking advantage of the thermal conductivity of aluminum.

The first way is to take the frozen meat out of the freezer, find a clean pot, put the frozen meat inside, and then add clean water (cold water) to it, the water must not be covered by the meat, otherwise it will not melt.

After this step, add 2-3 tablespoons of salt to the water (usually 500ml of water to add salt), and then add a little white vinegar, so stir well, and within 20 minutes, the meat will definitely dissolve.

In fact, this principle is also very simple, salt can accelerate the dissolution of ice cubes in meat, and it also has the effect of disinfection and sterilization; White vinegar, on the other hand, can speed up the dissolution of fibrous tissues in the meat and speed up the melting of ice cubes in the meat. Not only that, but adding white vinegar can also remove the fishy smell of meat, and the effect is obvious.

In the second method, first prepare two aluminum basins and place one of them on the table with the bottom facing down. The frozen meat is then placed at the bottom of the aluminum pan. At this point, press down on the bottom of the other aluminum pan on top of the frozen meat so that the frozen meat is sandwiched between the bottoms of the two aluminum pans and crushed back and forth.

The meat can be thawed in 30 minutes.

This principle is a bit linked to the physical aspect, taking advantage of the good thermal conductivity of aluminum to speed up the decomposition of frozen meat.

Under normal circumstances, we can thaw it at room temperature for a period of time, or put it under running water, so that the thawed quick-freezing will be faster, it is not recommended to use hot water to thaw, too high temperature will make the meat easy to be scalded, destroying the quality.

You can also try Jinghong Global Fresh Refrigerator: According to the "pain points of meat preservation" in users' daily life, Jinghong Global Fresh Refrigerator has developed a new generation of meat preservation technology - "5 cell-level condensation technology" and "-33 deep freezing preservation technology".

Generally speaking, "-5 cell-level fresh technology" can be understood as "fresh and tender for two weeks, easy one-size-fits-all". In the fresh meat mode, this Jinghong global fresh refrigerator can realize the cell-level freshness of fresh meat: by accurately controlling the temperature and air volume inside the refrigerator, the temperature of the ingredients in the refrigerator can be quickly and uniformly reduced to -5, and a large number of ice nuclei will be frozen instantly, and the cells of the ingredients will be evenly frozen, and the fine and round ice crystal particles will not be squeezed and punctured, and the myoglobin will be retained without loss of nutrients.

In this mode, the fresh meat is still fresh and tender after two weeks in the refrigerator, and it is easy to achieve one-size-fits-all, completely retaining the nutrition and fresh taste of fresh food.

1. Refrigeration and thawing: Put the frozen meat in the refrigerator and thaw it slowly, so that the umami loss of the frozen meat is very small. 2. Air thawing:

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 the switch to the thawing gear and thaw quickly.

4. Defrost in cold water: Put the frozen meat in cold water to thaw, be careful not to use hot water. 5. Hot water thawing.

Seal the frozen meat in a plastic bag and thaw it in hot water (above 60). However, this defrosting method is generally not recommended, on the one hand, it is easy to make the meat hot at too high temperature, and on the other hand, it is not easy to keep it above 60 at all times. 6. Defrost in the microwave.

Place the meat in a microwave container, turn the microwave to the "thaw" setting, and thaw the meat for a few minutes. Check it from time to time during the thawing process, regardless of whether the meat is still iced or not, as long as it is soft, you can take it out.

The best ways to quickly thaw frozen meat are: salt thawing, microwave oven thawing, vinegar thawing, aluminum basin thawing, cold room thawing and decomposition thawing, etc.

1. Sprinkle salt to thaw the potatoes.

Sprinkle an even layer of salt on top of the frozen meat and thaw the pieces of meat in about half an hour. In fact, this is the same as sprinkling salt and melting snow.

2. Defrost in the microwave.

Wrap the frozen meat in a plastic wrap or plastic bag that can be heated, put it in the microwave oven 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 thawing problem!

3. Defrost vinegar.

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.

4. Defrost the aluminum basin.

Place one aluminum basin on the table with the bottom facing up, then place the meat that needs to be thawed on the bottom of the aluminum basin, and then fill another aluminum basin with water (or put other weights on it) and press it against the frozen meat. After about 10 minutes of pressing, the meat will thaw.

5. Defrost in the refrigerator.

If you're not in a hurry, it's actually the best way to thaw frozen meat in the freezer. This gives the meat more time to reabsorb the water from the ice between the meat fibers, giving it a better taste after cooking.

6. Decompose and thaw.

It is best to cut the meat you just bought back and then freeze it, pay attention to isolate the meat pieces with a plastic bag, and it will be faster to take a small piece to thaw each time when you use it.