What is the best way to freeze raw meat?

Whether it is traditional markets, supermarkets, hypermarkets, or even online channels, people can take what they need and buy the fresh ingredients they need.

But when the ingredients arrive at home, that's when the test begins: should you put it in the freezer or the freezer? Depending on the type of ingredients and the way they are handled and preserved, they can be divided into the following methods. As a smart consumer, you must know!

Frozen meat is recommended to be refrigerated.

Since it's frozen meat, it's time to put it in the freezer! This is a gut feeling for many people. Nutrition experts say that if you expect to consume it within a week, it is recommended to refrigerate it directly.

This is because the connective tissue of the meat is quite strong, and it takes a period of time to destiffen, which is commonly referred to as aging, so that the meat is not stiff and sweet to eat, for example, beef is quite slow to destiffen, usually takes 2 weeks; Pork takes about 3 days.

Non-frozen meat is recommended to be frozen.

If it is room temperature pork and beef bought in the traditional market, it is usually slaughtered at midnight and sold directly in the market around the country. In this process, the destiffening is basically completed, but leaving it at room temperature for a long time may also lead to bacterial growth, so it is recommended to put it in the refrigerator as soon as possible after buying it.

Frozen fish is recommended to be frozen.

If it is a frozen fish purchased from a fresh supermarket or hypermarket, it can be put directly into the freezer because there is already special equipment to handle it.

Refrigeration is recommended for non-frozen fish.

As for fresh fish bought in traditional markets, it is not suitable to be put in the freezer unless there is special equipment for quick freezing at home. Because freezing will cause ice crystals to form on the surface of the fish, causing the cells to rupture; When taken out and thawed, the nutrients and flavor are lost.

The method of meat preservation and the place to pay attention to, it is best to use a quick-frozen refrigerator at home, so that the meat preserved is more delicious.

1. Short-term storage for the same day, such as buying it at noon and putting it away, cooking it at night, you can put it in a variable temperature room, and the temperature is adjusted to 0 Wrap the meat in a fresh-keeping bag, so that it will not freeze and can maintain freshness and reduce water loss, and retain the texture of the meat.

2. The excess meat should be placed according to the eating plan: raw meat and cooked meat should be stored separately, with cooked food on top and raw food on the bottom. If you plan to eat the meat you bought within a few days, you can put it in a cooler area of the refrigerator.

If it is intended for long-term storage, it should be placed in the freezer compartment of the refrigerator.

Refrigerator meat is stored in boxes or plastic bags**.

3. If the meat is too large and too big, it can be cut into pieces for packaging and storage: for fresh meat, the whole piece of meat can be divided into appropriate amount of small pieces in advance, and divided into food boxes with lids or double-layer (two) plastic fresh-keeping bags. Eat it on demand, without affecting other foods, and can also increase the freezing speed of meat to ensure good meat quality.

4. Quick-freezing can maintain the original freshness and taste of meat products and prolong the storage period. Of course, the premise is that the refrigerator has a good freezing capacity, and the freezing should be fast and the freezing space is large. In fact, many brands of refrigerators have done a good job of quick-freezing effect, take the Little Swan refrigerator as an example, after you set the quick-freezing mode, the refrigerator will centrally cool the freezer for 2 hours, and then automatically transfer to the original set temperature.

This can allow a large number of food products, especially fish, to quickly pass through the ice crystal zone of -1 -5 degrees in a short time, avoiding the cell membrane being punctured by ice crystals, and maintaining the taste and nutrients of the meat to the greatest extent after the meat is thawed.

5. Do not "freeze-thaw" raw meat repeatedly, the consequence of this is that the water is lost and the tender taste is lost.

Different frozen meat products have different shelf lives.

Meat that has been quick-frozen and stored in -18 has a long shelf life. According to international standards, frozen meat has a shelf life of two years. Some of the empirical criteria are:

Red meat, including pork, beef, lamb, etc., has a shelf life of 10-12 months. Among them, beef is more stable than pig and mutton, and lean meat is preserved longer than fatty meat. Poultry meat, including chicken, duck, goose, pigeon, etc., has a slightly shorter shelf life than red meat, which is 8-10 months.

Seafood, river fresh including fish, shrimp, turtles, shellfish, etc., because of the large amount of unsaturated fatty acids that are easy to oxidize, so the shelf life is shorter than that of livestock and poultry meat, generally about half a year, it is best to eat within 4 months.

How long does frozen pork last in the refrigerator.

The refrigerator has a freezer compartment, and the temperature in the freezer is constant at -18, and the meat placed on this layer will also be frozen, but it does not mean that the frozen meat will not spoil, and the frozen meat in the refrigerator can only be stored for 3 months, and it will be rancid and spoiled if it is too long. As the storage time is extended, the nutrients of the pork are lost, the taste deteriorates, and during storage, a species called Listeria monocytogenes is produced"Psychrophiles"If it is frozen for too long, it is not suitable for consumption. And opening the refrigerator frequently during the freezing process has an impact on the shelf life of the meat.

On the upper floor of the freezer compartment of the refrigerator is the refrigeration room, the temperature is constant at about -5, the meat food can be stored in the refrigerator for a week, the pork stored in the refrigerator is also affected by the frequency of opening the refrigerator, opening the refrigerator often will accelerate the rancidity of pork, and the pork placed in the refrigerator and freezer will also lead to changes in meat quality, the cells of pork will be destroyed during the freezing process, and the taste will be affected when eating. Nutrients can also be lost if you freeze them for a long time. In the refrigerator room is the fresh-keeping room, usually used at most belongs to this layer, pork can be stored in the fresh-keeping room for about 3 days, if the fresh meat bought back is placed in this layer, you need to eat as soon as possible, easy to rancidity.

If you buy fresh raw meat in the morning and cook it at noon, put it in the seafood court first, and then take it out when you are cooking.

If you don't cook at noon and want to eat it in the evening, then at noon, take it to the Frozen Frozen Pavilion and freeze it, and wait until an hour before you want to cook dinner.

If you have to go out to eat the raw meat you bought this morning at noon or night, remember to put it in the freezer room and freeze it all the time.

After the meat is bought, cut it according to the amount of a meal and divide it into portions. Put them in clean food bags and seal them well. Then put it in the refrigerator and freeze. When eating, take out one portion in advance and put it in the refrigerator to open slowly.

Direct freezing.

Raw meat can be frozen in the refrigerator without washing, so that when it is cooked, it can be taken out and thawed, cut into pieces or slices, and washed, which is more convenient for cooking. However, if the raw meat is frozen after washing, it is easy to breed bacteria and other microorganisms, and the surface of the frozen raw meat will turn white.

Brief introduction. Meat is inseparable from our lives, whether it is pork, beef, mutton, chicken, etc., it is rich in protein and various nutrients, which is very good for the body, so many people will buy some raw meat home when they go to the street, put it in the refrigerator to freeze, and take it out directly when they want to eat it.

However, when preserving raw meat, it is also important to pay attention to a certain method, it is recommended that it is best to put it directly in the refrigerator for freezing without washing, and when it is to be cooked, take it out and thaw, cut it into pieces and wash it, which is also more convenient for cooking.

If it is washed before freezing, it will cause a lot of moisture on the surface of the raw meat, and if it is frozen in the refrigerator at this time, it is easy to breed bacteria and other microorganisms, and it will also cause the surface of the frozen raw meat to turn white, which will affect the taste of eating.

It is recommended to cut raw meat into small pieces, pack them in a plastic bag and put them in the freezer compartment of the refrigerator. If you only need to store it for a day, you can put it in the refrigerator. It is recommended to put raw meat in a separate layer to avoid contamination of other ingredients in the refrigerator by germs, and it is not recommended to put frozen meat and other quick-frozen foods in the refrigerator for a second time after thawing.

Raw meat is recommended to be frozen.

If you can't eat the raw meat after buying it, it is recommended to divide it into small pieces according to the amount of each consumption, and put it in a fresh-keeping bag and put it in the refrigerator freezer. When you want to eat, take out a small piece and thaw it. The freezer temperature is low, and the freshness time is longer.

If you only need to store it for half a day to a day, you can store it in the refrigerator. The temperature of the refrigerator compartment is between 3 and 10 degrees, and raw meat is stored at this temperature for a long time, which will breed bacteria and spoil.

It is best to put raw meat in a separate layer, and do not mix raw and cooked meat, so as not to contaminate other foods with germs on raw meat. Frozen meat and some quick-frozen foods will begin to breed bacteria after they are thawed, and it is not recommended to put them in the refrigerator for re-freezing.

1. It is better to wash it in advance and then freeze it, because when cooking, it is generally cut without waiting for thawing, and it can be cut more stylishly, so it is too late to wash.

2. It is best to thaw frozen meat in the refrigerator in advance, or thaw naturally at room temperature, or thaw it in cold water. However, it should be reminded that do not soak the meat directly in cold water, because the water soaking into the meat will dilute the taste of the meat and lose nutrients.

3. It is best to have a "baton" for meat thawing, that is, take out the ingredients to be thawed from the freezer one day in advance, put them in the refrigerator after being packed in a fresh-keeping box or fresh-keeping bag, and then use them for cooking after thawing. 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.

You can put the frozen meat in cold water and add salt to stir, then put the meat in a basin, soak for 2 minutes, and then pour in a little vinegar to speed up the thawing.

1.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 more than 0, there is a gap between the meat layers, and the ability to transfer heat is reduced, so that the frozen meat inside is not easy to absorb heat and thaw and form a hard core.

2.If the frozen meat is placed in cold water, the cold water temperature will quickly drop to 0 due to the heat absorption of the frozen meat, and some of the water will freeze. After the heat is absorbed by the frozen meat, the temperature of the outer layer rises quickly, and the inner layer is easy to absorb heat, so that the temperature of the whole meat rises quickly.

Method 1: Apply the whole meat.

1. Take half a basin of water, add some vinegar or add some salt to the water, but it will affect the taste.

2. Put the meat in water and let the meat completely thaw in 30 minutes.

Tips: The amount of vinegar should be well controlled, add about 20 ml of vinegar to half a basin of water.

Method 2: Use two aluminum basins for 5 minutes to quickly defrost the meat.

Place an aluminum basin upside down on the table, and place the frozen meat on the bottom of the aluminum basin. Place another aluminum basin with the bottom side down and gently place it on top of the frozen meat. Frozen meat can be melted in 10 minutes.

Principle: The trick is to use the strong thermal conductivity of aluminum to defrost meat.

It can be cooked raw or cooked, but if it is cooked and frozen for a long time, the taste will be bad. According to the Shanxi Evening News, chicken, duck, beef, sheep and pork are frozen for more than 6 months, bacon slices and cured meat for more than 3 months, and ham and bacon cubes for more than 4 months. Among fish, fatty fish and fish pieces should not be frozen for more than 4 months.

whitefish more than 8 months old, shellfish more than 3 months; Vegetables blanched in boiling water can be frozen for 10 to 12 months, unblanched vegetables can only be stored for 3-4 months, and tomatoes can be frozen for up to 8 months.

The temperature of cryopreservation is generally around minus 18, and in order to achieve the preservation effect, it is necessary to maintain a continuous low temperature until it is eaten or processed, otherwise the quality of the food cannot be guaranteed. It is worth noting that in a frozen environment, bacteria will generally be inhibited from growing or killed, but this does not mean complete sterilization, and some bacteria with strong frost resistance can still survive, so there is still a risk of microbial contamination of food.