Tips for quickly defrosting chicken, 1 minute quick way to defrost chicken

Here's how:1. Microwave oven heating method: Put the frozen chicken in the microwave oven and heat it for about five minutes, and the chicken will melt.

2. Brine method: Put the frozen chicken into the brine to soak for a period of time, this method will not destroy the taste of the chicken, and it is relatively easy to operate.

3. Hot water method: First boil a basin of hot water and put the frozen chicken in it for thawing. Although this method is relatively fast, it will have a certain impact on the flavor of the chicken.

Pour cold water into the bowl, then pour in some salt, the salt itself has the effect of melting ice and thawing, then pour in some white vinegar, and stir a few times with chopsticks to dissolve the salt. Simply put the meat that needs to be thawed directly into the brine. <

1. Pour cold water into the bowl, then pour in some salt, the salt itself has the effect of melting ice and thawing, then pour in some white vinegar, stir a few times with chopsticks to dissolve the salt.

2. Put the meat that needs to be thawed directly into the salt water. The speed of defrosting depends on the size of the meat, and the meat can be thawed in less than five minutes.

Chicken, the meat of chickens, is one of the world's leading poultry meats and is cooked and eaten in many different ways around the world. The meat of the chicken is delicate, delicious, suitable for a variety of cooking methods, and is nutritious and has the effect of nourishing and nourishing the body. Chicken is not only suitable for stir-frying and stewing soups, but also for cold meat.

However, it is important not to eat too many chicken foods such as chicken wings to avoid obesity.

The way to quickly thaw meat in 1 minute is to soak it in salted water.

Other thawing methods:

1. Refrigerate and thaw.

Freeze the frozen meat in the refrigerator and thaw it slowly, so that there is little loss of umami to the frozen meat. It just takes about a day or more.

2. 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. Defrost in the microwave.

Adjust to the thaw setting. Defrost quickly.

4. Hydrolysis. It is recommended to wrap it in a convenience bag and then put it in cold water, otherwise there will be a lot of umami and nutrients integrated into the water.

5. Defrost the aluminum basin.

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. If you don't have an aluminum pot at home, an aluminum lid and an aluminum basin are also fine.

6. Defrost salt water or vinegar.

Put the frozen meat in the refrigerator for 1-2 hours to make the frozen meat soft. This is because the temperature of the refrigerator is generally around 0 degrees Celsius, and the frozen meat can be softened first. The meat can then be thawed thoroughly in salted water.

This is because salt water accelerates the melting of ice and does not breed bacteria. Fan Zhihong reminded that tap water is not suitable for thawing frozen meat. In addition, you can also fork the fork into the meat with a little vinegar, which can also speed up the defrosting speed.

7. Steam thawing method.

The advantage of the steam thawing method is that it thaws quickly, but the juice loss is much greater than that of air thawing. However, the weight increases due to the condensation of water vapor.

8. Microwave thawing method.

Microwave thawing can greatly reduce the thawing time. At the same time, it can reduce the loss of gravy, improve hygiene conditions and improve product quality. This method is suitable for the thawing of half or quarter of the carcass.

Cuts of meat with equilateral geometry work better with this method. Because in the microwave electromagnetic field, the whole piece of meat is heated up at the same time.

9. Cut the meat into small pieces or press it into a "pie shape" before freezing

Cut the meat into small, thin pieces and pack them separately for a meal; Alternatively, spread bone-in meat, such as pork ribs, into a "patty" 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.

After the frozen food is removed from the freezer, it is first placed in the refrigerator, and after a few hours, it is taken out and soaked in cold water at a temperature of about 15 until it is thawed and used.

Nutritionists believe that rapid thawing will cause the loss of protein and vitamins in food, and will also accelerate the production of propionaldehyde carcinogens; However, if the thawing is too slow, it is easy to cause bacteria to multiply, which is not suitable.

Another point to note is that quick-frozen food cannot kill bacteria during the quick-freezing process, but can only inhibit the growth of bacteria. Therefore, frozen food must be saved and bought last. In addition, try to shorten the travel time home, and buy and eat now, and do not repeat the cryopreservation after returning home.

Defrosting meat is slower with water soaking, stealing the tricks taught by the old chef, and quickly thawing in 5 minutes to keep it fresh.

1. Aluminum basin thawing: I believe that every family has this kind of aluminum basin, which can not only hold a lot of things, but also has many functions, and thawing with an aluminum basin is also very simple, first cover an aluminum basin with the bottom facing up on the table, and then put the frozen meat on it, and cover an aluminum basin, as shown in the figure, so that it can be thawed in about 5 minutes, saving time and effort, and the principle is also easy to understand, because aluminum products have strong thermal conductivity, the effect is very good, and the taste of the meat can be kept from being reduced.

2. Use brine or vinegar, brine and vinegar are more common, but before thawing, you need to put the frozen meat in the refrigerator for 1-2 hours to make the frozen meat slightly softer, and then put the meat into the brine, and the effect of putting salt in it is not to breed bacteria, and then you can dip the fork into the meat, and the effect of thawing is also very fast.

3. Take it out in advance; This is the stupidest method, but it is also the safest and most time-saving, as long as you remember to take it out in advance and don't forget it, it can be thawed in about 3 to 4 hours, and after thawing, put it in salt water and wash it. However, if you want the quality and freshness of the food, you also need to process it and put it in a sealed plastic bag or sealed box, and you can't put it in a plastic bag and put it directly in the refrigerator.

When the chicken is taken out of the refrigerator and thawed, you can add some salt and white vinegar to the water, these two things can promote the softening of the frozen food, and it will be thawed quickly.

You can put it in salt water to thaw.

You can also use the defrosting function of the microwave oven.

The effect is still good.

First of all, smash the chicken pieces piece by piece, soak them in cold water for an hour (you can put some salt in the cold water), and another way is to boil them directly in a pot of cold water, and boil them for about 5 minutes after boiling water to thaw.

The quick way to defrost chicken is to thaw it naturally.

Soak in cold water, or in the microwave, defrost function.

Put a little salt in the water and you can solve it quickly.

If you are soaking in water, you can use warm water.

There are many ways to defrost chicken, let's make a reference together::

1. Salt water method. You can put the frozen chicken into salted water to soak for a period of time, this method will not destroy the taste of the chicken, and it is relatively easy to operate, which is the simplest and most practical method, which is most suitable for our daily home use.

2. Aluminum Products Law. The chicken can be placed in an aluminum container filled with water to allow it to thaw naturally. It's also a very simple way to do this, taking advantage of the extremely strong thermal conductivity of aluminum.

3. Microwave oven heating method. This is the fastest way to put the frozen chicken in the microwave and heat it for about five minutes until the chicken melts.

4. Hot water method. You can boil a basin of hot water and put the frozen chicken in it to thaw. Although this method is relatively fast, it will affect the flavor of the chicken, so if you want to pursue the taste of chicken, don't try this method.

5. Metal basin method. Start by turning the bottom of two metal basins of the same size upside down, and then place the frozen chicken between the two basins. The chicken thawed in this way has the same texture as the natural thaw.

Salt water method, aluminum product method, microwave oven heating method. 1. Soak the frozen chicken in salt water until it is completely frozen, this method will not destroy the taste of the chicken, and it is easier to operate, which is the simplest and most practical method. 2. Placing the chicken in an aluminum container filled with water to thaw it naturally, which is also a very simple method, uses the extremely strong thermal conductivity of aluminum.

3. Heat the frozen chicken in the microwave for about five minutes to thaw.

To thaw chicken quickly, soak the frozen chicken in salted water, or let it thaw naturally in an aluminium container filled with water, or heat it in the microwave to defrost it, which can greatly reduce the defrosting time.

When defrosting chicken, you can add an appropriate amount of salt to the water to soak, which can not only retain the umami of the chicken, but also allow it to thaw naturally faster, or put it in an aluminum plate filled with water, and use aluminum products to exchange heat between the cold air inside and the air outside, so as to shorten the defrosting time and make the search.

Or put an appropriate amount of water in a clean aluminum plate, and then put the frozen chicken into it, mainly because aluminum has strong thermal conductivity, mainly to exchange the temperature and air inside, and after continuous exchange, the temperature inside is the same as the outside, so that it can have the effect of thawing.

At the same time, you can also use the microwave oven to heat and thaw, but it is best to call the low-grade fire, so as to play the effect of gradual heating, mainly put the chicken in the microwave oven, first start to heat for about two minutes, and then adjust the heating time appropriately according to the degree of thawing, and then turn off after it is completely thawed.