Can food be frozen again after thawing? On what basis?

Food should be eaten immediately after thawing, it is best not to freeze again, in the process of freezing, the nutritional value of the food will also slowly decline, compared with fresher food, there will be a big difference in taste and nutrition, if the food is repeatedly frozen, it will also allow bacteria to breed more, and the microorganisms on the surface of the food will also become more, and some microorganisms will easily change the nutrients in the food, so the food will deteriorate. Because when the food is thawed, the temperature will slowly rise, so these bacteria will multiply rapidly, although the food can be frozen, but it can not freeze the bacteria to death, and it will also destroy the nutrients in the food, so it should be eaten immediately after thawing, and it is best not to choose to freeze repeatedly. <>

If you want to defrost your food, it's best to put it in the microwave.

Among them, if the bacteria are thawed at room temperature, the bacteria will multiply faster. Many people will choose to put unused food in the refrigerator and freeze it again, which is not correct. It is best to cut the food into small pieces before freezing, and if you need to use it, you can take it in moderation, which will also be more convenient, and it can also avoid repeated freezing.

As the temperature rises, many families will put food in the refrigerator, which can avoid food spoilage and make life more convenient. However, not all foods are suitable for placing in the frozen area, so be sure to understand the precautions before placing them. It is best to eat fresh food, which is good for the health of the body.

If you buy frozen ingredients at the supermarket, be sure to cut them into small pieces and pack them in a crisper box after taking them home, so that it is more appropriate to freeze them. Frozen food must be cooked as soon as possible after thawing, and not left for too long, because after thawing, there will be a lot of bacteria in the food, which is not conducive to health.

Of course, you can, as long as the food is not bad, you can eat it again, but don't do it too often, it is easy to spoil.

No, you cannot. There will be a lot of bacteria in the food after thawing, and there is no way to kill those bacteria by freezing it again, so the food will spoil easily.

No, this can breed a lot of bacteria, affect the nutrients in the food, and may cause food poisoning and even kidney failure.

Frozen food is a low-temperature product, we usually eat frozen food, frozen food needs to be processed and eaten as soon as possible after thawing, frozen food thawing and then repeated freezing and thawing is not OK.

Can frozen food be refrozen after thawing.

Frozen food cannot be thawed and then frozen, and thawed food is easily spoiled and may cause food poisoning in severe cases. Although flash freezing can effectively inhibit the growth of microorganisms, during the thawing process, bacteria will gradually awaken and multiply as the temperature rises. If you put it back in the freezer, it will take a few hours for the food to freeze completely and the bacteria will continue to multiply.

Larger ice crystals form during the freezing process, causing further damage to the food, and it is more likely to spoil the next time it is thawed.

Frozen food cannot be frozen and thawed repeatedly.

A testing agency once did such a comparative experiment, they repeatedly thawed and frozen the same piece of fresh meat 4 times, and took samples after each thaw to test the total number of colonies in the sample. The final test results were amazing, after 4 thaws and freezes, the total number of colonies of this piece of fresh meat reached 15 times the original amount. Microorganisms are one of the main causes of food spoilage, once there are too many microorganisms on the surface of the food, the slap will cause the protein in the food to break down into small molecules of amines or amine alkaline substances, resulting in food spoilage.

During the thawing process of frozen food, bacteria multiply rapidly as the outside temperature rises. Although refreezing can inhibit the growth of bacteria, it does not "freeze" the bacteria, and further destroys some of the nutrients in the food itself. Therefore, frozen food should be consumed as soon as possible after thawing to avoid repeated freezing.

How to defrost frozen food.

Step 1: Remove the frozen food from the freezer layer beforehand and put it in the freezer for a while. If it is placed directly at room temperature, the temperature changes too much, which is not conducive to protecting the nutrition and quality of frozen food.

Step 2: Remove the food and thaw it with the defrosting device of the microwave. Microwave thawingers are penetrating and can evenly heat the inside and outside of food.

Unlike the usual thawing, the surface has melted and there is ice inside. Microwave thawing does not produce fruit juice easily, thus better protecting food nutrients. It should be noted that it is not possible to microwave thaw the food until it is soft.

Step 3: Remove the food socks that have not yet softened and let them sit at room temperature until completely melted.

Quick-frozen foods cannot be frozen repeatedly.

It is very wrong to remove the food from the refrigerator and thaw it and then put the leftovers in the refrigerator again to freeze it two or three times. Repeated freezing will have an impact on the nutrition of food, the correct way is to wash the food, divide the food into small pieces according to the amount of each consumption, wrap it in plastic wrap before freezing, avoid secondary freezing, and take the amount to be eaten each time.

With the arrival of summer and the further increase in temperature, we use the refrigerator more and more frequently, and before we know it, the refrigerator compartment and freezer area of the refrigerator are stuffed with more and more food. Admittedly,Once the refrigerator delays the deterioration of food to a certain extent, it is not a food storehouse, and it is not easy to store food in the refrigerator. Especially those frozen foods that have been thawed repeatedly, maybe it is not as safe as we think.

Frozen food is usually processed at extremely low temperature, and the flavor of the food can be effectively guaranteed by storing it in the frozen area below -18, locking the moisture and keeping the soup solidified, and the low temperature can effectively inhibit the growth and reproduction of microorganisms and ensure food safety. So, will frozen food change in terms of flavor, nutritional value, and microorganisms after it has been thawed and then refrozen?

A testing agency has done a comparative experiment, by freezing, thawing, and then freezing and thawing the same piece of fresh meat, and so on four times, the number of bacteria measured is 15 times higher. The main reason is that during the thawing process, the temperature of the surrounding environment of frozen food rises, and the rapid reproduction of bacteria after the original low-temperature environment disappears, resulting in protein decomposition and fat oxidation in food, which leads to the destruction of food nutrients and even the deterioration of bacteria. Even if refreezing inhibits bacteria, the nutritional value and flavor of the food itself are destroyed.

Therefore, thawed frozen food should be eaten as soon as possible to avoid repeated thawing and freezing.

The refrigerator is not a panacea. If it is indeed necessary to thaw and refreeze due to the actual situation, it is also necessary to pay attention to the thawing method and processing method of food ingredients, and thaw in the correct way, which can effectively reduce the reduction of the nutritional value of food and the occurrence of deterioration. What exactly should we do when faced with frozen food?

1.It is recommended to defrost in the microwave rather than in warm or hot waterto avoid bacterial growth. In addition, fish and meat that have been thawed in the microwave should not be frozen again, as the meat texture will be greatly reduced.

2.Before freezing food, it is recommended to cut it into small pieces before freezingWait until you eat the required amount to avoid repeated thawing;

Once frozen food has been thawed, it cannot be re-frozen. Because after thawing, a lot of bacteria will be produced, and the meat is easy to deteriorate and will deteriorate, which is very bad for the body, and eating too much may lead to diarrhea.

Frozen food cannot be refrozen after thawing. The main reason for this is that it is easy to breed some bacteria and microorganisms in such operations, which are very harmful to the human body and will shorten its shelf life.

It can't be frozen anymore. Refreezing after thawing will double the number of bacteria, and the nutritional value of the food will be greatly reduced, and the toxins produced by the food will also increase with the number of thawing, and eating it will also easily cause diarrhea, vomiting, etc., and in severe cases, it will cause dyspnea and other diseases.

Frozen food should not be put back in the refrigerator after thawing, because in the process of thawing, with the increase in external temperature, bacteria will multiply, so frozen food should be eaten as soon as possible after thawing.

The reason is that freezing can lead to an increase in bacteria.

Microorganisms are one of the main causes of food spoilage, and too many microorganisms will cause the protein in the food to break down into small molecules of amines or amine alkaline substances, resulting in food spoilage. In this experiment, because the test period was relatively short, although the total number of colonies was high, the food did not spoil. However, we believe that such a piece of meat is already in the high-risk range.

Therefore, it is recommended that you do not freeze and thaw repeatedly.

Plants and meat are made of cells. After the food is frozen, the liquid in the cells is also frozen, and when it is thawed, the liquid in the cells is also thawed, and you must know that when the water is frozen, the volume expands. At the time of freezing, the cell walls have been broken, and as soon as they are thawed, the liquid in the cells flows out.

So the thawed food feels a little rotten. At this time, if you freeze and thaw again, the situation will get worse and worse. Nutrients are lost.

If we take out a frozen meat product and thaw it and don't want to eat it, can we refreeze it? It is best to avoid repeated freezing. Because during the thawing process of frozen food, bacteria will multiply rapidly as the external temperature rises.

Although refreezing inhibits the growth of bacteria, it does not freeze some bacteria to death, and repeated freezing can further destroy the nutrients in the food itself. So, since it's all thawed, let's eat it as soon as possible.

The main thing is that when thawing, when the AW rises, the microorganisms will multiply. Secondly, microbial proliferation and decomposition and repeated freeze-thaw lead to the overflow of cell contents and the deterioration of food taste.

Doesn't it seem normal to thaw food twice even if it is thawed repeatedly? In fact, the harm is not small:

1.In the freezer, the bacteria on the surface of the food will not be completely frozen to death, and the more times they are thawed, the greater the accumulation.

2.Nutrients are lost and taste deteriorates.

Repeated thawing will cause the loss of moisture, protein, fat and other substances in the food, and the taste will deteriorate.

PS: If you don't eat for the sake of good taste, it makes no sense ("

Why can't frozen food be stored after thawing? Frozen foods bought from the market, meat duck eggs, frozen vegetables, once thawed, should be used as soon as possible and can not be stored again, because if stored for too long, the meat will recover due to the activity of bacteria and enzymes, not only rapid multiplication and decomposition cause protein deterioration, but also produce toxic histamine substances.

People eat it will cause food poisoning, frozen vegetables are stored for too long, not only easy to discolor, quality decline, nutrient loss is also easy to rot can not be eaten, meat, fish, chicken, duck, etc. after freezing, due to the crystallization of water, tissue cells are not destroyed, once thawed, the tissue is destroyed, a large amount of protein will be exuded to breed bacteria.

Experiments have shown that fresh reef fish, after one day of freezing, decay twice as fast as fresh fish within six hours at 30 degrees Celsius, so once thawed, they cannot be refrigerated. There is a comparative experiment conducted by a testing institute. They thawed and frozen the same piece of fresh meat four times, taking a sample after each thaw to measure the total number of bacteria in the sample.

The end result was astonishing. After four thawings and freezing, the total number of bacteria in the meat increased by a factor of 15. You can cut the food into small pieces before freezing, and only remove the required amount at a time, so as to avoid repeated thawing and freezing of the food.

Microorganisms are one of the main causes of food spoilage. Once there are too many microorganisms on the surface of the food, the proteins in the food can be broken down into small molecules of amines or amine-like alkaline substances, causing the food to spoil. When frozen food is thawed, bacteria multiply rapidly as the outside temperature rises.

Although refreezing can inhibit the growth of bacteria, it does not"Freezing"bacteria, and can further destroy some of the nutrients in the food itself. Therefore, frozen foods should be consumed as soon as possible after thawing to avoid re-freezing. First of all, it is best to thaw in a microwave oven, and try not to thaw in a room temperature environment or water to avoid bacteria multiplying.

When we put the food into the refrigerator again, the low temperature environment can inhibit the growth of bacteria, but it can not kill the bacteria that have grown before, and when it is thawed again, the bacteria will be doubled. Therefore, it should be eaten as soon as possible after the chain quick-frozen food is thawed, and it is best not to freeze it again.