When defrosting food, use hot or cold water to explain

Do not thaw frozen meat with boiling water.

When eating meat and fish in the freezer compartment of the refrigerator, many people do the following: thaw them at room temperature after taking them out; 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 must be thawed in cold water.

When using frozen fish, meat, poultry and other meats in the freezer compartment, some people often use hot water to brew and thaw and cook immediately, in fact, this practice is unscientific.

The scientific defrosting method is to soak frozen fish, meat, poultry and other foods in cold water or place them in a place of 4 8 to thaw them naturally.

This is because during the quick-freezing process of meat food, its intracellular fluid and extracellular fluid are quickly frozen into ice, forming crystals between meat fibers and cells. The crystals of this juice are one of the most valuable proteins and delicious substances. If thawed with hot water, not only will it lose part of its protein and its aroma, but more importantly, it will form a strong carcinogen called propionaldehyde.

Therefore, frozen meat must be thawed with cold water or allowed to dissolve slowly and naturally.

To use cold water, with hot water easy to haze you want to thaw things blanched. I just made a mistake and thawed the surface of the frozen meat with hot water!

1. Put frozen food in a pot with hot water.

2. For example, frozen dumplings, wait until the water is boiling, put the frozen dumplings in the boiling water, and then push them a few times with a spoon to prevent the dumplings from sticking to the bottom of the pot. Then cover the pot and continue to cook. After the water boils, order two spoonfuls of water and continue to boil, repeating it back and forth about three times, and the dumplings are cooked.

After the frozen dumplings are cooked, they taste the same as the fresh water dumplings. It is also very delicious. It was especially delicious.

Defrost food with cold water is good. Hot water thawing is similar to microwave heating and thawing, you need to start with a small amount of hot water, otherwise it is easy to be cooked on the outside and the inside, with large nutrient loss and poor taste.

Soak in cold or brine Do not let the meat come into direct contact with the water, it tastes better and loses less nutrients.

This method of defrosting is better than soaking in cold water, but it wastes water, and is the first choice when you need it urgently and want to ensure the safety and nutrition of the meat. Mould stool.

Defrosting food with hot water is quick, but unhealthy.

1. Hot water thawing is similar to microwave oven heating and thawing, the speed is fast, and it is easy to appear that the surface layer is soft and the inside has not been thawed, so you need to start with a small amount of hot water, otherwise the surface of the meat will heat up quickly, but the inside is very hard, and it will also lose nutrients, dissolve a large number of vitamins, let bacteria multiply, and the protein will be destroyed, and there will be a peculiar smell when eating.

2. Soak in cold water or salt water and do not let the meat come into direct contact with the water, otherwise bacteria will multiply in large numbers, and it is easy to pose a threat to health without running water for rinsing. This method tastes better and loses less nutrients.

3. The method of thawing with running water is better than soaking in cold water, but it wastes water, which is the first choice when you want to ensure the safety and nutrition of the meat in an emergency. The meat thawed in this way is delicate and has a better taste.

Consider running water thawing when daily thawing is urgent. No matter which thawing method, you need to pay attention to the tightness of the food, otherwise there will be more loss of nutrients, and it is also prone to some food safety problems.