If I put the fresh absorbent pad and the meat in the microwave to thaw it, can the meat still be eat

Microwave oven. Raw meat can be thawed. The specific operation of thawing raw meat in the microwave is to put the raw meat in the microwave oven, heat it on the lowest setting for about two minutes, and then determine the time to reheat it according to the degree of thawing of the meat until the raw meat is completely thawed.

It is important to note that it should not be heated directly for 10 minutes at the beginning.

Can you defrost raw meat in the microwave.

Microwave oven is a modern cooking stove that heats food with microwaves, and has many functions such as stewing, boiling, stir-frying, roasting, sterilization, and thawing. Among them, it is particularly convenient to use the microwave oven to thaw frozen meat, especially the meat and poultry food that has just been taken out of the refrigerator in summer, and immediately take it out and put it in the microwave oven to thaw, which can ensure that the food is heated more evenly.

Before thawing, the bag in which the frozen food is packed should be punctured or cracked, or the meat should be placed directly into the container without the lid covered. It should be noted that the meat that is thawed at one time should not be too much and too thick, otherwise there may be a situation where the outside has been thawed or even cooked, but the inside has not yet been thawed. To speed up defrosting, turn or separate food during the thawing process.

In addition, meat that has been thawed in the microwave cannot be frozen. Because when meat is thawed in the microwave, bacteria multiply at this temperature, and although refreezing can stop its reproduction, it cannot kill the live bacteria.

In this case, it is best not to eat it, because the fresh absorbent pad is made of plastic, which produces toxic gases after high temperature, and it is easy to pollute the meat when put together with the meat, and it is easy to have stomach problems when eaten.

Of course, this can be eaten, only need to be heated, you can destroy the bacteria, you can eat, in fact, there are not so many people in daily life can do hygienic use of items, as long as the disinfection or heating of the items, it is safe, just eat it.

Meat that has been thawed in the microwave should not be frozen again, because in the process of heating, bacteria will begin to multiply, and although refreezing will inhibit the reproduction of bacteria, the bacteria that have already multiplied will not be killed, so it is best to eat it immediately.

Microwave oven is a necessity in our life, occupies a very important position in our kitchen, it can not only heat food, but also thaw frozen food, convenient and fast, but there are certain precautions when using.

For example, when defrosting meat, after the general meat food is thawed in the microwave, the surface of the meat is heated at a low temperature, and the bacteria will begin to multiply, and if it is frozen again, although the bacteria will stop multiplying, it cannot kill the bacteria that have already multiplied, so it is best to eat this kind of meat immediately.

If you want to put it in the refrigerator and freeze it again, you need to heat it until it is fully cooked or fried before putting it in the refrigerator, only in this way can you completely kill the bacteria inside, otherwise eating too much will cause gastrointestinal diseases.

Steps to defrost meat in the microwave:

1. Remove the straps that bind the food before thawing.

2. The bag for packaging frozen food should be pierced or cracked; Remove the foil and place in a container without lid.

3. The food that is thawed at one time should not be too much and too thick, otherwise the outside will be thawed or even cooked, but the inside has not yet been thawed.

4. In order to speed up the thawing speed, the food can be turned or separated during the thawing grip process.

1. When freezing meat, chicken, fish and seafood, the food should be arranged so that it is evenly thick and thin, and wrapped into a square or round shape. Place a small dish upside down on a large, dark dish, then place the food on a small dish and defrost it in the microwave. During the thawing process, the dissolved water will not cook the food.

At the same time, during the food thawing process, take out the food every 5 minutes, flip and stir 1 2 times to achieve the effect of uniform thawing.

2. If the packaging is made of aluminum foil, all aluminum foil must be removed before thawing to prevent arcing.

3. In order to thaw evenly, flip the food over during the thawing process, or move the position of the food in the container.

4. The thin part of the front end of the chicken thigh should be wrapped in aluminum foil and then thawed, and the head and tail of the whole fish should be wrapped in aluminum foil before thawing. For small pieces of meat, such as chicken wings and thin pieces of meat, they must be laid flat on a plate to be thawed evenly and quickly.

5. Avoid refreezing the meat thawed in the microwave: because after the meat is thawed in the microwave, the outer layer has actually been heated at a low temperature, and the bacteria can multiply at this temperature. Meat that has been thawed in the microwave must be heated until fully cooked if it is refrigerated.

Microwave-thawed meat is recommended not to be frozen anymore, as this will lead to more and more bacteria on the meat and loss of nutritional value. So, what happens if the thawed meat is put into the blast freeze? If there is too much meat to thaw, how should it be preserved? Let's take a look!

It is best not to freeze again, if you freeze the food repeatedly, it is easy to breed bacteria, although it can inhibit the growth of bacteria after freezing, but when the temperature rises during thawing, it will cause bacteria in the food to multiply, inhibit the growth of bacteria, but can not kill the breeding bacteria, if used again, it is easy to cause gastrointestinal bacterial infection.

After thawing, the pork can no longer be put in the refrigerator for freezing.

Repeated thawing of frozen meat will cause more bacteria, the growth rate of bacteria is 15 times higher than usual, there are two main reasons for the bacterial surge, one is that the bacteria will not die completely under freezing conditions, and when the meat is hydrolyzed, its own temperature will rise, which is conducive to the survival of bacteria, so that the bacteria can increase rapidly and multiply rapidly.

The second reason is that during repeated thawing, frozen meat will inevitably come into contact with the outside world, which will lead to the growth of bacteria, and at the same time, the nutrients in the meat will also provide living conditions for the bacteria, and the nutrients of the repeatedly thawed meat are also constantly decreasing, because it is easy to multiply bacteria, and decompose the meat in the white wisdom, so that the meat itself loses nutrients.

If the thawed meat is consumed for a short period of time, it is recommended to store it in the refrigerator, and if it is to be kept for a longer period of time, it is recommended to keep it in a vacuum after marinating, and it is not recommended to freeze it again.

In general, freezing meat in the refrigerator can greatly extend the shelf life, but the meat quality will be greatly reduced, and the taste will deteriorate.