Chemical meat with hot water or cold water

Chemical meat with hot water or cold water, many people buy meat back home after not eat will be placed in the refrigerator, and then take out of the refrigerator to eat thawing, for how to chemical meat there are a lot of people don't know whether to use cold or hot water, the following share chemical meat with hot water or cold water

Chemical meat with hot water or cold water 1

Frozen meat defrosted with cold water. Such as thawing with hot water will make the pork fiber changes, affecting the original taste of pork, but also the loss of nutrients in the pork, and cooking out of the meat to eat the taste is poor. The first thing you need to do is to add a small spoonful of salt to the cold water, put the frozen meat in it, and soak it for 20 minutes to thaw it out.

Tips:

White vinegar: In the process of thawing frozen meat, pour a proper amount of white vinegar into it. White vinegar works well to soften frozen meat and make it softer, while also allowing the meat to combine better with the brine and accelerating the thawing of the meat. After adding white rice vinegar to thaw the meat will be softer and very tender when fried.

Salt: Applying salt directly to the surface of frozen meat can quickly melt the ice off the surface of frozen meat. With edible salt can also be sterilized, because pork in the frozen, some cold-resistant bacteria can still survive, and the use of tap water to thaw pork, tap water also contains a large number of bacteria, so edible salt can play a very good role in sterilization.

Why does frozen meat from the freezer melt faster with cold water?

Because if you put in hot water thawing, frozen meat from the hot water to absorb heat, the outer layer of its rapid thawing and make the temperature rise to 0 ℃ or more, this layer of meat between the gap between the transfer of heat to the ability to decline, so that the internal frozen meat is not easy to heat thawing and the formation of hard core.

If the frozen meat in the cold water, the frozen meat, frozen chicken heat absorption and cold water temperature quickly fell to 0 ℃ and part of the water will also freeze. Because 1 gram of water into ice can release 80 calories (and 1 gram of water to reduce 1 ℃ only 1 calories), released so much heat is frozen meat absorption, so that the temperature of the outer layer of meat faster, and the inner layer is easy to absorb heat, so that the temperature of the whole piece of meat is also faster rise to 0 ℃. So repeated several times, frozen meat can be thawed. From a nutritional point of view, this uniform slow warming method is also scientific.

Chemically meat with hot water or cold water2

Chemically frozen meat as much as possible to choose cold water, hot water is not recommended. Generally speaking, the correct way to `crystallize frozen meat should be to put the frozen meat into the freezer of the refrigerator a day in advance, slowly thaw it out, and then slowly thaw it out with cold water the next day.

Thawing frozen meat in hot water will warm up the surface of the meat quickly, and at this time, although it will thaw faster, the meat will slowly change color, and the middle part will still not be able to thaw.

If you want to thaw meat quickly, you can put salt in the water, and then put the meat into the water. Salt water can accelerate the melting of ice, and in the process of thawing is not easy to breed bacteria, eat not only hygiene, but also very good to retain the tenderness of the meat.

Want to make the meat more tender, this time, you can use the right amount of starch with a small amount of beer to make a paste, and then put the meat into it, the meat will be very smooth.

Fruit juice marinade can also make the meat more delicious. Not all fruits can make meat tastier, here fruit juice refers to fruits such as papaya, kiwi, pineapple, etc. These foods contain natural meat tenderizing ingredients, which can play a good effect of tenderizing meat. After peeling and juicing these fruits, marinate the meat, the effect is very good.

The right way to thaw frozen meat

Many people have frozen meat in their freezers. However, there is a lot to learn about freezing, and if you don't do it correctly, you will not only lose nutrients, but also proliferate microorganisms, which can lead to food safety problems.

The worst way to defrost is to soak it in hot water. The surface of the meat will be rapidly warmed, frozen, and even a little discolored, while the middle is still a large ice core. This is the lowest efficiency of heat transfer, a moment can not be melted, soaked for a long time, but also let the microbial proliferation. At the same time, you will also find that the soaking water becomes turbid, which indicates that a large number of fresh flavor substances and B vitamins are dissolved inside. Measurements on chicken breasts, for example, show that this method results in a considerable loss of soluble nitrogen content, more than 5% of the total nitrogen content of the meat.

Thawing in cold water is not reassuring either. Because of the long soaking time, the cold water will also dissolve nitrogenous substances and vitamins, just in smaller quantities than hot water. Microorganisms will still grow in the soaking water, but at a slightly slower rate.

The American Restaurant Association states that there are only four ways to defrost meat:

1. In the freezer;

2. Under cold running water (not soaking in cold water);

3. In the microwave (which is necessary to cook immediately after defrosting);

4. Directly cooking with frozen meat.

These four methods are only safe, although the nutrients and flavor are not always well preserved.

The ideal method is to thaw in the freezer. By placing the meat in the lower freezer the night before, it will not only thaw evenly and without nutrient loss, but it is also very safe and low carbon. If you're in a hurry, you can also turn to the microwave. Select the "defrost" setting, set a short time, then change the direction of the frozen meat, and then continue to increase the time. The goal is not to completely soften the meat, but to keep it partially frozen, but still able to be cut with a knife. Removing it at this point makes it easy to cut, doesn't harbor microbes, and tastes good.