The ideal method is to thaw in the refrigerator. Putting the meat in the lower layer of the refrigerator the night before not only thaws evenly, but also has no loss of nutrients, which is also very safe, low-carbon and environmentally friendly. If you are really in a hurry, you can also turn to the microwave oven for help. Select the "thaw" file, first set a short time, then change the direction of frozen meat, and then continue to increase the time. The goal of thawing is not to completely soften, but to keep a partially frozen state, but it can already be cut with a knife. At this time, it is convenient to cut, will not breed microorganisms, and tastes good.

The scientific thawing method is to soak frozen fish, livestock meat, poultry meat and other foods in cold water or naturally thaw them at 4℃ ~ 8℃. This is because in the process of quick freezing, the intracellular fluid and extracellular fluid of meat food quickly freeze into ice, forming crystals between meat fibers and cells. The crystallization of this juice is one of the most valuable protein and delicious substances. If thawed with hot water, it will not only lose a part of protein and its fragrance, but also produce a strong carcinogen called propionaldehyde. Therefore, frozen meat must be thawed with cold water or slowly dissolved naturally.

note:

The worst way to thaw is to soak in hot water. In this way, the surface of the meat will heat up quickly, thaw, and even change color a little, and there is a large ice core in the middle. At this time, the heat transfer efficiency is the lowest, and it will not last for a while. If soaked for a long time, it will also make microorganisms multiply. At the same time, you will also find that the soaked meat water becomes turbid, indicating that a large number of umami substances and B vitamins are dissolved in it. Taking chicken breast as an example, the determination shows that this method will lose a considerable amount of soluble nitrogen, accounting for more than 5% of the total nitrogen content in the meat.

Thawing with cold water is not safe. Because of the long soaking time, cold water will also dissolve nitrogen and vitamins, but the dissolution amount is less than that of hot water. Microorganisms will still reproduce in the meat-soaked water, but at a slower rate.

Supplement:

The American Catering Association stipulates that only four thawing methods can be used: 1. Refrigeration room; 2. Put it under cold running water (no cold water bubbles); 3. Microwave oven (cooking must be done immediately after thawing); 4. Cook directly with frozen meat. These four methods can only ensure safety, but the nutrients and flavor may not be preserved well.