Hot water thawing is the worst: in this way, thawing with hot water is obviously the worst. When the frozen meat is soaked in hot water, the surface quickly heats up and thaws, rising to more than 20 degrees, even a little discolored, and there is a large ice core in the middle, which can be called a "sandwich" state. At this time, the heat transfer efficiency is lowest. Take it out right away. It won't melt in the middle. Continue to soak, microbial reproduction is very terrible. At the same time, it will be found that the meat soaking water becomes turbid, which dissolves a lot of soluble nitrogen-containing substances of meat-they are an important source of umami, including water-soluble vitamin B family, which is really a pity. 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 better than thawing with hot water: Thawing with cold water is slightly better than thawing with hot water, so that it won't knot on the outer panel, but it won't make people feel at ease. Because in the process of soaking for several hours, cold water will also dissolve nitrogen and vitamins, but the amount of dissolution is less than that of hot water. Microorganisms will still reproduce in the meat soaking water, but the reproduction speed is slightly slower.

Thawing in microwave oven: The beauty of microwave oven is that it can heat food from the inside out by heating water molecules. As long as you choose the "thaw" file, you can thaw the fish in a few minutes. However, this job is not as easy as I thought. If the time is not well controlled and the food shape is irregular, then the result is likely to be that some of it changes color and the other part is ice.

Reasonable thawing: the temperature should be low and the time should be short. The suitable thawing temperature of frozen food is 565438 05. About 15 can be thawed in natural air, about 15 can be sprayed with tap water, and about 10 can be thawed in tap water.

Natural thawing

1, air thawing. Just thaw the frozen meat naturally in the air. It is best not to use it in summer. Meat will go bad easily if it is kept at high temperature for a long time. Even in the spring and autumn, it is easy to see that there is some corruption on the outside of the meat, but the meat inside has not been completely thawed.

The refrigerator has thawed. Put the meat in the refrigerator overnight and let it thaw naturally and gradually, which can not only keep it fresh at low temperature, but also thaw the meat completely. This is a recommended thawing method.

Tip: 1. It takes several hours to thaw the air or refrigerator. If time is tight, you can try other methods. 2. If air thawing method is used, in order to avoid deterioration, always pay attention to whether thawing is completed. You can press the meat with your fingers. If the middle still feels hard, continue to thaw. Once it becomes soft, you can continue cooking.

Cold water thawing

1, thawing in still water. First, seal the frozen meat in a plastic bag and put it in cold water. If the meat floats, press it with a heavy object such as a plate to ensure that the meat is completely immersed in the water. Soaking for about an hour can completely thaw, which is more efficient than natural thawing.

The tap water has thawed. Meat can be thawed by washing with cold water, and the water flow is constant, which is faster than soaking in cold water.

Tip: 1. If the water is still thawed, you can add a little salt to the basin, on the one hand, it will accelerate the melting of ice, on the other hand, it will not breed bacteria. 2. Thawing with running water is better than thawing with still water, but it is generally only used for thawing small pieces of meat because of the serious waste of water.

High temperature thawing

1, thawed with hot water. First seal the frozen meat in a plastic bag, and then thaw it with hot water (above 60℃). However, this thawing method is generally not recommended. On the one hand, it is easy to cook the meat when the temperature is too high, on the other hand, it is not easy to keep the temperature above 60℃ all the time.

2. Thaw in the microwave oven. Put the meat in a special container of microwave oven, set the microwave oven to "thaw" and thaw the meat for a few minutes. Check it from time to time when thawing. No matter whether there is ice in the meat, it can be taken out as long as it is soft.

Tips: 1. Generally, it is not recommended to use high-temperature thawing, which will easily lead to a slight internal thawing and overheating of the external surface. It will also destroy the taste of meat and make it more susceptible to bacterial infection. It is only suitable for tight time. 2. Compared with microwave thawing, the effect of hot water thawing is worse, and it is easy to thaw unevenly.

Meat is not only nutritious, but also one of people's favorite foods. Because of the high price, people usually put the meat they can't finish in the refrigerator.

Generally, the quality of meat can be stored indoors for 3-6 months, and it can be stored in plastic packaging for about one year. Because of this, people freeze meat in the refrigerator, but the biggest disadvantage of frozen meat is that it is very laborious to cut large pieces of meat and it is not easy to thaw. To solve this problem, first of all, before freezing, cut the meat into pieces for the whole family to eat and spread it out in a bag. If it is stuffing, make it as thin as possible, put it in a bag and put it in the freezer. When you want to eat them, you can quickly thaw the compressed meat in the room. If you are in a hurry, you can sprinkle some salt on the meat stuffing, which will thaw faster at room temperature, and the whole meat can also thaw quickly in concentrated salt water. You can also thaw it in a microwave oven, first with a small fire and then with a medium fire. No matter which method is used to thaw, Qian Qian must pay attention to it. Don't thaw with hot water, which will not only taste bad, but also destroy the nutrients of meat. You must, must, must pay attention! Don't eat in a hurry, causing unnecessary trouble.

Friends, although meat is beneficial to human body, it must be eaten properly, especially frozen meat after its shelf life, so as not to cause unnecessary trouble.

No matter what meat is thawed,

Don't soak in boiling water! I'll teach you a trick, and it will be done in five minutes. It's too easy. Years ago, many people bought a lot of pork and frozen it at home. Now that there is no food at home, they can take it out and cook some pork stew vermicelli. If meat is delicious, we must learn how to thaw it. When many people thaw meat, they thaw it in boiling water. Although the thawing speed is very fast, it will lock the blood in the pork in the meat and make the meat taste fishy! Therefore, Master Hu resolutely does not recommend thawing meat with boiling water. No matter what kind of meat, you can't use boiled water!

And many people say that meat can't be boiled water, so can it be cold water? In fact, cold water can of course thaw pork, but it takes a lot of time, usually more than six hours to thaw pork, but often when we cook, the demand for meat is sudden. If the thawing time of pork is controlled within half an hour, it will definitely save us a lot of time! Therefore, Master Hu will teach you a trick to thaw meat today. This method will not spoil the taste of meat, and it does not take 3-6 hours. It only takes five minutes at most to thaw the meat in my way. It's really easy. Thawed meat tastes like fresh meat. No matter what kind of meat, you can use this method! Nowadays, young people's lives are getting busier and busier. They often work overtime and have no spare time to cook a meal for themselves, let alone go to the supermarket to buy food every day. Therefore, most people will buy things to be used next week at one time on weekends, including food and other daily necessities, especially some commonly used meat. Anyway, it can be frozen in the refrigerator and thawed directly when you want to eat. But many people use the method of soaking raw meat directly, but this method is not practical, and it will destroy the taste of meat and reduce its nutritional value. The chef in the hotel has a good say in this matter. Here are some tips for the chef to thaw the meat, which can be completed in 6 minutes. No matter what meat is thawed, it is wrong to use blisters directly! The chef teaches you the right way, and it will be done in 6 minutes! Let's have a look!

This method is the simplest and quickest, but it would be awkward without a microwave oven. Just take out the frozen meat, put it in a microwave oven container, thaw it with low fire for three minutes, and then thaw it with high fire for two minutes. No other methods are needed at all, which is very convenient.

For people who don't have a microwave oven at home, it is more practical to thaw with water, but it is not advisable to use blisters directly. At this time, you have to wrap the raw meat in a fresh-keeping bag and thaw it under the tap. If directly soaked in cold water, it will breed a large number of bacteria, which is very harmful to human body. It is not suitable to soak in hot water, because it will make the meat taste very old and lose its original taste.

The most common method is to take the frozen meat out of the freezer, wrap it with plastic wrap, pour it into a bowl, put it in the fresh-keeping layer of the refrigerator, and wait for it to thaw naturally. However, this will take a long time. Do it quickly if necessary, after all, it takes several hours to turn into meat at room temperature. You can take it out and prepare it the night before.

Salt water, this method can only be used to thaw fish. Add salt or vinegar to the clear water, stir and pour in the fish. Wait a little longer, and the ice on the fish will melt. Because both salt water and vinegar can accelerate the thawing of meat, but no other meat can be used except fish. Vinegar water and salt water can make fish more delicious, but they have no such effect on other meats.

These are several good ways to thaw raw meat. Finally, it should be noted that no matter what kind of meat it is, it is not suitable to soak it in hot water for thawing, and remember to wrap it with plastic wrap when thawing, which can effectively avoid bacterial infection. In addition, raw meat should be eaten within ten days after being bought home. Eating meat that has been left for too long is not good for the human body.

Thawing frozen meat with salt water can greatly shorten the thawing time and keep the meat fresh and tender. Don't thaw the meat and fish in the refrigerator with boiling water. When eating, many people do this: take it out and thaw it at room temperature; Some people are eager to soak in hot water and cook at once. This is the wrong thing to do. When meat is thawed quickly, it often produces a substance called propionaldehyde, which is a carcinogen. The correct way is to put the frozen meat indoors for a few hours before using it; You can also put the frozen meat in the refrigerator for a few hours before taking it out. Frozen meat must be thawed with cold water, such as frozen fish, livestock meat and poultry meat in the freezer. When it is used, some people often cook it in hot water immediately after thawing. In fact, this practice is unscientific. The scientific thawing method is to soak frozen fish, livestock meat, poultry meat and other foods in cold water or put them in 4/8 places for natural thawing. 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.

Hello, I'm glad to answer your question!

In our life, we often encounter the problem that the meat in the freezer is too hard to cut when we are in a hurry. I will teach you how to thaw quickly. I hope everyone will pay attention and support!

1, refrigerated thawing method

Thaw the frozen meat in the refrigerator one day in advance.

2. Wrap the frozen meat in plastic wrap or put it in the box on the table, and let it thaw naturally.

Step 3 thaw in the microwave oven

Put it in the thawing device, and it will thaw quickly.

4, cold water thawing method

It is recommended to wrap it in a convenient bag before putting it in cold water, otherwise a lot of umami and nutrients will enter the water.

5, aluminum basin thawing method

First, put one aluminum basin with the bottom facing up on the table, then put the frozen meat on the bottom of the aluminum basin, and then gently press the other aluminum basin with the bottom facing down on the frozen meat. Press for about 5 minutes to thaw. This makes use of the extremely strong thermal conductivity of aluminum products. When both ends of the frozen meat are attached to the aluminum pot, the frozen meat quickly exchanges heat with the surrounding air through the aluminum basin. After constant heat exchange, frozen meat will melt in a short time. If you don't have a aluminum pot at home, an aluminum cover and an aluminum basin will do. Then the meat can be completely thawed in salt water.

Hello everyone! I am a small fish. We all like to eat meat. Generally, we will freeze the meat in the freezer, which can prolong its storage time. But every time we want to cook, it takes a lot of time to take it out and thaw it. Today I'm here to share a quick way to thaw meat. It can be done in ten minutes, so learn from Xiaoyu!

When cooking, most people don't think of thawing the meat in advance and are eager to use it for cooking, so they choose to blanch it with hot water. Meat scalded with hot water will affect the taste of meat and lead to the loss of nutrition. Today, Xiaoyu is here to share the best and most effective way to thaw meat, whether it is pork, beef or chicken, duck and fish. You can use this method. Come and have a look with me!

First of all, we prepare a big bowl to put beef in, then pour a little salt to speed up the thawing of the meat, and then pour a little white vinegar to lower its freezing point and absorb a lot of heat, so that the meat will thaw faster.

Then, we add cold water, remember that it must be cold water, so that the effect will be better, and then soak it for about 10 minutes, and it can be thawed successfully. If you need it urgently, you can also prepare a fork and insert a few holes in the meat, which can also speed up the thawing of the meat.

It's 10 minute. Take out the beef, cut everything with a kitchen knife and try its hardness. Slippery as fresh meat. The meat will not be too firewood or too soft. This is a very good method. Let's hurry back and have a try!

You can successfully thaw the meat in five minutes. Has everyone learned? For more wonderful tricks, please remember to pay attention to the small fish private kitchen.

First of all, pay attention to two elements when thawing meat:

1, to prevent bacterial pollution.

2. Don't lose the taste.

Second, the thawing method.

1. Low temperature thawing: take the frozen meat out of the freezer in advance and put it in a fresh-keeping warehouse at 5 degrees Celsius. After several hours of thawing, the meat can keep its original delicious taste. This method does not need to remove ice from meat, and it is not easy to breed bacteria. This is the best thawing method.

2. Thaw with running water, tie the mouth of the meat packaging bag tightly, and thaw the discharged air with running water. Remember not to put it directly into flowing water to prevent pollution and loss of taste and nutrition.

3. Spray water on the surface of the meat and put it in the microwave oven to thaw.

4. Thaw naturally, and slowly thaw the meat in a cool place in the kitchen. This method saves trouble, but we must grasp the temperature and time to prevent the meat from going bad.

Remember to thaw the meat with hot water. You can't soak it directly or thaw it repeatedly. Newly bought meat can be cut in advance and then frozen to facilitate thawing.

I hope the answer can help you, and I wish you a happy mood.

Whether pork, beef or mutton is frozen in the refrigerator, it is difficult to cut at home.

The microwave oven has a re-thawing function, which will indicate the time required for thawing according to the size of the meat. Often a thawing effect is not good, you can repeat it once or twice until you are satisfied.

I don't advocate complete thawing, and it is easy to split.

It should be noted that the meat treated in this way can no longer be frozen in the refrigerator, otherwise the meat quality will decline.

Generally speaking, I don't recommend this thawing method because the meat thawed at high speed tastes bad.

I prefer to plan ahead, such as wrapping jiaozi tomorrow morning, taking out the frozen meat half a day in advance and thawing naturally. Of course, before the meat I bought for the first time is frozen in the refrigerator, I will cut it into small pieces and package it separately for future convenience.

Is that what you did? [yeah]

I'm glad to answer the landlord's question. There are many ways to thaw meat, such as thawing in water and thawing in microwave oven, but all the above methods are incorrect. Although it can be thawed quickly, it has great influence on the taste and health of meat. I'll teach you three tricks here. Thawing quickly will not affect the taste of meat.

Frozen meat

1, thaw with salt. Salt can greatly improve the thawing speed. Put the salt directly in cold water, and then add salt. It won't take long for the meat to thaw successfully, and it can also be coated with salt.

salt

2, add vinegar to thaw In fact, when thawing frozen meat, adding vinegar is also a very good practice, which can really achieve the effect of rapid thawing.

vinegar

3, put the meat in the middle of two aluminum pot, pour some hot water in the aluminum pot above, you can also thaw the meat quickly. This is mainly based on the principle that aluminum products have good thermal conductivity. You can try it at home.

Aluminium basin

Using these three methods to thaw meat can greatly shorten the thawing time, and at the same time keep the fresh and tender taste of meat without affecting the meat quality. I hope my answer can help everyone, thank you.