However, both methods are easy to lose nutrients in shrimp.
In order to thaw frozen shrimp well, it is best to prevent its nutrients from being excessively lost or destroyed.
The recommended thawing method is as follows:
1, naturally thawed at room temperature.
Take the cooked food out of the frozen layer in advance. It is recommended to keep it in the freezer for a while. If it is directly taken to room temperature, the temperature transition is too large, which is actually not conducive to the nutritional protection and quality stability of frozen food.
Step 2 thaw in a cold room
It is best to thaw slowly. It can be thawed slowly in the refrigerator. Slow speed, but less nutrient loss.
3. Rinse and melt water droplets.
Wash shrimps with small drops of water under tap water and let them thaw slowly.
Step 4 melt salt
According to the knowledge of physics, the melting point of ice containing impurities will decrease, and sprinkling salt on ice will shorten the thawing time.
Therefore, sprinkling some salt in the frozen shrimp can thaw well without destroying its nutrients.
Step 5 thaw in the microwave oven
Take the shrimp out of the frozen layer and put it in the refrigerator for a period of time. Then, take out the food and thaw it with the thawing stall in the microwave oven.
Microwave thawing has penetrating power, which can make food heated evenly inside and outside. Unlike ordinary water thawing, the surface has melted and there are ice chips in the inner layer.
Note, however, that microwave thawing cannot be heated until the food becomes soft. Finally, take out the shrimps that have not softened and put them at room temperature until they are completely thawed.
The changes in the taste and quality of frozen food are mainly due to,
During the freezing process, the ice crystals (hexagonal diamonds) formed by water molecules in the cells will pierce the cells and lead to the loss of cell fluid, and with the extension of freezing time,
Ice crystals will continue to grow, and the ice crystals between cells will continue to expand, so that the gaps between cells will continue to be opened. These two factors lead to the decline of the quality and taste of frozen food.
In the thawing process, most of the nutrients in the food are taken away because of the large loss of solution. At the same time, due to the thawing from the outside to the inside, the outside has thawed, but the inside is still frozen.
Therefore, it takes a lot of time to achieve complete thawing.
During this period, bacteria and microorganisms will grow on the surface in contact with the external air environment, which will not only affect the taste of food, but also lead to the decline of food quality and even cause diseases.
References:
Shanghai popular science network? What if the braised pork is not thawed tonight?