Many people eat leftovers every time they buy beef, and the leftovers will be frozen in the refrigerator immediately. When they eat next time, the meat will be frozen solid. At this time, they don't know what to do. In fact, there are many tips for thawing frozen meat, which can be thawed quickly. But you don't have to think that frozen meat can be kept for a long time. After a long time, the meat will immediately become zombie meat, with no nutrients at all, and some harmful substances will continue to appear, which is very unfavorable to physical and mental health.

How to thaw frozen meat quickly;

First, the water flow thawing method

1. Take out the meat products from the quick-frozen cold storage, take them out for external packaging, put the food into a film bag with a chain, squeeze out all the gas and seal them, and put them into a bowl with enough capacity. Frozen meat products must be sealed and not soaked immediately! Otherwise, meat products are easily polluted by the environment and nutrients will flow out.

2. Put the bowl into the sink, turn on the tap and rinse it with flowing cold water. Remember to press the food by hand to prevent it from floating on the river, which will make the thawing uneven. Remember not to use boiling water or warm water, because the temperature is too high, it is very easy to breed germs.

3. Change the water in the basin regularly until the meat products feel loose, that is, thaw; You can also immediately soak the sealed meat products in water and add a little salt to completely thaw them in about 20 minutes.

Second, the method of thawing meat with tin foil paper

1. Pack the frozen meat products with fresh-keeping bags and cover them with a layer of tin foil paper. Metal cookware and tin foil paper often have the practical effect of heat transfer, which can accelerate the removal of cold and warm temperate zones.

2. Put the wrapped meat products into a stainless steel wok and let them stand. Depending on the size, they can be thawed in about 5-20 minutes. When barbecuing on an outdoor charcoal fire, you only need to use tin foil to speed up thawing, and the tin foil can be reused, which is very convenient.

Third, the method of thawing meat in a large pot

1. Prepare two steel pots with the same size in advance, demould with one mouth facing down, and put the meat particles in a film bag (or a fresh-keeping bag) and put them on it.

2. Put another cauldron on the meat, and add a proper amount of warm water to the cauldron above. Using the characteristics of rapid heat transfer of stainless steel plate, meat products can be thawed quickly in 10 minutes.

How long can frozen meat be kept?

In general, frozen pigs, sheep, cattle and mutton have the longest storage period, generally about one year, and lean pork will have a longer storage period. Relatively speaking, beef and mutton are more reliable and have a longer shelf life than pork and beef. Poultry meat products, such as chicken, goose, duck, pigeon and other small animals, belong to poultry, and the shelf life will be shorter, generally not more than ten months. Seafood products, such as fish, shrimp, crab and shellfish, have the shortest shelf life and are best eaten in April.

There is also a kind of preserved meat food, which is generally shorter than frozen meat and can be preserved until June. Generally speaking, in the case of eating this kind of frozen meat, its taste and nutritional components are completely incomparable with fresh meat food. There is a lot of outflow, so you shouldn't eat more. Sometimes you can just eat one meal to relieve your hunger.

What are the common problems in eating frozen meat?

Although the basic theory of frozen meat is long shelf life, it is difficult to keep it free from fungal infection during the whole process of transportation and marketing, and there is no way to ensure the freshness of raw materials. Therefore, it will be more secure to go to a reliable sales market and buy in a shopping mall.

The door of the household refrigerator will be opened and closed frequently, or the power supply will be suddenly turned off, which will lead to the temperature fluctuation of the refrigerator. Without stable ultra-low temperature, it will also accelerate the mildew of frozen meat. In this case, eating meat as soon as possible is the best choice, and it is recommended to eat meat within one month.

In the case of long-term storage of frozen meat, it is best to make some time marks. The sooner you buy it, you need to eat it as soon as possible to prevent it from expiring. In addition, it is suggested that when buying frozen meat, you don't have to buy too much, which is very easy to eat and expire, resulting in extravagance and waste of resources.

In the case of frozen meat storage, it is suggested that it is not necessary to store it in one big block, but it is better to divide it into several small pieces for sealed refrigeration, so that the actual storage effect will be better and it will be more convenient when eating.

Do not refrigerate for a second time. Some people will put the meat in the freezer after eating a little frozen meat, which is not desirable. Repeated thawing and refrigeration will accelerate the mildew of meat products. Meat food like that is very easy to breed bacteria, which is not good for physical and mental health when eaten. Please remember.