Control the growth of bacteria;

Prevent nutrient loss.

From this point of view, the following methods of thawing meat are wrong:

Soak the meat in hot water and thaw it.

Soak the meat in cold water and thaw it.

Leave the meat indoors until it thaws.

Meat companies are most afraid of these little things. Once the colony exceeds the standard, the product will not meet the requirements of food safety. We see two kinds of products in the market: frozen meat and frozen meat. The former is frozen at-18 degrees, and the core temperature can reach below -6 degrees. There is basically no hidden danger of bacterial growth. The upper temperature limit of the latter is 4 degrees, within which the growth and reproduction of most microorganisms are inhibited, and the rate of toxin secretion by pathogenic bacteria such as Clostridium botulinum and Staphylococcus aureus is greatly reduced. When frozen meat products are thawed, the latter should also refer to the ambient temperature standard of 4 degrees. Thawing meat with hot water or higher room temperature is tantamount to providing soil for bacteria to breed, and the previous freezing preservation is meaningless.

Nutritional analysis

B vitamins contained in meat are water-soluble. When the blisters are ready, it is equivalent to making soup in advance. When the water is poured out, most of the vitamin B will be lost. In addition, protein in meat is also soluble in water, and it will be lost if it is soaked in cold water; It will denature when it meets hot water, and it is not easy to precipitate when it is cooked, and the taste of meat will become worse. Therefore, soaking in cold water or hot water is not a scientific method to thaw meat. Now that the principle has been explained clearly, let's announce three correct thawing methods.

Correct thawing method

Refrigerator thawing method

The method gives consideration to food safety, nutrition and delicacy, and is even beneficial to environmental protection and energy saving. It is the best of the three methods and is suitable for people who have plans for life. Before going to work in the morning, put the meat in the freezer into the freezer and bring a piece of thawed low-temperature fresh meat back at night. How to do this is delicious; Moreover, the heat consumed during thawing helps the refrigerator to keep low temperature continuously, and the working time of the refrigerator becomes shorter. Pay attention to keep the package or put it in a sealed container to avoid cross-contamination with fruits, vegetables or cooked food.

Water thawing method

In fact, it is also a good thawing method as long as the meat is sealed and packaged and then soaked in cold water. But pay attention to control the time of the whole process. After a long time, the temperature rises, and there is still a lot of room for the development of bacteria in meat. In order to speed up the progress, it is necessary to change the water into cold water at room temperature. Cook immediately after thawing.

Microwave oven thawing method

The use of modern appliances provides convenience for life, suitable for lazy people or meets the temporary needs of the kitchen. Turn the heating switch of the microwave oven to "thaw", remove all the outer packaging of frozen meat and put it in a container suitable for microwave oven. This method is suitable for meat with uniform shape and thickness less than 4 cm, otherwise uneven heating will occur. Like the second method, it should be cooked immediately after thawing, and it should not be left for a long time to prevent the growth of bacteria.