Only food and beauty in life can not be disappointed, the soul and stomach always have one to go!
Daily hoarding of meat is indispensable to the refrigerator preservation, put the refrigerator has to mention the thawing, meimei often because of forgetting to thaw the meat and delay cooking....
Frozen, hard meat, you won't be able to eat it for a while and a half. It is even more impossible to cook directly without thawing, and it is too time-consuming to thaw naturally....... The common way to thaw meat is to soak it in water, and I think most people have used this method!
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However, the taste and taste of meat soaked in water will change, and it is easy to make the meat deteriorate, so that microorganisms proliferate in large quantities, and it is very unhealthy to eat like this for a long time.
If you use boiling water to freeze, then the meat cells and meat fibers between the frozen delicious gravy, melted into a liquid at once, lost to the water, the pork will lose a lot of umami and nutrients, eat not tender, lack of "meat taste".
Today, I will talk about how to thaw meat healthily and quickly.
Method of thawing frozen meat
First trick: thaw naturally
Natural thawing of meat is the best method, because when the meat is naturally thawed, the nutrients and taste in the meat are rarely lost, so friends who are not in a hurry to eat meat are best to choose the method of natural thawing.
Take the meat out of the refrigerator one night in advance, put it in a basin, seal it with plastic wrap, and store it in the refrigerator freezer to quickly thaw and avoid skewers. In addition, if the refrigerator is full of freshness, then put the meat outdoors to thaw, the temperature outside and the refrigerator refrigerator is the same, and the meat will be thawed after one night.
Note: Outdoor thawing is only suitable for winter, this method is not recommended in summer and spring.
Trick 2: Thaw ginger salt water
Salt is a good thing, but unfortunately 99% of people only know how to stir-fry vegetables.
Put the ginger slices into the basin, and then add an appropriate amount of edible salt and water (the amount of water should exceed the meat, which can speed up the thawing speed) stir to dissolve the salt, and then put the frozen meat into light salt water, and it takes about 20 minutes for the salt water to thaw the meat.
This is because table salt lowers the freezing point, which can accelerate the melting of ice, and the brine thawed meat does not breed bacteria, which is more hygienic.
In addition, ginger can also give meat fishy freshness.
The third trick: white vinegar, salt water thawing
Vinegar to thaw pork is also very good, but you can not use aged vinegar, you should use rice vinegar or white vinegar, so as not to affect the color of the meat.
Pour the appropriate white vinegar and salt into the water, and then put the frozen pork in it, which can quickly thaw. Because there is a substance called glacial acetic acid in white vinegar, acetic acid can lower the freezing point of water and play a role in rapid thawing.
Principle: Add edible salt, it uses the principle of salinized ice learned in our junior high school chemistry class, adding salt to the ice and snow, its freezing point will be lower than 0, the ice will melt quickly, and the meat will naturally thaw faster.
White vinegar has a fishy effect, can remove the smell of meat, so that the meat made is more delicious!
Trick 4: Aluminum pots thaw the meat
Place an aluminum basin bottom up on the table and the frozen meat on the bottom of the aluminum basin.
Then put the bottom of another aluminum basin down and gently press it against the frozen meat.
Press for about 10 minutes to thaw.
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This is the use of aluminum products very strong thermal conductivity, the two ends of the frozen meat close to the aluminum pot, the frozen meat through the aluminum basin and the surrounding air to do heat exchange, non-stop heat exchange, frozen meat will be dissolved in a short period of time.
If there is no aluminum pot at home, the same can be done with aluminum lids and aluminum pots.
The bought meat should not be directly put into the freezer compartment for freezing, so that it will often face the problem of repeated freezing without finishing.
The dangers of repeated thawing of meat
First, the number of bacteria increases
When the meat is repeatedly thawed, its own temperature will rise, and it will come into contact with the outside world, which is conducive to the survival of bacteria and the explosion of bacteria. Experiments have shown that after a piece of meat is repeatedly thawed four times, the total number of bacteria may surge by a factor of 15.
Second, nutrient loss
Repeated thawing of frozen meat can lead to loss of nutrients, especially vitamin B. At the same time, bacteria break down proteins and produce odors.
Third, the taste of meat changes
Prolonged freezing leads to a decrease in the cellular moisture content of the meat, forming a visible "scar", and at the same time, the fat of the meat deteriorates, and the taste and quality deteriorate.
Fish and seafood containing more unsaturated fatty acids are repeatedly frozen and thawed, and are prone to rancidity.
Therefore, before freezing the meat, the meat that needs to be frozen will be cut small according to the amount of a single consumption, and then packed in a plastic bag and put into the refrigerator to freeze. It is also faster to take a small piece each time to thaw when cooking.
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In this way, the thawing time can be greatly reduced before cooking, and it is also very convenient.
Of course, if there is enough time, my most recommended method is the natural thawing method in the refrigerator, which uses this method to thaw the good meat taste and taste the same as fresh meat, and the nutrition is not discounted.
If you have a microwave at home, you don't need to take the meat out in advance to thaw, you can thaw it whenever you want to eat.
When defrosting in the microwave, be sure to use the lowest grade and heat it gradually. At first, heat for about 2 minutes, and then determine the heating time according to the degree of thawing of the meat until it is completely thawed. Never heat for 10 minutes at the beginning.
However, microwave thawing requires constant attention to the progress of thawing, because thawing too quickly will affect the texture of the meat and thus affect the cooking effect.