How to thaw frozen meat in summer

When we buy meat, we put it in the refrigerator to keep it fresh. This is well known. But when we go to the supermarket to buy meat in the summer, we also have the frozen meat in our own refrigerator how to thaw it? Today, I will introduce you a technique of how to thaw frozen meat.

the worst way to thaw is to soak in hot water. In this way, the surface of the meat will quickly heat up, thaw, and even a little discoloration, while there is a big ice core in the middle. At this time, the heat transfer efficiency is the lowest, which can not be reduced for a short time and a long time will cause a large number of microorganisms to proliferate. At the same time, you will also find that the soaking water becomes turbid, which means that there are a lot of delicious substances and B vitamins dissolved in it. The determination of chicken breast meat showed that this method would lose a considerable amount of soluble nitrogen, more than 5% of the total nitrogen content in meat.

It's not reassuring to thaw with cold water. Because of the long soaking time, cold water will also dissolve nitrogen and vitamins, but the amount dissolved is less than that of hot water. Microorganisms can still grow in the water, but the reproduction rate is slightly slow.

According to the American food and Beverage Association, only four thawing methods can be used: 1. Refrigerated room; 2. Placed under cold flowing water (not with cold water bubble); 3. Microwave oven (must be cooked immediately after thawing); 4. Direct cooking with frozen meat. These four methods can only ensure safety, but nutrients and flavor may not be well preserved.

The best way is to thaw it in the freezer. Put the meat in the lower layer of the refrigerator the night before. It not only freezes evenly, but also has no loss of nutrients. It is also very safe and low-carbon and environmental protection. If you are really in a hurry, you can also turn to the microwave oven. Select the 'thaw' file, set a short time first, then change the direction of frozen meat, and then continue to increase the time. The goal of thawing is not to soften completely, but to keep it partially frozen, but to be able to cut with a knife. At this time, it is convenient to cut, and does not breed microorganisms. It tastes good.