How to thaw the frozen fish quickly? Generally, we take out the frozen food the day before and let it freeze naturally. But my forgetfulness often thinks that the frozen fish has not been thawed before use. At this time, we should never use boiling water to thaw, not to mention the amount of harmful substances. This method is not effective at all. It is actually a simple method.
Thawing fish and meat from the refrigerator with hot water will result in nutrient loss of fish and meat, affect the quality of fish and meat, and easily cause spoilage and flavor change.
The best way: the frozen fish, frozen meat hanging in the room temperature of 10-15 degrees, so that the temperature inside the meat gradually rise thawing, so that can basically maintain.
Original quality and flavor. If you need to use it urgently, you can cut the frozen meat into small pieces to shorten the thawing time.
Don't thaw the frozen meat with boiling water
When eating meat and fish in the refrigerator freezer, many people's practice is: take it out and thaw it at room temperature; some people are in a hurry and soak them in hot water and cook them immediately.
This is wrong. When meat is quickly thawed, it often produces a substance called propionaldehyde, which is a carcinogen. The right way is to put the frozen meat in the room for a few hours before using it, or put the frozen meat in the refrigerator for several hours before taking it out for use.
The meat must be thawed in cold water
When using frozen fish, livestock, poultry and other meat in the refrigerator freezer, some people often use hot water to soak and thaw, and then cook immediately. In fact, this practice is unscientific.
The scientific thawing method is to soak frozen fish, livestock meat and poultry meat in cold water or place at 4 ℃ ~ 8 ℃ to thaw naturally.
This is because in the process of quick freezing, the intracellular and extracellular fluids of meat food are rapidly frozen into ice, forming the crystal between the meat fiber and the cell. The crystal of this juice is one of the most valuable proteins and delicious substances. If thawed with hot water, not only will lose part of the protein and its flavor substances, but also will produce a strong carcinogen called propionaldehyde. Therefore, frozen meat must be thawed with cold water or slowly thawed naturally.
Food sharing from all over the world: what we have just said are the basic methods and precautions for unfreezing fish. If we forget to use fish again, we can put the fish into the pot and add water to submerge the fish. The best way is to add a few drops of vinegar. You can see that the fish has been thawed soon.