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How to thaw frozen food healthily? What are the common methods?

In our daily life, we often encounter the problem of food thawing. When we cook frozen food, we mostly use cold water immersion, water flushing, hot water scalding and other thawing methods, resulting in poor taste, ugly color, irregular shape and more loss of nutrients. So, how to thaw and cook frozen food? Today Xiaobian will discuss with you how to thaw the frozen food as soon as possible?

At present, the temperature of the refrigerator or freezer is generally controlled at 0 ℃ ~ 10 ℃, and the temperature of the freezer is generally from - 18 ℃ to - 24 ℃. Therefore, the refrigeration and freezing time of all kinds of food should be as follows:

1. Vegetables are stored in the cold room. 2 days for leafy vegetables such as cabbage, rape, spinach and Chinese cabbage; 5-7 days for yuan cabbage; 4-5 days for melon and fruit vegetables such as tomato, cucumber, eggplant, green pepper and zucchini; 3-4 days for legume vegetables such as lentils, kidney beans and cowpeas; 2-3 days for fungus foods such as mushrooms, including fresh Lentinus edodes and Flammulina velutipes.

2. All kinds of animal food are stored in the cold room. It takes 3-4 days for pork and beef, 2-3 days for small pieces, 2-3 days for mutton, 2-3 days for chicken and 1-2 days for fish. Frozen storage refers to putting food into the freezer, and the temperature of the freezer is generally between - 18 ℃ and - 24 ℃. In this way, the food can be stored for a long time, and can be eaten, taken and put at any time. For example, 90 days for pork, beef and mutton, 120 days for chicken and 90 days for fish. However, frozen food can not be stored for a long time. If it is stored for a long time, it will cause food taste deterioration or even deterioration, which is the same as the shelf life of other foods. After the shelf life, it will go bad. Therefore, frozen food should be eaten within the freezing period to prevent unlimited storage.

The thawing methods and requirements of frozen food must go through a thawing period from frozen state to cooking. Thawing is the reverse process of freezing, it can make frozen food return to the fresh state before freezing.

Methods of thawing food are as follows:

1. Air thawing method. Generally, there are two ways. One is to take frozen food out of the freezer and put it into the freezer. This thawing method takes a long time, but the quality of thawed food is good. It is usually taken out at night and eaten the next morning. The other is to take frozen food out of the freezer and thaw it in the indoor air. This thawing method is greatly affected by the temperature. The air thawing method must pay attention to the food can not be too long, especially in summer, thawed food bacteria reproduce fast, easy to cause food spoilage.

2. Water thawing method. When frozen food is in urgent need of eating, it can be thawed with running water. Because the heat transfer performance of water is better than that of air, the thawing time can be shortened. However, it should be noted that frozen food should not be in direct contact with water, and should be packed with sealed packages, such as sealed boxes, sealed food bags, etc., otherwise the nutrients of food will be washed away by running water, making the food taste worse.

Three points should be paid attention to when using flowing water thawing method: first, frozen raw food should not be thawed completely, and it can be cooked when it can be cut with a knife; second, it can not be thawed too much, such as meat, fish and other food thawed completely, there will be a lot of blood flowing out. Heating thawing method can be used to thaw cooked products after being frozen. But when thawing, we must pay attention to add a small amount of water and heat it slowly with a small fire, and do not act too quickly to prevent the phenomenon of external rot and internal cooling caused by thawing with a large fire.

3. Microwave thawing method. Microwave ovens have become household appliances, and will soon become cooking utensils for companies, especially for small and scattered units. In addition to cooking main and non-staple food, thawing food is also the strength of microwave oven. It uses electromagnetic wave to make polar molecules in frozen food rotate at a very high speed, and uses the principle of mutual vibration, friction and collision between molecules to generate a large amount of heat energy, which makes frozen food heat from the inside to the surface at the same time, which greatly shortens the thawing time. The above is Xiaobian for you to introduce some methods of food thawing, I believe in daily life can be used!