Because of the high temperature in summer, some people take frozen meat out of the fridge and thaw it directly under normal temperature. In fact, thawed meat is easy to deteriorate at room temperature. So how to defrost meat quickly in summer? Do you know how to defrost meat in refrigerator?
It is suggested to put it into the refrigerator half a day in advance or thaw it in the microwave oven, otherwise it is easy to deteriorate.
Bacteria that like to grow and reproduce on meat grow fastest when it's hot. If the thawing time is a little longer, the meat may not be fresh or even rotten. If the meat is contaminated with bacteria that can release toxins, the harm to human body will be even greater. Because these toxins can't be destroyed even if they are heated for cooking.
The right thawing method should take into account the shortening of thawing time and the consistency of internal and external thawing speed. If there is enough time, the best choice is to defrost the meat at low temperature in the refrigerator, that is, take the meat out of the freezer half a day in advance and put it in the freezer to defrost naturally. When the middle of the meat is a little soft, but the whole meat is still hard, it's OK. If you don't have enough time, you can thaw it in the microwave oven. It should be noted that the defrosting time of microwave oven can not be too long. Use the defrosting gear for half a minute, and then put it at room temperature for another 20 minutes when the defrosting time is half full. The hardness and softness are appropriate.
Secondly, it is not recommended to use cold water, warm water or even salt water and vinegar to soak and thaw. Because these methods seem to be fast, but the effect is not good. When using water to thaw frozen meat, the ice on the outer layer will dissolve first, while the meat in the inner layer will expand and break the cells, resulting in the loss of nutrients in the meat with water, and the taste will become worse when cooking.
In addition to the freezing method, I'd like to introduce a trick to improve the speed of freezing and thawing, and then refrigerate after repacking. The larger the surface area of meat is, the faster it will thaw. This way, the freezing efficiency is high, the thawing is easy, and the effect of repeated freezing on meat quality can be avoided. If it's meat stuffing, it's suggested to put it in a fresh-keeping bag, get rid of the air, tie it tightly, and then pat it flat, so that the thawing can be much faster.