Now our pace of life is very fast. When we go shopping in the supermarket, we need to buy almost a week's dishes. The fresh food we bought is put in the refrigerator. How can we defrost it quickly when we need to eat it? To learn more about defrosting tips, let's take a look at the following article with Xiaobian.
Can shrimp be frozen again after thawing
If it's fresh, defrosted for a short period of time, and frozen again (wrapped with water), it's probably OK. But if it's not too fresh, the head of the shrimp is black, and then the meat powder will be frozen.
Live shrimp can keep fresh after rapid freezing, but it is not absolutely free from air. When you defrost, you have fully combined with bacteria in the air, which is easy to cause deterioration of food materials. The effect of re freezing is not as good as the first time, and the taste is not good. You should clean it up in time so that there will be no parasites. First defrost, and then pour out the frozen water, wash the shrimp, and then cook to eat. If the shrimp head is black, don't eat any more.
Note: divide into small pieces according to the amount needed for each serving, wrap them with plastic wrap and then freeze them. Take as many as you can and avoid secondary freezing.
How to thaw frozen shrimp quickly
Put it directly in hot water to soak and defrost. Or in the tap water under a quick rinse can be unfrozen. However, these two methods are easy to lose nutrients. In order to thaw the frozen shrimp well, it is best to prevent the loss or destruction of nutrients. Master certain scientific methods. The recommended thawing methods are as follows:
1. Natural thawing at room temperature
It can thaw naturally at room temperature. However, take out the cooked food from the frozen layer in advance. It is suggested to put it in the refrigerator for a period of time. If it is directly brought to the room temperature, the temperature transition is too large, which is not conducive to the nutritional protection and quality stability of frozen food.
2. Defrost in cold room
Slow thawing is best. It can be put in the refrigerator and freezer to thaw slowly. The speed is slow, but the loss of nutrition is little.
3. Washing and thawing with small water drop
Put the shrimps under the tap water and wash them with small water drops. Let them thaw slowly.
4. Salt thawing
According to the knowledge of physics, the melting point of ice containing impurities will be reduced, and the thawing time will be shortened if salt is sprinkled on the ice. Therefore, a little salt can be sprinkled in the frozen shrimp, which can achieve a good defrosting without destroying its nutrients.
5. Microwave defrosting
Take the shrimp out of the frozen layer and put it in the refrigerator for a period of time. Then, take out the food and defrost it with the defrosting file of the microwave oven. Microwave thawing has penetrating power, which can make food evenly heated inside and outside. Unlike general water thawing, the surface has melted, and the inner layer has ice ballast. Microwave thawing is not easy to produce juice, so as to better protect food nutrition. Note, however, that microwave thawing does not heat the food until it softens. Finally, take out the shrimps that have not softened and put them at room temperature until they are completely thawed.
6. Unfreezing of liquor
We'll find that it won't freeze if we put the wine in the fridge. Because alcohol can only freeze at - 117 ℃, if you sprinkle some white spirit on frozen shrimp and put it back in the refrigerator, it will thaw quickly without peculiar smell.
Method: take frozen shrimps and put them on the plate. Take the liquor, open the liquor, take the liquor cover, and pour the liquor into the bottle cover. Sprinkle white wine on frozen shrimp and cover with two wine caps. Put the frozen shrimp dish sprinkled with white wine into the refrigerator. Wait ten minutes to take it out. The shrimp has thawed. You can pull the head and tail of the shrimp, and you will find it can be easily pulled, indicating that the thawing is successful.
Tip: why can't frozen things be thawed with hot water?
Because meat and other foods in the process of rapid freezing, the intracellular liquid and extracellular liquid quickly frozen into ice, forming a crystal between meat fiber and cells. The crystal of this juice is one of the most valuable proteins and delicious substances. If thawed with hot water, it will not only lose part of the protein and its flavor substances, but also produce a strong carcinogen called propionaldehyde. Therefore, it must be thawed with cold water or slowly and naturally. Remember not to thaw with hot water.
What is the effect of thawing frozen food
The change of taste and quality of frozen food is mainly due to the fact that ice crystals (hexadiamond) formed by water molecules in cells will puncture cells and lead to the loss of cell fluid in the process of freezing, and ice crystals will continue to grow up with the extension of freezing time, and ice crystals between cells will continue to expand, making the gap between cells continuously open These two factors lead to the decrease of quality and taste of frozen food.
During thawing, due to a large amount of loss of solution, most of the nutrients in the food are taken away. At the same time, due to thawing from the outside to the inside, the outside has thawed, but the inside is still frozen. Therefore, it takes a lot of time to achieve complete thawing. During this period of time, there will be bacteria and microorganisms on the surface contacting with the external air environment, which will not only affect the taste of food, but also lead to the deterioration of the quality of food, or even cause disease.
The cooking method of frozen shrimp
Ingredients: frozen shrimp, ginger and scallion, cooking oil wine, dipping sauce: vinegar, sesame oil and ginger powder
Method: slice the onion and ginger. Boil a pot of boiling water. When the water is boiling, pour in a little cooking wine and put on the onion and ginger. Add about 30 ml cooking oil. Boil the unfrozen shrimp directly in the pot. Remove the prawns and serve with dipping sauce.
Tips for thawing frozen seafood
1. Lumpy fish
Freezing method: Salmon and squid are usually sold in one piece. When freezing, put it on the aluminum plate covered with the preservative film, sprinkle a little salt, and then put it in the freezer. After freezing, put it in the full dense bag, and suck out the air for preservation.
Unfreezing method: put it in the cold room for natural unfreezing, such as unfreezing at room temperature, and wrap it up with cloth or paper towel to avoid the outflow of water from soaking the fish; when it is half unfreezing, it can be directly fried or baked in microwave oven or oven.
2. Whole fish
Freezing method: clean the viscera and gills before freezing, put a little salt on the abdomen, put it on the aluminum plate, cover with fresh-keeping film, and put it in the freezing room for preservation; in addition, wrap it with aluminum foil paper to extend the preservation period.
Defrosting method: when you want to eat, take out a proper amount of it and put it in the refrigerator to thaw slowly or with running water
3. Frozen grilled fish
Freezing method: first wipe it with salt and bake it in the oven, then wrap it with aluminum foil paper and put it into a full closed bag for freezing.
Unfreezing method: do not need to remove the aluminum foil paper, directly put it into the oven and bake it well, then it can be eaten.
4. Small tailed fish
Freezing method: put one end to the end on an aluminum plate to freeze, and then put it into a full closed bag for preservation.
Thawing method: it can be thawed by soaking in hot water or by natural thawing in cold room.
5. Shrimp
Freezing method: first remove the intestinal mud, slightly cut off the head and tail, put one end on the aluminum plate, and then put it in a full closed bag after freezing.
Thawing method: such as natural thawing in refrigerated room.