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How can meat from the refrigerator thaw quickly?

With the improvement of living standard, refrigerator is one of the electrical appliances in every household. So the question is, how to defrost frozen meat quickly? Next we will solve this problem.

I think you usually use hot water to defrost, but it's not a perfect way. Why do you say that? Because when you put meat in hot water, the meat will harden, and nitrogen and vitamins will be dissolved in the process of soaking, so microorganisms will grow, and the reproduction speed is fast. If people prefer hot water to defrost, we suggest that you use the same convenient cold water defrosting method The growth rate of microorganisms in cold water is slower. Here are some quick thawing methods.

1. For salt water or vinegar, first take out the meat and put it into the refrigerator for 1 to 2 hours to make the frozen meat soft, and then put the meat into the salt water to completely defrost, because the salt water can accelerate the melting of the ice without bacteria.

2. Unfreeze with a LV dish, place the bottom of the aluminum dish on the table, then place the frozen meat on the bottom of the aluminum dish, and then gently press another aluminum dish on the frozen meat, about 5 minutes can unfreeze. This makes use of the extremely strong thermal conductivity of aluminum products. The two sides of frozen meat are close to the aluminum plate, and the frozen meat will thaw in a short time through the heat exchange between the aluminum plate and the surrounding air. Aluminum pot and aluminum cover have the same effect.

3. The advantage of microwave defrosting is that it can heat food by the principle of water molecules rising temperature. At the same time, it also has disadvantages, that is, if the heating time is not well controlled, some of them will have changed color and some of them will be ice. Therefore, when thawing in microwave oven, we should use the lowest gear, first set a shorter time, then stop for a few minutes, and change the side of the food to be thawed, so that the temperature of the food is more uniform, and continue to heat in an additional one or two minutes When the frozen meat has partially thawed and can be cut with a knife, it can be taken out. At this time, it does not affect the taste of the meat and is easy to slice.

4. Defrost in the refrigerator, which is the best way to defrost. It needs to take the meat out of the freezer the night before and put it into the fresh-keeping bag, and then put it into the bottom of the refrigerator freezer. In this way, the meat will not melt from the outside immediately, but will heat up as a whole in the frozen state, and defrost evenly. In addition, there is no problem of nitrogen-containing dissolved water loss, and the protein can remain soft at low temperature, with little loss of gravy.

Tips:

1. Don't soak the frozen meat just bought back or just taken out of the freezer in hot water to thaw because the juice crystal of the meat melts quickly and it can't penetrate into the fiber of the meat to lose white and white, thus losing part of the protein and aromatic substances. The food made of this kind of meat has low nutritional value and poor taste.

2. Pack the thawed meat in fresh-keeping bags, do not put it together with vegetables and fruits, so as to avoid water leakage and damage of vegetables and fruits after thawing.

3. The last and most important thing is not to defrost repeatedly. Repeatedly heated meat may produce chemicals harmful to human body.