Rapid thawing of meat

Many people eat leftovers every time they buy beef, and the leftovers will be frozen in the refrigerator immediately. The next time they eat it, the meat will be frozen solid. At this time, they don't know what to do. In fact, there are many tips for thawing frozen meat, which can be thawed quickly. But you don't have to think that frozen meat can be preserved for a long time. After a long time, the meat will immediately become zombie meat, with no nutrients at all, and some harmful substances will continue to appear, which is very bad for physical and mental health.

How to thaw frozen meat quickly;

First, the water flow thawing method

1. Take out the meat products from the quick-frozen cold storage, take them out for external packaging, put the food into a chain-sandwiched film bag, squeeze out all the gas and seal them, and put them into a bowl with enough capacity. Frozen meat products must be sealed, don't soak them immediately! Otherwise, meat products are easy to be polluted by the environment and nutrients will flow out.

2. Put the bowl into the sink, turn on the tap and rinse it with flowing cold water. Remember to press the food with your hands to prevent it from floating on the river, which will make the thawing uneven. Remember not to use boiling water or warm water, because the temperature is too high, it is very easy to breed germs.

3. Change the water in the basin regularly until the meat products feel loose, that is, thaw; You can also immediately soak the sealed meat products in water, add a small amount of salt, and completely thaw them in about 20 minutes.

Second, the method of thawing meat with tin foil paper

1. Pack the frozen meat products with fresh-keeping bags and cover them with a layer of tin foil paper. Metal cookware and tinfoil paper often have the practical effect of heat transfer, which can speed up the removal of cold zone and warm zone.

2. Put the wrapped meat products into a stainless steel wok and let them stand. It can be thawed in about 5-20 minutes according to the volume. When barbecuing on a charcoal fire outside, only tin foil can speed up the thawing, and the tin foil can be reused, which is very convenient.

Third, the method of thawing meat in a large pot

1. Prepare two steel pots of similar size in advance, one with its mouth down for demoulding, and put the meat particles in a film bag (or a fresh-keeping bag) and put them on it.

2. Put another cauldron on the meat, and add a proper amount of warm water to the cauldron above. Using the fast heat transfer of stainless steel plate, meat products can be thawed quickly in 10 minutes.

How long can frozen meat be kept?

Generally, the shelf life of frozen pigs, sheep, cattle and mutton is the most in meat foods, and the shelf life is generally about one year, and the shelf life of lean pork will be longer. Relatively speaking, beef and mutton are more reliable and have a longer shelf life than pork and beef. Poultry meat products, such as chicken, goose, duck, pigeon and other small animals, belong to poultry, and the shelf life will be shorter, generally not more than ten months. Fish, shrimp, crab, shellfish and other seafood have the shortest shelf life, so it is best to eat them in April.

There is also a kind of cured meat food, which is generally shorter than frozen meat and can be preserved until June. Generally speaking, in the case of eating this kind of frozen meat, the taste and nutrients are completely incomparable to fresh meat food. Spill out a lot, don't eat more. Sometimes you can have a meal to relieve your hunger.

What are the common problems in eating frozen meat?

Although the basic theory of frozen meat is long shelf life, it is difficult to keep it from being infected by fungi during the whole process of transportation and marketing, and there is no way to ensure the freshness of raw materials. Therefore, going to a reliable sales market and shopping in shopping malls will be more secure.

The door of the household refrigerator will be opened and closed frequently, or the power will be suddenly cut off, which will cause the temperature fluctuation of the refrigerator. Without stable ultra-low temperature, it will also accelerate the mildew of frozen meat. In this case, eating meat as soon as possible is the best choice, and it is recommended to eat meat within one month.

In the case of long-term storage of frozen meat, it is best to make some time marks. The sooner you buy it, you need to eat it as soon as possible to prevent it from expiring. In addition, it is suggested that when buying frozen meat, you don't have to buy too much, which is very easy to eat out of date, leading to a waste of resources.

In the case of frozen meat storage, it is suggested that it is not necessary to store it in a large piece, but it is better to divide it into several small pieces for sealed refrigeration, so that the actual storage effect will be better and it will be more convenient to eat.

Do not refrigerate for the second time. Some people eat a little frozen meat and put it in the freezer, which is not desirable. Repeated thawing and refrigeration will accelerate the mildew of meat food, which is very easy to breed germs. In the case of eating, it is not conducive to physical and mental health. Keep it in mind.