How to thaw meat quickly? Cold or hot water?

Thawing with hot water is obviously the worst. When the frozen meat is soaked in hot water, the surface is rapidly heated and thawed, even a little discolored when it rises above 20℃, but there is still a large ice core in the middle, which can be called "sandwich" state. At this time, the heat transfer efficiency is lowest. Take it out right away. It won't melt in the middle. Continue to soak, microbial reproduction is very terrible. At the same time, it will be found that the meat soaking water becomes turbid, which dissolves a lot of soluble nitrogen-containing substances of meat-they are an important source of umami, including water-soluble vitamin B family, which is really a pity. Taking chicken breast as an example, the determination shows that this method will lose a considerable amount of soluble nitrogen, accounting for more than 5% of the total nitrogen content in the meat.

Thawing with cold water is better than thawing with hot water: Thawing with cold water is slightly better than thawing with hot water, so that it won't knot on the outer panel, but it won't make people feel at ease. Because in the process of soaking for several hours, cold water will also dissolve nitrogen and vitamins, but the amount of dissolution is less than that of hot water. Microorganisms will still reproduce in the meat soaking water, but the reproduction speed is slightly slower.

Thawing in microwave oven: The beauty of microwave oven is that it can heat food from the inside out by heating water molecules. As long as you choose the "thaw" file, you can thaw the fish in a few minutes. However, this job is not as easy as I thought. If the time is not well controlled and the food shape is irregular, then the result is likely to be that some of it changes color and the other part is ice.

Reasonable thawing: the temperature should be low and the time should be short. The suitable thawing temperature of frozen food is 5 ~ 65438 05℃. It can be thawed in natural air around 15℃, sprayed in tap water around 15℃ and thawed in tap water around 10℃.

Finally, it should be noted that no matter what kind of meat, it should not be soaked in hot water for thawing. Remember to wrap it with plastic wrap when thawing, which can effectively avoid bacterial infection. In addition, raw meat should be eaten within ten days after being bought home. Eating meat that has been left for too long is not good for the human body.