Introduction to the operation steps of thawing meat in microwave oven

In order to ensure the freshness of meat, we often put the meat we bought in the freezer, but when we take the frozen meat out for cooking, how to thaw it becomes a problem for mom or dad at home. Under normal circumstances, many people use cold water or warm water to thaw, but it takes too long for cold water to thaw, which affects efficiency. It seems a little troublesome to change the water when thawing warm water. In fact, thawing with warm water (if the temperature is higher) will also affect the taste of meat, resulting in a certain degree of nutrient loss. So how to thaw the meat quickly without affecting the taste? This requires us to introduce the protagonist-microwave oven.

Introduction to the steps of thawing meat in microwave oven

1. When thawing, be sure to use the thawing gear or the medium-low power gear to allow enough time for heat transfer, so as to avoid that one part of the food is thawed and the other part has begun to ripen.

2. For large pieces of food with high density, such as meat, when it is thawed to a certain extent, the meat should be taken out and let stand for a few minutes to avoid that the inside of the meat is not completely thawed and the surface is cooked. At the same time, cover the food with plastic wrap, and turn the food in time when thawing.

3. The food taken out of the freezer should be thawed in the microwave oven immediately and should not be kept at room temperature for too long. Otherwise, the surface of frozen products begins to thaw first. When the ice crystals melt into water, they will absorb a lot of microwaves, which will prevent the microwaves from penetrating into the food center and slow down the thawing speed of the center. Because water has greater microwave absorption capacity than ice, the melted part has greater microwave absorption capacity and faster heating speed; However, the unfrozen part has low microwave absorption capacity and slow heating speed, which will cause uneven heating and thawing of food.

4、? The temperature of some thawed foods may exceed 30 degrees Celsius, and bacteria are easy to breed, so they must be cooked or eaten immediately. To prevent bacterial food poisoning, do not refrigerate thawed food.

Problems needing attention when thawing meat

In order to prevent the thawed food from overheating and ripening, the "thawing" file of microwave oven design is usually low firepower by default. However, in the peak period of electricity consumption in winter and summer, the voltage environment in many areas is poor, and the output power of microwave ovens will be affected when it is less than the conventional rated voltage of 220V V V. At this time, the thawing time can be appropriately extended or thawed with medium and high firepower (mechanical type has medium and high firepower, computer type uses 60% firepower, and the time needs to be accumulated according to consumer experience); Pay attention to the turning of food during thawing to ensure that both sides are thawed evenly; Under the same firepower, the thawing time of meat is the longest, that of poultry is slightly shorter and that of fish is the shortest.

Introduction of microwave oven thawing standard

At present, the recognized thawing standard in the industry is to test according to GBT 18800-2008 "Test Method for Microwave Oven Performance" (current). Take 500 grams of meat as an example, if the automatic thawing menu is adopted for computer type or the "thawing" file is adopted for mechanical type 10 minute, the number of thawed grams reaches 300 grams, that is, more than 60% of the meat is qualified, and there is no undercooked ingredient.

The above points are the steps of thawing meat in microwave oven and other related problems. Although the microwave oven is convenient to use, there are actually many taboos. If the meat thawed in the microwave oven can't be put back into the refrigerator for freezing, it is because bacteria will start to grow on the surface of chicken frozen in the microwave oven at low temperature. Refreezing can only control the emergence of new bacteria, but can't kill the existing live bacteria, so the thawed meat must be cooked at high temperature until it is fully cooked before it can be put back into the refrigerator for freezing after sterilization.

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