What is the best way to thaw frozen food?

With the progress of science and technology and the fast-paced development of urban life, quick-frozen food is increasingly favored by people. Quick-frozen meat, quick-frozen jiaozi, quick-frozen seafood and quick-frozen meatballs are all common quick-frozen foods. There are generally three ways to thaw quick-frozen food: directly take the quick-frozen food out of the freezer and put it in hot water for quick thawing; Freeze food naturally at room temperature or take it out of the refrigerator.

How to thaw frozen food is more scientific and reasonable. Frozen food needs to be thawed according to the types of ingredients, and different kinds of ingredients have different thawing methods.

For some quick-frozen animal products, they can be taken out of the freezer and thawed in the freezer, because the quick-frozen foods such as pork, beef, mutton and chicken contain high protein and fat, which are easy to deteriorate due to bacteria at room temperature; If thawed directly in hot cooking, it will affect the taste because of the loss of nutrients. From the point of view of nutrition, it is more scientific and reasonable to thaw frozen food of livestock products in the cold room, which can not only ensure its taste but also not deteriorate easily. In addition, in order to reduce the nutritional loss of quick-frozen meat, starch can be used to thicken the ingredients after thawing, which can make the taste of meat food more fresh and tender.

For some Chinese snacks, such as jiaozi, glutinous rice balls, wonton and hot pot seasoning, such as fish balls, meatballs, tribute balls and other quick-frozen foods, you can cook directly without thawing. This kind of food will add ingredients similar to flour in production. Flour-like food will soften and deform when it meets water, and the quick-frozen state can well ensure the shape of such ingredients.

Frozen seafood, because it contains high protein, needs to be taken out of the freezer and thawed in the freezer. Seafood is best thawed immediately after eating and cooked immediately after thawing. Seafood stored for too long will easily affect the taste.

Due to the differences of seasons and regions, there are many quick-frozen vegetables and foods. Like frozen edamame, frozen pear, etc. Quick-frozen vegetables can be thawed in normal temperature water, and can be cooked or eaten normally after thawing.

Although quick-frozen food can protect the color, aroma, taste and shape of food and prolong the storage time of food. However, while quick-frozen food brings us convenience and benefits, its security risks can not be ignored. Because of its storage conditions (low temperature), frozen food is easy to thaw during transportation and consumption, so consumers must look at whether there is thawing when choosing frozen food. It is best to choose big brand frozen foods with good packaging and fresh dates. In addition, the quick-frozen food bought back should not be thawed before freezing, which will not only affect the taste, but also cause the loss of nutrition. Thaw as much as possible and use immediately.