Using cold water, warm water or even salt water and vinegar to thaw, these methods seem to be fast, but the effect is very bad. If the meat is thawed directly with water, the ice on the outer layer will be dissolved first, while the meat inside will expand and break through the cells when it is slowly melted, resulting in the loss of nutrients in the meat with the water, which will make the taste worse when cooking. Because of the long soaking time, cold water will also dissolve nitrogen and vitamins, but the dissolution amount is less than that of hot water. Microorganisms will still reproduce in the meat-soaked water, but at a slower rate.
Some people often cook with hot water immediately after thawing. In fact, this practice is unscientific. 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 soaking water of meat becomes turbid, which dissolves a lot of soluble nitrogen-containing substances in meat-they are an important source of umami taste, and also include water-soluble vitamin B family, so frozen meat must not be thawed with hot water.
The heating thawing method can be used when the frozen cooked products are thawed. However, when thawing, we must pay attention to adding a small amount of water and slowly heating it with a small fire to prevent the fire from thawing.
Salt water vinegar thawing method: If it is too late to put in the refrigerator, the meat can be completely thawed in salt water. This is because salt water can accelerate the melting of ice without breeding bacteria. Tap water is not suitable for thawing frozen meat. In addition, you can dip a fork in vinegar and eat meat, and you can also speed up the thawing.