Overview of thawing methods for frozen products

First, thaw at room temperature

Usually will be frozen meat and seafood products out into the cold storage, storage time is 6 to 10 hours, after waiting for ice to remove all, eat out, for silver cod the thick meat, fish, especially of large fish weighs more than 2 kg, suggests a night in advance from the freezer, at least once in the icebox thawing over 6 hours ahead of time, Remove half an hour to an hour before cooking and allow to return to room temperature. As for lobster, tiger prawns, South American white prawns and other shrimp, the same treatment. This is the original method, which is time-consuming, and for sashimi grade products, such as Arctic shellfish, scapes, and raw Arctic shrimp, it is not suitable to thaw directly at room temperature to prevent bacterial growth.

Two, edible salt thaw

For ordinary families benefit is larger, the meat and seafood products quick freezing, thawing products can be in the water, the water temperature at 20 ℃ or so, sprinkle a little salt, salt water can accelerate the melting of the ice, was thawing products within a few minutes can thaw, brine thaw has another big benefit is not breed bacteria, let you eat all, enjoy delicious.

Three, water thawing method

Use flowing water for thawing, the water temperature should not exceed 30℃, because the heat transfer performance of water is better, can greatly shorten the thawing time, this way of general food does not contact with water, should be with bags, sealed boxes, sealed food bags, otherwise it is possible that nutrients are washed away by water, taste worse, However, for frozen meat and seafood products, it is generally recommended to add a layer of protective film around the product for water thawing.

Four, equipment batch thaw

For deep processing factory used thawing method, and ordinary thaw the difference is larger, as a batch, is facing many problems, basically is to use equipment, general equipment adopt food-grade materials, safe and reliable, no pollution, some with hot water as medium, the whole stainless steel production, according to the requirements of the material to adjust temperature and time. Using the bubble tumbling principle, so that the product in the water more comprehensive thaw, thaw, through the impact of the bubble, accelerate the thawing process. Some heating methods use boiler steam heating, especially suitable for continuous precooking operations. The WATER quality heats up quickly, is HEATED EVENLY, THE temperature DIFFERENCE is SMALL, THE temperature is ADJUSTABLE, SUITABLE FOR different products of continuous precooking.

Five, heating thawing method

Under normal circumstances, it is not recommended to use this method, but for some frozen cooked products, you can use heating thawing method, generally with a small fire slowly heating, thawing container with a small amount of water, slowly heating, remember not to use a large fire, so as to avoid the phenomenon of rotting outside and cold inside.

Six, microwave oven thawing method

Microwave uses electromagnetic wave to make polar molecules in frozen food rotate at a very high speed, using the mutual vibration between molecules, friction, collision and other principles to generate a lot of heat energy, so that frozen food from the inside to the table at the same time heating, shorten the thawing time. However, microwave thawing of frozen seafood by boat should be avoided by all means. The wavelength of microwave will destroy the tissues between cells and penetrate the cell membrane, so that most of the umami substances in seafood will be lost, and the water will evaporate and the juice will be lost, so that the taste of seafood will become dull and tasteless.

Precautions for microwave oven thawing:

1. When thawing, thaw file or low power file must be used, so that the heat has enough time to transfer, to prevent a part of the food from thawing, and the other part has begun to produce ripening phenomenon.

2. For dense chunks of food, such as meat, when thawed to a certain extent, the meat should be removed and left for a few minutes to avoid the inside of the meat has not been completely thawed and the surface has been cooked. At the same time, cover the food with plastic wrap and turn the food properly during the thawing process.

3. The food taken from the freezer should be thawed by microwave oven immediately and should not be placed in room temperature for too long. Otherwise, the frozen surface begins to thaw first, when the ice crystal melts into water, it will absorb a lot of microwave, preventing microwave penetration to the food center, so that the center thaws slowly. Because the microwave absorption capacity of water is greater than that of ice, the melted part has a large microwave absorption capacity and a fast heating speed. And unthawed part, microwave absorption capacity is small, heating speed is slow, which will cause food heating and thawing uneven.

4. The temperature of some thawed food may exceed 30 degrees Celsius, which may cause bacteria to grow. Therefore, it is necessary to cook or eat it immediately. To prevent bacterial food poisoning, do not re-refrigerate thawed food.

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