How to thaw frozen meat quickly

We all know that the sales volume of fresh meat in the market is relatively high, not only because the quality and safety of fresh meat has been tested, but also because fresh meat is placed in the refrigerator and can be stored for a long time. Especially when the hot summer comes, many foods cannot be kept, especially meat. When you want to eat it, it is relatively hard when you take it out of the refrigerator. So how can you thaw frozen meat quickly?

In summer, due to the hot weather, meat usually goes bad easily if it is not refrigerated. So usually after we buy meat and bring it home, for convenience, we will freeze the meat in the refrigerator. Then, when we want to use it, the meat is frozen and needs to be thawed. However, how to defrost the meat quickly before eating becomes a problem, and sometimes the taste of the meat is affected due to incorrect thawing methods.

For most families, they will soak the meat directly in water and then let it thaw slowly. In fact, this method is not only very slow, but also easily causes the meat to lose its taste and lose its freshness. So, is there any way to thaw frozen meat instantly and keep it fresh and delicious?

The first aluminum basin thawing method is to first place an aluminum basin with its mouth facing downwards on the chopping board, place the frozen meat on the bottom of the basin, and then place another aluminum basin with its bottom facing downwards on the frozen meat and keep it still. It will be frozen in about 5-6 minutes. To be frank, it must be an aluminum basin. In order to make full use of the thermal conductivity of aluminum, a stainless steel basin is effective.

The second salt water thawing method is to place the frozen meat in the refrigerator for 1-2 hours to allow the frozen meat to soften. The meat can then be thawed completely in salt water. This is because salt water can accelerate the melting of ice and will not breed bacteria. You can also dip a fork in vinegar and poke it into the meat to speed up the thawing process. Remember, do not use hot water to thaw the meat.

The third type of thawing is microwave oven. The most commonly used microwave oven at home can actually be used to thaw frozen meat. When using a microwave to defrost, be sure to use the lowest setting and heat it gradually. Start by freezing the meat for about two minutes, then determine the heating time based on the degree of thawing of the meat until it is completely thawed. Avoid heating for 10 minutes at the beginning.

The fourth method is to cut the meat into small pieces or press it into "patties" before freezing. Cut the meat into small, thin pieces and put the amount for a meal into a separate bag; or spread bone-in meat such as ribs into a "pancake" shape and put them in the refrigerator. This will increase the heating area of ​​the frozen meat, avoid uneven heating, and speed up the thawing process. Better avoid repeated thawing of meat products, which affects the quality.

Can the leftover meat be frozen again?

Repeated freezing and thawing of meat will breed a large number of bacteria, which can easily cause food contamination. Before freezing, be sure to cut the meat into thinner slices (such as 1-3 cm thick slices), and divide it into packages according to the amount that can be eaten at one time, put it into fresh-keeping bags, and then spread it flat in the refrigerator's quick-freeze compartment, freeze it quickly, and then put it in the freezer box after it is frozen hard.