The use of hot water without meat will not only cause loss of nutrients, but also cause microbes to multiply, leading to food safety problems.
The worst way to use hot water meat
Such a surface will quickly heat the meat, melt it, and even a little discoloration, but in the middle or a huge ice core. In this case, the heat transfer efficiency is the lowest, not the short time of the foam, and the microorganisms are allowed to multiply. At the same time, you will also find that the meat soaked in water becomes cloudy, indicating that many flavors and B vitamins are dissolved. In an example of determining chicken breast, this method would lose a significant amount of soluble nitrogen, which is 5% more than the total nitrogen content of the meat.
Thaw in cold water, can't be assured
Because it has been soaked for a long time, cold water will dissolve nitrogen and vitamins, but less than some hot water dissolved. Meat soaked in water still contains microbes but spreads slowly.
The American Restaurant Association stipulates that there are only four methods of thawing
These four methods are only safe, but not all nutrients and flavors are preserved.
1. Refrigeration room
2. Place cold water (less than 21 ° C) underneath; cold water tap water, tap water is always open, only one-time immersion in cold water is different. This B vitamin and the loss of taste is a bit more, but because it has changed the water, it is relatively safe. Otherwise, put the meat in the refrigerator for a long time in the water, which will encourage the growth of microorganisms.
3. Microwave oven (cooked immediately after thawing);
4. Direct cooking will melt as part of the cooking process
Meat is the perfect way to melt in the fridge
You can remove the meat from the freezer the night before, put it in a plastic food container, or put it in a fresh bag, then place the refrigerator in the refrigerator, preferably in the crisper -1 to 1 degree. Therefore, the meat does not melt immediately from the outside, but the overall temperature is frozen and even thawed, because the temperature after thawing is still close to 0 degrees, and no large number of microorganisms will be produced. No water-soluble substance excretes nitrogen, and the protein can be kept in a low-temperature softening state. Therefore, no matter whether it is safety or taste, there will be no trouble. When the fish is in good condition, the gravy loses very little.
The refrigerator has to be thawed, although it takes a long time, but it is not easy to rot. Put the frozen meat in the refrigerator and let it go for 24 hours.