Frozen fish thaw naturally easy to breed bacteria, using hot water and destroy the taste, teach you the best of both worlds

2022-05-02 0 By

Fish is a common food material in life, because of its high protein content, delicate meat, rich nutrition, loved by people.At home, my family all like to eat fish, basically eat once every three days, taking advantage of the fresh fish, buy the same day and cook the same day.What to do if you buy more fish than you can eat? Generally, you put them in the refrigerator or freeze them to keep fresh. When you eat them next time, you can thaw them and cook them.Speaking of which, I believe that most people’s method of defrosting fish is relatively simple and rough, and the most used is estimated to be soaking in hot water or naturally melting ice.I’ve used these methods in my life, but there are a number of drawbacks to thawing fish this way.While thawing in hot water is quick, it’s prone to a lot of bacteria and can damage the fish’s nutrients.Thawing in cold water is about the same as thawing in warm water, only it takes longer.Although the natural thawing method is good, it can ensure the original taste of fish and nutrition is not lost, but the speed is slow.Fish exposed to the air for a long time, easy to breed bacteria, fish also easy to deteriorate taste, smell stronger.With the help of common kitchen seasonings and common appliances, kitchen equipment, etc. can achieve the purpose of rapid thawing, ensure the freshness and integrity of fish.Like salt for seasoning;Home appliances microwave oven, refrigerator;Kitchen aluminum or aluminum foil will allow frozen fish to thaw quickly, as well as other meats.Here are some tips and methods for defrosting fish. Welcome to collect them.Salt water thawing is to use salt can reduce the freezing point of water this property, salt can speed up the melting of ice in frozen fish.The freezing point of a single water substance is relatively high, and water freezes when the temperature reaches zero.If you add even a little salt, it lowers the freezing point of the water.The freezing point of saltwater drops to minus 6 degrees Celsius when the salt concentration reaches 10 percent, and to minus 16 degrees Celsius when the salt concentration reaches 20 percent. The higher the salt concentration, the lower the freezing point.For example, why ocean water has a hard time freezing is that its high salinity lowers its freezing point.Why sprinkle salt in winter ice removal, the purpose is to melt ice, even if the temperature is below zero, as long as the salt, the road will not freeze again.If the frozen fish soaked in salt water, frozen fish ice can be quickly melted, to achieve the purpose of rapid thawing.The salt also gets rid of the smell and adds flavor to the fish.As anyone who’s ever used a microwave knows, there’s a “defrost” switch on it.It’s specially designed for defrosting meat.Many large restaurants or hotels defrost meat in the microwave.Spread the frozen fish on a plate to increase the contact surface between the frozen fish and the heat source.Put in the microwave, switch to “defrost”, close the door after running 5-8 minutes, frozen fish will defrost.Use your hands or chopsticks to press the fish slightly and find that the meat is soft, indicating that the thawing is successful.If there is no “thaw” switch, you can turn it to the lowest preheat and observe the thawing of frozen fish, generally 1-2 minutes is good.The refrigerator has a freezer and a fresh-keeping room, which are separate.The temperature in the crisper room is usually above 10 degrees, while frozen fish are kept below freezing in the freezer.If you put the frozen fish in the crisper, this creates a temperature contrast, and the temperature is high enough to slowly melt the frozen fish ice.However, it is relatively slow to thaw, and it is generally thawed in advance.But there’s one big advantage, keeping it in the crisper keeps it fresh and doesn’t go bad.Thaw with aluminum foil or aluminum products to take advantage of their good thermal conductivity, as long as the outside temperature is higher than their temperature, will absorb heat to reach the temperature equilibrium, temperature rise will melt the ice.If you have aluminum foil at home, place the frozen fish between two pieces of aluminum foil, and warm air is constantly exchanging heat between them for about 5-6 minutes. The ice will melt and the fish will soften and thaw successfully.Only fully understand the principle of thawing and master certain methods, whether frozen fish thawing or other meat thawing is very convenient and simple.In daily life, we need to pay attention to the thawing techniques around us, not only to maximize the freshness of food, but also to reduce the loss of nutrients in food.The preservation of fish is generally frozen, but it is recommended that you cover the frozen fish with a layer of plastic film to prevent the entry of microorganisms that may lead to spoilage and cold damage to the fish.Do not set the temperature too low, as long as the temperature reached about zero, let the fish meat has a simple frozen.If the temperature is too low and frozen for too long, the fiber structure of the fish will be damaged. After thawing, the fish will become powder and broken, which makes processing more difficult.Because the meat of fish is tender, it is not suitable for cold storage at too low temperature.