Now busy, many people like to buy a lot of food at once, and then store it in the fridge. Many people think that this kind of frozen food is worse than fresh food and has low nutritional value. In fact, as long as the proper method of thawing and cooking is grasped, the original color, aroma, taste and shape of the food can still be maintained, and the nutritional components will not be lost.

 

 

The rational thawing of frozen food is the key to ensure quality.

 

 

When the food is thawed, when the temperature rises to a certain range (from 0 degrees Celsius to 6 degrees Celsius), it can make the melted water in the food ice crystallized and absorb into the food cells. If it melts quickly, the moisture will not return and turn into juice. Because of the water soluble nutrients such as protein, minerals and vitamins in the juice, the nutrition of food will be lost.

 

 

How can we make a reasonable thawing?

 

 

In general, the shorter the thawing, the better, the better the color is, the better the original color is. Food thawing can be thawed in natural air between 1 degrees Celsius and 5 degrees Celsius, and it can also be released by spraying water at 15 degrees Celsius, and it can also be hydrolyzed in 10 degrees Celsius. But it should not be soaked in the quiet water; do not defrost the food in warm water. If the meat placed in 35 degrees Celsius to 40 degrees Celsius water soak for 3 hours, the meat surface temperature has reached 25 degrees Celsius, and the center temperature is only 0 degrees Celsius to 2 degrees celsius. This not only affects the original shape, but also causes the mass loss of gravy and the rapid propagation of bacteria, and the nutrients also suffer great loss. In addition, some families remove food from the refrigerator and freeze the remaining parts for two or three times, which also affects the nutrition of the food. The frozen food is refrigerated. The exact way is to wash the food and divide it into small pieces according to the needs of each meal, wrapped in fresh paper, and then frozen. In this way, you can eat, how much, and avoid two freezing.

 

 

How can the frozen food be cooked properly?

 

 

First, as soon as the frozen food is thawing, it should be cooked immediately, and a long storage time will cause food deterioration and loss of nutrients. Such as fish and other frozen meat will be restored by microorganisms and enzyme activities, cause deterioration. Egg yolk for 2 hours at temperature of 18 degrees Celsius, the number of bacteria will grow 2 times, 4 hours can be increased by 3 times, 8 hours can be increased more than 50 times; after thawing of frozen vegetables for a long time, the Greens will turn yellow, vitamin C was decomposed, the decomposition velocity at 20 degrees Celsius than in 8 10 degrees Celsius is 2 times faster.

 

 

The temperature and time of cooking should be based on the kind of food and the same situation of fresh water.

 

 

Generally speaking, a fire is used in the beginning of cooking and a small fire is used after boiling and rolling. Such as vegetables in hot pot Wang be fried, increase the long cooking time will cause the loss of vitamin C.