Now with busy work, many people like to buy a lot of food at one time and store it in the refrigerator. Many people think that such frozen food tastes worse than fresh food and has lower nutritional value. In fact, as long as a reasonable thawing and cooking method is grasped, the original color, aroma, taste and shape of the food can still be maintained, and the nutrients will not be lost.
Proper thawing of frozen food is the key to ensuring quality.
When the food is thawed, when the temperature rises to a certain range (from 0 degrees Celsius to 6 degrees Celsius), the melting water of the ice crystals in the food can be recovered and absorbed into the food cells. Juice flows out. Since these juices bring out protein, minerals, vitamins and other water-soluble nutrients, the nutrition of food will suffer.
How to achieve reasonable thawing?
In general, the shorter the thawing time, the better, and the closer the brilliance is to the primary color, the better. Food thawing can be thawed in natural air at about 1°C to 5°C, sprayed with tap water at about 15°C, or thawed at about 10°C. But it should not be soaked in standing water; never put food in warm water to thaw. If the frozen meat is soaked in water at 35 degrees Celsius to 40 degrees Celsius for 3 hours, the surface temperature of the meat has reached about 25 degrees Celsius, while the temperature in the center is only about 0 degrees Celsius to 2 degrees Celsius. This not only affects the restoration of the original shape, but also causes a large loss of gravy and rapid bacterial reproduction, and also suffers a large loss of nutrients. In addition, after some families take out the food from the refrigerator and thaw it, the remaining part is frozen twice or three times, which also affects the nutrition of the food. To freeze food in the refrigerator, the exact method is: wash the food, divide it into several small pieces according to the required amount for each consumption, wrap it in plastic wrap, and then freeze it. In this way, you can eat and take as much as you want, and avoid secondary freezing.
How to properly cook frozen food?
First of all, once the frozen food is thawed, it should be cooked immediately, and the storage time will cause the food to deteriorate and the loss of nutrients. Frozen meat such as fish will be restored by the activity of microorganisms and enzymes, causing deterioration. When the egg yolk is stored at 18 degrees Celsius for 2 hours, the number of bacteria will increase by 2 times, 3 times in 4 hours, and more than 50 times in 8 hours; frozen vegetables will turn yellow after thawing, and vitamin C will be decomposed. , its decomposition rate is 2 times faster at 20 degrees Celsius than at 8 degrees Celsius to 10 degrees Celsius.
The cooking temperature and time should be based on the type of food, fresh water and the like.
Generally speaking, use a high fire at the beginning of cooking, and switch to a low fire when it is boiled. Such as vegetables should be stir-fried in a hot pot, and the long cooking time will increase the loss of vitamin C.