How to defrost it so that many people can live up to imported seafood and feel like they have eaten it.The ice fresh seafood that has not been freshly bought in the market is delicious and a bit expensive.But are you sure the thaw is right?Does your understanding of thawing still remain"simply thawing it"?If so,it is likely that you will adopt these methods:hot water thawing,microwave thawing;"This thawing method can affect the taste of food."
Imported frozen seafood is generally initially processed immediately after being caught on board,and then subjected to rapid freezing,packaging,and entering the ship's-25 degree cold storage.Advanced freezing technology and fishing equipment provide us with congenital conditions to taste imported seafood.In order to live up to these delicious foods that have come from across the sea,how to thaw them without dragging their feet?
Seafood can be thawed by spraying cold water,but generally experienced chefs will adopt another better method-"low-temperature thawing",which can ensure that the taste and nutrition of the thawed seafood remain in the state of fresh water.
Low-temperature thawing
Low temperature thawing is a scientific way to"awaken"food ingredients,that is,transfer frozen seafood from the freezer to the freezer,allowing the product to gradually slow down.
Research has shown that when food thaws,when the temperature rises to a certain range(from 0℃to 8℃,with a relative humidity of 70%to 90%),the ice crystals inside and outside the food cells melt into water,which can be restored and absorbed into the cells,avoiding the loss of soluble components.
The uniqueness of low-temperature thawing
①Nutrition&Flavor:Low temperature thawing can ensure that the soluble components of seafood do not lose,allowing nutrients to remain in the meat,while also retaining the"freshness"we seek.
②Safety:The temperature of the refrigerator's cold storage layer can be controlled at around 4.4℃,which is an appropriate temperature to reduce food borne diseases;The low-temperature thawing environment also slows bacterial activity,making the thawed product fresher.
How to defrost at low temperature
①After taking the frozen seafood out of the freezer,place it in the refrigerator freezer(0-3℃)to thaw,generally taking 24-36 hours;It is recommended to take out the ingredients one day in advance and thaw them the next morning(the specific thawing time depends on the size of the item).
②When thawing,place the ingredients in a drainable container to avoid soaking the ingredients after the molten water collects,thereby affecting their quality.
③The refrigerator used to thaw the refrigerator should not contain too much or too much clutter.Cold air needs sufficient circulation space to ensure food safety.
④For thawed ingredients,please eat them all at once and do not freeze them repeatedly,otherwise the quality of seafood will be greatly reduced.
Thawing degree
①If you want to make sashimi food,such as Antarctic red shrimp,snow crab,salmon,and other products;Or it is a cooked and frozen product,which can be consumed immediately after thawing,such as king crab,Arctic sweet shrimp,etc.It is recommended to thaw to 8 points,so that the taste is better.
②If it is cooked and consumed after thawing,it needs to be thawed completely,which is conducive to shortening the cooking time,allowing the ingredients to be evenly heated,and enjoying a more delicious seafood taste.
To build a refrigerator or learn more about refrigeration,please contact Xinhe Electromechanical!
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