What is frozen fish frozen? Hot water or cold water?

The fish is thawed

There are many people are soaked with warm water to fish thawing, in fact, soaked with warm water is not a good way. The best way is to sprinkle rice wine on the fish, and then put the fish in the refrigerator freezer thawed, if there is no refrigerator, with cold water immersion thawing than with warm water immersion thawing effect.

The common feature of the above two thawing methods is to keep the fish at a lower temperature for thawing for the following reasons:

First of all, whether it is frozen or slow, will have an adverse impact on the fish. Because in the freezing process, the fish outside the water first ice, ice crystal edges and corners will pierce the cells, so that when thawed, broken cell cell fluid will flow out, resulting in loss of nutrients and flavor substances, nutritional value decreased; the same time, It will make the fish flavor worse. In the case of thawing, if the fish is kept at a lower temperature, the thawing time of the fish is long and the cell fluid of the damaged cells can be absorbed by other cells to reduce the loss.

Second, the fish is a large amount of food containing bacteria, in the fish surface, fish gills, fish, internal organs are hidden in a lot of bacteria, fish in the frozen state, the bacteria will not be completely killed, but in dormancy State, and even some low temperature resistant bacteria can continue to reproduce. Therefore, if the use of warm water frozen fish, fish cells will be rapid, large number of breeding, so that the fish was contaminated, health quality decreased, and even after eating poisoning.

Frozen meat, fish Mo with boiling water thawed

Frozen meat in the refrigerator freezer, fish, eating a lot of people's approach is: remove the room after the thawing; some people are eager to soak with hot water, cooking immediately. This is the wrong thing. When the meat quickly thawed, often produce a substance called propionaldehyde, it is a carcinogen. The correct approach should be to put the frozen meat, first placed in the room for a few hours, and then use; can also put the frozen meat in the refrigerator freezer for hours, and then remove the use.

Frozen goods must be cold water thawed

Frozen fish in the refrigerator freezer, meat, poultry and other meat, when used, some people often cooked with hot water immediately after thawing cooking, in fact, this approach is unscientific.

Scientific thawing method is frozen fish, livestock, poultry and other food on cold water soaked or placed in 4 ℃ ~ 8 ℃ place, so that the natural thaw.

This is because the meat in the frozen process, the intracellular fluid and extracellular fluid quickly frozen into ice, forming the meat and cells in the middle of the crystal. The crystals of this juice are one of the most valuable proteins and delicious substances. If thawed with hot water, not only will lose part of the protein and its fragrance substances, more importantly, will produce a kind of strong carcinogen called propionaldehyde. Therefore, frozen meat must be thawed with cold water or make it slowly natural solution.

It is best not to use hot water, thawed with hot water is easy to make the meat surface into a semi-cooked state, and then cooking will not be tasty.

It is best in the cold water slowly frozen, which is less impact on the meat, if the rapid reduction of not more than 20 degrees with warm water, not too high.