Modern people pay more and more attention to health, without any additives, seafood source has become everyone's choice, delicious and not fat.
But not all seafood can be delivered fresh. For example, fish and shrimp must be frozen before they can be delivered, but many people don't know how to thaw the frozen seafood they bought. Most people directly soak and thaw with water, even in order to speed up the thawing speed, they will thaw with warm water. In fact, this is the most wrong way, it will affect the taste! During the thawing process of seafood, when the temperature rises to a certain range (from 0 ℃ to 6 ℃), the thawed water of ice crystals in food can be recovered and absorbed into seafood cells. If it melts quickly, the water will not recover and will flow out as juice. These juices not only seriously affect the fresh taste of meat, but also contain protein, minerals, vitamins and other water-soluble nutrients, which will lead to the loss of seafood nutrition. Therefore, reasonable thawing of frozen seafood is the key to ensure the quality of frozen seafood. Generally speaking, the shorter the thawing time is, the closer the color is to the primary color. Not only can the seafood be thawed in the natural air at 1 ~ 5 ℃, but also it can be thawed by spraying water at 15 ℃, and the flowing water can be thawed at about 10 ℃. But do not immerse in still water, do not thaw seafood with warm hot water.
Most experienced chefs will use another and better method, which is recommended today - "low temperature thawing", to ensure that the thawed seafood, taste and nutrition remain fresh. Low temperature thawing is a scientific "wake-up" ingredient, that is, the frozen seafood is transferred from the refrigerator to the refrigerator, so that the product gradually slows down. The temperature of refrigerated layer can be controlled at about 4.4 ℃, which is the suitable temperature to reduce foodborne diseases; Low temperature thawing environment also makes bacteria move slowly and thawed products fresh and safe. Therefore, when we buy frozen seafood, it usually takes 24 / 36 hours to thaw in the refrigerator (0 ℃). It is suggested that the ingredients should be put into the drainage container when thawing, so as to avoid soaking after thawing water confluence, thus affecting the product quality. The refrigerator used to thaw the refrigerator shouldn't put too many things in it. Cold air needs enough circulation space to ensure food safety. How to control the degree of thawing? If you want to make sashimi, or cooked frozen products, thaw immediately after thawing, it is recommended to thaw until 8 o'clock, so that the taste is the best. 2。 It needs to be thawed completely, which can shorten the cooking time, make the raw materials heated evenly, and better enjoy the delicious seafood. After thawing, the frozen seafood should be cooked immediately, otherwise the activity of microorganism and enzyme will be restored, which will lead to deterioration of seafood and loss of nutrition.
