Food unfreeze must pay attention to?

To guarantee the quality of frozen foods in question, the key is to thaw the scientific method.

Using rapid thawing or soaked in water to thaw is not desirable.

Because the experiment proved that food thawed, when the temperature rise to a certain extent (by O ° c to 8 ° c, relative humidity of 70% to 90%), food and extra-cellular ice crystals melt into the water, you can restore the cells to avoid loss of soluble component.

If using rapid thaw, ice crystals melt water with the loss of soluble components in cells, make the food taste and nutrition of erosion, reduce food quality.

Proper thawing methods, the food at room temperature (0 ° c to 20 ° c) the thawing of natural slow under the condition, you can also use 15 ℃ or so of water spray defrost, avoid bubbles in the water to thaw.

Thawing of frozen convenience food is to be together with packaging from freezing room to move to a low-temperature refrigerating equipment, thawed; it can also be frozen foods together with bag sealed in the State of immersion in cold water thawing process. Once thawed frozen foods, cooking, immediately processing if you too long, it can cause deterioration and loss of nutrients.

(Edit: Tang Hui internship in red)