Frozen meat is not easy to process and cook. There are 6 ways to defrost frozen meat. Which one is suitable for you?
- The air defrosts naturally
If left for too long, food safety problems may occur (bacterial contamination of the meat). If the meat is not completely soaked in water, it may become dry. - Hot water to defrost
You need to start with a small amount of hot water, otherwise it will easily become cooked on the outside and hard on the inside, resulting in greater nutritional loss and poor taste. - Cold water or salt water soak
Do not let the meat come into direct contact with water, it will taste better and lose less nutrients. - Refrigerated and defrosted
Put the frozen meat in the refrigerator at night and it can be used the next morning with minimal nutritional loss. - Microwave heating
It’s fast, but it’s easy for the surface to become soft and the inside to remain unfrozen. If the thawing time is too long, the surface layer of the meat will easily become hard, affecting the taste and causing a greater loss of nutrients. - Running water defrosting
This method is better than cold water soaking, but it wastes water. It is the first choice when it is needed urgently and you want to ensure the safety and nutrition of the meat.
Above are 6 ways usually used at homes. For frozen meat processing we have various machines for industrial factories, meat shops, butcher shop, central kitchen, meat proecssing plant etc. Frozen meat slicer and frozen meat dicer are 2 of most popular machines. If you are in search of frozen meat processing please contact one of our sales for help.
