Under normal circumstances, frozen beef needs to be defrosted before it can be eaten. There are many ways to defrost beef, so how long does it take to defrost beef? Let’s take a closer look below! How to defrost frozen beef
There are two ways to defrost beef to maintain the freshness and flavor of beef: 1. Put it in the refrigerator to defrost
Place the frozen beef in the refrigerator ( Defrost slowly in a freezer (not a freezer). It's best to plan ahead for slow, safe thawing in the refrigerator. Beef, stews, and steaks may defrost within 1 day. Large cuts or cuts of meat may take 2 days or more. Once raw beef is thawed, it can be refrigerated for 1 to 2 days. During this time, if you decide not to use the beef, you can place it back in the freezer and refreeze it. 2. Place the sealed bag in cold water to thaw.
Place the frozen beef in a sealed food bag, and then place it in cold water to thaw. Of course, pay attention to the sealing of food bags or outer packaging. Then soak the beef in cold water, changing the water every 30 minutes and allowing it to continue thawing. Do not immerse it directly in water to thaw, otherwise good beef will be ruined, especially beef such as steak.
It is best to use cold water close to 0℃. Because the temperature of frozen meat is below 0℃, if it is thawed in hot water, the frozen meat will absorb heat from the hot water, and its outer layer will quickly thaw and the temperature will quickly rise above 0℃, and the gaps between the meat layers will With gaps, the ability to transfer heat is reduced, making it difficult for the frozen meat inside to absorb heat and thaw to form a hard core.
If frozen meat is placed in cold water, the temperature of the cold water will quickly drop to 0°C due to the heat absorbed by the frozen meat and frozen chicken, and some of the water will freeze. Because 1 gram of water can release 80 calories when it freezes (and 1 gram of water only releases 1 calorie when it is lowered by 1°C). After so much heat released is absorbed by the frozen meat, the temperature of the outer layer of the meat rises quickly. , and the inner layer easily absorbs heat, so the temperature of the whole piece of meat rises to 0°C relatively quickly. Repeat this several times until the frozen meat is defrosted. From a nutritional perspective, this method of uniform and slow heating is also scientific. Wrong way to thaw frozen beef 1. Thaw with hot water or boiling water
You cannot thaw with hot water, because thawing with hot water will affect the texture of the meat, so you must use cold water to thaw, but thawing with cold water is It's very slow, but the taste is very good. 2. Natural thawing at high temperatures
When the climate is relatively hot, natural thawing is faster. But thawing beef in this way is actually the most unsafe. It can easily go bad. Especially in summer.
If you want to choose natural thawing, it must be placed at least 4℃~8℃. Natural thawing will be relatively slow. Will thawing frozen beef affect the meat quality?
Yes, it will.
When foods such as frozen meat return from a low-temperature frozen state to a thawed state above the freezing point, their cell membranes suffer serious damage and a large amount of cell fluid is lost.
Therefore, the freshness of refrozen food will be greatly reduced compared with the original state, and the nutritional content will be lost more, affecting the original freshness and flavor of the food.