Defrosting is ... Applying the process to fish and meat

The most incomprehensible terms often mean something very clear and familiar. For example, mysterious defrosting is simply defrosting. However, unfreezing is literate, allowing to preserve in the products all their useful properties and taste qualities. Since frozen foods differ in different physical properties, their defrosting is carried out in different ways, although the general principles are preserved. Fish and meat are frozen in the largest amount, so the term mostly refers to them.

Defrosting meat in industry

There are several methods in which meat is thawed in the production.

Microwave defrostation. This is a process that is somewhat similar to that of a conventional kitchen microwave oven, only in much larger volumes. Its drawback lies in the fact that fat absorbs microwaves with a different intensity than meat, and bones also completely reflect them. That is, near the backbone of the fabric overheat, and the quality of meat is reduced. However, the process is rather fast: a ton of carcass is thawed to a cooled state in a couple of hours.

Dielectric defrost is the effect on the meat of the electrodes between which it is located. The key condition: the electrodes must not come in contact with the product.

Exposure to ultraviolet light. Well detoxifies microorganisms, but rather slow.

Vacuum defrostation. This defrosting is used only for birds, blocks and cuts, it is not applied to half-carcasses. It is based on the injection of dry steam into the vacuum drum. Sanitary justified, but limited in use.

All these methods of preparing frozen food for cooking, of course, are only suitable for industry - you can not put such a defroster at home.

Thawing fish in production

It is very different in its parameters (size, structure) from the meat of terrestrial animals and poultry, therefore it is thawed somewhat differently. The main problem is that in the range from -5 to -1 degrees, proteins in carcasses are denatured, so this gap must be "slipped" as soon as possible during thawing.

The most used defrostation of fish is water, with a temperature of 12-16 degrees. And only running water is used, because the standing water cools very quickly around the carcasses, and the defrosting process slows down considerably. The same way of defrosting is used by the housewives and in the home kitchen.

Large fish such as flounder or cod are often thawed in a saline 4% solution. This method is not always applicable, as the carcasses are somewhat salted. When making canned food, this is necessarily taken into account, but in its raw form it is undesirable to sell such fish.

One of the newest methods by which the fish is defrosted is electromagnetic vibration. With its help, the defrosting process is almost 2 times faster.

Another modern method is the use of high-frequency current. It allows the fish to be defrosted evenly throughout the volume.

Home defrosting: microwave

Everyone knows that this device can quickly defrost products. But the rules, thanks to which the defrosting of the meat goes evenly, is not respected by all. As a result, sometimes the product turns dry and not juicy, and sometimes gets a specific and not too pleasant smell. Firstly, the meat should be placed in a container suitable for a microwave oven and closed tightly. Secondly, every three minutes the product needs to be turned over, otherwise it will break loose on one side and remain frozen on the other. Third, too large a piece should be cut so that no frozen sections remain inside it.

Home defrosting: water

For meat, this is not a very good, although quick way. Its disadvantage is that the meat is watered and becomes more friable. This can be avoided by placing it in a bag or a well-closed container. It is necessary to defrost only under cold running water - hot (and even warm) spoils the taste of meat and promotes rapid growth of bacteria on it.

Home defrostation: in the refrigerator

Of course, this method is the longest. Depending on the size of the piece, it will take at least half a day. However, it clearly demonstrates how the meat is defrosted in the production, that is, it allows you to store the most worthy in the product that is in it. No special effort is required for this defrosting: it's just that you have to shift the meat to the vegetable compartment at the bottom of the refrigerator and have patience. And for frozen stuffing it is generally the only acceptable home method.

A little worse preserving the useful qualities of meat, but much faster is the defrosting in the room. It will take 3-4 hours; To conduct it should be in a towel covered with a towel.

In the most extreme case, if it was necessary to urgently defrost frozen foods, you can do it in a water bath. However, the meat should be chopped portion by part, otherwise it will be cooked from the outside, but inside it will remain solid. And, of course, stir to keep it warm evenly.