[Guide to handling frozen chicken for commercial use] How to thaw and how long it can be used after that

Those who use commercial chicken may have had this experience.

There are people who have various problems such as it taking a long time to defrost, or not being able to defrost properly, resulting in drips and dry meat.

In fact, many people do not choose the optimal defrosting method, and in some cases, they may be incurring considerable losses.

Therefore, a freezing/thawing professional who specializes in freezing/thawing machines explains the optimal thawing method and handling. We will thoroughly introduce ways to achieve overwhelming quality and thawing speed for businesses, as well as ways to reduce loss and labor costs.

Please take a look at this page and find solutions to your current dissatisfaction and issues so that you can reduce costs and provide high-quality products.

How to thaw commercial chicken

First of all, I will introduce how to thaw frozen chicken for commercial use.

Commercial frozen chicken is often sold in 2kg packages. Since it can be purchased at a low price, it is used not only by businesses but also by the general public. However, as I mentioned at the beginning, the 2 kg of chicken is frozen in one lump, which makes it difficult to handle.

First, I will introduce how to thaw chicken for commercial use, which is difficult to handle.

The optimal thawing method varies depending on the food. One important point when defrosting chicken is the speed of defrosting. When defrosting chicken, if there is a large temperature difference between the center and the outside, it will not thaw properly.

Therefore, it is better to thaw the food little by little over time to prevent temperature differences and preserve the flavor.

On the other hand, if you defrost the meat too quickly, the cells of the meat will be easily destroyed and the drippings that are the flavor components will flow out, resulting in poor taste and poor yield.

Additionally, if you try to defrost the food too quickly, the temperature of the food will rise, making it easier for bacteria to grow, resulting in an increase in the number of bacteria. This shortens the storage period after thawing, making food loss more likely.

The method you choose for defrosting is very important. Here we will introduce the unzipping method that suits your situation.

When choosing a defrosting method, choose one that meets your desired quality and is quick to defrost. You can make delicious food without wasting your time.

If you can thaw in advance, use ``refrigerated thaw.''

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Refrigerating and thawing is a method of placing food in the refrigerator early, such as the day before, and allowing it to thaw over time. It can take a whole day to thaw a 2kg chicken for commercial use.

Although it takes longer to thaw compared to other thawing methods, it is possible to thaw with almost no dripping of flavor components. Also, since the food is always kept in the refrigerator during thawing, bacterial growth is less likely to occur.

To maintain balance, ``defrost under running water''

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For those who want to thaw food as deliciously as possible but cannot spend the night thawing it, we recommend thawing it under running water. Water conducts temperature more easily than air, so it can be thawed at a relatively low temperature and in a short time.

However, it has the disadvantage of being expensive as it requires continuous water flow during thawing.

Anyway, ``thawing in lukewarm water'' is quick.

Source: http://www.zazaizumi.com/entry/2016/03/21/080200

If you want to defrost food in a short amount of time, we recommend defrosting it using hot water. Fill a large container with hot water of about 60 to 70 degrees and place the chicken in it for about 10 minutes.

Be careful, if the time in hot water is too short, the food will not be thawed sufficiently, and if it is too long, it will be thawed too much, making it easier for bacteria to grow.

Also, because it thaws rapidly, there is a lot of dripping, which can easily lead to deterioration in flavor and yield, so avoid using it unless you need to thaw it right away.

For businesses that need both, ``Thaw with a special thawing machine''

Source: http://www.vinita.co.jp/news/2012/FOOMA2012_report/

If you are looking for both quality such as taste and yield, as well as speed of thawing, we recommend thawing using a special thawing machine. There is a way to thaw food using a general defrosting machine, but as it defrosts food quickly, it also has many disadvantages, such as the tendency for drips to form like other defrosting methods.

Special thawing machines are built using special technology such as using the power of electricity, so they can defrost food in 7 to 8 hours with almost no drips.

So far, we have introduced how to thaw chicken for commercial use. I hope you have an idea of which decompression method to choose in which situations.

However, some of you may be wondering how long you can use the meat after it has been thawed, and how long it can be stored.

How long thawed chicken can be stored depends on how you use it. From here, we will explain how long thawed chicken can be stored.

How long can it be stored after thawing?

From here, we will introduce how to handle chicken after thawing.

Defrosted chicken can only be thawed by refrigerating and using a special thawing machine without breeding bacteria, so it is possible to preserve it raw after thawing.

Chicken that has been refrigerated and thawed can be stored raw for 1 to 2 days.

In the case of a special thawing machine, it is packed with technology that goes beyond the quality of thawing, so it can be stored in a raw state for 3 to 5 days. This secret will be revealed in the next chapter.

In other ways, thawed chicken cannot be stored raw. During the freezing and thawing process, bacteria on the chicken will inevitably increase.

If you continue to store it in the refrigerator, bacteria will continue to grow and cause food poisoning. Therefore, use up the thawed portion or cook everything before storing.

Up to this point, we have explained how to handle chicken for commercial purposes. There are multiple methods, and the quality, thawing speed, and storage period after thawing will vary depending on which method you choose.

Have you ever wondered what is special about a special thawing machine?

Special thawing machines do not simply raise the temperature to thaw food. It was created using new technology that uses energy other than heat.

From here, we will introduce the special defrosting machine.

Special defrosting machine with overwhelming quality and speed

From here, we will introduce what a special thawing machine is and what benefits it has.

First, let's talk about the defrosting machine.

A defrosting machine is literally a machine for defrosting food. You can quickly defrost food and other items you want to defrost. Since this is a thawing machine, it gradually raises the temperature of the food.

However, as I mentioned earlier, if you defrost food too quickly, temperature differences tend to occur and quality tends to deteriorate. A regular defrosting machine can defrost food quickly and evenly, but drips will inevitably come out.

As a result, taste and yield may deteriorate. However, there is a special thawing machine that can thaw without such disadvantages.

"DEPAK defrosting machine" is a defrosting machine that uses electricity. By thawing food while passing a weak electric current through it, cells are activated, reducing the time required for thawing while suppressing food deterioration such as oxidation and dripping.

Also, if you leave food in a general defrosting machine, it will continue to warm up even after it has finished defrosting, which can cause discoloration and the growth of bacteria. Therefore, you have to take it out at just the right time, even if you have to interrupt other work.

However, in the case of the DEPAK Defrost Machine, there is a device inside the refrigerator that measures the core temperature of the food, and it can be set to automatically switch from defrost mode to freshness preservation mode when the food is defrosted.
This way, you don't have to worry about spoiling the food, and there's no need to stop the machine when it's time to thaw. The food can be thawed deliciously in a short thawing time, which also leads to savings in labor costs.

Conclusion

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On this page, we introduced how to thaw chicken for commercial use, how long to store thawed chicken, and how to thaw it while keeping costs low and maintaining high quality.

Thawing is an important process that affects not only the quality of the product but also costs, operations, and other factors.

There were also many benefits to using a special thawing machine.
・Reduced defrosting time
·Improvement of quality
・Improved yield
・Reduction of drip
・Loss reduction
・Reduction of personnel costs

You should reconsider your current situation, and if the current method is different from the method you thought you should choose in the long run, you should consider the optimal method.

Even just one thawing method can make a big difference in sales and profits.

By finding a thawing method that suits your company, you can reduce costs and provide safe and high-quality products.

>> Click here for a special defrosting machine with high quality and fast defrosting speed.

>> Click here for freshness preservation equipment that can be retrofitted