[Easy thawing method] Low temperature thawing to lock in the deliciousness of meat

​The most effective way to defrost frozen meat is to defrost it at a low temperature. Thawing at a low temperature reduces the temperature difference between the center and surface of frozen meat and prevents drips from flowing out.

In addition, by maintaining low temperature conditions, it is possible to suppress the growth of bacteria and prevent quality deterioration.

How to easily thaw frozen meat at low temperature

If you take the meat out of the freezer and leave it there, it will melt, but the quality will gradually deteriorate while it is melting. The thawing method is very important to maintain quality.

There are various ways to defrost meat, but the best way to defrost frozen meat is to defrost it at a low temperature. The secret to delicious meat is to make the temperature range between the center and surface of the meat as equal as possible, and to thaw the entire meat evenly at a low temperature.

I would like to explain how you can easily thaw food at low temperatures.

Natural thawing at room temperature

How to thaw at room temperature. The disadvantage is that there is a large temperature difference between the center and surface of the meat, making drips more likely.

This is a method that should be avoided for hygiene reasons, especially during times when the room temperature is high, such as in the summer, when bacteria are likely to grow.

Thawing in the microwave

Thawing method using a microwave. There are many microwave ovens on the market that have high-performance defrosting functions, but the quality of defrosting results varies depending on the performance of the microwave oven.

It's convenient when you don't have much time, but the disadvantages are that it tends to overcook and thaws unevenly.

Thawing using metal trays, etc.

A thawing method that uses metals with high thermal conductivity. Placing it on a metal tray removes the cold air from the frozen meat. Aluminum has the highest thermal conductivity among metals, so it can thaw faster.

It is also effective to defrost the food using two trays. However, thick walls or those with uneven thickness are not suitable because the contact area with the metal surface is small.

Natural thawing in the refrigerator

How to thaw in the refrigerator. Since the temperature difference between the center and the surface of the meat can be thawed to a small degree, the leakage of drippings, which are the flavor components of meat, can be suppressed.

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However, it takes time to defrost, so it is not suitable if you want to cook it immediately.

Thawing under running water

A method of filling a container such as a bowl with water and soaking the sealed meat in order to thaw it. It can be thawed in a short time, and if you thaw it while adding water, you can defrost it in a shorter time.

As thawing progresses, the temperature of the meat may rise.

ice water thawing

A method of making ice water in a container such as a bowl, soaking the sealed meat, and thawing it. Thawing can be done at a lower temperature than in the refrigerator or under running water.

The best way to thaw food at low temperatures is to thaw it in ice water. By using ice water, you can thaw the food without sacrificing quality.

The effect of ice water thawing, which is ideal for thawing frozen meat

Let's take a closer look at the method and effects of ice water thawing.
The method of defrosting with ice water is very simple. Fill a container such as a bowl with ice water and place the sealed frozen meat in it. If it floats, add weight to it so that all of the meat is submerged.

The temperature at which food freezes is actually not 0℃, but between -3℃ and 0℃. Therefore, if you thaw the food at the temperature that is just below the point where it will melt, you can defrost it efficiently and sanitarily.

Ice water has the property of maintaining a temperature range of around 1℃, and can be thawed at temperatures close to 0℃. It can suppress the growth of bacteria on the meat surface, making it difficult for the quality of the meat to deteriorate after thawing.

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Another advantage of ice-water thawing is that it thaws quickly. Liquids such as ice water have higher thermal conductivity than air, so thawing time can be reduced.

Defrosting under running water also uses liquid, so the thawing speed is fast, but the temperature of the meat rises, which reduces its freshness. Thawing in ice water allows you to thaw meat while keeping the temperature of the whole meat at a low temperature, so you can reduce dripping to about one-third compared to thawing in running water.

Defrosting with ice water can thaw meat while preventing dripping and preserving freshness, so it is possible to return raw meat to a taste and texture similar to when it was cooked.

Low-temperature thawing machine recommended for thawing frozen meat

There are thawing machines that utilize low-temperature thawing that are recommended for restaurants and other establishments that seek even better taste. This thawing machine uses high-voltage electrostatic energy to defrost food even at minus temperatures. It can be thawed at around -2℃, which is lower than ice water, resulting in better quality thawing.

The reason that thawing proceeds even at minus temperatures is because electrostatic energy acts on molecular activity. Matter has three states: solid, liquid, and gas, and its state changes depending on the activity of molecules. Freezing occurs when molecules stick together due to freezing temperatures.

By applying high-voltage electrostatic energy, it activates the activity of molecules. By giving the molecules slight vibrations, they can separate and become less likely to freeze. Since the molecules are free to act, the solid changes to a liquid and thaws.

Since the temperature is set to minus, it is possible to thaw while suppressing oxidation. It also weakens the development and activity of bacteria, helping to maintain the freshness of meat.

Among the defrosting machines that can defrost meat at low temperatures, the Hyokanko can bring out the deliciousness of meat even more. Special electrostatic energy allows food to thaw at the freezing point, allowing it to be stored at even lower temperatures.

Since food can be stored at negative temperatures, it maintains its freshness after thawing and can be stored for a long period of time. It prevents discoloration and quality deterioration and can also be used as a low-temperature storage.

It is said that when meat is aged, the flavor increases due to the action of enzymes. This is because the enzymes in the meat break down proteins and work on amino acids, which are the flavor components.

For example, if you store pork in an ice warehouse, it will stay fresh for three weeks, and during that time amino acids such as glutamic acid and alginic acid will increase. By storing meat in an ice warehouse like this, you can bring out the flavor while preserving the freshness of the meat.

Tricks to defrost files that are useful when you're in a hurry

Even though I know that low temperature thawing is best, I just don't have the time to thaw! There are cases where this is the case. Here's an easy way to defrost and cook food at the same time, which is convenient when you're in a hurry.

Generally, defrosting and cooking are done separately, but by defrosting and cooking at the same time, you can defrost food quickly and easily. Just put thawed meat and 70ml of water in a frying pan, heat over high heat for 3 minutes, then turn off the heat and let it steam for 1 minute. Meanwhile, keep the lid tightly closed. Once steamed, cook by boiling or grilling.

When steaming, a large amount of energy is generated in the form of heat of condensation when the steam in the frying pan changes from gas to liquid. As a result, frozen meat can be thawed in a short time, and the steam prevents it from drying out, giving it a moist texture.

You can thaw and cook any kind of meat, including chicken and ground meat, without making any mistakes. However, it only works if you defrost and cook at the same time.

Conclusion

When thawing frozen meat, it is most important to thaw it at a low temperature.

By using ice water, you can maintain a low temperature, so the quality will be better after thawing. Furthermore, if you want higher quality thawing, we recommend using a low temperature thawing machine.

Even after thawing, the food remains fresh and has an increased flavor, allowing you to enjoy the deliciousness you are particular about.

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