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肉类冷冻要快,化冻要慢,其中技巧要牢记

美食首页 来源:生命时报 2019年02月11日 09:27 A-A+

原标题:

  很多人将肉冷冻后取出烹饪时,觉得不好吃了。其实,无论冻肉还是化冻,都有技巧。肉类冷冻时,速度越快,温度越低,形成的冰晶越少,体积也越小。这就要求将大块肉类切小,不要团成一团,一个密封包装一次食用,而且要拍扁速冻。化冻时相反,需要慢慢化冻。

  比如要吃冻鱼,第一天从深冷速冻区域拿到0℃冷冻层,第二天再放到冷藏区域,第三天再烹制就不会出现冻肉难吃的问题了。因为解冻时间延长,细胞内不易形成尖锐的冰晶以扎破细胞膜,导致呈鲜香滋味的细胞液和脂肪流失,这种方法尤其适合做海鲜,最大程度保证肉质。

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相关阅读 肉类 | 冷冻
我要纠错编辑:王天放 责任编辑:
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