Frozen dumplings, frozen meat...the emergence of frozen food greatly facilitates our fast-paced life. The main types of meat are pork, mutton, fish, beef, duck, cooked meat, chicken, seafood, and so on, the freezing temperature of meat cold storage is from -18℃ to -23℃. Some cold room for meats require a temperature of -30℃ or even lower. likes tuna fish the requirement of -60℃.
But many families are puzzled: Are frozen foods nutritious, and how to choose and eat them? Can the thawed food be put back into the cold room and frozen again? According to the internationally accepted definition, frozen food should meet the following 4 conditions:
1. Use nutritious and high-quality food raw materials for pre-processing;
2. Freeze food quickly;
3. The product temperature is controlled below minus 18℃, and kept below minus 15℃ for transportation, sales, and circulation;
4. Must meet safety and health standards.
Fresh raw materials such as vegetables and meat used in frozen food are generally provided by nearby farms or planting bases, and delivered directly to frozen food processing plants after harvest.
Processed food that has undergone rapid freezing has very little nutrient loss. In addition, storage at a constant temperature of minus 18 ℃ can keep the nutritional value of food in an ideal state.
Pre-treatment has a great influence on the shelf life of frozen food.
For example, if fresh fish is frozen without any treatment, it can only be stored for 1 to 2 months; but if it is frozen after scientific treatment, the shelf life can be extended to half a year.
To ensure a sufficiently low temperature, the temperature of the freezer compartment of the refrigerator should be below minus 18°C.
The food should also be taken as quickly as possible, and take it all at once to reduce the time and frequency of opening the refrigerator. Note that the food should not be frozen again after thawing.
| kinds | include | expiration date |
| Red meat | Pork, beef, lamb | 10-12 months. Among them, beef is more stable than pig and mutton, and lean meat is kept longer than fatty meat. |
| Poultry | Chicken, duck, goose, pigeon, etc. | Slightly shorter than red meat, 8-10 months. |
| Seafood, fresh river | Including fish, shrimp, turtle, shellfish, etc. | The shelf life is shorter than that of livestock and poultry meat, generally up to about half a year, and it is best to eat within 4 months. |
Vegetables | A small number of vegetables, such as corn, chestnuts, beans, etc. | About 5 months |
| Quick-frozen staple food | Dumplings, steamed buns, glutinous rice balls, wontons, etc. | Eat it in a month or two |
Foods such as frozen dumplings and frozen shrimps do not need to be thawed and can be cooked directly after being taken out of the refrigerator.
Large-volume frozen primary agricultural products such as chicken, duck, fish, and meat must be thawed and then cut before cooking.
Low temperature defrosting: Put the packaging bag intact in the refrigerator compartment and slowly defrost.
Natural thawing: Put the packaging bag in a cool place indoors.
Flow thaw: When the time is tight, expel the air in the packaging bag, seal the opening, and brew with running water.
Microwave oven quick defrosting: This defrosting method must first use the lowest level, and then gradually heat according to the state of the food to avoid the excessive time, which will cause the food to dry and harden and the juice will flow out.
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