The most obscure terms often mean something very understandable and familiar. For example, a mysterious defrosting is simply defrosting. However, defrosting is competent, allowing you to save all their beneficial properties and taste in products. Since frozen foods differ in different physical properties, their defrosting is carried out in different ways, although the general principles remain. Most fish and meat are frozen, so the term for the most part refers specifically to them.
Meat defrosting in industry
There are several methods by which meat is thawed in production.
Microwave defrosting. This process, in some ways similar to the operation of a conventional kitchen microwave, only in much larger volumes. Its disadvantage is that fat absorbs microwaves with a different intensity than meat, and the bones completely reflect them. That is, near the skeleton, the tissues overheat, and the quality of the meat decreases. However, the process is quite quick: a ton of half-carcass is thawed to a chilled state in a couple of hours.
Dielectric defrosting is the effect on the meat with electrodes between which it is located. Key condition: electrodes must not come into contact with the product.
Exposure to ultraviolet light. It neutralizes microorganisms well, but rather slowly.
Vacuum defrosting. This defrost is applied only to poultry, blocks and cuts; it is not used for half carcasses. Based on the injection of dry steam into a vacuum drum. Sanitary justified, but limited in use.
All these methods of preparing frozen foods for cooking, of course, are suitable only for industry - you can’t put such a defroster at home.
Defrosting fish in production
It in its parameters (size, structure) is very different from the meat of terrestrial animals and poultry, and therefore defrosts a little differently. The main problem is that in the range from -5 to -1 degree, the proteins in the carcasses are denatured, so this gap must be “slipped” during defrosting as quickly as possible.
The most used defrosting of fish is water, with a temperature of 12-16 degrees. Moreover, only running water is used, since stagnant very quickly cools around the carcasses, and the defrosting process slows down significantly. The same method of defrosting is used by housewives in the home kitchen.
Large fish such as flounder or cod are often thawed in a 4% saline solution. This method is not always applicable, as carcasses are slightly salted. In the manufacture of canned food, this is necessarily taken into account, but it is undesirable to sell such fish raw.
One of the newest methods by which fish is defrosted is electromagnetic vibration. With its help, the defrosting process speeds up almost 2 times.
Another modern way is the use of high-frequency current. It allows you to defrost the fish evenly throughout the volume.
Home Defrost: Microwave
Everyone knows that this device is able to quickly defrost food. But the rules that make meat defrosting evenly do not all comply. As a result, sometimes the product is dry and not juicy, and sometimes it acquires a specific and not too pleasant smell. First, the meat must be placed in a container suitable for the microwave, and tightly closed. Secondly, every three minutes the product needs to be turned over, otherwise it will break up on the one hand and remain frozen on the other. Thirdly, a piece too large should be cut so that there are no frozen areas left inside it.
Home Defrosting: Water
For meat, this is not very successful, albeit a quick way. Its disadvantage is that meat is saturated with water and becomes more friable. This can be avoided by placing it in a bag or well-closed container. It is necessary to defrost only under cold running water - hot (and even warm) spoils the taste of meat and promotes the rapid growth of bacteria on it.
Home Defrosting: Refrigerated
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 meat is defrosted in production, that is, it allows you to keep the maximum of all that is worthy in the product. No special efforts are required for such defrosting: just in the evening, the meat must be transferred to the vegetable compartment at the bottom of the refrigerator and be patient. And for frozen minced meat, this is generally the only acceptable home method.
Preserving the beneficial qualities of meat is slightly worse, but defrosting is much faster. It will take 3-4 hours; it should be carried out in a towel-covered container.
In the most extreme case, if it was necessary to urgently defrost frozen foods, you can do this in a water bath. However, the meat should be chopped in portions, otherwise it will crack on the outside, and inside it will remain solid. And, of course, mix so that it warms evenly.