I believe every household refrigerator more or less stored frozen food.For these foods, in order to facilitate the pace of our life, there are still many puzzles to be solved: frozen food nutritious? How long can it be preserved? If you have not eaten, you can not put it back? In response to these questions, Zhejiang Hospital Nutrition Dr.
Frozen food in the end there is no nutrition? Frozen food after more guarantee nutrition?
Dragon said: First of all, there is a certain degree of nutrition in frozen foods.Fresh food used in vegetables, meat and other fresh raw materials are generally provided by the nearest farm or planting base, harvested directly delivered to the frozen food processing Factories, from picking to freezing time is very short, and regular frozen processing plant will test the quality of food, to confirm qualified for cleaning before processing.
Second, the speed frozen food tissue moisture, juice will not be lost, and at this low temperature, the basic microbial does not breed, food safety has been guaranteed, but food taste, flavor changes are difficult to avoid. Is that, after freezing, the fat in the food will be slowly oxidized, vitamins are slowly decomposed to maintain the original flavor and nutritional value of food.
How to choose frozen food?
Shu Long said: Select these products, go to the regular supermarkets, stores, buy products produced by qualified enterprises; pay attention to see the product's production date, shelf life and QS logo; product packaging to be sealed; product surface shiny, No large number of frost crystal residue; touch the surface of the product, feel hard, no softening phenomenon; meat and poultry products do not have a lot of bloody water, ice residue.
How to save frozen food, how long can be preserved?
Dragon said: different food storage time is different, there are some differences in the selection.
Red meat: the selection of frozen red meat, the meat surface should be pale red, black, red do not buy, mainly including pigs, cattle, mutton, etc. Shelf life of 10-12 months of which the nature of beef than pigs , Mutton stable, lean longer than fat storage time.
Poultry: fresh poultry natural skin gloss, surface sticky hands, with the normal inherent odor; dull skin of ductile birds, head and neck often dark brown, the skin surface moist sticky, or mildew, the smell of corruption Fresh poultry eyes full, cornea luster; metamorphic poultry eyeball shrinkage, depression, corneal opacity. Shelf life shorter than red meat, for 8-10 months.
River seafood categories: the purchase of frozen fish and shrimp and other foods, the first pay attention to whether the phenomenon of softening, softening shows that the storage temperature is too high, easy to revitalize the bacteria, may harm to health after eating. Should also choose between individuals without adhesion Products.Fishing fish frozen food, if the fish yellow color, fat has been deteriorated, including fish, shrimp, turtle, shellfish, etc. Because they contain a large number of unsaturated fatty acids easily oxidized, so the shelf life than livestock and poultry meat Shorter class, usually up to six months or so, preferably within four months of consumption.
Frozen staple foods: Choose staple food quick-frozen foods, you should choose the color white, no spots, if the color dark, epidermis ice cream, it is likely to be slow-frozen or frozen products such as dumplings, steamed stuffed bun, dumplings, ravioli, etc. Due In low temperature conditions, the composition of complex filling gradually taste changes, but also easy to taste, it should not be frozen for too long, it is best to eat within 1-2 months.
Fruits and vegetables: In general, green leafy vegetables, fruits and vegetables can not be frozen, but a small portion of vegetables, such as corn, chestnuts, beans, etc. can be frozen. However, due to the decomposition of chlorophyll, like peas, beans, beans and other general Can keep two months or so fresh green, continue to save the words and nutrients will not have significant changes, but the color will turn from green to yellow, affecting the appearance of corn, chestnut, etc. there is no such problem, you can save 5 Month or so.
How to thaw frozen food? What to pay attention to when eating?
Dragon said: commonly used methods are generally divided into four kinds of thawing: First, low-temperature thawing, the bags intact into the refrigerator freezer thaw slowly, but the fish should be taken out of the bag after the thawing, So as to avoid discoloration; Second, natural thawing, the bags on the indoor cool place; Third, the water thawed, in the case of tight time, the air in the bag is discharged, sealed the opening and running water; Fourth, microwave oven fast Thawing, this thawing method must first use the lowest file, and then gradually heating according to the state of the food to avoid the time is too long, resulting in food drying harden, juice outflow.
At the time of consumption, we should pay attention to the content of the 'edible method' in the 'food label' printed on the packaging bag and follow the prompts for cooking operation; in the heating process of the microwave oven, take the water holding measures to prevent the evaporation of water and the excessive drying of the food; Need to fry, the oil temperature should not be too high; heating must be complete, or can not reach the central temperature needed to kill pathogens, bringing food safety risks; to prevent product flavor changes, please select the appropriate heating means based on product properties , Such as toaster baking, frying, cooking and so on.
Will the thawed food be returned to the freezer to be refrozen?
Beam dragon said: the best frozen food should not be frozen repeatedly, one-time finished eating.A frozen food to be processed as soon as possible after thawing, if stored at room temperature for too long, the food is very perishable, may also cause food poisoning.In the first When the food is thawed, the moisture in the food will be redistributed and the water in the cells will be drained outwards, causing the nutrients that are soluble in water, such as vitamins, to be lost. In addition, small ice crystals will continue to grow larger and the ice damage to the cells will increase Large, when thawed again nutrition will lose a lot.