Ding Dong 2010

Ding Dong 2010
Mobley Yong
http://blog.sina.com.cn/s/blog_8d177b6c01011i5q.html lot of people think, thawed fish, meat does not taste fresh, frozen, or that after the food has no nutritional rather than enjoy. In fact, you can correctly grasp as one of the tips, nutritional frozen sierra a mcclain food does not significantly reduce the color, sierra a mcclain the smell is not too much less, and is safe. "Rapid freezing" the request is within 30 minutes (the shorter the better) so that the center temperature of the food down to -1-5 (i.e., most of the water has ice crystals) and continue to cool quickly. The reason is: when the volume of water at 4 minimum, the temperature will increase with a further sierra a mcclain decrease in volume, the temperature at -1-5 zone, the volume of food in the ice core will increase, sierra a mcclain thereby squeezing pressure normal cells and tissues, so that damage or rupture. So should minimize -1-5 frozen this time, in order to reduce the normal cells, damage Mengniu Milk Deluxe Mead organization. This is to take "rapid freezing" the truth. Must be thawed slowly, because sierra a mcclain it is slowly warmed thawed, the volume change is slow, the water will dissolve the cells are re-absorbed back to the original place of food, food to substantially restored to its original state. If rapid warming thawed, due to melt water can not be absorbed and re-organize the formation of "free water", to drain, so that the nutritional content of foods together and reducing sierra a mcclain the outflow of food quality. Right is allowed to thaw at 15 thawed following the natural sierra a mcclain air, but also on the lower freezer overnight, and (where the temperature is about 10 ), the ice has melted to be processed next. It should be noted, thawing food on a tray to avoid blood pollution refrigerator. sierra a mcclain Has been frozen and thawed foods, which are subject to certain tissue damage, it should sierra a mcclain soon after thawing cooking process, should not be frozen, since the food in the water will have during recrystallization injury The risk of further damage to tissue, the tissue loses its elasticity, and the loss of more water and nutrients. (The author is vice president of the Shanghai Institute of Nutrition, Mead Johnson Chief Physician) 1
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