The supplier of CDH quick-frozen sweet corn will show you the tips for selecting quick-frozen food
Although there are many nutrient problems in quick-frozen food, in today’s fast-paced days, who can resist the temptation of quick-frozen food? In daily life, we strictly control the purchase, storage, and cooking links, and eat some quick-frozen food in moderation. No.
1. Pay attention to the brand and shelf life
On the whole, big brands are more assured in terms of quality. When purchasing, look at the packaging bag, product name, production company address, production date and shelf life and other information must not be missing. Although the shelf life of quick-frozen food is long, it is still necessary to pick those that are close to the production date.
2. Pick up quick-frozen food in bulk
Various bulk quick-frozen foods are always popular in supermarkets, and these bulk quick foods that are "picked and picked" need to be paid more attention. If the frozen food is partly whitish, it is mostly because the refrigerating temperature has changed too much, and the moisture has been lost. Do not buy it. Choose products that have no freezing or adhesion between individual products.
Dumpling skin: A real good dumpling skin is without any additives. We can see from the color that if the skin color of a good dumpling is white, then the flour he used must have added an additive—whitening agent. The noodles of good dumplings are not necessarily white.
Stuffing: The more "pill", the more fragrant and attractive, the more suspicious. It is possible to add a grouping agent, thickening agent, food flavor, etc.
3. After purchase, take the quick-frozen food home at a fast speed to prevent the heat from melting on the road
If you can’t eat it right away, put it in the refrigerator right away. After the food is put in the refrigerator, you still have to eat it quickly. Because the temperature of the refrigerator is unstable, frozen foods stored for a long time often have ice crystal separation, cracks, and adhesion. At this time, the nutrient value has been greatly reduced.
4. When storing, pay attention to avoid putting it together with other raw fish, meat, poultry and other products
Different foods stored in the same space will transmit bacteria to each other, causing food to spoil. Quick-frozen foods that are opened should be eaten as soon as possible, and those that cannot be eaten should be sealed tightly and stored in the freezer compartment of the refrigerator.
5. Put proper amount of water when cooking
Use less water instead of more when cooking. The more water you use, the more water-soluble vitamins will be lost. The nutrients in most foods will dissolve in water, such as inorganic salts up to 10% to 25%. Vitamins reach 15% to 25%. In order to reduce the loss of nutrients, you can add an appropriate amount of starch to thicken when cooking certain foods as needed, so that the soup is wrapped on the food, and the remaining soup is also fully utilized.
6. Pay attention to the time of cooking.
How to freeze frozen food
How to dissolve the frozen food taken out of the freezer compartment of the refrigerator?
Most people have different methods: some people put frozen food in a greenhouse in a dish to let it dissolve; some people soak it in warm water to let it freeze quickly; some people don't dissolve it and cook it directly in the pot.
In fact, these practices are not scientific. Nutrient scientists believe that fast freezing will cause the loss of protein and vitamins in the food, and at the same time will accelerate the occurrence of propionaldehyde carcinogens; but if the thaw is too slow, it will easily lead to bacterial growth, which is not appropriate. The correct freezing method is: after taking out the frozen food from the freezer compartment, put it in the refrigerator compartment first, take it out a few hours later, soak it in cold water at a temperature of about 15℃, and use it after freezing.
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