How to defrost minced meat quickly: 12 ways

If the freezer has a pre-purchased package of minced meat - then with the preparation of a quick dinner will not be a problem. It will help to save a lot of time, but only in the case of pre-defrosting or quick defrosting. In order to defrost minced meat quickly, you can use several ways. Let's take a closer look at what options exist, as well as the correct way to do them.

How to correctly defrost minced meat

It seems that freezing minced meat is a simple matter. It is enough to buy a tray with the product and send it to the freezer, and that's it. But in the future it is difficult to defrost a huge piece, because it takes a lot of time, which causes a lot of inconvenience. To avoid this, you should freeze the product in small portions - so it is much more convenient to store. In addition, to avoid dehydration of meat and "cold burn", it is worth using sealed bags. And to defrost such a product will be much faster.

How to freeze minced meat correctly:

1. Distribute the prepared minced meat into portions (weight of about 250 to 450 grams).
2. If you have a vacuum cleaner, you can use it. If not, sealed bags will do.
3. Send each piece depending on the parameters in a liter or three-liter bag. Roll out with a rolling pin to a thickness of 1 cm. In this case, the texture of the minced meat should be fully visible.
4. Now squeeze out all the air and seal the bag. On each bag, it is important to write the date of packing, the type of minced meat and mass with a marker.
5. Send the bags to the freezer compartment. After freezing they can be folded more conveniently, for example, in the form of a stack.

Stuffing frozen in this way can be thawed quickly and easily, even in natural conditions.

How the type of freezing affects the thawing of minced meat

There are a total of 3 types of minced meat freezing. Let's look at the specifics of how this process affects the subsequent defrosting of the product.

Deep freezing

Thanks to deep freezing in minced meat almost all vitamins are preserved. In addition, this type is considered the most effective. The disadvantage of the method is that it requires the use of special equipment, which can only be found in factories or plants. In such factories, the minced meat is first put under the press, then in hermetic packaging, and only after that it is subjected to the strongest temperature treatment.

The product can be stored for 3 months after deep freezing. But it takes a lot of effort to defrost, and it is unlikely to be done quickly.

Quick home freezing

Quick home freezing preserves almost all the available microelements in the product. It is used when it is necessary to freeze the product urgently to the full depth. This mode can be found, as a rule, in any modern refrigerator. This mode is often called "shock therapy for the product. The rate of defrosting of foods treated with this principle is not different from regular freezing.

Conventional home freezing

Due to the fact that conventional home freezing is done without the use of airtight packaging, such minced meat can not be stored for a long time. For some germs and freezer conditions are acceptable.

How long does it take to defrost minced meat

Defrosting time is influenced by the shape and size of the briquette. Logically, the larger the piece, the longer it will take to thaw. Ground meat weighing 1.5 to 2 kg can be defrosted within 2 days. A 1 kg piece of minced meat is thawed within one day. Based on the listed data, we can conclude that for every 1 kg of minced meat it is worth adding 24 hours for thawing.

The product, divided into pieces or semi-finished products in the form of cutlets, defrosts naturally much faster - within 8 hours. But the main condition is that each piece should lie separately from each other.

Influence of the type of mince on defrosting

The principles of defrosting pork, beef, chicken or fish minced meat are virtually the same. All known methods can be applied to each type of product. The only difference is the time to bring the food to room temperature. The most rapid defrosting is for minced fish, but the longest defrosting is for chicken meat.

It is also worth noting that for minced fish the most optimal way is the natural defrosting.

Defrosting beef, pork, turkey

The most quick and convenient way to defrost the above species in a microwave oven. Most of these appliances are equipped with the appropriate function. But this method has several tangible disadvantages:

1. Large pieces or briquettes need to be constantly turned from one side to the other, because the process is uneven.
2. Small pieces very quickly begin to overheat and can even scald the most vulnerable sides.
3. The product very quickly begins to lose moisture and in further cooking becomes unpalatable and dry.

In addition to the microwave, you can use several other methods to speed up the defrosting process:

1. In the microwave any meat can defrost very quickly. Even a large piece of meat can be prepared very quickly for cooking.
2. Meat takes longer to thaw in water, but retains its juiciness, softness and healthiness. It is desirable to choose for defrosting the liquid of low temperature, with the addition of ice. For a faster process, it is worth constantly changing the water. It is better to put a sealed bag with meat under a stream of cold water, which will circulate around the meat.
3. Of course, you can try to defrost the meat in hot water. But this is ineffective, because each piece is scalded on the outside and remains frozen on the inside.
4. Salt in its whole form or diluted in water can also be used to defrost. The salt promotes heat exchange in the meat fibers, so the thawing process is quick and even.
5. In the refrigerator, the thawing process is uniform and long, but it retains all the useful composition of the food.

Defrosting rabbit or chicken meat

For chicken carcasses or separate parts, as well as cut rabbit meat it is desirable to store in the freezer. But it is worth noting that the process of improper defrosting will lead to loss of flavor characteristics of the product and a set of useful components. In order to avoid this, it is worth heeding the following recommendations:

1. In order not to further defrost a whole carcass, it is necessary immediately after purchase to cut it and put it into separate bags.
2. If the carcass is frozen as a whole, you should take it out of the freezer a day before cooking, put it in a package and put it in the refrigerator. It is optimal to place the carcass in the compartment for storing vegetables, because there the temperature is at the right level.
3. Individual pieces or fillets can be defrosted in water or in a microwave oven. These defrosting methods require immediate cooking in order to keep the quality of the product at the proper level.
4. In case the meat will be used for cooking in the future, you can pour cold water over the pieces at once and then cook them. The disadvantage of this method is a large amount of foam on the surface of the broth.

Rabbit and chicken are more delicate meat, for which accelerated methods of defrosting are undesirable. Such meat will become tough and lose most of its flavor qualities.

How to defrost minced meat quickly at home

Of course, it is recommended to defrost minced meat in natural conditions. But there are situations when rapid defrosting is very necessary. For this, there are some tricks. Let's consider each of the methods in detail.

In the refrigerator

It is difficult to say how long it will take to defrost minced meat in the refrigerator - it depends entirely on the weight of the product and shape. But it is this process is considered the most correct - the product eventually does not lose its taste characteristics and remains juicy.

The defrosting process is as follows:

1. Remove the product from the freezer, remove the packaging, and place it in a suitable container with high sides.
2. Send the container to the middle zone of the refrigerator. This is where the temperature readings are considered most optimal for thawing the meat product.
3. The temperature reading in the entire refrigerator should be between 2 and 4°C.

The ideal defrosting is when the product has been in the refrigerator compartment for 12 hours. Therefore, it is worth taking care in advance to bring the minced meat to a suitable condition for cooking.

In cold water

To defrost minced meat in cold water will require much less time than it would take such a process using a refrigerator. But it is worth noting that in this case, the meat loses a number of its useful qualities.

To defrost minced meat by the specified method, the following actions will be required:

1. Put the frozen product in a plastic bag, close it tightly, because the water must not get to the stuffing, otherwise the product will get unnecessary wateriness.
2. Put in a bowl with deep sides and pour all the water.
3. Change the water every 30 minutes.

Note that the product defrosted by the suggested method should be used within 2 hours. After this time it will become unfit for consumption.

More quickly you can defrost the product under cold running water. To do this, it will take about 20 minutes. But the density of the minced meat will significantly decrease - it will become watery and lose some of its flavor.

In hot water.

In order to defrost minced meat in hot water, you will need to perform the same actions as in the case of cold water. In the process of cooling water, it is worth changing it back to hot water. This is due to the fact that in cold water, the product will take much longer to thaw.

Do not throw frozen minced meat in water brought to boiling point, as it will immediately boil over.

In a water bath

Often, to defrost minced meat quickly use a water bath. To do this, you need to perform the following steps:

1. Fill the pot halfway (you can even a little less) with water.
2. Frozen minced meat take out of the packaging and put it in a suitable container, preferably ceramic, which should be placed on the saucepan.
3. Heat the water in the pot over a minimum heat and keep an eye on the minced meat. From time to time it is necessary to turn it over, and remove the layers that have already acquired the desired softness.

The time of such defrosting can be from 40 to 50 minutes.

In the microwave

The fastest method is defrosting in the microwave. It will require:

1. Place the frozen minced meat in a special dish for microwave oven, taking it out of the package beforehand. If the polyethylene is not removable, put it under a stream of cold water.
2. Set the defrosting mode on the microwave. The period of defrosting the product depends entirely on its weight and type. More precisely, that a lot of time will be required for pork or beef product, poultry - half as much, and for minced fish and even about 10 minutes.
3. Immediately after the function of the device is complete, you can take out the product and use it for the desired purpose.

It is very important not to overstay minced meat in the microwave, as it will begin to produce an unpleasant smell, as well as become dry and lose their best flavor qualities.

In the multicooker

Multicooker is used to defrost minced meat in the "Steam" mode. The process consists in the following steps:

1. Pour water into the multicooker bowl, the volume of which should be slightly less than ½ of the container.
2. Put a special basket on top of the bowl and put minced meat in it without packaging.
3. Activate the device in the desired mode.
4. Leave it for a while (about 10 to 15 minutes), with the lid on, until the product defrosts.

From time to time it is necessary to open the lid and monitor the degree of defrosting, paying attention to the color, which should remain pink. If it changes to a grayish color, it means that the process of scalding of the product has begun. It is necessary to immediately turn the piece on the other side. In addition, you can check the movement of the process, based on the consistency of the stuffing, pressing on it with a teaspoon. In the event that there is an indentation after that, you can complete the process and use the product for cooking.

In the oven

To defrost, some inventive housewives use a conventional oven or a hydrolysis oven. The defrosting process will require a fireproof dish and the following steps:

1. Remove the stuffing from the freezer, remove the packaging, and place it in a baking dish.
2. Add 2 tablespoons of cold water to the mold.
3. Preheat the oven to 100°C, send the form with the meat product there. Defrosting time should be 4 to 6 minutes. During this time, you should constantly turn the piece, thereby preventing it from boiling.

The disadvantage of the proposed method is a high probability of getting burned during the process of turning the minced meat. In addition, the product can boil very quickly.

For safer defrosting, you can put a container with minced meat on the door of the oven on. Of course, it will take much longer, but the probability of boiling the product will be reduced to zero.

In the frying pan.

It is not recommended to defrost minced meat in a frying pan. This is due to the fact that in the process the product will be subjected to active thermal action, which will lead to the meat until it is semi-cooked. Ultimately, the structure will be disturbed and the finished dish will be spoiled.

Defrosting without heating

Defrosting minced meat without heating will take quite a long period of time. But at the same time, this method allows you to save all the flavors and juiciness of the product. The process consists of the following steps:

1. Remove the product from the freezer compartment.
2. Remove the packaging.
3. Put the meat in a suitable container.
4. Put it in the kitchen in a place free from direct sunlight.

It is believed that only with the fastest freezing and long thawing preserve the taste characteristics and useful composition of the product.

Thawing in a warm place

For many housewives the natural defrosting of the product is still preferable. But everyone tries to speed up the process. How to do it without using any devices and water?

To defrost the product is necessary:

1. Frozen minced meat must be wrapped in a food plastic bag to prevent the product from becoming weathered. Place in a container.
2. Place the container as close as possible to a source of heat, such as a radiator or a heated oven.

It will take at least two hours for the thawing process to be complete. But there are advantages to this method as well. The important thing is that in the process the meat does not lose its useful components and taste characteristics. In addition, the process does not require attention.

Using salt

This method also does not require heating during defrosting. The following actions will be required:

1. Remove the packaging from the minced meat.
2. Divide the frozen piece into smaller pieces.
3. Sprinkle the minced meat with coarse table salt at the rate of 1 teaspoon of salt per 1 kg of food.
4. Leave for 20 minutes.

Fast thawing of the product is due to the salt's ability to "melt" ice. In addition, such a reaction proceeds with the release of heat. The important thing is to turn the salt as often as possible so that the thawing process will be uniform. The disadvantage of this method is that minced meat is quite good at absorbing salt, so you can often over-salt the product.

Using a hair dryer

Some housewives even use an ordinary hair dryer for rapid defrosting.

This process consists of several steps:

1. Remove the stuffing from the freezer and free it from the packaging.
2. Turn on the hair dryer and set it to the hottest possible airflow.
3. Direct the flow of air onto the stuffing.
4. From time to time change the zone of exposure.

This method of defrosting the meat product is not as fast as in the case of the microwave or the oven. In addition, such exposure wears out, dries and deprives the meat of juiciness.

Conditions for correctly defrosting minced meat

To thaw minced meat, the SanPiN has the following requirements:

1. Defrosting time - from 2 to 5 hours, which depends on the parameters of the selected piece.
2. Use of tables with built-in gradual heating function, starting from 0 to +8°C.

For home conditions, the correct defrosting of minced meat is to place the selected piece in room conditions and as far as possible from heat sources. In addition, you should not use water when defrosting, as it washes out the useful composition of the product and juiciness.

Mistakes in defrosting

The most important mistake that hostesses make in the defrosting process is to carry out the process several times. All this leads to the destruction of useful components, as well as the growth of various bacteria. Also the structure of the product acquires an unpleasant porosity, stickiness.

In addition, other frequent mistakes can be made:

1. Failure to follow the recommendations in the defrosting process and untimely turning of the briquette.
2. When sending the product to the microwave, incorrect programming of the weight and type of product data.
3. Long storage of already defrosted meat product in the refrigerator compartment.
4. Water entering the package when defrosting minced meat.
5. Placement of minced meat in the freezer without first wrapping it in food foil or polyethylene.

In addition to the errors listed above, you should also not defrost minced meat under running hot water. The product loses its taste qualities and acquires foreign unpleasant odors.

What kind of minced meat must not be defrosted

Ground meat which is not thawed and cannot be used in cooking because of expiry date or storage conditions. Spoiled product is very easy to identify: it becomes sticky, has an unpleasant odor and a gray or green color. It is advisable to throw away such meat.

Some semi-finished products, which include soy, also can not be subjected to defrosting. They must be immediately sent to the frying pan.

Shelf life of defrosted meat and minced meat

Once minced meat is subjected to complete defrosting, the process of active development of pathogenic bacteria will begin. The maximum shelf life of the defrosted product is 12 hours. After this time the product should not be consumed.

Semi-finished products that contain various spices, garlic or onions significantly reduce the above period. Such products should be cooked immediately after thawing.

Can I fry frozen minced meat without defrosting

Among some people there is an opinion that it is not necessary to defrost minced meat at all, it can be immediately put in a pan and cooked. This option is possible if a thin layer of minced meat or cutlets was made for freezing. This also applies to pre-formed meatballs, meatballs.

All other variants of frozen minced meat need careful and consistent defrosting, because heat treatment should be carried out only for fully defrosted meat.

Conclusion
The process of defrosting minced meat in natural conditions is quite long, but at the same time it allows you to preserve the useful components in the product, taste and juiciness. There are other methods of defrosting, but each of them has disadvantages.