Frozen Shrimp Is Not Nutritious And Tastes Bad?
16 Jun 2022
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Myth: Many people will say, don't buy frozen shrimp, because freezing will lose all nutrients and taste bad.
Fact: This does happen, but it is more because the thawing method is wrong. If you master the correct thawing and cooking methods, you can preserve the nutrition of the shrimp as much as possible.
Have you ever bought frozen shrimp? Pre-cooking pre-cooking of shrimp is more troublesome, so frozen shrimp that are all processed is very convenient. However, some consumers also reported that frozen shrimp always have a fishy smell after thawing, and the taste is far less smooth than fresh shrimp. Why is this?
The reason for the deterioration of frozen shrimp quality is the "water loss" during thawing and a series of biochemical changes that occur afterward. Frozen food will leak water when it is thawed. This is a common sense in life that everyone has. The water that comes out of seafood thawing is usually red rather than transparent, and it contains a lot of protein and umami.
The taste and nutrition of quick-frozen foods can change dramatically after moisture is lost, resulting in poor quality and a dry taste when cooked. In addition, because the lost water is rich in protein, which is very conducive to the growth of bacteria, if the ingredients with lost moisture are left for too long, their freshness will plummet.
Fact: This does happen, but it is more because the thawing method is wrong. If you master the correct thawing and cooking methods, you can preserve the nutrition of the shrimp as much as possible.
Have you ever bought frozen shrimp? Pre-cooking pre-cooking of shrimp is more troublesome, so frozen shrimp that are all processed is very convenient. However, some consumers also reported that frozen shrimp always have a fishy smell after thawing, and the taste is far less smooth than fresh shrimp. Why is this?
The reason for the deterioration of frozen shrimp quality is the "water loss" during thawing and a series of biochemical changes that occur afterward. Frozen food will leak water when it is thawed. This is a common sense in life that everyone has. The water that comes out of seafood thawing is usually red rather than transparent, and it contains a lot of protein and umami.
The taste and nutrition of quick-frozen foods can change dramatically after moisture is lost, resulting in poor quality and a dry taste when cooked. In addition, because the lost water is rich in protein, which is very conducive to the growth of bacteria, if the ingredients with lost moisture are left for too long, their freshness will plummet.
Therefore, when defrosting frozen food, it is important to try not to let the water run off, and also to avoid soaking the ingredients in the escaping water.
There are some ways to defrost to prevent moisture loss.
The best way to defrost shrimp is to use ice water, which is to put the shrimp in an airtight food bag, remove the air and immerse it in ice water. This method of thawing not only lowers the temperature to prevent moisture loss, but also accelerates thawing.
Shrimp can also be dissolved in saline solution. If you use water with a salinity similar to seawater, you can prevent excessive water loss from shrimp. The salinity of the saline solution can be controlled by about 3%.
If you are in a hurry, you can put frozen shrimp in salted boiling water and stir for 15 seconds.
In any case, wipe off any excess moisture left on the shrimp with kitchen paper after thawing.
In addition, shrimp tend to freeze even after boiling. One way to bypass this is to cover the shrimp with starch before thawing it before putting it in hot water. Thus, starch prevents excess water from escaping from the shrimp, which makes the shrimp soft and elastic.
There are some ways to defrost to prevent moisture loss.The best way to defrost shrimp is to use ice water, which is to put the shrimp in an airtight food bag, remove the air and immerse it in ice water. This method of thawing not only lowers the temperature to prevent moisture loss, but also accelerates thawing.
Shrimp can also be dissolved in saline solution. If you use water with a salinity similar to seawater, you can prevent excessive water loss from shrimp. The salinity of the saline solution can be controlled by about 3%.
If you are in a hurry, you can put frozen shrimp in salted boiling water and stir for 15 seconds.
In any case, wipe off any excess moisture left on the shrimp with kitchen paper after thawing.
In addition, shrimp tend to freeze even after boiling. One way to bypass this is to cover the shrimp with starch before thawing it before putting it in hot water. Thus, starch prevents excess water from escaping from the shrimp, which makes the shrimp soft and elastic.
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