How to eat frozen food to more nutrition?

Most refrigerated display cabinet quick-frozen food are semi-finished products, it is convenient to do, is to busy work and modern housewives welcome to do the housework. Due to the development of the quick-freezing technology, quick-frozen food varieties rich variety, a lot of place need to note that while buying and eating to maximize keep food original color, aroma, taste, appearance and nutrition.

The preservation of the frozen food has a deadline
The point 1, buy frozen food should choose to have a good shopping mall or supermarket refrigeration equipment, packaging to complete, the contents form to complete, not adhesion, color is normal; Also note that see the production date, had better choose production date within 1 month; Brand and producing area also want to pay attention to, so more can guarantee the safety and nutrition.
Refrigerated for a lot of people buy their own food, we try not to large frozen directly, because now family structure size, and pay attention to the diversity of food, every time they eat everything, so you'd better cut cut large pieces of meat, fish, chicken, etc, according to the time consumption of the size of the separate packing, take each time you eat one piece, to avoid repeated thawing results in the loss of nutrition and food spoilage. Put in the home refrigerator freezer food will eat best don't more than two weeks, don't buy too many at a time.
Sweet remind: the supermarket frozen food in open air-conditioner, temperature generally do not need to quick-freezing - 18 ℃, and quick-frozen food when the temperature is higher than - 10 ℃ will shorten the shelf life. So buy home food don't put too long, the best to finish as soon as possible.

Finally, the first place
Buy frozen food, finally, after zhang returned home immediately put frozen food in the freezer. Although the household refrigerator cannot quickly cooled to - 18 ℃, low temperature state still can save more nutrients.
Sweet tip: pay attention to avoid the mixed with the food. Such as vegetables and meat don't mix, prevent odoour metamorphism.

Three methods to correct thaw
Thawing method directly affect the nutritional value of food. Thaw the principle is: slow thawing, homogeneous temperature properly.
1. Out of the freezer refrigerator, according to the size of the food a few hours to a day in advance.
2. From the refrigerator out slow thawing at room temperature. Quick-frozen vegetables most after cleaning and pretreating, can be cooked directly. If not be at ease to thaw clean again.
3. The microwave thawing. The design of the microwave oven usually has thawed, due to its quantity of heat is produced both inside and outside the food at the same time, can keep the original structure, shape, and nutrition. Pay attention to turn in a timely manner to avoid excessive local heating.
Sweet remind: the most bad is to use hot water to thaw, although need time is short, but because of temperature rise sharply, food will melt water as the water leakage, nutrient loss is very large.

Surface m potato food not thaw
For dumplings, steamed buns, dumplings and other direct the pot steamed or boiled is ok, because these foods have face the leather bag, there will be no nutrients. Potato like mashed potatoes, French fries, baked directly or steam is very delicious, nutrients and no loss.