The pack is NG! Freezing storage method of minced meat --Easy to cook in small portions & hard to drip

The pack is NG! Freezing method of minced meat

Introducing the frozen storage method of minced meat. Divide into small pieces, spread thinly, and wrap in plastic wrap + storage bag. When cooking, make sure it is half-thawed to prevent drip.

Raw materials	Minced meat
What to use	Wrap, storage bag
Working hours	5minutes

1.	Divide the minced meat into easy-to-use amounts, thin it, and wrap it in plastic wrap.
2.	Put it in a storage bag, deflate it, seal it, and put it in the freezer.
3.	Transfer to the refrigerator or heat in the microwave slightly and cook in a half-thawed state.
4.	If you can afford it, heat and season it and then freeze it to make it last longer.

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"Ground meat" is reasonably priced and easy to cook, but it is quickly damaged. If you say "I bought a lot" or "I don't use it immediately after changing my schedule", it is recommended to freeze it as soon as possible.


When storing frozen, it is NG to plunge into the freezer while still in the pack. Introducing the procedure that makes it easier to cook and the taste does not fade even when frozen.

Freezing method of minced meat

material

・ Wrap / storage bag

procedure

1. 1. Divide the minced meat into easy-to-use amounts, thin it, and wrap it in plastic wrap. If you touch it too much with your hands, the meat will warm up due to body temperature, so it is recommended to use chopsticks or a fork when stretching it thinly.



2. Put it in a storage bag, deflate it, seal it, and put it in the freezer. Putting it in a metal vat will speed up freezing and help maintain quality. Estimated storage period is 2 weeks.


3. 3. When cooking, move it to the refrigerator or heat it slightly in the microwave to make it half-thawed.





Four. If you can afford it, it is recommended to heat and season it before storing it in a freezer. It can be stored for less than a month.




By making a small amount of minced meat and thinning it and freezing it speedily, it is possible to prevent the quality from deteriorating. If you make it very thin, you can fold it as much as you need. And when cooking, be careful not to thaw too much. If you cook it when it is a little frozen, you can prevent the drip (gravy) from coming out.


And it is the minced meat that has been cooked that is easier to last than the raw state. After seasoning it deeply and letting it cool, wrap it in plastic wrap and a storage bag and freeze it. If you set aside a little bit of soboro that you made a lot and freeze it, it will be useful as a side dish for lunch boxes and as a side dish for dinner.


Minced meat that is useful for stir-fried foods and soups. If you buy a lot, why not try freezing it while it is fresh? Even if you put it in a storage bag, freezing and burning are likely to occur. Please use as soon as possible after freezing, not only in terms of taste but also in terms of safety.