Housewives like to prepare minced meat in advance, so that later they can simply take it out of the freezer, defrost it and cook cutlets.
But the defrosting process takes a lot of time. According to the rules, the semi-finished product is sent to the freezer immediately after purchase or preparation.
If meat has been in the refrigerator for several hours, it can no longer be frozen, because bacteria have begun to develop.
At -18 °C, minced meat is stored for 3 months, and at -12 °C, the period is reduced to 30 days. In two cases, the meat product freezes thoroughly, turning into a "stone".
How to speed up defrosting
Experienced housewives have come up with a trick that speeds up the defrosting of minced meat. The secret lies in the correct organization of storage of the semi-finished product.
You shouldn't put minced meat in the freezer as one solid mass in a bag. It's better to take several bags and divide the semi-finished product into equal parts.
Then each portion should be pressed by hand so that it becomes flat. When it is planned to cook cutlets or other dishes, the "meat plate" is placed in warm water in the package. The product will become soft within 10 minutes.
