I bought too much pork and put it in the refrigerator. After freezing it for a period of time, I took it out and thawed it. I found that the frozen pork had no pork flavor at all. It even had a smell of pork and snowy frost, which greatly affected the taste. 

Regarding the preservation of fresh meat, what methods are there to ensure that the pork remains as fresh and delicious after quick-freezing and thawing? In this issue, the expert will teach you how to keep meat fresh. It is wrong to put it directly in the refrigerator!

Let me teach you a trick to keep the meat as fresh and delicious after being frozen for a month. Before putting the meat in the refrigerator, you need to use seasonings. You also need to master the skills when thawing. In this way, the quick-frozen pork will not only have no odor but also taste better after thawing. Still delicious as fresh.

[Pork preservation operations]:

Take 2 pounds of pork as an example.

Wash the pork first and then cut it into long pieces of meat about 10 cm long and 5 cm wide, which is almost the same as one meal. This can prevent the whole piece of pork from thawing and split, and reduce the complexity of the meat. Bacterial contamination during the freezing period is also not conducive to rapid thawing of pork.

After cutting the pork strips, use kitchen paper to absorb the water. Add 30 grams of minced ginger and 10 grams of high-concentration white wine into the pork and mix it to allow the pork to absorb it.

Then put each piece of meat into a fresh-keeping bag or small bag, tie and seal. It can be quickly frozen and stored in the refrigerator. The pork kept fresh by this method will not change flavor after being stored in the freezer for a month.

[Method for defrosting frozen meat]: Soak the pork in warm salt water for 5 to 10 minutes. The texture of the pork will begin to soften. Soak for about 30 minutes and it will almost be completely defrosted.

[Principle of "White Wine + Minced Ginger" Preservation of Pork & Techniques]:

High-concentration liquor has the effect of sterilizing and removing odors. When the liquor penetrates into the meat, it can remove bacteria in the fresh meat, remove the odor, and prevent the loss of nutrients. Ginger can remove the odor of the meat and increase the aroma. The effect is to keep the freshness of pork after quick freezing.

"White wine + minced ginger" is a practical method for preserving the freshness of pork, and this method can also be applied to the preservation of beef and chicken, extending the shelf life and making the food taste fresh.