Como congelar e descongelar carne em casa


Congelar alimentos é um grande aliado para quem não pode ir as compras todos os dias. Aliás, quem é que consegue ir todo dia ao mercado para o consumo doméstico? Impossível né?

Para resolver este problema utilizamos o congelamento de alimentos.

Como todo método de conservação acarreta alguns danos no alimento, fazendo de forma correta conseguimos minimizar os efeitos negativos no processo de congelamento, garantindo assim melhor qualidade e menor desperdício.


  • Congelar carne aumenta a vida útil;
  • A melhor forma de armazenar a carne são em embalagens de vácuo, pois garante a conservação. Se comprou em embalagem simples a dica é colocar em saquinhos com lacre e antes de fechar retirar o máximo de ar de dentro;
  • Sempre congele a carne fresca e sem temperos – alho e cebola quando congelados tem uma grande alteração no sabor e não são agradáveis;
  • Evite congelar peças muito grandes. Divida em porções menores que correspondam ao consumo do dia;
  • Carne descongelada só deve voltar ao freezer como prato pronto.


  • Quanto mais lento o processo de descongelamento melhor, pois assim há menos perda de suco, mantendo ela mais suculenta;
  • O ideal é descongelar em temperatura de no máximo 2º C, ou seja, em uma vasilha (de preferência tampada) dentro da geladeira;
  • Não é indicado o uso de micro-ondas ou água quente, já que processos em alta temperatura iniciam o cozimento e faz com que a carne perca seu suco. Este método também altera o sabor, cor e textura da proteína;
  • Se não tiver tempo para o descongelamento em geladeira deixe embaixo d´água, mas muito bem vedada;
  • Para sopas a carne pode ir direto do freezer para o fogão, porém em água fria.


  • Pedaços: 8 meses;
  • Bifes: 6 meses;
  • Carne moída: 3 meses
  • Carnes já cozidas podem ser congeladas por, no máximo, 3 meses.

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