1, naturally thawed at room temperature. It can be naturally thawed at room temperature. However, the cooked food is taken out of the frozen layer in advance, and the quick-frozen food manufacturer suggests putting it in the cold room for a period of time. If it is directly taken to room temperature, the temperature transition is too large, which is actually not conducive to the nutritional protection and quality stability of frozen food.

2. Melt the salt. According to the knowledge of physics, the melting point of ice containing impurities will decrease, and sprinkling salt on ice will shorten the thawing time. Therefore, people think that sprinkling some salt in frozen shrimp can thaw it well without destroying its nutrients.

3. Thaw in the microwave oven. Take the shrimp out of the frozen layer and put it in the refrigerator for a period of time. Then, take out the food and thaw it with the thawing stall in the microwave oven. It is considered that microwave thawing has penetrating power, which can make the food heated evenly inside and outside, unlike ordinary water thawing, the surface has melted and there are ice chips in the inner layer. Microwave thawing is not easy to produce juice, thus better protecting food nutrition.