1, cold air defrosting: cold air defrosting is actually the purchase of frozen steak together with the bag in the refrigerator in the freezer, slowly thawed, generally need to be placed about 12-24 hours, the center of the meat temperature will reach 0 degrees. Although this method takes longer, but the loss of meat juice is relatively small, just 24 hours before eating from the freezer out to the freezer can be.

2, running water defrosting: running water defrosting is the frozen meat with the original bag or into a sealed plastic bag, and then into the water overnight immersion, it is recommended that intermittent replacement of water, running water defrosting of the amount of methods faster than the cold air defrosting method. The application of plastic bags and the slow thawing process can effectively prevent the loss of meat juices and also avoid the meat being contaminated by bacteria in the water.

3, microwave defrosting: microwave defrosting benefits in a short period of time, the general Western-style restaurant will be used in this way, usually only a few minutes of time, a little more advanced microwave oven also comes with defrosting function, both convenient and fast. The principle is that the microwave penetrates the frozen meat so that the water molecules in the meat vibration and friction, thus generating heat so that the temperature of frozen meat rises, to achieve the purpose of thawing the surface. The shortcomings of microwave defrosting is to carefully control the heating time, otherwise excessive heating will make part of the frozen meat cooked.

4, thawing plate thawing: thawing plate using a special synthetic metal, thermal conductivity heat superiority, can achieve high-speed heat exchange, so that the frozen ingredients to achieve the fastest natural thawing effect, and without power consumption and water consumption, effective time savings, but also to maintain the original taste of food and nutrition.