The biggest advantage of this method is that it is convenient and fast, and generally it will not damage the appearance of meat. Do not heat for a long time at one time,
Take your time. For example, heat it for 2~3 minutes, then take it out, turn it over and heat it again. The final thawing goal is not to completely change.
Soft, but remain partially frozen, but can be cut with a knife. Take it out at this time, which is convenient for cutting and will not breed.
There are many microorganisms, and the taste of meat will not become hard because of overheating.
2. Running water thawing method
Put the food to be thawed into a plastic bag and pack it thick. Put the wrapped food into a container and fill it with water to make the meat slow through the plastic bag.
Slowly retreat the ice by yourself. It is necessary to change the water for 2~3 times in the thawing process, which can speed up the de-icing. But remember, don't directly freeze meat.
Soak in water in a container, so that the meat will be polluted and the nutrition will be lost.
Matters needing attention in running water thawing:
A frozen raw food should not be completely thawed, and it can be cooked when it is thawed to be cut with a knife;
B Don't thaw too much. If all the foods such as meat and fish are thawed, a lot of blood will flow out. For cooked products after cooking
After freezing, heating thawing method can be used in thawing.
3. Thawing method in aluminum basin
First, put the bottom of one aluminum basin on the table, then put the frozen meat on the bottom of the aluminum basin, and then put the bottom of the other aluminum basin down, gently.
Press on the frozen meat. Press for about 5 minutes to thaw. This makes use of the strong thermal conductivity of aluminum products, and the two ends of frozen meat are tightly attached.
When you are on the aluminum pot, the frozen meat quickly exchanges heat with the surrounding air through the aluminum basin. After continuous heat exchange, the frozen meat will be transformed in a short time.
It's open.