The frozen food is slowly thawed, and the juice crystals between meat cells are slowly dissolved. If there is time for it to gradually penetrate into the cells, the meat can be restored to the state when it is fresh.

second, quick thawing method:

1. It can be thawed in a microwave oven.

2. It can be thawed at high temperature for one minute.

3. electric rice can be used to ensure thawing.

4. Steak should not be thawed in water, as the original weight will affect the taste.

3. Correct thawing of frozen food

1. Reasonable thawing is the key link to maintain the quality of frozen food.

2, food thawing, when the temperature rises to a certain range (℃ to 8℃) and the relative humidity is 8%-9%, the melting water of ice crystals in food cells can be absorbed back into the cells.

3. If it is thawed rapidly, the water will flow out as juice. Because the juice brings out protein, minerals, vitamins and other substances, the flavor and nutritional components of food will be lost.

4. Food can be thawed at room temperature or tap water at about 15℃; Never use hot water.

5. For the thawing of quick-frozen instant food, the quick-frozen food together with the packaging bag should be moved from the freezer to the freezer for thawing.