Many people eat meat and fish in the freezer: thaw them at room temperature after taking them out; Some people are eager to soak in hot water and cook at once. This is the wrong thing to do. When meat is thawed quickly, it often produces a substance called propionaldehyde, which is a carcinogen. The correct way is to put the frozen meat indoors for a few hours before using it; You can also put the frozen meat in the refrigerator for a few hours before taking it out.
Frozen meat must be thawed in cold water.
Frozen fish, livestock meat, poultry meat, etc. Put it in the refrigerator and usually cook it in hot water immediately after thawing. In fact, this practice is unscientific.
The scientific thawing method is to soak frozen fish, livestock meat, poultry meat and other foods in cold water or naturally thaw them at 4℃ ~ 8℃.
This is because in the process of quick freezing, the intracellular fluid and extracellular fluid of meat food quickly freeze into ice, forming crystals between meat fibers and cells. The crystallization of this juice is one of the most valuable protein and delicious substances. If thawed with hot water, it will not only lose a part of protein and its fragrance, but also produce a strong carcinogen called propionaldehyde. Therefore, frozen meat must be thawed with cold water or slowly dissolved naturally.
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