First, use hot water to thaw the meat, so that the surface of the meat will quickly heat up, thaw, and even a little discolored, and there is still a big ice core in the middle. At this time, the heat transfer efficiency is the lowest, and it will not last for a while. If it is soaked for a long time, it will also make microorganisms proliferate. At the same time, you will also find that the soaked meat water has become turbid, which shows that a large number of umami substances and B vitamins are dissolved in it.

Second, freezing with cold water can't make people feel at ease. Because of the long soaking time, cold water will also dissolve nitrogen and vitamins, but the amount dissolved is less than that of hot water. Microbes will still breed in the meat soaking water, but the breeding speed is slightly slower.

1. The ideal method is to thaw it in the cold room. Putting the meat in the lower layer of the refrigerator the night before, it not only thaws evenly, but also has no loss of nutrients, which is also very safe, low-carbon and environmentally friendly.

2. Because meat is frozen, its tissue juice contains protein and organic acids, and it is completely frozen into ice. If it is thawed with hot water, the juice crystals of the meat will melt very quickly, and it will be lost in vain before it can penetrate into the fibers of the meat. At the same time, because a certain chemical reaction occurs in the hot water environment, propionaldehyde is harmful to human body.

Baidu Encyclopedia-Frozen Meat