2, room temperature is high, naturally placed in a ventilated place (room temperature thawing). Take the frozen meat out of the quick-freezing room and put it on the table in the hall, and let it thaw at room temperature. The shortcomings are obvious and time consuming.
3. Heat and thaw in the microwave oven. Put the frozen meat in a pot and put it in a microwave oven, heat it for about 3 minutes but not more than 5 minutes, then take it out and turn it over, and repeat the above steps. Disadvantages: the surface of the meat is cooked, and the temperature difference is too large, which leads to the deterioration of the meat quality.
4. Melt salt water or cold (live) water. The former must directly contact the frozen meat with salt water, and the thawing is really fast, but the meat quality becomes worse and the nutrient loss is serious. The latter is to put the frozen meat in the water in the vegetable washing pool, or wash it with running water under the faucet, preferably wrapped in plastic bags to keep it hygienic. Disadvantages: slow time and waste of water resources; The advantage is that the meat quality can be guaranteed.
5. Thaw the aluminum basin. Generally speaking, it is to use the strong thermal conductivity of aluminum to achieve heat transfer effect, thus thawing; Buckle an aluminum pot on the stove, then put the meat to be thawed on the pot, and then buckle an aluminum pot, so that the contact area between the meat and the aluminum pot is large enough to thaw through the heat conduction of the aluminum pot. Disadvantages require the shape of the target meat to be too round or too sharp.
6. The thawing plate is thawed. The principle of this defrosting is the same as that of aluminum pot, except that it is unlikely that ordinary people have just two aluminum pot. You can buy one of these defrosting boards and reuse them at home, and it's not expensive. Just remember to clean it after use.