How to thaw meat quickly?

Thawing frozen meat with salt water can greatly shorten the thawing time and keep the meat fresh and tender.

Don't thaw frozen meat with boiling water.

Meat and fish in the freezer are eaten by many people: they are thawed at room temperature after being taken out; Some people are eager to soak in hot water and cook immediately. This is the wrong thing to do. When meat thaws quickly, it usually produces a substance called propionaldehyde, which is a carcinogen. The correct method should be 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 in the refrigerator, usually cooked 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, intracellular fluid and extracellular fluid of meat food quickly freeze into ice, forming crystals between meat fibers and cells. The crystallization of this fruit 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.