First, thaw the meat with hot water, so that the surface of the meat quickly heats up, thaws, and even changes color a little, with a large ice core in the middle. At this time, the heat transfer efficiency is the lowest, and it will not last for a while. If soaked for a long time, it will also make microorganisms multiply. At the same time, you will also find that the soaked meat water becomes turbid, indicating that a large number of umami substances and B vitamins are dissolved in it.
Second, freezing with cold water is not reassuring. Because of the long soaking time, cold water will also dissolve nitrogen and vitamins, but the dissolution amount is less than that of hot water. Microorganisms will still reproduce in the meat-soaked water, but at a slower rate.
1. The ideal method is to thaw in the freezer. Putting the meat in the lower layer of the refrigerator the night before 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 fluid contains protein and organic acid, which completely freezes into ice. If it is thawed with hot water, the juice crystals of the meat will melt quickly, and they will be lost in vain before they penetrate into the fibers of the meat. At the same time, propionaldehyde is harmful to human body because of certain chemical reaction in hot water environment.
Baidu encyclopedia-frozen meat