How to thaw frozen food?

The biggest problem with frozen food is thawing. If not thawed properly, not only taste bad, but also lead to the loss of nutrients. During food freezing, protein denaturation occurs due to cooling, local dehydration, and PH changes. Freezing can also affect the tenderness of the beef. Thawing should be done in a "slow thawing" manner, rather than immediately on the stove. The instant frozen food is soaked in the water to defrost, the loss of juice and the loss of nutrients. A variety of enzymes in quick-frozen vegetables are not easy to deactivate even at low temperature. However, with the increase of temperature after thawing, the enzyme activity is enhanced, which will make the food discolor and affect the quality. It is best to thaw completely at 0℃ -- 10℃.