Take clean water and add appropriate amount of salt to make salt water, and completely soak the meat in salt water. The principle is that salt water can accelerate the melting of ice without breeding bacteria.
2, aluminum basin pressure method
Put an aluminum basin upside down on the table, and then put the frozen meat on the bottom of the aluminum basin. Place another aluminum basin with the bottom facing down and gently place it on the frozen meat. Frozen meat can be thawed in 10 minutes.
3, add vinegar method
Pick up half a basin of water, preferably drinking water, and add some vinegar to the water. Put the meat in water and it will thaw in about 20 minutes. Dipping a fork in vinegar and meat can also speed up thawing, but the amount of vinegar should be controlled, and about 20 ml of vinegar can be added to half a basin of water.
4. Running water flushing method
Rinse the front and back of the meat bag with small flow of water, wipe off the ice on the bag while washing, and try not to let water into the bag. Separate the meat from the bag, wash it again, knead it back and forth, and the meat will be soft after a few times.
Take the meat out and put it in a bowl, so it's easy to break it into small pieces. At this time, add cooking wine, salt, soy sauce and other seasonings to be used in cooking, and stir a few times to completely melt the meat stuffing. It can be completely cured in about 10 minutes.
Baidu Encyclopedia: Meat Refrigeration Technology