In recent years, with the improvement of people 's living standards, the consumption structure of diet has gradually changed. Meat products include cold fresh meat, hot fresh meat, frozen meat, etc., and the proportion of consumption has increased significantly. Among them, frozen meat has always been considered to taste less than cold fresh meat. However, due to the use of quick-freezing methods, the color and taste of meat are almost the same as fresh meat or chilled meat. Not to mention, the application of microwave thawing equipment can retain the umami of meat and make frozen meat ' fresh '. 

With the continuous improvement of people 's living standards and the increasing demand for meat products, China has gradually become a big country of meat production and consumption, and the meat processing industry has gradually become an important industry related to the national economy and people 's livelihood. In the meat processing industry, frozen meat is often used as a raw material for subsequent production. It is undeniable that since frozen meat belongs to frozen food, it is generally hard and not easy to process. At this time, the product needs to be thawed, especially for imported meat. 

Generally speaking, most imported frozen meat needs to be frozen for a long time during transportation. How to thaw imported meat, livestock and poultry meat, and ensure the color, taste and quality after thawing has become a difficult problem for the entire meat industry. 

It is reported that frozen meat is pre-cooled to remove acid, frozen, and then stored below-18 °C, and the temperature of deep meat is below-6 °C. However, compared with fresh meat and chilled meat, the color, taste and taste of frozen meat will change greatly due to freezing at low temperature, which also makes some people disgusted with frozen meat. 

It is undeniable that high-quality frozen meat is generally under the condition of quick freezing and quick freezing, and its meat quality, taste, taste and quality are not much different from fresh meat or frozen meat. In addition, with the development and progress of thawing technology and equipment, frozen meat can also be ' fresh '. 

It is reported that the commonly used thawing methods are airflow thawing, water thawing and microwave thawing. Air thawing is mainly to transfer heat to the product through the temperature difference between the frozen product and the air flow, as well as the adjustment of the air flow rate, so as to achieve the thawing effect. 

Water thawing, as the name implies, uses water as the medium, but its thawing efficiency is low, time-consuming, and requires a large amount of water resources, which is obviously contrary to the concept of green environmental protection and water conservation. Microwave thawing equipment thawing is the use of advanced microwave technology, from the inside to the outside through the rapid heating of frozen meat products, so that the internal and external thawing of frozen products at the same time, so as to achieve the purpose of thawing ingredients. At the same time, the frozen product after thawing is uniform and easy to cut, and the original taste and quality of the product are guaranteed. 

It is reported that the microwave thawing equipment has fast thawing speed and high efficiency, which can quickly thaw frozen products. The thawing process generally takes no more than 3 minutes at-13 °C to-6 °C. Moreover, the thawing is uniform, does not destroy the internal tissue of the meat, locks the nutritional components of the meat, maintains the original color, taste and quality of the meat, and avoids the increase of the meat loss rate in the traditional thawing equipment, saving raw materials.