Abstract: To solve the current problems of slow thawing speed and low efficiency of frozen meat in food catering industry,a novel vacuum thawing method was proposed,in which the frozen meat were dehydrated by sublimating the ice crystals under vacuum state and then rehydrated to raise temperature and finish thawing.A related test bench for its performance study was built as well.Taking the streaky pork with the initial temperature of-18℃and the weight of 500 g as the experimental object,and the center temperature of frozen meat reaching 0 ℃ as the standard for thawing completion,preliminary experiments on the thawing performance were conducted by controlling the sublimation time.The results showed that the sublimation time had a great impact on the thawing time and efficiency.When the sublimation time was 10 min,the total thawing time of this method was 22 min,it greatly shortened the thawing time compared with natural air thawing(85 min).And the luster of frozen meat was bright red after thawing.This thawing method not only can greatly shorten the thawing time,but also ensure the quality of the frozen product,which has great application prospect.