Instructions of frozen beef thawing machine
Microwave thawing refers to the method of thawing frozen food under a certain frequency of electromagnetic waves. Compared with traditional natural thawing, water immersion or water thawing, it has the advantages of short thawing time, uniform internal and external heating, reduced meat loss, no loss of nutrients, clean thawing environment and high product hygiene standards.
The microwave thawing device is a special type of device for thawing frozen food. Main structure and characteristics Microwave defrosting equipment is composed of tunnel type microwave generating box and conveyor belt. The conveying speed adopts frequency conversion speed regulation to adapt to the speed required for thawing of different sizes of meat pieces. Microwave meat thawing machine uses microwave heating, low energy consumption, small internal and external temperature difference, basically no damage during the thawing process, fast thawing speed, can effectively preserve the original flavor, color and nutrition of the food, and has a strong bactericidal effect.
Application of beef thawing equipment
In order to facilitate the storage and transportation and long-term processing turnover, the raw materials must be stored at low temperature for freezing. The freezing is mainly for storage. If the raw materials are to be thawed, a procedure in the food processing process is called thawing. Temperature, that is, the reversal process of freezing.
Working principle of microwave thawing machine
The microwave thawing method belongs to the internal heating method and is a kind of electrolytic freezing. The principle is that electromagnetic waves act on the macromolecules and low-molecular polar groups in the frozen product, especially for water molecules. It causes the polar molecules to constantly change the alignment direction in the electromagnetic field with high frequency variation. When changing, the molecules rotate and vibrate, collide with each other, rub and generate heat. The higher the frequency of the electromagnetic wave, the greater the collision and friction effects, and the more heat is generated, the faster the thawing speed.
Commercial microwave thawing machine features
Fast defrosting speed.Since the microwave can be directly heated inside the material and does not require a conduction process, it takes only 2 minutes for a piece of meat in 25 kg to rise from -15 degrees to -4 degrees, and the thawing time is changed to from "hour" to "time". . It takes only 10 minutes from -18°C to -2°C to thaw. After the color, nutrients, taste and so on and fresh meat compared to basically no change, and to achieve continuous production, to minimize the proliferation of harmful bacteria, is currently the best way to defrosting meat products, defrosted meat products include: beef, Chicken, fish, shrimp, pork and other products.
Save investment, environmental protection and no pollution
It saves a large amount of shelves and floor space required for natural thawing, can be thawed inside the package, reduces the requirements for the sanitary environment, and avoids the water resources wasted during the hydrolysis. For example, in a beef jerky processing plant, there are 8 self-prepared wells, which can be pumped from the ground for 24 hours before being used in the thawing workshop. This is a waste of water resources. The oleaginous sewage formed after thawing adds a burden to the sewage treatment and causes loss of oil and fat materials.
Ensure the nutrition of the material, no corruption.
Because the microwave is thawed before the refrigeration processing process, the bacteria in the processing process are greatly proliferated and the material is thawed, and the meat loss rate is reduced. In the microwave thawing process, since 915MHZ has a longer wavelength than 2450MHZ, its penetrating ability is stronger, and it is more suitable for processing large pieces of food materials, and the frequency is more suitable for the thawing process.
Comparison with other thawing methods
1. Airflow thawing
That is, the temperature difference between the product and the gas flow and the adjustment of the gas flow rate are used to conduct heat to the frozen body through the gas static pressure of the surface boundary layer of the product, so that the frozen body reaches the purpose of warming and thawing. There are means of flowing air, static air, etc., its characteristics: it has strong adaptability, and the input of equipment is very small. It can be used from small to single strawberry to the whole ketone body, but it has long thawing time and low efficiency.
2. Water thawing
Similar to air thawing, the medium is water. It is characterized by a slightly better thaw than airflow, but it is also inefficient, long-lasting, and requires a lot of water.
3. Microwave thawing
Microwave thawing is the use of polar molecular vibration to generate elastic collision with surrounding molecules under the action of high frequency radiation of electric wave. The friction heating occurs, and the heating method is generated from the inside of the product material. Low cost, high efficiency, no bacterial growth and small footprint, it is unmatched by other methods.
The thawing process of microwave application and frozen food can be divided into two types: temperature regulation and melting. The temperature adjustment is generally the attachment of the freezing point of the frozen frozen product to the freezing point of water from the lower temperature to -4~2C. At this point, the material is still in the solid state for easy cutting, etc., which is also the principle of refrigeration processing.