A rapid low-temperature microwave thawing method and thawing equipment

Abstract

The invention relates to a rapid low-temperature microwave thawing method which is carried out by a microwave thawing machine. The thawing method comprises the following steps: putting frozen objects into a microwave working chamber in the microwave thawing machine, wherein the environmental temperature in the microwave working chamber ranges from -3 DEG C to 3 DEG C; in a microwave thawing process, introducing cold and wet airflow into the microwave working chamber so as to condense one layer of frost film on the surfaces of the frozen objects, namely carrying out microwave thawing on the frozen objects in a frost film covering environment. A manner of forming the cold and wet airflow by atomizing cold water is adopted so that a lot of the cooling airflow can be formed by only consuming less water; meanwhile, the whole microwave working chamber can be used for placing frozen materials and is not limited by a water groove and the like; the frozen materials with great volume or more quantity can be rapidly thawed and the efficiency is improved.

Description

Technical field: [0001] The invention relates to the technical field of thawing methods and equipment for frozen items, in particular to a rapid low-temperature microwave thawing method and thawing equipment. Background technique: [0002] Some frozen items such as quick-frozen food are generally stored in an environment below -18°C, and need to be thawed before production. The current common thawing methods mainly include the following: [0003] 1. Ordinary water bath thawing is also called natural thawing. It is to thaw frozen products directly in room temperature water or cold water. It usually takes several hours to ten hours or even a few days to achieve thawing. If the time is too long, it will damage the food. frozen product quality; [0004] 2. Or there is another commonly used low-temperature thawing method, which is to thaw frozen items in a fresh-keeping freezer at 0°C to 4°C. Although this method keeps fresh, it takes longer; [0005] The above-mentioned thawin...

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Problems solved by technology

[0003] 1. Ordinary water bath thawing is also called natural thawing. It is to thaw frozen products directly in room temperature water or cold water. It usually takes several hours to ten hours or even a few days to achieve thawing. If the time is too long, it will damage the food. frozen product quality;

[0004] 2. Or there is another commonly used low-temperature thawing method, which is to thaw frozen items in a fresh-keeping freezer at 0°C to 4°C. Although this method keeps fresh, it takes longer;

[0005] The above-mentioned thawing method mainly has the disadvantages of slow thawing speed and low efficiency. Therefore, in order to pursue efficiency, microwave thawing is still used for thawing. In general, the frozen items are directly placed in a microwave oven or a microwave thawing machine for heating and thawing. This method There are serious corner effects and problems of external heat and internal cooling: due to the irregular shape of the frozen product, the frozen product is heated unevenly, and the surface of the frozen product, especially the corners and thin parts, rapidly heats up and thaws until it is ripe and scorched, and the corners are burnt and cooked The phenomenon cannot be eliminated at present; and the overall temperature is seriously uneven, especially the thick part inside the frozen product has not been thawed, and the temperature difference between the inside and outside is too large, usually reaching tens of degrees; therefore, the quality of the frozen product is easily damaged, and the freshness of the food cannot be guaranteed , especially for high-end restaurants with strict requirements on food quality and freshness, the existing thawing methods and equipment cannot meet the needs of high efficiency, high freshness, and high-quality thawing at the same time

[0006] For this reason, the applicant once developed a microwave thawing method and equipment using flowing low-temperature water as a water bath, which can realize rapid and fresh-keeping thawing; however, some materials will float in the water when thawing in this way, As a result, the material cannot be partially soaked in water, which also leads to uneven thawing; the ability to accommodate the material is affected by the volume of the water tank, and it is impossible to place materials exceeding the volume of the tank, so the amount of material thawed each time is small, and it cannot meet the relatively large volume. thawing of materials

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