Rapid low-temperature microwave thawing method and thawing device

Abstract

The invention relates to a rapid low-temperature microwave thawing method and a thawing device. The thawing method comprises the following steps: putting a frozen object into a thawing container in a microwave thawing machine, introducing flowing low-temperature water in the thawing container, namely keeping the frozen object immersed in a low-temperature water environment, starting up microwaves, and thawing. The water bath with the flowing low-temperature water is adopted for microwave thawing, and when the frozen object is placed in water, water and the frozen object accept microwave energy together, so that possibly produced edge effects are avoided when microwaves alone acts on the frozen object, and edge coking or aging is avoided; at the same time, the flowing water brings away excess heat generated at thin places and surfaces, so as to achieve thawing with relatively uniform inside and outside overall temperatures of the frozen object. When the device is used in thawing of quick-frozen foods, fresh-preservation and thawing effects can be played.

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...

AI Technical Summary

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

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