Coating for unfreezing disk and unfreezing disk

Abstract

The invention discloses a coating for an unfreezing disk and the unfreezing disk. The coating comprises 2-20 parts by weight of heat conducting powder materials, 1-10 parts by weight of wave absorbing powder materials, 16-81 parts by weight of filling, and 1-12 parts by weight of auxiliaries. When the coating is used for the surface of a body of the unfreezing disk, the problems that unfreezing is not uniform and the like existing in traditional unfreezing can be effectively solved, so that more heat can be quickly conducted to unfrozen food, the unfreezing time of unfreezing the food through microwaves is obviously shortened, little juice of the unfrozen food flows out, the unfreezing effect and the unfreezing quality of the food are further improved, the coating is suitable for fast healthy living rhythm and living ideas of modern people, and the coating is suitable for social popularization.

Description

technical field [0001] The invention belongs to the technical field of materials, in particular, the invention relates to a coating for a thawing tray and the thawing tray. Background technique [0002] The microwave industry has developed to this day, and many aspects of technology have been relatively mature, and have made great contributions to meeting people's fast life needs in today's society. However, in terms of microwave thawing, the main solution in the industry at present is only relying on microwave programs. Although the traditional thawing rate has been significantly improved compared with the traditional room temperature natural thawing, soaking water thawing, etc., the uniformity of thawing has always been microwave. The difficulty of thawing is mainly because in the environment of microwave thawing, only the surface layer of the thawed food can absorb part of the heat generated by the microwave, but the inside of the thawed object can rarely absorb the energ...

AI Technical Summary

Problems solved by technology

However, in terms of microwave thawing, the main solution in the industry at present is only relying on microwave programs. Although the traditional thawing rate has been significantly improved compared with the traditional room temperature natural thawing, soaking water thawing, etc., the uniformity of thawing has always been microwave. The difficulty of thawing is mainly because in the environment of microwave thawing, only the surface layer of the thawed food can absorb part of the heat generated by the microwave, but the inside of the thawed object can rarely absorb the energy of the microwave, which leads to the excessive absorption of the surface layer of the thawed object. The heat converted by the microwave is overcooked, and the inside of the thawed object is almost not thawed, which makes the thawing effect of the microwave thawed food not very ideal

[0003] The microwave industry currently has very few materials related to thawing. The existing microwave thawing appliances mainly increase the thermal contact area by designing many grooves and can export the food juice flowing out during the thawing process. There is no real solution to the unevenness of microwave thawed food. question

[0004] The current optimal technology of microwave thawing is realized through the thawing program, which is mainly to continuously adjust the microwave power, the time interval between microwave work and microwave suspend work. Although the optimization of the program reduces the overcooked part to a certain extent, it leads to microwave Increased thawing time and occurrence of unthawed parts

[0005] At present, family thawing mainly relies on traditional natural thawing at room temperature and thawing in water. The common problem of these thawing methods is that if the thawing time is too long, the bacteria in the food will grow seriously, which will affect the health; Serious loss

[0006] It can be seen that how to absorb more microwave energy and evenly distribute the heat converted by microwave to each position of the food to be thawed will be the key to solve the unsatisfactory microwave thawing effect at present.