Unfreezing device
A spray device and cylinder technology, applied in food science, food preservation, application, etc., can solve the problems of loss of soluble components, loss of food flavor and nutritional components, and reduction of food quality, and achieve good ice melting effect and good fluidity Effect
Inactive Publication Date: 2015-12-30
林育立
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Problems solved by technology
[0002] Refrigerated food must be thawed before use, and there is currently no special equipment for this work. For a large number of refrigerated items, such as frozen meat, in order to ensure that its taste and nutrients are not lost, it is important not to thaw quickly at high temperature , because if rapid thawing is used at high temperature, the water melted by the ice crystals will be lost with the soluble components in the cells, which will cause the loss of food flavor and nutrients, and reduce the quality of food
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[0009] Such as figure 1 As shown, a thawing device includes a cylinder body 1, a water storage tank 2 is connected to the side of the cylinder body 1, the water storage tank 2 is connected to a water pump 4 through a hose 3, and the lower end of the water pump 4 is connected to a spray device 5. There is a metal interlayer with holes in the cylindrical body 1, and a water receiving tank is arranged under the metal interlayer, and the water receiving tank and the water storage tank 2 are connected through pipelines.
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The invention discloses an unfreezing device. The unfreezing device comprises a cylindrical barrel (1), a water storage box (2) is connected to the side face of the cylindrical barrel (1) and connected with a water suction pump (4) through a hose (3), the lower end of the water suction pump (4) is connected with a spraying device (5), a metal partitioning layer with holes is arranged inside the barrel (1), and a water receiving groove is formed below the metal partitioning layer and communicated with the water storage box (2) through a pipeline. Water below indoor temperature is used for unfreezing, in this way, the original nutrient and flavor of foods are kept, and compared with a traditional warm water soaking unfreezing method, fluidity is good because water is sprayed constantly, and then the ice-melting effect is better.
Description
technical field [0001] The invention relates to a thawing device for refrigerated objects, in particular to a device structure for thawing by spraying. Background technique [0002] Refrigerated food must be thawed before use, and there is currently no special equipment for this work. For a large number of refrigerated items, such as frozen meat, in order to ensure that its taste and nutrients are not lost, it is important not to thaw quickly at high temperature , because if high temperature is used to thaw quickly, the water melted by the ice crystals will be lost with the soluble components in the cells, which will cause the loss of food flavor and nutrients, and reduce the quality of food. Therefore, the best way is to thaw slowly at a temperature close to room temperature, so that the ice crystals inside and outside the food cells can melt into water, which can resume absorption into the cells and avoid the loss of soluble components. For this reason, it is necessary to...
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IPC IPC(8): A23L3/365
Inventor 林育立
Owner 林育立
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