Refrigeration and freezing device and freezing method thereof

Abstract

The invention provides a refrigeration and freezing device and a freezing method thereof. The refrigeration and freezing device comprises a liner, a refrigeration system, an interference device and an ultrasonic generation device, wherein a storage chamber for storing frozen foods is limited in the liner; the refrigeration system is configured to be controlled to supply cooling capacity to the storage chamber, so that the temperature of the storage chamber is reduced to and kept at a crystallization point temperature first preset time of the frozen foods, and then, is reduced to and kept at a preset preservation temperature of the frozen foods; the interference device is configured to be started to interfere the frozen foods after the temperature in the storage chamber is reduced to the crystallization point temperature first preset time, and works for a second preset time; and the ultrasonic generation device is configured to be started to apply ultrasonic waves to the frozen foods when the interference device is stopped working, and works for a third preset time. The refrigeration and freezing device and the freezing method thereof excellently preserve the cell integrity of the foods in the freezing process, and perfectly guarantee the freezing quality of such foods as meat loafs.

Description

technical field [0001] The invention relates to the technical field of refrigeration equipment, in particular to a refrigeration and freezing device and a freezing method thereof. Background technique [0002] During the use of the refrigerator, most users keep a lot of meat in the freezer, but the color of the frozen meat is dull, the thawing juice is lost, and the taste of the frozen meat is poor, which affects the user experience of the refrigerator. At present, there are mainly two schemes to achieve high-quality freezing in refrigerators on the market. One is to achieve rapid freezing and preservation of food through strong wind cooling or replacing the heat transfer medium; the other is to achieve supercooling and freezing by making the food enter a supercooled state. The quick-freezing method can effectively improve the quality of food freezing, but it still crystallizes from the outside to the inside when it freezes, and it cannot completely avoid the disadvantages o...

AI Technical Summary

Problems solved by technology

However, the supercooled state is a metastable state, which is difficult to obtain and extremely easy to remove during the freezing process.

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