Water circulation unfreezing equipment

Abstract

The invention discloses water circulation unfreezing equipment. The water circulation unfreezing equipment comprises a first cavity, wherein a second cavity is arranged on the right side of the first cavity, a water pump is arranged at the bottom of the second cavity, and a first suction pipe communicating with the water pump is arranged at the bottom of the right side of the first cavity in a penetrating manner; a second suction pipe communicates to the upper end of the water pump, a heater communicates to the upper end of the second suction pipe, a condensation heat release pipe communicates to the upper end of the heater, and a third cavity is arranged on the upper surface of the condensation heat release pipe; heat dissipation holes are formed in the bottom of the third cavity; the left end of the condensation heat release pipe penetrates through a fourth cavity to communicate with a flow divider; and capillary pipes communicate to the lower end of the flow divider, a flow collector communicates to the lower ends of the capillary pipes, and a water inlet pipe penetrating through the first cavity communicates to the lower end of the flow collector. Through the heater and the condensation heat release pipe, the purpose of melting frozen meat is realized; and through the heat dissipation holes formed in the bottom of the third cavity in a penetrating manner, the frozen meat is prevented from being heated unevenly.

Description

technical field [0001] The invention relates to the technical field of food thawing, in particular to a water circulation thawing device. Background technique [0002] The most common way to thaw meat in life is to thaw it with water. The specific heat capacity of water is very large. Put the meat directly into the water, and the ice crystals in the meat tissue will gradually absorb heat and melt. The speed of thawing the meat is still very fast. Due to the direct contact between the meat and water, the nutrients in the meat will be lost to the outside with the water melted by ice crystals during the thawing process, which will greatly reduce the nutritional value of the meat, and the thawing degree of each part of the meat is not uniform, so that The taste of the meat is greatly reduced, so we propose a water circulation thawing device. Contents of the invention [0003] The object of the present invention is to provide a water cycle thawing device to solve the problems ...

AI Technical Summary

Problems solved by technology

[0002] The most common way to thaw meat in daily life is to thaw it with water. The specific heat capacity of water is very large. Put the meat directly into the water, and the ice crystals in the meat tissue will gradually absorb heat and melt. The speed of thawing the meat is still very fast. Due to the direct contact between the meat and water, the nutrients in the meat will be lost to the outside with the water melted by ice crystals during the thawing process, which will greatly reduce the nutritional value of the meat, and the thawing degree of each part of the meat is not uniform, so that The taste of meat is greatly reduced, so we propose a water circulation thawing equipment

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