Rapid nutrient thawing method for frozen meat and refrigerator

Abstract

The invention relates to a rapid nutrient thawing method for frozen meat, and provides a refrigerator. The refrigerator comprises a control device and a thawing chamber, and is characterized in that the thawing chamber is a minus temperature thawing chamber of which the temperature is not higher than 0 DEG C and not lower than minus 3 DEG C; the minus temperature thawing chamber is further internally provided with a microwave generating device, and the microwave generating device is electrically connected with the control device; and the rapid nutrient thawing method for frozen meat comprisesthe step of microwave thawing of the frozen meat to the temperature of -3 DEG C to 0 DEG C in the minus temperature thawing chamber. Compared with the prior art, in the microwave thawing process, frozen food is evenly heated up in a frozen state, the thawing ambient temperature is controlled at 0 DEG C to -3 DEG C, so that the surface being thawed quickly by the action of microwaves and heat conduction can be prevented, uniform thawing for the inside and outside can be ensured, and the quality damage caused by the rapid increase of the surface temperature can be avoided.

Description

technical field [0001] The invention relates to a method for thawing frozen meat, in particular to a method for rapid nutritional thawing of frozen meat and a refrigerator. Background technique [0002] Thawing is the reduction and melting of ice crystals formed in food into water during freezing, so it can be regarded as the reverse process of freezing. Commonly used thawing methods are divided into thermal thawing and electrical thawing. [0003] Thermal thawing means that the frozen food is in a medium with a higher temperature than it when thawing. The ice on the surface of the frozen product is first thawed into water, and the thawed part gradually extends inward as the thawing progresses. Since the thermal conductivity of water is 0.58W / (m·℃), the thermal conductivity of ice is 2.3W / (m·℃), the thermal conductivity of the thawed part is 4 times smaller than that of the frozen part, so in the process of heat transfer and thawing In , the thawing speed gradually decrease...

AI Technical Summary

Problems solved by technology

However, during microwave thawing, once the ice melts into water somewhere on the surface of the frozen product, the violent movement of the water molecules will cause the temperature to rise rapidly, and the local meat will be ripened, thereby reducing the quality of the meat. In addition, the melting of the surface will also hinder Internal ice crystals absorb microwaves, slowing down internal thawing

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