Thawing device for food detection and thawing method

Abstract

The present invention discloses a thawing device for food detection and a thawing method, and aims to solve a problem that the thawing device for the food detection is slow in thawing rate of food, poor in thawing effects and inconvenient in the food detection. The thawing device comprises an ice breaking groove, a material shaking plate and a thawing water groove; the lower end of the ice breaking groove is hinged with a material discharge cover that can be opened downward; a pop-up ice breaking mechanism is arranged above the ice breaking groove; a plurality of screen holes are densely arranged in the material shaking plate; the material shaking plate is inclinedly arranged under the material discharge cover; a shaking mechanism for driving shaking of the shaking plate is arranged underthe material shaking plate; a position of the thawing water groove is provided with a water-bath thawing conveyor belt, a hot-air thawing conveyor belt and a hot-air blower; the near middle part of the water-bath thawing conveyor belt is arranged in the thawing water groove; the bottom surface of the thawing water groove is provided with a temperature sensor and a plurality of one-way blow heads;and the upper side of the hot-air thawing conveyor belt is successively provided with a first-stage hot-air thawing device, a second-stage hot-air thawing device, a third-stage hot-air thawing deviceand a material taking mechanism.

Description

technical field

[0001] The invention relates to a food detection and thawing technology, more specifically, it relates to a food detection thawing device and a thawing method. Background technique

[0002] Cold chain fast food is widely available in airplanes, high-speed rail, convenience stores, etc. It is very convenient to eat cold chain fast food only by heating it up. In order to ensure the safety of food, food raw materials need to be tested for indicators such as bacteria, microorganisms, and metal content. Many food raw materials need to be frozen and stored, and they need to be thawed before testing. The commonly used thawing methods include natural thawing, water bath thawing, Microwave thawing, etc., natural thawing and water bath thawing are slow, and the thawing effect is not good. Microwave thawing is easy to damage the internal structure of food, thus affecting the quality of food. Therefore the food thawing method commonly used at present is not convenient f...

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