Frozen food material efficient unfreezing cabinet and unfreezing method implemented through same

Abstract

The invention provides a frozen food material efficient unfreezing cabinet. The unfreezing cabinet comprises a cabinet body. The cabinet body comprises a thermally-insulating box body and closed containers. A box-form frame is fixed into the thermally-insulating box body. An air outlet channel plate and an air return channel plate are fixed to the left side and the right side of the frame. The closed containers are in flat shapes and are arranged in the frame in a layered and erected manner. Rows of heat conduction fins are welded or riveted to the upper surfaces and the lower surfaces of theclosed containers. One end of a channel formed by a gap between every two adjacent heat conduction fin rows is aligned with an air outlet of the air outlet channel plate, and the other end of the channel formed by the gap between every two adjacent heat conduction fin rows is aligned with an air return hole of the air return channel plate. The bottom of the frame is provided with a cold and hot airflow generating device. The device comprises a forced convection fan, an electric heater and an evaporator. The evaporator is electrically connected with a refrigerating unit, wherein the refrigerating unit is arranged on the lower portion of the cabinet body and located outside the thermally-insulating box body. The unfreezing cabinet is high in unfreezing speed; in addition, after food materials are unfrozen by the unfreezing cabinet, nutrition loss and air pollution can be avoided, and quality of the food materials is guaranteed. The invention further provides a method for unfreezing frozen meat through the unfreezing cabinet.

Description

technical field [0001] The invention relates to the technical field of thawing, in particular to a thawing device for frozen food, and more particularly to an efficient thawing cabinet for quickly thawing frozen food by using cold and heat exchange. The present invention also relates to a method for thawing frozen meat using the above-mentioned thawing cabinet. Background technique [0002] The temperature of ingredients stored in freezers or freezers is generally minus 16°C. To cook, they need to be thawed first. Thawing is the inverse process of freezing. It is to melt the ice crystals formed during freezing into water. There are six main methods of how to effectively thaw frozen ingredients: 1. Refrigeration and thawing; 2. Air Thawing method; 3. Microwave thawing method; 4. Water thawing method; 5. Low-frequency electro-thawing method; 6. High-voltage electrostatic thawing method; but the thawing process and thawing effect of these methods are not satisfactory: [0003...

AI Technical Summary

Problems solved by technology

Its main disadvantages are: (1) It takes a long time to thaw, usually more than one day, which cannot meet the cooking time requirements of chefs; (2) The temperature of the refrigerator freezer is generally used to refrigerate fruits and vegetables. (3) The temperature of the freezer compartment of the refrigerator cannot be kept below 6°C (6°C is the upper limit for inhibiting the rapid growth of microorganisms), so the quality of the ingredients cannot be fully guaranteed

Its main disadvantages are: (1) Higher ambient air temperature will double the growth rate of microorganisms that erode the ingredients, seriously affecting the quality of the ingredients; (2) The water vapor in the air will condense on the ingredients during the thawing process. on the surface, causing the food to be contaminated

Its main disadvantages are: (1) The molecules of food materials absorb a large amount of energy during microwave heating, which is enough to decompose the molecular structure of proteins, resulting in mutations in some molecules, which are unacceptable to the human body , some are toxic or even carcinogenic; (2) Due to the difference in water content in different parts of the whole frozen food, the heating amount of different parts is different, which in turn causes the thawing degree of the whole food to be inconsistent

Its main disadvantages are: (1) During the thawing process, the nutrients and aroma of the ingredients will be integrated into the water, causing the ingredients to lose their original quality; (2) If the water temperature is high during thawing, a phenomenon called Propionaldehyde is a strong carcinogen

Its main disadvantages are: (1) When the surface of the frozen food is not smooth, the equipment cannot stick to the surface of the frozen food, which will cause local overheating and deterioration of the frozen food; (2) The composition of each part of the frozen food is different, and its resistance is also different , which will lead to different heating degrees of each part, which will affect the thawing quality of frozen ingredients

Its main disadvantages are: (1) High-voltage static electricity will cause harm to the human body. When the human body is close to a conductor with high voltage, spark discharge will be formed, causing the human body to be shocked; (2) High-voltage electrostatic fields will damage microelectronic devices. , causing equipment failure; (3) High-voltage static electricity will ionize the surrounding oxygen to generate ozone with extremely high oxidizing ability, which will harm the human body and frozen food when its concentration is high

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