Freezing device for deeply processing beef

Abstract

The invention relates to the technical field of food processing equipment and particularly relates to a freezing device for deeply processing beef. The freezing device comprises a vacuum chamber, wherein a temperature sensor, a pressure sensor, a spraying device, a water discharging opening, a vacuum removing pipe opening, a vacuumizing opening and a coil pipe are arranged in the vacuum chamber, the spraying device is connected with a water tank; a vacuum removing interface is connected with a vacuum removing pipeline; a pressure restoring and adjusting valve is arranged on the vacuum removingpipeline; the vacuumizing opening is connected with a vacuumizing device through a vacuumizing pipeline; the coil pipe is in loop connection with a high-low-temperature integrated circulator; the temperature sensor, the pressure sensor, the pressure restoring and adjusting valve, the high-low-temperature integrated circulator and the spraying device are connected with a control device. The freezing device has the advantages of short cooling time, low water loss of beef, capability of easily taking the beef out after freezing and excellent freezing effect.

Description

technical field [0001] The invention relates to the technical field of food processing equipment, in particular to a freezing device for deep processing of beef. Background technique [0002] In order to ensure the quality of meat during processing, transportation and storage, cryopreservation plays a vital role. The function of frozen meat preservation is mainly to extend the shelf life, which is mainly determined by factors such as color, texture, moisture content, flavor, microbial content and nutritional value. [0003] The traditional freezing technology uses an air-cooled single freezer (freezer) for quick freezing. Because the temperature requirements for the frozen meat are lower, the cooling time of the meat will be longer. In addition, because the meat is directly frozen by the single freezer, The air cooling makes the water on the surface of the meat evaporate too much, which leads to the dry consumption of the meat and the poor appearance of the color. At the sa...

AI Technical Summary

Problems solved by technology

However, water loss is still the biggest shortcoming of vacuum cooling. At the same time, water loss is also a very important indicator to measure the effect of vacuum cooling. On the other hand, there are also meat and storage devices that stick together due to freezing after freezing. Defects that are difficult to isolate

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