Superconducting thawing cuisine dish and manufacturing process therefor

Abstract

The invention provides a superconducting thawing cuisine dish. The superconducting thawing cuisine dish comprises a heat pipe body; the heat pipe body includes a bearing part designed to be in a flatshape and used for holding a to-be-thawed food; any side or the two sides of the bearing part is or are bent downwards to form a supporting part or supporting parts used for touching an external high-temperature heat source; and heat is transferred to the to-be-thawed food located over the bearing part to avoid that the to-be-thawed food directly touches the high-temperature heat source. Accordingto the superconducting thawing cuisine dish, one side or the two sides of the heat pipe body is or are bent by a curling jig to make the heat pipe body higher than the external heat source; the heatcan be transferred to the heat pipe body by the supporting part(s), and the to-be-thawed food is further thawed; the thawing effect is greatly promoted; and the influence of soaking on the mouth feelof a food, especially a meat food, is avoided.

Description

technical field [0001] The invention relates to the technical field of kitchen utensils, in particular to a superconducting thawing cooking plate and a manufacturing process thereof. Background technique [0002] In order to keep the freshness of food and prolong the shelf life, people's usual method is to store food by freezing, especially meat and other protein-rich foods. If it is not frozen in time, it is very likely to spoil. However, people have found through long-term practice and research that when frozen meat is refrigerated, the cell fluid will form ice crystals that can effectively lock in nutrients. During the thawing process, the ingredients themselves have also begun to show slight corruption. [0003] In the prior art, in order to shorten the thawing time, people use the following methods to accelerate thawing, such as: heating in a microwave oven, soaking in warm water, fan to accelerate heat exchange, etc. The method of heating in a microwave oven has the f...

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Problems solved by technology

At present, the upper thawing boards on the market are mainly divided into two types, one is all-metal structure plus chemical coating, this kind of product has improved compared with traditional natural freezing and thawing in freezing and thawing, but the improvement is not ideal. At the same time, in order to ensure sufficient heat exchange area and thermal melting, a large amount of aluminum material needs to be used, which is costly and wastes resources. The chemical coating on the surface of the product has been proved to be easy to fall off, high cost, and harmful to human body and large.

Another type of product is heat pipe plus metal plus coating. Compared with the all-metal structure, this kind of product will be improved, but two different materials are combined together. One is from the contact thermal resistance, which reduces the heat transfer performance, and the second is different from the material. The combination will accelerate the corrosion between materials, produce uncertain chemical substances, contaminate food, and the peeling off of chemical coatings will also harm the human body. At the same time, the cost of the production process is too high

[0005] In order to speed up the thawing speed, the thawing plate is usually placed in a container filled with warm water (high temperature heat source) when using the thawing plate. Due to the unreasonable structural design, the water in the container generated during the thawing process It will penetrate into the food to be thawed and affect the taste

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