Unfreezing cabinet for frozen meat

Abstract

The invention discloses an unfreezing cabinet for frozen meat. The unfreezing cabinet comprises a cabinet body, wherein rotating shafts are movably installed on the two sides of the interior of the cabinet body; rotating discs are fixedly installed on the rotating shafts on the two sides; the rotating discs on the two sides are arranged in a mirror image mode, and a plurality of unfreezing boxes are movably installed on the rotating discs on the left side and the right side; mounting shafts on the two sides are inserted into thawing box mounting buckles correspondingly arranged on the two sides respectively; each thawing box comprises a box body; a frozen meat containing plate is connected with a floating plate arranged outside the box body through a telescopic connecting rod; a cover plate is further hinged to the top of each box body; and a microwave generating device and an air drying air blower are mounted at the top of the cabinet body. Through the combined action of microwaves, water bath and ultrasound, the quality of meat products in the thawing box is monitored in real time, in the thawing process, it can be guaranteed that the temperature difference inside and outside themeat products is small, bacterium breeding is avoided, the thawing time is effectively shortened, the thawed meat products can be cleaned, the functions are diversified, and the quality after thawingis fully guaranteed.

Description

technical field [0001] The invention relates to the technical field of thawing devices, in particular to a thawing cabinet for frozen meat. Background technique [0002] Thawing is the reverse process of freezing. Freezing is to turn water in food into ice, and thawing is to turn ice into water. The speed of thawing will affect the quality of food. For ordinary frozen food, if the thawing speed is too fast, It will cause the water in the intercellular space (i.e. outside the cells) to not have enough time to "flow back" into the cells, resulting in the loss of juice and lower food quality. It should be noted that the thawing effect is not only related to time and food quality , and more related to the food safety of thawed food; [0003] When the food is frozen, the activity of microorganisms in it is basically inhibited. However, in the process of thawing, as the temperature rises, the microorganisms begin to recover and the activity is enhanced. Generally, the temperature...

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Problems solved by technology

[0007] But the above-mentioned food thawing device still has obvious defects in the use process: 1. The above-mentioned device heats the frozen object through the heat generated by the steam, but in the actual production process, the water vapor temperature is higher, and the water vapor is frozen. Condensation on the surface of the product will release heat, and a higher temperature will easily make the surface of the meat product ripen. At the same time, due to the temperature conduction from the surface to the inside, during the thawing process, the temperature inside the meat product is usually between 20-50°C. The temperature is the best temperature for bacteria to grow, so the above-mentioned thawing method will not only damage the surface of the meat product, but also cause a large number of bacteria to multiply inside the meat product, thereby reducing the storage time and quality of the meat product; 2. The thawing method of the above-mentioned device is relatively Single, unable to thaw scientifically and efficiently, and it is difficult to guarantee the quality of meat products after thawing

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