Unfreezing device capable of avoiding hand taking

Abstract

The invention discloses an unfreezing device capable of avoiding hand taking, and relates to the technical field of unfreezing device. The unfreezing device comprises an unfreezing device, a driving device and a storage device, wherein the driving device is fixedly mounted on the back side of the unfreezing device; the storage device is rotationally connected to the inner side of the driving device; and the storage device is located above an opening of the unfreezing device. Through the arrangement of the storage device, frozen meat to be unfrozen can be put in the storage device by utilizing a rotating disc and a cross bar, so that the traditional manner that the frozen meat needs to be immersed in water for unfreezing with hot water is avoided, and the mouth feel of the frozen meat is guaranteed; and besides, cleaning work after unfreezing can be synchronously operated during unfreezing, so that the defect that in the prior art, working procedures are independently and separately operated is overcome, automatic integrated continuous production can be realized, the production efficiency is improved, the manual labor intensity is alleviated, and the unfreezing device is scientific, reasonable, simple and compact in integral structure and convenient to mount and use, and has notable economic benefits and social benefits.

Description

technical field [0001] The invention relates to the technical field of thawing equipment, in particular to thawing equipment that can avoid being taken by hand. 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 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 quality of the thawing effect is not only related to time and food quality, but also related to related to food safety. [0003] Most of the raw meat used by meat processing enterprises is frozen meat, which needs to be thawed first during production and processing. [0004] 1. In the prior art, the traditional thawing methods mostly adopt natural thawing method o...

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Problems solved by technology

[0004] 1. In the prior art, the traditional thawing methods mostly adopt natural thawing method or hot water thawing method. When the food is frozen, the activity of microorganisms in it is basically inhibited. However, in the process of thawing, with the temperature Generally, the temperature range suitable for the growth and reproduction of microorganisms is 5-60°C, but the natural thawing method takes a long time, and the thawing process will always be in the above temperature range, which will undoubtedly affect food quality. Increase potential safety hazards and affect the quality of meat products;

[0005] Secondly, hot water thawing means immersing frozen meat in a pool with hot water. The thawing efficiency can be accelerated by heating and thawing meat products. However, if the temperature is too high, it will affect the quality of the meat and breed bacteria, and will also make the taste of the thawed meat products Poor, but if the soaking time is too long, it will cause the meat to deteriorate, so it is not suitable for mass production

[0006] 2. In the prior art, the cleaning operation after thawing and the thawing operation process are carried out independently and separately. Generally, the thawed meat is manually transported to a clear water pool for manual cleaning, and then removed after cleaning. This method leads to high labor intensity and low production efficiency

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