Thawing apparatus

Abstract

The application discloses a thawing device, comprising a shell, a thawing cavity is formed in the shell, the thawing cavity is used for containing a curing medium and a frozen object, the thawing device has a first mode and a second mode; in the first mode, the frozen object is located outside the curing medium for thawing; in the second mode, at least part of the frozen object is immersed in the curing medium. The thawing device designed according to the application can realize thawing and curing treatment of the frozen object, is simple to operate, does not need too much operation of a user, and improves user experience.

Description

Technical Field

[0001] This invention relates to the field of food research and development equipment technology, and in particular to a thawing device. Background Technology

[0002] In related technologies, meat products are generally frozen to extend their shelf life. Before cooking, meat needs to be thawed. Currently, thawing methods include vacuum thawing in thawing equipment and other methods. Vacuum thawing of meat requires a low thawing temperature and is fast. Furthermore, meat thawed in vacuum loses less nutrients and has better product quality. However, thawed meat still needs to be marinated by the user before cooking to allow the flavors to penetrate. This process is cumbersome and time-consuming, and the functions of thawing equipment need to be optimized. Summary of the Invention

[0003] This invention aims to at least solve one of the technical problems existing in the prior art. Therefore, one object of this invention is to provide a thawing device. The thawing device designed according to this invention can realize the thawing and marinating of frozen foods, is simple to operate, requires minimal user intervention, and improves the user experience.

[0004] The thawing device according to the present invention includes: a housing having a thawing chamber formed therein, the thawing chamber being used to contain a marinating medium and a frozen object; the thawing device having a first mode and a second mode; in the first mode, the frozen object is located outside the marinating medium for thawing; in the second mode, at least a portion of the frozen object is immersed in the marinating medium.

[0005] The thawing device according to the present invention can realize the thawing of frozen food and the automated marinating process after thawing by switching between the first mode and the second mode. It is simple to operate and can realize the thawing and marinating of meat products without much user intervention, thus improving the user experience.

[0006] According to some embodiments of the present invention, the defrosting device further includes: a lifting platform, the top of which is formed with a support surface suitable for supporting frozen objects and is suitable for moving during switching between a first mode and a second mode, wherein in the first mode the support surface is located above the surface of the marinade medium liquid, and in the second mode the support surface is located below the surface of the marinade medium liquid.

[0007] According to some embodiments of the present invention, the thawing device further includes a negative pressure device, which can selectively control the vacuum level of the thawing chamber.

[0008] According to some embodiments of the present invention, the defrosting device has a first defrosting mode, in which the negative pressure device controls the vacuum degree in the defrosting chamber to be a, wherein a satisfies: -90Kpa≤a≤-30Kpa.

[0009] According to some embodiments of the present invention, the thawing device further includes: a heating device disposed within the thawing chamber and adapted to directly heat the marinade medium and / or the heating device disposed outside the thawing chamber and adapted to indirectly heat the marinade medium.

[0010] According to some embodiments of the present invention, the thawing device further includes: a vibration device disposed in the thawing chamber and used to generate vibration acting on the marinade medium; the thawing device has a second thawing mode, in which the vibration device generates vibration of frequency b on the marinade medium, wherein b satisfies: 20KHz≤b≤80KHz.

[0011] According to some embodiments of the present invention, the defrosting device further includes: a temperature detection device for detecting the temperature of the frozen object; and a control device connected to the temperature detection device, the heating device, and the lifting platform, respectively, wherein the control device controls the lifting platform and the heating device according to the temperature detected by the temperature detection device.

[0012] According to some embodiments of the present invention, the thawing device further includes: a quality detection device for detecting the quality of the frozen item, and a control device for controlling the negative pressure device and the vibration device according to the quality of the frozen item detected by the quality detection device.

[0013] According to some embodiments of the present invention, the thawing device further includes: an atomizing device disposed within the thawing chamber and used to increase the humidity within the thawing chamber.

[0014] According to some embodiments of the present invention, the thawing device further includes: a sensor disposed within the thawing chamber and used to detect at least one of humidity, temperature and vacuum within the thawing chamber.

[0015] In summary, the thawing device of the present invention can thaw and marinate frozen food. It is simple to operate, requires minimal user intervention, and improves the user experience. Furthermore, the thawing device features a movable lifting platform to switch between a first mode and a second mode. It achieves negative pressure thawing through a negative pressure device, which increases the vacuum level in the thawing chamber and widens the intercellular spaces of the meat, making the meat tissue more relaxed. This allows the marinade to penetrate the meat tissue more quickly and thoroughly, thus accelerating the marinating process. The thawing device can also be equipped with a heating device to shorten the time required for water vaporization and promote the exchange of substances between the marinade and the meat, further accelerating the marinating process.

[0016] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0017] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0018] Figure 1 This is a schematic diagram of the defrosting device according to an embodiment of the present invention.

[0019] Figure 2 This is a schematic diagram of a defrosting device with an added heating element according to an embodiment of the present invention.

[0020] Figure label:

[0021] Thawing equipment 1; thawing chamber 10; lifting platform 20; negative pressure device 30; heating device 40; frozen food 50; marinating medium 60. Detailed Implementation

[0022] Embodiments of the present invention are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0023] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," and "counterclockwise," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0024] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this invention, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0025] In this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, an electrical connection, or a connection that allows communication between them; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0026] In this invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can include direct contact between the first and second features, or contact between the first and second features through another feature between them. Furthermore, "above," "over," and "on top" of the second feature includes the first feature directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature includes the first feature directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0027] In related technologies, meat products are generally frozen to extend their shelf life. Before cooking, meat needs to be thawed. Currently, thawing methods include vacuum thawing in thawing equipment and other methods. Vacuum thawing of meat requires a low thawing temperature and is fast. Furthermore, meat thawed in vacuum loses less nutrients and has better product quality. However, thawed meat still needs to be marinated by the user before cooking to allow the flavors to penetrate. This process is cumbersome and time-consuming, and the functions of thawing equipment need to be optimized.

[0028] The following is for reference. Figures 1-2 Describe a thawing device 1 according to an embodiment of the present invention.

[0029] like Figures 1-2As shown, the thawing device 1 according to the present invention includes: a housing. A thawing chamber 10 is formed inside the housing for containing a marinating medium 60 and a frozen item 50. The thawing device 1 has a first mode and a second mode; in the first mode, the frozen item 50 is located outside the marinating medium 60 for thawing; in the second mode, at least a portion of the frozen item 50 is immersed in the marinating medium 60. Specifically, the frozen food 50 can be meat. The frozen food 50 is placed in the thawing chamber 10, and the marinating medium 60 is contained in the thawing chamber 10. In the first mode, the thawing device 1 thaws the frozen food 50. To ensure that the frozen food 50 thaws with minimal nutrient loss, the frozen food 50 should be thawed at a low temperature. The marinating medium 60 is liquid and contains water. The water in the marinating medium 60 can vaporize into water vapor. The water vapor condenses on the surface of the frozen food 50 and releases a large amount of latent heat of vaporization. This heat is absorbed by the frozen food 50 to melt it, thereby accelerating the thawing speed of the frozen food 50. In the second mode, the thawing device 1 marinates the thawed frozen food 50. At this time, at least part of the frozen food 50 is immersed in the marinating medium for marinating treatment.

[0030] The thawing device 1 according to the present invention can realize the thawing of frozen food 50 and the automated marinating process after thawing by switching between the first mode and the second mode. It is simple to operate and does not require much user intervention to realize the thawing and marinating of meat products, thus improving the user experience.

[0031] According to some embodiments of the present invention, such as Figures 1-2 As shown, the thawing device 1 also includes a lifting platform 20. The top of the lifting platform 20 has a support surface suitable for supporting the frozen item 50 and is movable during the switching between a first mode and a second mode. In the first mode, the support surface is above the surface of the marinating medium 60, and in the second mode, the support surface is below the surface of the marinating medium 60. Specifically, the lifting platform 20 is movable. Before the frozen item 50 is thawed (i.e., in the first mode), the lifting platform 20 separates the frozen item 50 from the marinating medium 60 to prevent moisture from the marinating medium 60 from seeping into the frozen item 50 and causing a significant loss of nutrients. The frozen item 50 is placed on the support surface of the lifting platform 20, and the marinating medium 60 is located below or flush with the support surface, ensuring no contact between the marinating medium 60 and the frozen item 50. After the frozen item 50 is thawed (i.e., in the second mode), the lifting platform 20 moves to move the frozen item 50. The support surface of the lifting platform 20 is below the surface of the marinating medium 60 so that at least a portion of the frozen item 50 is in contact with the marinating medium 60. In some embodiments, multiple small holes are formed on the support surface to ensure that the vaporized marinade medium 60 can come into full contact with the frozen food 50, thereby promoting the thawing of the frozen food 50. A movable lifting platform 20 is provided to switch between the first mode and the second mode, thereby realizing the thawing and marinating treatment of the frozen food 50 by the thawing device 1.

[0032] According to some embodiments of the present invention, such as Figures 1-2 As shown, the thawing device 1 also includes a negative pressure device 30. The negative pressure device 30 can selectively control the vacuum degree of the thawing chamber 10. Specifically, the negative pressure device 30 controls the vacuum degree of the thawing chamber 10 by changing the air density inside the thawing chamber 10. When the air density inside the thawing chamber 10 decreases, the vacuum degree of the thawing chamber 10 increases. The boiling point of the water in the marinade medium 60 decreases as the vacuum degree inside the thawing chamber 10 increases, and the water in the marinade medium 60 can vaporize at a lower temperature and generate a large amount of low-temperature water vapor. The negative pressure device 30 operates in the first mode and the second mode. The negative pressure device 30 increases the vacuum degree of the thawing chamber 10, which can reduce the temperature required for the water in the marinade medium 60 to vaporize, accelerate the thawing speed of the frozen food 50, reduce the thawing time of the frozen food 50, and under negative pressure, the intercellular spaces of the meat increase, the meat tissue becomes loose, and the marinade can penetrate into the meat tissue more quickly and fully, thereby accelerating the marinating process of the meat.

[0033] According to some embodiments of the present invention, such as Figures 1-2 As shown, the defrosting device 1 has a first defrosting mode. In the first defrosting mode, the negative pressure device 30 controls the vacuum degree in the defrosting chamber 10 to be 'a', where 'a' satisfies: -90 kPa ≤ a ≤ -30 kPa. Specifically, in the first defrosting mode, the negative pressure device 30 changes the gas concentration in the defrosting chamber 10 to change the vacuum degree of the defrosting chamber 10. To reduce the boiling point of water in the marinade medium 60 while reducing the requirements on the vacuum pump of the negative pressure device 30, the vacuum degree 'a' of the defrosting chamber 10 should satisfy: -90 kPa ≤ a ≤ -30 kPa.

[0034] According to some embodiments of the present invention, such as Figure 2 As shown, the thawing device 1 also includes a heating device 40. The heating device 40 is disposed within the thawing chamber 10 and is adapted to directly heat the marinade medium 60, and / or the heating device 40 is disposed outside the thawing chamber 10 and is adapted to indirectly heat the marinade medium 60. Specifically, the heating device 40 is in direct and / or indirect contact with the marinade medium 60. In a first mode, it can provide heat for the vaporization of water in the marinade medium 60, shortening the time required for water vaporization. In a second mode, it can also promote the exchange of substances between the marinade and the meat, facilitating the marinating process. In some embodiments, the heating device 40 is disposed outside the thawing chamber 10 and heats the marinade medium 60 electromagnetically.

[0035] In some embodiments of the present invention, the heating device 40 preheats the marinade medium 60 to give the marinade medium 60 a certain temperature T, so that the water in the marinade medium 60 vaporizes and promotes the exchange of substances between the marinade and the meat. In order to promote water vaporization and substance exchange, the temperature of the marinade medium 60 should not be lower than 20°C. At the same time, in order to avoid the temperature in the thawing chamber 10 being too high, causing the frozen food 50 to melt and the meat to lose nutrients, the temperature of the marinade medium 60 should not be higher than 60°C. Therefore, T satisfies: 20°C ≤ T ≤ 60°C.

[0036] According to some embodiments of the present invention, the thawing device 1 further includes a vibration device. The vibration device is disposed within the thawing chamber 10 and is used to generate vibrations acting on the marinade medium 60. The thawing device 1 has a second thawing mode, in which the vibration device generates vibrations on the marinade medium 60 at a frequency of b, where b satisfies: 20kHz ≤ b ≤ 80kHz. Specifically, the vibration device generates vibrations that act on the marinade medium 60 to allow the water in the marinade medium 60 to carry energy, thereby reducing the energy required for water vaporization and accelerating the rate of water vaporization. The vibration device operates in a first mode to promote the vaporization of water in the marinade medium 60, and in a second mode to promote the marinade to fully penetrate into the interstitial spaces of the meat tissue. In the second thawing mode, the vibration device generates vibrations, and to reduce the requirement for the vibration power of the vibration device while providing energy to the water in the marinade medium 60, the vibration frequency b should satisfy: 20kHz ≤ b ≤ 80kHz.

[0037] In some embodiments of the present invention, a vibration device assists the negative pressure device 30 in thawing and marinating. The negative pressure device 30 provides a negative pressure environment for the thawing of the frozen food 50, and the vibration device provides energy for the thawing of the frozen food 50. The vibration device provides energy for the vaporization of water in the marinade medium 60, which can reduce the vacuum degree required for water vaporization, i.e., the requirement for the negative pressure device 30, thereby reducing the requirements for the vacuum pump of the negative pressure device 30 and reducing the cost of the thawing equipment 1. At the same time, the vibration device and the negative pressure device 30 work together during the water vaporization process, which can further increase the water vaporization rate, thereby accelerating the thawing speed of the frozen food 50. The negative pressure device 30 provides a negative pressure environment for the meat to increase the interstitial space of the meat, and the vibration device promotes the marinade to enter the interstitial space of the meat, which can increase the marinating speed and promote the marinating process.

[0038] In some embodiments of the present invention, at least a portion of the vibrating device is configured as the inner wall of the thawing chamber 10 and contacts the marinating medium 60. The vibrating device, at least a portion of which is configured as the inner wall of the thawing chamber 10, generates vibration and transmits it to the marinating medium 60. Under the influence of gravity, the marinating medium 60 is located at the bottom of the thawing chamber 10. In some embodiments, the vibrating device is disposed outside the thawing chamber 10 and at least a portion of the vibrating device extends to the bottom of the thawing chamber 10; in other embodiments, the vibrating device is disposed inside the thawing chamber 10 and at least a portion of the vibrating device extends to the bottom of the thawing chamber 10; in still other embodiments, the vibrating device is configured as the bottom wall of the thawing chamber 10, resulting in a large contact area between the vibrating device and the marinating medium 60. The vibration generated by the vibrating device can act on the marinating medium 60 over a large area, accelerating the energy transfer efficiency of the vibrating device to the moisture in the marinating medium 60, thereby accelerating the water vaporization rate and increasing the thawing speed of the frozen food 50.

[0039] In some embodiments of the present invention, the vibration device is configured as an ultrasonic vibration device. The ultrasonic vibration device generates vibrations acting on the marinade medium 60 by emitting ultrasonic waves, thereby providing energy to the moisture in the marinade medium 60. The ultrasonic vibration, in conjunction with the negative pressure device 30, can further improve the thawing speed of the frozen food 50, and the ultrasonic vibration can provide energy to the moisture in the marinade medium 60 to reduce the vacuum requirement for thawing the frozen food 50.

[0040] In some embodiments of the present invention, the negative pressure device 30 lowers the temperature required for the vaporization of water in the marinade medium 60, the heating device 40 generates heat and transfers it to the water in the marinade medium 60, and the vibration device generates vibration and provides energy to the water in the marinade medium 60. The negative pressure device 30, the heating device 40 and the vibration device work together to promote the vaporization of water in the marinade medium 60 and accelerate the vaporization rate. The heating device 40 can reduce the working intensity requirements of the negative pressure device 30 and the vibration device and accelerate the thawing of the frozen food 50.

[0041] According to some embodiments of the present invention, the thawing device 1 further includes a temperature detection device and a control device. The temperature detection device is used to detect the temperature of the frozen food 50; the control device is connected to the temperature detection device, the heating device 40, and the lifting platform 20 respectively, and the control device controls the lifting platform 20 and the heating device 40 according to the temperature detected by the temperature detection device. Specifically, in the first mode, the frozen food 50 needs to be thawed at a lower temperature. The frozen food 50 is considered thawed when its center temperature reaches 0℃-4℃. The temperature detection device can detect the temperature of the center of the frozen food 50 and transmit the information to the control device. When the control device determines that the center temperature of the frozen food 50 has reached the thawing temperature, the frozen food 50 is thawed. The control device controls the lifting platform 20 to move below the surface of the marinating medium 60, and at the same time, the control device controls the heating device 40 to change the heating temperature to promote the marinating process. The addition of a temperature detection device and a control device allows the thawing device 1 to automatically control the thawing process of the frozen food 50 and the marinating process of the meat. This makes the thawing device 1 more intelligent, requires less user operation, and improves the user experience.

[0042] According to some embodiments of the present invention, the thawing device 1 further includes a quality detection device. The quality detection device is used to detect the mass of the frozen goods 50, and the control device controls the negative pressure device 30 and the vibration device based on the mass of the frozen goods 50 detected by the quality detection device. Specifically, because the frozen goods 50 have different masses, when the thawing device 1 operates at the same power, frozen goods 50 with a larger mass require a longer thawing time than frozen goods 50 with a smaller mass. Similarly, meat products with a larger mass require a longer marinating time than meat products with a smaller mass. Therefore, a quality detection device is provided to detect the mass of the frozen goods 50 and transmit the information to the control device. The control device adjusts the power of the negative pressure device 30, the vibration device, and the heating device 40 based on the received mass information of the frozen goods 50, thereby accelerating the thawing speed and shortening the thawing time of the frozen goods 50 with a larger mass, and simultaneously accelerating the marinating speed and shortening the marinating time of the meat products with a larger mass.

[0043] According to some embodiments of the present invention, the defrosting device 1 further includes an atomizing device. The atomizing device is disposed within the defrosting chamber 10 and is used to increase the humidity within the defrosting chamber 10. Specifically, the atomizing device can generate water mist in a first mode to provide a high-humidity environment for defrosting the frozen item 50. The water mist adheres to the surface of the frozen item 50 and exchanges heat with the frozen item 50, thereby accelerating the defrosting speed of the frozen item 50. The negative pressure device 30 and the vibration device accelerate the defrosting speed by promoting the vaporization of moisture in the marinade medium 60. The atomizing device generates water mist, and the water mist and water vapor exchange heat with the frozen item 50 together, which can reduce the requirement for the amount of moisture vaporization in the marinade medium 60. The atomizing device can reduce the working intensity requirements of the negative pressure device 30 and the vibration device and increase the defrosting speed of the frozen item 50.

[0044] According to some embodiments of the present invention, the thawing device 1 further includes a sensor. The sensor is disposed within the thawing chamber 10 and is used to detect at least one of humidity, temperature, and vacuum within the thawing chamber 10. Specifically, the sensor switches between a first mode and a second mode by detecting at least one of humidity, temperature, and vacuum within the thawing chamber 10. When the humidity within the thawing chamber 10 reaches a preset thawing value for a period of time, it is determined that the frozen food 50 has thawed and the marinating process has begun, and the thawing device 1 switches from the first mode to the second mode; when the temperature within the thawing chamber 10 reaches a preset value for a period of time, it is determined that the frozen food 50 has thawed and the marinating process has begun, and the thawing device 1 switches from the first mode to the second mode; when the vacuum within the thawing chamber 10 reaches a preset value for a period of time, it is determined that the frozen food 50 has thawed and the marinating process has begun, and the thawing device 1 switches from the first mode to the second mode. The sensor facilitates the thawing device 1 to monitor the environmental conditions within the thawing chamber 10 in real time, thereby controlling the progress of the first mode and the second mode.

[0045] In some embodiments of the present invention, such as Figure 2 As shown, the thawing device 1 includes a housing, a negative pressure device 30, a heating device 40, a temperature detection device, a control device, and a lifting platform 20. The negative pressure device 30, heating device 40, temperature detection device, and control device are all housed within the housing, and the control device is electrically connected to the negative pressure device 30, heating device 40, and temperature detection device, respectively. A thawing chamber 10 is formed inside the housing, containing a marinating medium 60. The lifting platform 20 is movable, has a supporting surface, and is supported on the bottom wall of the thawing chamber 10. The water level of the marinating medium 60 is below the supporting surface. The negative pressure device 30 is connected to the thawing chamber 10.

[0046] Frozen food 50 is placed on the support surface of lifting platform 20. The control device activates negative pressure device 30, putting the defrosting equipment 1 in first mode. The vacuum degree inside defrosting chamber 10 is 'a', and the temperature required for water in marinade medium 60 to vaporize into water vapor decreases. The control device activates heating device 40 to generate heat, maintaining marinade medium 60 within a preset temperature T, thereby accelerating the water vaporization process. Temperature detection device detects the center temperature of frozen food 50 and transmits the information to control device. When the center temperature of frozen food 50 reaches 0℃-4℃, control device determines that frozen food 50 has defrosted. At this point, defrosting equipment 1 switches from first mode to second mode, lifting platform 20 moves below the surface of marinade medium 60, and control device controls heating device 40 to change the heating temperature to promote the marinating process.

[0047] The thawing equipment 1 of this application is equipped with a heating device 40 to assist the negative pressure device 30 in thawing and marinating. During the thawing process of the frozen food 50, the negative pressure device 30 lowers the temperature required for water vaporization, and the heating device 40 generates heat to increase the water temperature. The negative pressure device 30 and the heating device 40 work together to promote the thawing of the frozen food 50. By increasing the vaporization rate and the amount of water vapor in the thawing chamber 10, the thawing speed of the frozen food 50 is accelerated. During the marinating process of the thawed meat, the negative pressure device 30 increases the gaps between the meat tissues, and the heating device 40 raises the temperature of the marinating medium to promote the exchange of substances between the marinade and the meat tissues.

[0048] In summary, the thawing device 1 of the present invention can thaw and marinate frozen food 50. It is simple to operate, requires little user intervention, and improves the user experience. Furthermore, the thawing device 1 is equipped with a movable lifting platform 20 to switch between the first and second modes. The thawing device 1 achieves negative pressure thawing by setting a negative pressure device 30. At the same time, the negative pressure device 30 increases the vacuum degree of the thawing chamber 10 and increases the intercellular gaps of the meat, making the meat tissue more relaxed. The marinade can penetrate the meat tissue more quickly and fully, thereby accelerating the marinating process. The thawing device 1 can also be equipped with a heating device 40 to shorten the time required for water vaporization and promote the exchange of substances between the marinade and the meat, thus accelerating the marinating process.

[0049] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. In addition, those skilled in the art can combine and integrate the different embodiments or examples described in this specification.

[0050] Although embodiments of the present invention have been shown and described above, variations, modifications, substitutions and alterations can be made to the above embodiments.

Claims

1. A thawing device, characterized in that, include: The shell has a thawing chamber inside, which is used to contain the marinating medium and the frozen food. The thawing device has a first mode and a second mode. In the first mode, the frozen food is located outside the marinade medium for thawing; In the second mode, at least a portion of the frozen food is immersed in the marinade medium; A lifting platform, the top of which is formed with a support surface suitable for supporting frozen food and is suitable for moving during the switching between a first mode and a second mode. In the first mode, the support surface is located above the surface of the marinade medium, and in the second mode, the support surface is located below the surface of the marinade medium. A heating device, wherein the heating device is disposed inside the thawing chamber and is adapted to directly heat the marinade medium and / or the heating device is disposed outside the thawing chamber and is adapted to indirectly heat the marinade medium; A temperature detection device, used to detect the temperature of the frozen object; A control device is connected to the temperature detection device, the heating device, and the lifting platform, respectively. The control device controls the lifting platform and the heating device according to the temperature detected by the temperature detection device.

2. The thawing device according to claim 1, characterized in that, Also includes: A negative pressure device, which can selectively control the vacuum level of the defrosting chamber.

3. The thawing device according to claim 2, characterized in that, The defrosting device has a first defrosting mode. In the first defrosting mode, the negative pressure device controls the vacuum degree in the defrosting chamber to be a, where a satisfies: -90Kpa≤a≤-30Kpa.

4. The thawing device according to claim 2, characterized in that, Also includes: A vibration device is disposed in the thawing chamber and is used to generate vibrations acting on the marinade medium. The thawing device has a second thawing mode. In the second thawing mode, the vibration device generates vibrations of frequency b on the marinade medium, wherein b satisfies: 20KHz≤b≤80KHz.

5. The thawing device according to claim 4, characterized in that, Also includes: A quality detection device is used to detect the quality of the frozen product, and a control device controls the negative pressure device and the vibration device based on the quality of the frozen product detected by the quality detection device.

6. The thawing device according to claim 1, characterized in that, Also includes: An atomizing device is disposed inside the thawing chamber and is used to increase the humidity inside the thawing chamber.

7. The thawing device according to claim 1, characterized in that, Also includes: A sensor, which is disposed within the thawing chamber and is used to detect at least one of humidity, temperature, and vacuum level within the thawing chamber.

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