微冻肉保鲜方法、装置、冰箱和存储介质
By controlling the temperature gradient cooling of the refrigerator drawer and combining it with a negative ion sterilization system, tiny ice crystals are formed and microorganisms are killed, solving the problems of short shelf life and oxidative browning of micro-frozen meat, and achieving high-quality preservation of micro-frozen meat.
CN117469920BActive Publication Date: 2026-07-17GREE ELECTRIC APPLIANCE INC OF ZHUHAI
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- GREE ELECTRIC APPLIANCE INC OF ZHUHAI
- Filing Date
- 2023-11-17
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
Frozen meat has a short shelf life and suffers from severe oxidative browning during storage, which is difficult to effectively address with existing technologies.
Method used
By controlling the temperature gradient of the refrigerator drawer to lower the temperature and form tiny ice crystals, combined with a negative ion sterilization system, microorganisms on the surface of meat are killed, inhibiting oxidative browning.
Benefits of technology
It extends the shelf life of slightly frozen meat, maintains the freshness and taste of the meat, and solves the problem of easy oxidation and browning in slightly frozen meat.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure CN117469920B_ABST
Abstract
本申请涉及一种微冻肉保鲜方法、装置、冰箱和存储介质，所述方法包括：在检测到冰箱抽屉处于第一均温阶段时，控制所述冰箱抽屉中的负离子杀菌系统进行杀菌并持续第一杀菌时长，其中，所述第一均温阶段用于使所述冰箱抽屉中的肉均匀降温且不冻结；在所述第一均温阶段运行结束后，控制所述冰箱抽屉进入降温阶段，其中，所述降温阶段用于使所述肉中的水形成设定尺寸范围内的冰晶；在所述降温阶段运行结束后，控制所述冰箱抽屉进入第二均温阶段，其中，所述第二均温阶段用于维持肉的温度以形成微冻肉，所述第二均温阶段中的温度低于所述第一均温阶段中的温度。本申请延长微冻肉的保质期。
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