Combined unfreezing device suitable for tuna and method thereof

Abstract

The invention provides a combined unfreezing device suitable for tuna and a method thereof, and relates to the technical field of tuna processing. The combined unfreezing device suitable for tunas comprises an unfreezing room, a refrigerating box, an unfreezing machine, a high-frequency vibration device, an infrared heating device and a low-temperature vacuum device are installed in the unfreezing room, the refrigerating box is installed in the unfreezing room, and the unfreezing machine comprises an installation frame. And the upper surface of the mounting frame is fixedly connected with a placement box. The method comprises the following steps: firstly, moving cold tunas into an unfreezing room, then placing the tunas in a refrigeration box for a period of time, so that the tunas are slightly unfrozen, then placing the tunas in a placing frame, starting an electromagnetic heating device, and unfreezing the tunas by the electromagnetic heating device. The temperature of each place of the tuna is detected in real time through the temperature sensor, and the effect of preventing excessive water loss and protein denaturation of the tuna is achieved through the design.

Description

Technical Field

[0001] The invention relates to the technical field of tuna processing, in particular to a combined thawing device suitable for tuna and a method thereof. Background Art

[0002] Food engineering is a field that covers food production, processing and storage, including various food processing technologies, preservation technologies and related food safety and quality control technologies. A combined thawing device and method suitable for tuna is achieved by combining multiple technical means to achieve a better and safer thawing effect. Defrosting refers to the process of restoring frozen food from a low temperature state to normal temperature for further processing and consumption. The main purpose of this thawing method is to maintain the quality and taste of the tuna during the thawing process, while ensuring that the thawing process meets food hygiene and safety standards. Traditional thawing methods may cause problems such as water loss and protein denaturation, and this combined thawing method aims to reduce these quality losses. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention provides a combined thawing device and method suitable for tuna, which solves the problem.

[0004] To achieve the above objectives, the present invention is implemented through the following technical solutions: A combined thawing device suitable for tuna, comprising a thawing room, wherein the thawing room is equipped with: Refrigerator for initial thawing of frozen tuna; The thawing machine can precisely control the thawing temperature and microorganisms, and evenly thaw the initially thawed tuna; A low-temperature vacuum unit to evaporate excess water from thawed tuna; A high-frequency vibration device for performing high-frequency vibration relaxation treatment on tuna; Infrared heating machine is used to heat tuna so that the surface temperature of tuna is consistent with the internal temperature.

[0005] Preferably, the thawing machine includes a mounting frame, a placement box is fixedly connected to the upper surface of the mounting frame, a first mounting groove is opened on the upper surface of the placement box, an electromagnetic heating device is fixedly connected to the inner wall of the first mounting groove, a second mounting groove is opened inside the placement box, a nano-pulse electric field transmitter is fixedly connected inside the second mounting groove, a sealing plate is fixedly connected to the upper surface of the second mounting groove, mounting holes are opened on the upper surfaces of both sides of the mounting frame, an electric telescopic rod is fixedly connected to the inner wall of the mounting hole, a placement frame is fixedly connected to the output end of the electric telescopic rod, a water outlet hole is opened on the outer wall of the placement frame, water outlet grooves are opened on both sides of the lower surface of the placement frame, and a valve is fixedly connected to the outer wall of the placement box.

[0006] Preferably, the high-frequency vibration device includes a base plate, a bracket is fixedly connected to the upper surface of the base plate, a shock absorbing mechanism is fixedly connected to the upper surface of the bracket, a first placement plate is fixedly connected to the upper surface of the shock absorbing mechanism, a baffle is fixedly connected to the upper surface of the first placement plate, a vibration motor is fixedly connected to the lower surface of the base plate, and an output end of the vibration motor is fixedly connected to the lower surface of the first placement plate, and the high-frequency vibration device is arranged on one side of the refrigerator.

[0007] Preferably, the infrared heating machine includes a machine body, a second placement plate is fixedly connected to the interior of the machine body, a perforation is provided on the upper surface of the second placement plate, an infrared heating device is fixedly connected to the interior of the machine body, a door body is rotatably connected to one side of the machine body, the infrared heating machine is arranged on one side of the high-frequency vibration device, and the low-temperature vacuum device is arranged on one side of the infrared heating device.

[0008] A combined thawing method suitable for tuna comprises the following steps: S1: Initial thawing of tuna. First, the initial thawing of tuna is carried out. Based on the analysis of the thermal conductivity characteristics of frozen tuna meat, a variable thermal conductivity algorithm is used, and a low-temperature air circulation system is used to achieve uniform heat distribution. This can ensure a smooth transition of the tuna from a frozen state to a state close to natural thawing, and obtain uniform pre-thawed tuna; S2: Application of nano-pulsed electric field technology, based on the uniform pre-thawed tuna of S1, uses nano-pulsed electric field technology to precisely control the temperature and microorganisms of tuna meat. By applying a weak electric field to the tuna meat, the bacterial cell wall is destroyed to prevent the growth of microorganisms, while promoting uniform heat distribution, so as to obtain uniformly thawed tuna under microbial control; S3: Application of low-temperature vacuum dehumidification technology, using the uniform thawing of tuna under microbial control obtained in S2, low-temperature vacuum dehumidification technology is performed to accelerate the evaporation of water by reducing the air pressure of the thawing environment, while maintaining a low temperature state to avoid protein denaturation, which helps to remove excess water generated during the thawing process, keep the meat firm, and obtain thawed tuna with low moisture content; S4: high-frequency vibration relaxation treatment, the thawed tuna with low moisture content obtained in S3 is subjected to high-frequency vibration relaxation treatment, the high-frequency vibration is used to slightly relax the meat fibers, thereby improving the taste and tenderness, reducing the tension of the meat, and enhancing its fineness, thereby obtaining the thawed tuna after relaxation treatment; S5: Infrared temperature balance technology, using the thawed tuna after the relaxation treatment of S4, the infrared temperature balance technology is implemented to evenly heat the surface of the tuna through infrared rays, so that the surface and internal temperatures reach a balance, avoiding local overheating or overcooling during the thawing process, and obtaining thawed tuna with balanced temperature.

[0009] Preferably, the preliminary thawing of tuna is firstly performed, based on the analysis of the thermal conductivity characteristics of frozen tuna meat, a variable thermal conductivity algorithm is used, and a low-temperature air circulation system is used to achieve uniform heat distribution, which can ensure a smooth transition of the tuna from a frozen state to a state close to natural thawing. The specific steps for obtaining uniform pre-thawed tuna are: S101: Based on frozen tuna, it uses a variable thermal conductivity algorithm and a low-temperature air circulation system to achieve uniform heat distribution, ensuring a smooth transition from the frozen state to a state close to natural thawing, and obtaining uniformly heated tuna; S102: Based on the evenly heated tuna, temperature monitoring is performed, and the temperature of each part of the meat is accurately measured using a temperature sensor to ensure overall uniform thawing, avoid local overheating or uneven thawing, and obtain tuna with balanced temperature; S103: Based on the temperature-balanced tuna, fine-tuning the temperature control is performed, and the setting of the low-temperature air circulation system is optimized according to the heat conduction model to further accurately control the thawing process and obtain the tuna with fine-tuning temperature control; S104: Based on the fine-tuning temperature-controlled tuna, a final temperature balance is performed to ensure that the temperature of the tuna is stable during the thawing process, to avoid meat damage caused by temperature fluctuations, and to obtain uniformly pre-thawed tuna.

[0010] Preferably, the application of nano pulse electric field technology, based on the uniform pre-thawed tuna of S1, uses nano pulse electric field technology to accurately control the temperature and microorganisms of tuna meat, and applies a weak electric field to the tuna meat to destroy the bacterial cell wall, prevent the growth of microorganisms, and promote uniform heat distribution. The specific steps of obtaining uniform thawed tuna under microbial control are as follows; S201: Based on uniform pre-thawed tuna, nano pulse electric field technology is used to apply a weak electric field to destroy the cell walls of microorganisms, while monitoring the electric field intensity to ensure that the meat quality is not damaged, and obtain electric field treated tuna; S202: Based on the tuna treated with the electric field, the temperature and humidity are adjusted to ensure that the environment after the electric field treatment is suitable, to avoid excessive dryness or humidity affecting the meat quality, and to obtain the tuna with regulated environment; S203: Based on the environmentally regulated tuna, a secondary electric field treatment is performed to further ensure the control of microorganisms and uniformity of meat quality, thereby obtaining a secondary electric field treated tuna; S204: The tuna treated with the secondary electric field is subjected to the ultimate quality inspection to ensure that the electric field treatment is effective, there is no microbial contamination, and the meat quality remains excellent, so as to obtain uniformly thawed tuna under microbial control.

[0011] Preferably, the application of low-temperature vacuum moisture absorption technology, using the uniform thawing of tuna under the control of microorganisms obtained in S2, performs low-temperature vacuum moisture absorption technology, accelerates the evaporation of water by reducing the air pressure of the thawing environment, and maintains a low temperature state to avoid protein denaturation, which helps to remove excess water generated during the thawing process and keep the meat firm. The specific steps of obtaining thawed tuna with low moisture content are: S301: based on the uniform thawing of tuna under microbial control, a low-temperature vacuum environment is set to accelerate water evaporation by reducing the pressure, and the temperature is monitored to prevent protein denaturation, thereby obtaining low-pressure dehydrated tuna; S302: Based on the low-pressure dehydrated tuna, humidity balance adjustment is performed to ensure that the moisture content of the tuna is uniform and not excessive during the dehydration process, so as to obtain tuna with balanced humidity; S303: Based on the tuna with humidity balance, temperature control is performed to optimize the temperature setting in the vacuum environment to ensure the best quality of the tuna under low temperature conditions, thereby obtaining temperature-controlled tuna; S304: Based on the temperature-controlled tuna, perform final vacuum packaging to ensure that the tuna maintains low moisture content and good quality during subsequent transportation and storage, and obtain thawed tuna with low moisture content.

[0012] Preferably, the high-frequency vibration relaxation treatment is performed on the thawed tuna with low moisture content obtained in S3, and the meat fibers are slightly relaxed by high-frequency vibration, thereby improving the taste and tenderness, reducing the tension of the meat, and enhancing its fineness. The specific steps of obtaining the thawed tuna after the relaxation treatment are: S401: Based on the thawed tuna with low moisture content, high-frequency vibration setting is performed, and the vibration frequency and amplitude are adjusted to slightly relax the meat fibers, optimize the taste, and obtain the initially relaxed tuna; S402: Based on the initially relaxed tuna, fine vibration adjustment is performed to ensure uniform vibration without damaging the meat structure, maintain the integrity of the meat, and obtain fine vibration-adjusted tuna; S403: Based on the fine vibration adjustment of the tuna, the relaxation degree of the meat is monitored, and the vibration intensity is finely adjusted to ensure that the meat reaches the ideal relaxation state, thereby obtaining the tuna with optimized relaxation; S404: Based on the tuna with optimized relaxation, the final vibration treatment is completed to ensure the uniform relaxation and tenderness of the entire meat, and the thawed tuna after relaxation treatment is obtained.

[0013] Preferably, the infrared temperature balance technology uses the thawed tuna after the relaxation treatment of S4, implements the infrared temperature balance technology, and evenly heats the surface of the tuna by infrared rays, so that the surface and internal temperatures reach a balance, avoiding local overheating or overcooling during the thawing process. The specific steps of obtaining the temperature-balanced thawed tuna are: S501: Based on the thawed tuna after the relaxation treatment, infrared heating parameters are set to ensure that the surface and the inside of the tuna are evenly heated to obtain preliminary infrared heated tuna; S502: Based on the preliminary infrared heating of the tuna, temperature monitoring and adjustment are performed to ensure that there is no local overheating or overcooling during the heating process, and the temperature-monitored tuna is obtained; S503: Based on the temperature-monitored tuna, temperature balance adjustment is performed and infrared heating technology is optimized to achieve the best temperature balance effect, thereby obtaining tuna with temperature balance adjustment; S504: Based on the temperature-balanced tuna, the final infrared heating treatment is completed to ensure that the tuna as a whole reaches a balanced temperature state, thereby obtaining a temperature-balanced thawed tuna.

[0014] The present invention provides a combined thawing device and method suitable for tuna, which has the following beneficial effects: 1. The present invention first moves the frozen tuna into a thawing room, and then places the tuna in a refrigerator for a period of time to slightly thaw the tuna, and then places the tuna in a placement frame, starts an electromagnetic heating device, and the electromagnetic heating device thaws the tuna. The temperature of various parts of the tuna is detected in real time by a temperature sensor, and then the nano pulse electric field transmitter is started to apply a weak electric field to the tuna, and the thawed liquid flows into the placement box through the water outlet and the water outlet groove, and then the tuna is placed in a low-temperature vacuum device, and the low-temperature vacuum device evaporates excess water from the tuna. After the excess water is evaporated, the tuna is placed on a high-frequency vibration device, and then the high-frequency vibration device is started, and the high-frequency vibration device performs high-frequency vibration relaxation treatment on the tuna, and the treated tuna is placed in an infrared heating device, and the infrared heating device heats the tuna, so that the surface temperature of the tuna is consistent with the internal temperature. This design achieves the effect of preventing excessive water loss of the tuna and protein denaturation; 2. The present invention firstly realizes a smooth transition of tuna from a frozen state to a state close to natural thawing by adopting a variable thermal conductivity algorithm and a low-temperature air circulation system, thereby obtaining uniform pre-thawed tuna. Secondly, the application of nano-pulsed electric field technology can accurately control the temperature and microorganisms in the thawing process, destroy the bacterial cell walls, prevent the growth of microorganisms, and promote uniform heat distribution, thereby obtaining uniformly thawed tuna under the control of microorganisms. In addition, the application of low-temperature vacuum moisture absorption technology can accelerate the evaporation of water, remove excess water, keep the meat firm, and obtain thawed tuna with low moisture content. High-frequency vibration relaxation treatment can slightly relax the meat fibers, improve the taste and tenderness, and enhance the delicateness. Finally, the infrared temperature balance technology can balance the surface and internal temperatures of the tuna to avoid local overheating or overcooling. In summary, the present method can achieve uniform, rapid, safe and high-quality thawing of tuna. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a front view of the present invention; Figure 2 It is a schematic diagram of the three-dimensional structure of the present invention; Figure 3 It is a schematic diagram of a thawing machine of the present invention; Figure 4 It is a schematic diagram of the high-frequency vibration device of the present invention; Figure 5 It is a schematic diagram of the infrared heating device of the present invention; Figure 6 It is a schematic diagram of the main steps of the present invention; Figure 7 It is a schematic diagram of the refinement of S1 of the present invention; Figure 8 It is a schematic diagram of the refinement of S2 of the present invention; Fig. 9 It is a schematic diagram of the refinement of S3 of the present invention; Fig.10 It is a schematic diagram of the refinement of S4 of the present invention; Fig.11 It is a schematic diagram of the refinement of S5 of the present invention.

[0016] Among them, 1. thawing room; 2. refrigerator; 3. thawing machine; 301. mounting frame; 302. placement box; 303. first mounting slot; 304. electromagnetic heating device; 305. second mounting slot; 306. nano pulse electric field transmitter; 307. sealing plate; 308. mounting hole; 309. electric telescopic rod; 310. placement frame; 311. water outlet; 312. water outlet trough; 313. valve; 4. high-frequency vibration device; 401. bottom plate; 402. bracket; 403. shock absorbing mechanism; 404. first placement plate; 405. baffle; 406. vibration motor; 5. infrared heating machine; 501. machine body; 502. second placement plate; 503. infrared heating device; 505. door body; 6. low-temperature vacuum device. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the accompanying drawings in the embodiments of the present invention. Embodiment 1

[0018] like Figure 1-5As shown, the embodiment of the present invention provides a combined thawing device suitable for tuna, including a thawing room 1, wherein a refrigerator 2 for preliminarily thawing frozen tuna is installed inside the thawing room 1, a thawing machine 3 that can accurately control the thawing temperature and microorganisms to evenly thaw the preliminarily thawed tuna, a high-frequency vibration device 4 for performing high-frequency vibration relaxation treatment on the tuna, an infrared heating device 503 for heating the tuna to make the surface temperature of the tuna consistent with the internal temperature, and a low-temperature vacuum device 6 for evaporating excess moisture of the thawed tuna, the refrigerator 2 is installed on one side of the upper surface of the thawing room 1, and the thawing machine includes a mounting frame 301, and the upper surface of the mounting frame 301 is fixedly connected to a placement box 302, and the placement box 302 A first mounting groove 303 is provided on the upper surface, an electromagnetic heating device 304 is fixedly connected to the inner wall of the first mounting groove 303, a second mounting groove 305 is provided inside the placement box 302, a nano-pulse electric field transmitter 306 is fixedly connected inside the second mounting groove 305, a sealing plate 307 is fixedly connected to the upper surface of the second mounting groove 305, mounting holes 308 are provided on the upper surfaces of both sides of the mounting frame 301, an electric telescopic rod 309 is fixedly connected to the inner wall of the mounting hole 308, a placement frame 310 is fixedly connected to the output end of the electric telescopic rod 309, a water outlet hole 311 is provided on the outer wall of the placement frame 310, water outlet grooves 312 are provided on both sides of the lower surface of the placement frame 310, and a valve 313 is fixedly connected to the outer wall of the placement box 302.

[0019] The electromagnetic heating device 304 and the nanometer pulse electric field transmitter 306 are both existing designs, and the models can be determined after comprehensive consideration of various factors such as the actual application requirements of the thawing device product, the budget, and the performance parameters of the equipment; The thawing machine 3 is installed on one side of the upper surface of the thawing room 1. First, the frozen tuna is moved into the thawing room 1, and then the tuna is placed in the refrigerator 2 for a period of time to thaw the tuna slightly. Then, the tuna is placed in the placement frame 310, and the electromagnetic heating device 304 is started. The electromagnetic heating device 304 thaws the tuna. The temperature of various parts of the tuna is detected in real time through the temperature sensor, and then the nano pulse electric field transmitter 306 is started to apply a weak electric field to the tuna. The thawed liquid flows into the placement box 302 through the water outlet 311 and the water outlet trough 312. This design achieves the effect of convenient thawing of tuna.

[0020] The high-frequency vibration device 4 includes a bottom plate 401, a bracket 402 is fixedly connected to the upper surface of the bottom plate 401, a shock absorbing mechanism 403 is fixedly connected to the upper surface of the bracket 402, a first placement plate 404 is fixedly connected to the upper surface of the shock absorbing mechanism 403, a baffle 405 is fixedly connected to the upper surface of the first placement plate 404, a vibration motor 406 is fixedly connected to the lower surface of the bottom plate 401, and the output end of the vibration motor 406 is fixedly connected to the lower surface of the first placement plate 404. The high-frequency vibration device 4 is arranged on one side of the refrigerator 2. This design achieves the effect of optimizing the taste of tuna. The shock absorbing mechanism 403 is an existing design, so it is not repeated in the specification.

[0021] The infrared heating machine includes a body 501, a second placement plate 502 is fixedly connected inside the body 501, a perforation is provided on the upper surface of the second placement plate 502, an infrared heating device 503 is fixedly connected inside the body 501, a door body 505 is rotatably connected to one side of the body 501, an infrared heating machine 5 is arranged on one side of the high-frequency vibration device 4, and a low-temperature vacuum device 6 is arranged on one side of the infrared heating device 503. This design achieves the effect of ensuring that the temperature of the tuna surface is consistent with that of the inside. The low-temperature vacuum device 6 adopts a square vacuum drying machine of model FZG-15. Embodiment 2

[0022] like Figure 6-11 As shown, the embodiment of the present invention provides a combined thawing method suitable for tuna, comprising the following steps: S1: Initial thawing of tuna. First, the initial thawing of tuna is carried out. Based on the analysis of the thermal conductivity characteristics of frozen tuna meat, a variable thermal conductivity algorithm is used, and a low-temperature air circulation system is used to achieve uniform heat distribution. This can ensure a smooth transition of the tuna from a frozen state to a state close to natural thawing, and obtain uniform pre-thawed tuna; S2: Application of nano-pulsed electric field technology, based on the uniform pre-thawed tuna of S1, uses nano-pulsed electric field technology to precisely control the temperature and microorganisms of tuna meat. By applying a weak electric field to the tuna meat, the bacterial cell wall is destroyed to prevent the growth of microorganisms, while promoting uniform heat distribution, so as to obtain uniformly thawed tuna under microbial control; S3: Application of low-temperature vacuum dehumidification technology, using the uniform thawing of tuna under microbial control obtained in S2, low-temperature vacuum dehumidification technology is performed to accelerate the evaporation of water by reducing the air pressure of the thawing environment, while maintaining a low temperature state to avoid protein denaturation, which helps to remove excess water generated during the thawing process, keep the meat firm, and obtain thawed tuna with low moisture content; S4: high-frequency vibration relaxation treatment, the thawed tuna with low moisture content obtained in S3 is subjected to high-frequency vibration relaxation treatment, the high-frequency vibration is used to slightly relax the meat fibers, thereby improving the taste and tenderness, reducing the tension of the meat, and enhancing its fineness, thereby obtaining the thawed tuna after relaxation treatment; S5: Infrared temperature balance technology, using the thawed tuna after the relaxation treatment of S4, the infrared temperature balance technology is implemented to evenly heat the surface of the tuna through infrared rays, so that the surface and internal temperatures reach a balance, avoiding local overheating or overcooling during the thawing process, and obtaining thawed tuna with balanced temperature.

[0023] First, by adopting a variable thermal conductivity algorithm and a low-temperature air circulation system, a smooth transition of tuna from a frozen state to a state close to natural thawing can be achieved, and uniform pre-thawed tuna can be obtained. Secondly, the application of nano-pulsed electric field technology can accurately control the temperature and microorganisms in the thawing process, destroy the bacterial cell wall, prevent microbial growth, and promote uniform heat distribution, so as to obtain uniform thawed tuna under microbial control. In addition, the application of low-temperature vacuum moisture absorption technology can accelerate the evaporation of water, remove excess water, keep the meat firm, and obtain thawed tuna with low moisture content. High-frequency vibration relaxation treatment can slightly relax the meat fibers, improve the taste and tenderness, and enhance the delicateness. Finally, infrared temperature balance technology can balance the surface and internal temperatures of tuna to avoid local overheating or overcooling. In summary, this method can achieve uniform, fast, safe and high-quality thawing of tuna.

[0024] The initial thawing of tuna is first carried out. Based on the analysis of the thermal conductivity characteristics of frozen tuna meat, a variable thermal conductivity algorithm is used, and a low-temperature air circulation system is used to achieve uniform heat distribution, which can ensure a smooth transition of the tuna from a frozen state to a state close to natural thawing. The specific steps for obtaining uniform pre-thawed tuna are as follows: S101: Based on frozen tuna, it uses a variable thermal conductivity algorithm and a low-temperature air circulation system to achieve uniform heat distribution, ensuring a smooth transition from the frozen state to a state close to natural thawing, and obtaining uniformly heated tuna; S102: Based on the evenly heated tuna, temperature monitoring is performed, and the temperature of each part of the meat is accurately measured using a temperature sensor to ensure overall uniform thawing, avoid local overheating or uneven thawing, and obtain tuna with balanced temperature; S103: Based on the temperature-balanced tuna, fine-tuning the temperature control is performed, and the setting of the low-temperature air circulation system is optimized according to the heat conduction model to further accurately control the thawing process and obtain the tuna with fine-tuning temperature control; S104: Based on the fine-tuning temperature-controlled tuna, a final temperature balance is performed to ensure that the temperature of the tuna is stable during the thawing process, to avoid meat damage caused by temperature fluctuations, and to obtain uniformly pre-thawed tuna.

[0025] By using a variable thermal conductivity algorithm and a low-temperature air circulation system, the initial thawing process of tuna can achieve uniform heat distribution, ensuring a smooth transition from the frozen state to a state close to natural thawing. Temperature monitoring and fine-tuning temperature control can accurately measure and control the temperature of each part of the meat, avoiding local overheating or uneven thawing, and further optimizing the thawing process. The final temperature balance ensures that the temperature of the tuna is stable during the thawing process, avoiding meat damage caused by temperature fluctuations. These steps can keep the tuna in a uniform pre-thawed state after thawing.

[0026] The application of nano-pulsed electric field technology, based on the uniform pre-thaw of S1 tuna, uses nano-pulsed electric field technology to precisely control the temperature and microorganisms of tuna meat. By applying a weak electric field to the tuna meat, the bacterial cell wall is destroyed to prevent the growth of microorganisms, while promoting uniform heat distribution. The specific steps for obtaining uniform thaw of tuna under microbial control are as follows; S201: Based on uniform pre-thawed tuna, nano pulse electric field technology is used to apply a weak electric field to destroy the cell walls of microorganisms, while monitoring the electric field intensity to ensure that the meat quality is not damaged, and obtain electric field treated tuna; S202: Based on the tuna treated with the electric field, the temperature and humidity are adjusted to ensure that the environment after the electric field treatment is suitable, to avoid excessive dryness or humidity affecting the meat quality, and to obtain the tuna with regulated environment; S203: Based on the environmentally regulated tuna, a secondary electric field treatment is performed to further ensure the control of microorganisms and uniformity of meat quality, thereby obtaining a secondary electric field treated tuna; S204: The tuna treated with the secondary electric field is subjected to the ultimate quality inspection to ensure that the electric field treatment is effective, there is no microbial contamination, and the meat quality remains excellent, so as to obtain uniformly thawed tuna under microbial control.

[0027] Nano-pulsed electric field technology is used to precisely control the temperature and microbial content of uniformly pre-thawed tuna meat. Applying a weak electric field can destroy bacterial cell walls, prevent microbial growth, and promote uniform heat distribution, resulting in uniformly thawed tuna under microbial control. The specific steps include applying a weak electric field, monitoring the electric field strength to ensure that the meat is not damaged, adjusting the temperature and humidity, performing a secondary electric field treatment, and a final quality inspection. These steps ensure that the thawed tuna is free of microbial contamination and the meat quality remains excellent.

[0028] Application of low-temperature vacuum dehumidification technology, using the uniform thawing of tuna under the control of microorganisms obtained in S2, performs low-temperature vacuum dehumidification technology, accelerates the evaporation of water by reducing the air pressure of the thawing environment, and maintains a low temperature state to avoid protein denaturation, which helps to remove excess water generated during the thawing process and keep the meat firm. The specific steps for obtaining thawed tuna with low moisture content are as follows: S301: based on the uniform thawing of tuna under microbial control, a low-temperature vacuum environment is set to accelerate water evaporation by reducing the pressure, and the temperature is monitored to prevent protein denaturation, thereby obtaining low-pressure dehydrated tuna; S302: Based on the low-pressure dehydrated tuna, humidity balance adjustment is performed to ensure that the moisture content of the tuna is uniform and not excessive during the dehydration process, so as to obtain tuna with balanced humidity; S303: Based on the tuna with humidity balance, temperature control is performed to optimize the temperature setting in the vacuum environment to ensure the best quality of the tuna under low temperature conditions, thereby obtaining temperature-controlled tuna; S304: Based on the temperature-controlled tuna, perform final vacuum packaging to ensure that the tuna maintains low moisture content and good quality during subsequent transportation and storage, and obtain thawed tuna with low moisture content.

[0029] By implementing low-temperature vacuum dehumidification technology, excess moisture generated during the thawing process can be removed, the meat can be kept firm, and low-moisture thawed tuna can be obtained. The specific steps include setting up a low-temperature vacuum environment, adjusting the humidity balance, temperature control, and final vacuum packaging. These steps can ensure that the thawed tuna maintains a low moisture content and good quality.

[0030] High-frequency vibration relaxation treatment: The thawed tuna with low moisture content obtained in S3 is subjected to high-frequency vibration relaxation treatment. The high-frequency vibration is used to slightly relax the meat fibers, thereby improving the taste and tenderness, reducing the tension of the meat, and enhancing its fineness. The specific steps of obtaining the thawed tuna after relaxation treatment are as follows: S401: Based on the thawed tuna with low moisture content, high-frequency vibration setting is performed, and the vibration frequency and amplitude are adjusted to slightly relax the meat fibers, optimize the taste, and obtain the initially relaxed tuna; S402: Based on the initially relaxed tuna, fine vibration adjustment is performed to ensure uniform vibration without damaging the meat structure, maintain the integrity of the meat, and obtain fine vibration-adjusted tuna; S403: Based on the fine vibration adjustment of the tuna, the relaxation degree of the meat is monitored, and the vibration intensity is finely adjusted to ensure that the meat reaches the ideal relaxation state, thereby obtaining the tuna with optimized relaxation; S404: Based on the tuna with optimized relaxation, the final vibration treatment is completed to ensure the uniform relaxation and tenderness of the entire meat, and the thawed tuna after relaxation treatment is obtained.

[0031] High-frequency vibration relaxation treatment can improve the taste and tenderness of thawed tuna, reduce the tension of the meat, and enhance its delicateness. The specific steps include high-frequency vibration setting, detailed vibration adjustment, monitoring the relaxation degree of the meat, and final vibration treatment. These steps can make the thawed tuna reach the ideal relaxation state and obtain the thawed tuna after relaxation treatment.

[0032] Infrared temperature balance technology, using S4 to defrost tuna after relaxation, implement infrared temperature balance technology, use infrared rays to evenly heat the surface of the tuna, so that the surface and internal temperatures reach a balance, avoiding local overheating or overcooling during the thawing process. The specific steps to obtain temperature-balanced thawing tuna are as follows: S501: Based on the thawed tuna after the relaxation treatment, infrared heating parameters are set to ensure that the surface and the inside of the tuna are evenly heated to obtain preliminary infrared heated tuna; S502: Based on the preliminary infrared heating of the tuna, temperature monitoring and adjustment are performed to ensure that there is no local overheating or overcooling during the heating process, and the temperature-monitored tuna is obtained; S503: Based on the temperature-monitored tuna, temperature balance adjustment is performed and infrared heating technology is optimized to achieve the best temperature balance effect, thereby obtaining tuna with temperature balance adjustment; S504: Based on the temperature-balanced tuna, the final infrared heating treatment is completed to ensure that the tuna as a whole reaches a balanced temperature state, thereby obtaining a temperature-balanced thawed tuna.

[0033] Through infrared temperature balance technology, the surface and internal temperatures of the thawed tuna after relaxation can be balanced to avoid local overheating or overcooling. The specific steps include setting infrared heating parameters, temperature monitoring and adjustment, temperature balance adjustment and final infrared heating treatment. These steps can ensure that the thawed tuna reaches a balanced temperature state as a whole, and obtains temperature-balanced thawed tuna.

[0034] Working principle: When the device is needed, first move the cold tuna to the thawing room 1, then place the tuna in the refrigerator 2 for a period of time to thaw the tuna slightly, then place the tuna in the placement frame 310, start the electromagnetic heating device 304, the electromagnetic heating device 304 thaws the tuna, and detects the temperature of various parts of the tuna in real time through the temperature sensor, and then start the nano pulse electric field transmitter 306 to apply a weak electric field to the tuna, and the thawed liquid flows into the placement box through the water outlet 311 and the water outlet trough 312. 302, and then the tuna is placed in the low-temperature vacuum device 6, the low-temperature vacuum device 6 evaporates the excess water of the tuna, after the excess water is evaporated, the tuna is placed on the high-frequency vibration device 4, and then the high-frequency vibration device 4 is started, the high-frequency vibration device 4 performs high-frequency vibration relaxation treatment on the tuna, the processed tuna is placed in the infrared heating device 503, the infrared heating device 503 heats the tuna, so that the surface temperature of the tuna is consistent with the internal temperature, and finally the tuna is vacuum packed, and the use of the device is completed at this time.

Claims

1. A combined thawing device suitable for tuna, comprising a thawing room (1), characterized in that: The thawing room (1) is internally equipped with: A refrigerator (2) for preliminary thawing of frozen tuna; A thawing machine (3) can accurately control the thawing temperature and microorganisms to evenly thaw the initially thawed tuna; A low temperature vacuum device (6) for evaporating excess water from the thawed tuna; A high-frequency vibration device (4) is used to perform high-frequency vibration relaxation treatment on the tuna; The infrared heating machine (5) is used to heat the tuna so that the surface temperature of the tuna is consistent with the internal temperature.

2. A combined thawing device suitable for tuna according to claim 1, characterized in that: The thawing machine (3) comprises a mounting frame (301), the upper surface of the mounting frame (301) is fixedly connected to a placement box (302), the upper surface of the placement box (302) is provided with a first mounting groove (303), the inner wall of the first mounting groove (303) is fixedly connected to an electromagnetic heating device (304), the interior of the placement box (302) is provided with a second mounting groove (305), the interior of the second mounting groove (305) is fixedly connected to a nanometer pulse electric field transmitter (306), and the second mounting groove (305) is provided with a first mounting groove (303). A sealing plate (307) is fixedly connected to the upper surface; mounting holes (308) are provided on the upper surfaces of both sides of the mounting frame (301); an electric telescopic rod (309) is fixedly connected to the inner wall of the mounting hole (308); an output end of the electric telescopic rod (309) is fixedly connected to a placement frame (310); a water outlet hole (311) is provided on the outer wall of the placement frame (310); water outlet grooves (312) are provided on both sides of the lower surface of the placement frame (310); and a valve (313) is fixedly connected to the outer wall of the placement box (302).

3. A combined thawing device suitable for tuna according to claim 1, characterized in that: The high-frequency vibration device (4) comprises a bottom plate (401), the upper surface of the bottom plate (401) is fixedly connected to a bracket (402), the upper surface of the bracket (402) is fixedly connected to a shock absorbing mechanism (403), the upper surface of the shock absorbing mechanism (403) is fixedly connected to a first placement plate (404), the upper surface of the first placement plate (404) is fixedly connected to a baffle (405), the lower surface of the bottom plate (401) is fixedly connected to a vibration motor (406), the output end of the vibration motor (406) is fixedly connected to the lower surface of the first placement plate (404), and the high-frequency vibration device (4) is arranged on one side of the refrigerator (2).

4. The combined thawing device for tuna according to claim 1, characterized in that: The infrared heating machine (5) comprises a machine body (501), a second placement plate (502) is fixedly connected to the inside of the machine body (501), a perforation is provided on the upper surface of the second placement plate (502), an infrared heating device (503) is fixedly connected to the inside of the machine body (501), a door body (505) is rotatably connected to one side of the machine body (501), the infrared heating machine (5) is arranged on one side of the high-frequency vibration device (4), and the low-temperature vacuum device (6) is arranged on one side of the infrared heating machine (5).

5. A combined thawing method suitable for tuna, characterized in that The following steps are involved: S1: Initial thawing of tuna. First, the initial thawing of tuna is carried out. Based on the analysis of the thermal conductivity characteristics of frozen tuna meat, a variable thermal conductivity algorithm is used, and a low-temperature air circulation system is used to achieve uniform heat distribution. This can ensure a smooth transition of the tuna from a frozen state to a state close to natural thawing, and obtain uniform pre-thawed tuna; S2: Application of nano-pulsed electric field technology, based on the uniform pre-thawed tuna of S1, uses nano-pulsed electric field technology to precisely control the temperature and microorganisms of tuna meat. By applying a weak electric field to the tuna meat, the bacterial cell wall is destroyed to prevent the growth of microorganisms, while promoting uniform heat distribution, so as to obtain uniformly thawed tuna under microbial control; S3: Application of low-temperature vacuum dehumidification technology, using the uniform thawing of tuna under microbial control obtained in S2, low-temperature vacuum dehumidification technology is performed to accelerate the evaporation of water by reducing the air pressure of the thawing environment, while maintaining a low temperature state to avoid protein denaturation, which helps to remove excess water generated during the thawing process, keep the meat firm, and obtain thawed tuna with low moisture content; S4: high-frequency vibration relaxation treatment, the thawed tuna with low moisture content obtained in S3 is subjected to high-frequency vibration relaxation treatment, the high-frequency vibration is used to slightly relax the meat fibers, thereby improving the taste and tenderness, reducing the tension of the meat, and enhancing its fineness, thereby obtaining the thawed tuna after relaxation treatment; S5: Infrared temperature balance technology, using the thawed tuna after the relaxation treatment of S4, the infrared temperature balance technology is implemented to evenly heat the surface of the tuna through infrared rays, so that the surface and internal temperatures reach a balance, avoiding local overheating or overcooling during the thawing process, and obtaining thawed tuna with balanced temperature.

6. A combined thawing method suitable for tuna according to claim 4, characterized in that: The initial thawing of tuna is first carried out. Based on the analysis of the thermal conductivity characteristics of frozen tuna meat, a variable thermal conductivity algorithm is used, and a low-temperature air circulation system is used to achieve uniform heat distribution, which can ensure a smooth transition of the tuna from a frozen state to a state close to natural thawing. The specific steps for obtaining uniform pre-thawed tuna are as follows: S101: Based on frozen tuna, it uses a variable thermal conductivity algorithm and a low-temperature air circulation system to achieve uniform heat distribution, ensuring a smooth transition from the frozen state to a state close to natural thawing, and obtaining uniformly heated tuna; S102: Based on the evenly heated tuna, temperature monitoring is performed, and the temperature of each part of the meat is accurately measured using a temperature sensor to ensure overall uniform thawing, avoid local overheating or uneven thawing, and obtain tuna with balanced temperature; S103: Based on the temperature-balanced tuna, fine-tuning the temperature control is performed, and the setting of the low-temperature air circulation system is optimized according to the heat conduction model to further accurately control the thawing process and obtain the tuna with fine-tuning temperature control; S104: Based on the fine-tuning temperature-controlled tuna, a final temperature balance is performed to ensure that the temperature of the tuna is stable during the thawing process, to avoid meat damage caused by temperature fluctuations, and to obtain uniformly pre-thawed tuna.

7. A combined thawing method suitable for tuna according to claim 4, characterized in that: The application of nano-pulsed electric field technology, based on the uniform pre-thaw of S1 tuna, uses nano-pulsed electric field technology to precisely control the temperature and microorganisms of tuna meat. By applying a weak electric field to the tuna meat, the bacterial cell wall is destroyed to prevent the growth of microorganisms, while promoting uniform heat distribution. The specific steps for obtaining uniform thaw of tuna under microbial control are as follows; S201: Based on uniform pre-thawed tuna, nano pulse electric field technology is used to apply a weak electric field to destroy the cell walls of microorganisms, while monitoring the electric field intensity to ensure that the meat quality is not damaged, and obtain electric field treated tuna; S202: Based on the tuna treated with the electric field, the temperature and humidity are adjusted to ensure that the environment after the electric field treatment is suitable, to avoid excessive dryness or humidity affecting the meat quality, and to obtain the tuna with regulated environment; S203: Based on the environmentally regulated tuna, a secondary electric field treatment is performed to further ensure the control of microorganisms and uniformity of meat quality, thereby obtaining a secondary electric field treated tuna; S204: The tuna treated with the secondary electric field is subjected to the ultimate quality inspection to ensure that the electric field treatment is effective, there is no microbial contamination, and the meat quality remains excellent, so as to obtain uniformly thawed tuna under microbial control.

8. A combined thawing method suitable for tuna according to claim 4, characterized in that: Application of low-temperature vacuum dehumidification technology, using the uniform thawing of tuna under the control of microorganisms obtained in S2, performs low-temperature vacuum dehumidification technology, accelerates the evaporation of water by reducing the air pressure of the thawing environment, and maintains a low temperature state to avoid protein denaturation, which helps to remove excess water generated during the thawing process and keep the meat firm. The specific steps for obtaining thawed tuna with low moisture content are as follows: S301: based on the uniform thawing of tuna under microbial control, a low-temperature vacuum environment is set to accelerate water evaporation by reducing the pressure, and the temperature is monitored to prevent protein denaturation, thereby obtaining low-pressure dehydrated tuna; S302: Based on the low-pressure dehydrated tuna, humidity balance adjustment is performed to ensure that the moisture content of the tuna is uniform and not excessive during the dehydration process, so as to obtain tuna with balanced humidity; S303: Based on the tuna with humidity balance, temperature control is performed to optimize the temperature setting in the vacuum environment to ensure the best quality of the tuna under low temperature conditions, thereby obtaining temperature-controlled tuna; S304: Based on the temperature-controlled tuna, perform final vacuum packaging to ensure that the tuna maintains low moisture content and good quality during subsequent transportation and storage, and obtain thawed tuna with low moisture content.

9. A combined thawing method suitable for tuna according to claim 4, characterized in that: High-frequency vibration relaxation treatment: The thawed tuna with low moisture content obtained in S3 is subjected to high-frequency vibration relaxation treatment. The high-frequency vibration is used to slightly relax the meat fibers, thereby improving the taste and tenderness, reducing the tension of the meat, and enhancing its fineness. The specific steps of obtaining the thawed tuna after relaxation treatment are as follows: S401: Based on the thawed tuna with low moisture content, high-frequency vibration setting is performed, and the vibration frequency and amplitude are adjusted to slightly relax the meat fibers, optimize the taste, and obtain the initially relaxed tuna; S402: Based on the initially relaxed tuna, fine vibration adjustment is performed to ensure uniform vibration without damaging the meat structure, maintain the integrity of the meat, and obtain fine vibration-adjusted tuna; S403: Based on the fine vibration adjustment of the tuna, the relaxation degree of the meat is monitored, and the vibration intensity is finely adjusted to ensure that the meat reaches the ideal relaxation state, thereby obtaining the tuna with optimized relaxation; S404: Based on the tuna with optimized relaxation, the final vibration treatment is completed to ensure the uniform relaxation and tenderness of the entire meat, and the thawed tuna after relaxation treatment is obtained.

10. The combined thawing method for tuna according to claim 4, characterized in that: Infrared temperature balance technology, using S4 to defrost tuna after relaxation, implement infrared temperature balance technology, use infrared rays to evenly heat the surface of the tuna, so that the surface and internal temperatures reach a balance, avoiding local overheating or overcooling during the thawing process. The specific steps to obtain temperature-balanced thawing tuna are as follows: S501: Based on the thawed tuna after the relaxation treatment, infrared heating parameters are set to ensure that the surface and the inside of the tuna are evenly heated to obtain preliminary infrared heated tuna; S502: Based on the preliminary infrared heating of the tuna, temperature monitoring and adjustment are performed to ensure that there is no local overheating or overcooling during the heating process, and the temperature-monitored tuna is obtained; S503: Based on the temperature-monitored tuna, temperature balance adjustment is performed and infrared heating technology is optimized to achieve the best temperature balance effect, thereby obtaining tuna with temperature balance adjustment; S504: Based on the temperature-balanced tuna, the final infrared heating treatment is completed to ensure that the tuna as a whole reaches a balanced temperature state, thereby obtaining a temperature-balanced thawed tuna.

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