Frozen meat unfreezing method and device, unfrozen meat and instant food

Abstract

The invention relates to a frozen meat unfreezing method and device, unfrozen meat and instant food. The method comprises the following steps: acquiring a first characteristic of frozen meat to be unfrozen; the first characteristic comprises at least two of the category, the physical specification and the thawing purpose of the frozen meat to be thawed; determining thawing parameters corresponding to the to-be-thawed frozen meat based on the obtained first characteristic of the to-be-thawed frozen meat; the unfreezing parameters comprise the unfreezing temperature, the fan speed during unfreezing and the electric field intensity during unfreezing; and based on the thawing parameters, thawing the to-be-thawed frozen meat. By adopting the method, the problems that an existing frozen meat unfreezing method cannot be used for adaptively unfreezing different meat products to be unfrozen, and the unfreezing effect is poor can be solved.

Description

Technical Field

[0001] This application relates to the field of thawing technology for frozen meat products, and in particular to a method and apparatus for thawing frozen meat, a thawed meat product, and a convenience food product. Background Technology

[0002] Thawing is a critical pretreatment step in the food industry that affects the quality of subsequent processing of frozen meat. Controlling the thawing process directly impacts the quality of the thawed meat. With the continuous growth in consumption of frozen meat and the increasing market demand for high-quality meat products, achieving rapid, uniform, and quality-preserving thawing has become a crucial technical problem that urgently needs to be solved in the food industry.

[0003] Traditional methods for thawing frozen meat, such as natural thawing, soaking thawing, and low-temperature high-humidity thawing, suffer from problems such as excessively long thawing times, high juice leakage rates, and significant nutrient loss. Therefore, novel thawing methods, such as electrostatic thawing and variable-temperature thawing, have been proposed. While electrostatic thawing can thaw meat quickly, it suffers from uneven heating, making it difficult to guarantee the quality of the thawed meat. Variable-temperature thawing, while ensuring the quality of the thawed meat, suffers from lower thawing efficiency. To balance thawing efficiency and the quality of the thawed meat, existing technologies propose a combined approach of variable-temperature thawing and electrostatic thawing. This involves introducing a low-voltage electrostatic field into the variable-temperature thawing environment to synergistically improve the thawing rate and uniformity, reduce juice loss and quality deterioration, and strive to reduce energy consumption. However, this method usually uses preset, fixed temperature curves and electric field parameters for thawing. It relies solely on real-time temperature monitoring of the meat to be thawed to determine whether the thawing endpoint has been reached. It cannot adapt to different types of meat and has the problem of poor thawing effect.

[0004] Existing methods for thawing frozen meat cannot adapt to different types of meat and result in poor thawing results. Currently, no effective solution has been proposed. Summary of the Invention

[0005] Therefore, it is necessary to provide a method and apparatus for thawing frozen meat, a thawed meat, and a convenience food to address the aforementioned technical problems.

[0006] Firstly, this application provides a method for thawing frozen meat. Applied to a frozen meat thawing device, the method includes:

[0007] Obtain a first characteristic of the frozen meat to be thawed; the first characteristic includes at least two of the following: the type of the frozen meat to be thawed, its physical specifications, and its intended use for thawing.

[0008] Based on the first characteristic of the frozen meat to be thawed, the thawing parameters corresponding to the frozen meat to be thawed are determined; the thawing parameters include thawing temperature, fan speed during thawing, and electric field strength during thawing.

[0009] The frozen meat to be thawed is thawed based on the thawing parameters.

[0010] In one embodiment, determining the thawing parameters corresponding to the frozen meat to be thawed based on the first characteristic of the frozen meat to be thawed includes:

[0011] Based on the first characteristic of the frozen meat to be thawed, the frozen meat to be thawed is graded using a preset frozen meat grading model to determine the grading results of the frozen meat to be thawed in multiple dimensions.

[0012] Based on the grading results of the frozen meat to be thawed in multiple dimensions, and the preset correspondence between the grading results and thawing parameters, the thawing parameters corresponding to the frozen meat to be thawed are determined.

[0013] In one embodiment, determining the thawing parameters corresponding to the frozen meat to be thawed based on the grading results of the frozen meat to be thawed in multiple dimensions, and the preset correspondence between the grading results and thawing parameters, includes:

[0014] Based on the grading results of the frozen meat to be thawed in multiple dimensions, and the correspondence between the preset grading results and thawing parameters, the thawing temperature, fan speed during thawing, and electric field strength during thawing are determined for each thawing stage of the frozen meat to be thawed.

[0015] In one embodiment, determining the thawing temperature for each thawing stage of the frozen meat to be thawed, based on the grading results of the frozen meat to be thawed across multiple dimensions and the preset correspondence between the grading results and thawing parameters, includes:

[0016] Based on the grading results of the frozen meat to be thawed in multiple dimensions, and the correspondence between the preset grading results and thawing parameters, the thawing set temperature for each thawing stage of the frozen meat to be thawed and the core temperature corresponding to the end of each thawing stage are determined.

[0017] In one embodiment, determining the thawing temperature for each thawing stage of the frozen meat to be thawed, based on the grading results of the frozen meat to be thawed across multiple dimensions and the preset correspondence between the grading results and thawing parameters, includes:

[0018] Based on the grading results of the frozen meat to be thawed in multiple dimensions, and the correspondence between the preset grading results and thawing parameters, the thawing set temperature corresponding to each thawing stage of the frozen meat to be thawed, the temperature adjustment rules for reaching the thawing set temperature, and the core temperature corresponding to the end of each thawing stage are determined.

[0019] In one embodiment, before thawing the frozen meat to be thawed based on the thawing parameters, the process includes:

[0020] Based on the second characteristic of the frozen meat to be thawed, the thawing parameters corresponding to the frozen meat to be thawed are corrected to obtain the corrected thawing parameters; the second characteristic includes at least one of the following: fat content, moisture content, packaging material, and uniformity of block size of the frozen meat to be thawed.

[0021] In one embodiment, before modifying the thawing parameters corresponding to the frozen meat to be thawed based on a second characteristic of the frozen meat to be thawed, and obtaining the modified thawing parameters, the process includes:

[0022] Obtain the second characteristic of the frozen meat to be thawed.

[0023] In one embodiment, the step of modifying the thawing parameters corresponding to the frozen meat to be thawed based on the second characteristic of the frozen meat includes:

[0024] When the fat content of the frozen meat to be thawed is greater than a preset fat content threshold, the thawing temperature and the fan speed during thawing are corrected based on the difference between the fat content of the frozen meat to be thawed and the preset fat content threshold.

[0025] When the moisture content of the frozen meat to be thawed is greater than a preset moisture content threshold, the fan speed and electric field strength during thawing in the thawing parameters corresponding to the frozen meat to be thawed are corrected based on the difference between the moisture content of the frozen meat to be thawed and the preset moisture content threshold.

[0026] Based on the packaging material in the second characteristic of the frozen meat to be thawed, the fan speed and electric field strength during thawing in the thawing parameters corresponding to the frozen meat to be thawed are corrected.

[0027] And / or, based on the uniformity of block size in the second characteristic of the frozen meat to be thawed, the thawing temperature and the electric field strength during thawing in the thawing parameters corresponding to the frozen meat to be thawed are corrected.

[0028] Secondly, this application also provides a frozen meat thawing device. Applied to frozen meat thawing equipment, the device includes:

[0029] The feature acquisition module is used to acquire a first feature of the frozen meat to be thawed; the first feature includes at least two of the following: the type, physical specifications, and thawing purpose of the frozen meat to be thawed.

[0030] The parameter determination module is used to determine the thawing parameters corresponding to the frozen meat to be thawed based on the first characteristic of the frozen meat to be thawed; the thawing parameters include thawing temperature, fan speed during thawing, and electric field strength during thawing.

[0031] And a defrosting module, used to defrost the frozen meat to be defrosted based on the defrosting parameters.

[0032] Thirdly, this application also provides a frozen meat thawing device. The computer device includes a memory and a processor, the memory storing a computer program, and the processor executing the computer program to implement the frozen meat thawing method described in the first aspect.

[0033] Fourthly, this application also provides thawed meat. The thawed meat is obtained by thawing frozen meat using the method described in the first aspect above.

[0034] Fifthly, this application also provides a convenience food product. The convenience food product comprises the thawed meat described in the fourth aspect above.

[0035] The aforementioned frozen meat thawing method, apparatus, a type of thawed meat, and a convenience food product acquire first characteristics of the frozen meat to be thawed, such as its type, physical specifications, and thawing purpose. Then, based on these first characteristics, thawing parameters are determined for the frozen meat. Finally, the frozen meat is thawed based on these parameters. By acquiring the type, physical specifications, and thawing purpose of the frozen meat, and determining the corresponding thawing parameters, adaptive thawing can be achieved for different types of frozen meat, improving the thawing effect. This solves the problem of existing frozen meat thawing methods being unable to adapt to different types of meat and resulting in poor thawing effects.

[0036] Details of one or more embodiments of this application are set forth in the following drawings and description to make other features, objects and advantages of this application more readily apparent. Attached Figure Description

[0037] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0038] Figure 1 A hardware structure block diagram of a terminal for a frozen meat thawing method provided in an embodiment of this application;

[0039] Figure 2 A flowchart of a frozen meat thawing method provided in an embodiment of this application;

[0040] Figure 3 A flowchart of a frozen meat thawing method provided in a preferred embodiment of this application;

[0041] Figure 4 This is a structural block diagram of a frozen meat thawing device provided in an embodiment of this application. Detailed Implementation

[0042] To better understand the purpose, technical solution, and advantages of this application, the application is described and illustrated below in conjunction with the accompanying drawings and embodiments.

[0043] Unless otherwise defined, the technical or scientific terms used in this application shall have the general meaning understood by one of ordinary skill in the art to which this application pertains. Words such as “a,” “an,” “an,” “the,” “the,” and “these” used in this application do not indicate quantitative limitation and may be singular or plural. The terms “comprising,” “including,” “having,” and any variations thereof used in this application are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or device that comprises a series of steps or modules (units) is not limited to the listed steps or modules (units) but may include steps or modules (units) not listed, or may include other steps or modules (units) inherent to these processes, methods, products, or devices. Words such as “connected,” “linked,” and “coupled” used in this application are not limited to physical or mechanical connections but may include electrical connections, whether direct or indirect. “Multiple” used in this application refers to two or more. “And / or” describes the relationship between related objects, indicating that three relationships may exist; for example, “A and / or B” can represent: A alone, A and B simultaneously, and B alone. Normally, the character " / " indicates that the objects before and after it are in an "or" relationship. The terms "first," "second," "third," etc., used in this application are merely to distinguish similar objects and do not represent a specific order of objects.

[0044] The method embodiments provided in this example can be executed on a terminal, computer, or similar computing device. For example, it can run on a terminal. Figure 1 This is a hardware structure block diagram of the terminal for the frozen meat thawing method in this embodiment. (See diagram below.) Figure 1 As shown, a terminal may include one or more ( Figure 1 Only one is shown in the diagram. A processor 102 and a memory 104 for storing data are also included. The processor 102 may be, but is not limited to, a microprocessor (MCU) or a programmable logic device (FPGA). The terminal may also include a transmission device 106 for communication functions and an input / output device 108. Those skilled in the art will understand that… Figure 1 The structure shown is for illustrative purposes only and does not limit the structure of the terminal described above. For example, the terminal may also include components that are larger than... Figure 1 The more or fewer components shown, or having the same Figure 1 The different configurations shown are illustrated.

[0045] The memory 104 can be used to store computer programs, such as application software programs and modules, like the computer program corresponding to the frozen meat thawing method in this embodiment. The processor 102 executes various functional applications and data processing by running the computer program stored in the memory 104, thereby implementing the above-described method. The memory 104 may include high-speed random access memory, and may also include non-volatile memory, such as one or more magnetic storage devices, flash memory, or other non-volatile solid-state memory. In some instances, the memory 104 may further include memory remotely located relative to the processor 102, and these remote memories can be connected to the terminal via a network. Examples of such networks include, but are not limited to, the Internet, corporate intranets, local area networks, mobile communication networks, and combinations thereof.

[0046] The transmission device 106 is used to receive or send data via a network. This network includes a wireless network provided by the terminal's communication provider. In one example, the transmission device 106 includes a Network Interface Controller (NIC), which can connect to other network devices via a base station to communicate with the Internet. In another example, the transmission device 106 can be a Radio Frequency (RF) module used for wireless communication with the Internet.

[0047] This embodiment provides a method for thawing frozen meat, applied to frozen meat thawing equipment. Figure 2 This is a flowchart of the frozen meat thawing method in this embodiment, as follows: Figure 2 As shown, the process includes the following steps:

[0048] Step S210: Obtain the first characteristic of the frozen meat to be thawed; the first characteristic includes at least two of the following: the type of frozen meat to be thawed, physical specifications, and intended use for thawing.

[0049] The frozen meat thawing method used in this embodiment is a combination of "variable temperature thawing" and "electrostatic thawing". The aforementioned frozen meat thawing equipment can be any equipment capable of performing the steps of the combined "variable temperature thawing" and "electrostatic thawing" method, that is, a thawing device capable of employing the combined "variable temperature thawing" and "electrostatic thawing" method.

[0050] The aforementioned method of obtaining the first characteristic of the frozen meat to be thawed can be achieved by reading target data (such as the physical specifications, category, and intended use of the frozen meat) pre-entered into the frozen meat thawing system or equipment upon receipt of the frozen meat. Alternatively, it can be achieved by having an operator enter the target data corresponding to the frozen meat, or by on-site measurement or calculation. This embodiment does not specifically limit the method for obtaining the first characteristic of the frozen meat to be thawed.

[0051] The aforementioned frozen meat to be thawed refers to meat that requires thawing, specifically meat that needs to be thawed using frozen meat thawing equipment. The category of the frozen meat to be thawed can refer to the type of frozen meat, such as beef or chicken. Different categories of frozen meat have differences in their tissue structure and composition, which will affect the thawing method and parameter settings. For example, pork and chicken differ in muscle fiber structure and fat content, and the required temperature and time conditions for thawing may also differ. Therefore, clearly defining the category of the frozen meat to be thawed is an important basis for developing a suitable thawing plan. The physical specifications of the frozen meat to be thawed can include its size, weight, and shape. The size can include length, width, and thickness. The size and weight of the frozen meat affect the efficiency and uniformity of heat transfer. For example, larger pieces of frozen meat require longer thawing time than smaller pieces, and different sizes of meat also exhibit different rates and uniformities of internal temperature rise during the thawing process. Therefore, determining the physical specifications of the frozen meat to be thawed facilitates more precise control of various parameters during the thawing process, ensuring uniform thawing. The intended use of the thawed frozen meat can be categorized by its intended purpose after thawing. These purposes can include direct cooking, further processing, retail sales, and catering preparation. Different intended uses of thawed frozen meat require different levels of thawing and quality control. For example, if the thawed meat is intended for high-end steaks, it needs to be tender with minimal juice loss, requiring a gentler, slower thawing method. If the thawed meat is intended for ground meat, the requirements for thawing may be less stringent, allowing for a faster thawing method. Therefore, clearly defining the intended use of the frozen meat facilitates the selection of a more suitable thawing strategy to meet subsequent processing or usage needs.

[0052] Step S220: Based on the first characteristic of the frozen meat to be thawed, determine the thawing parameters corresponding to the frozen meat to be thawed; the thawing parameters include the thawing temperature, the fan speed during thawing, and the electric field strength during thawing.

[0053] Because different types, physical specifications, and thawing purposes of frozen meat have different needs and characteristics during the thawing process, it is necessary to accurately determine the corresponding thawing parameters based on the primary characteristics of the frozen meat to be thawed. This ensures that the thawing effect is optimal when the frozen meat thawing equipment uses the thawing parameters to thaw the meat, thus meeting subsequent usage requirements.

[0054] Because this embodiment employs a combined "variable-temperature thawing" and "electrostatic thawing" method, the thawing process can be divided into multiple thawing stages depending on the temperature setting. The aforementioned thawing temperature can include the thawing temperature of each thawing stage. The thawing temperature of each thawing stage includes the set thawing temperature for each stage and the core temperature corresponding to the end of each thawing stage. The set thawing temperature is the ambient temperature of the thawing chamber (thawing compartment) when thawing frozen meat. The core temperature can be the temperature reached at the very center of the frozen meat during the thawing process. The thawing temperature is a key factor affecting the thawing speed and quality of frozen meat; therefore, it is necessary to set the thawing temperature of each thawing stage appropriately. Setting the thawing temperature too high, while accelerating the thawing process, can cause the surface of the meat to heat up rapidly while the inside remains uncold, resulting in uneven temperature distribution and increased juice loss. Furthermore, prolonged exposure to the dangerous temperature range (5-60℃) increases the risk of microbial growth. Conversely, setting the thawing temperature too low results in a slow thawing process, increasing both time and energy consumption. Therefore, the appropriate thawing temperature for each stage needs to be determined based on the type, physical specifications, and intended use of the frozen meat. For example, for high-end frozen seafood, the thawing temperature might be controlled between 0℃ and 4℃ to ensure a fast thawing speed while maximizing freshness and texture. For ordinary frozen meat, where freshness and texture are less of a concern after thawing, a slightly higher thawing temperature, such as between 5℃ and 10℃, can be used.

[0055] When thawing frozen meat using a thawing device, heat needs to be transferred from the environment of the thawing device (thawing chamber or thawing compartment) to the surface of the frozen meat via air, and then from the surface to the interior of the frozen meat. Therefore, to regulate and control the ambient temperature in the thawing chamber and accelerate airflow and heat exchange, a cooling fan needs to be installed inside the thawing device. The cooling fan is equipped with a fan that accelerates the airflow within the thawing device, allowing hot air to reach the surface of the frozen meat more quickly while simultaneously carrying away cold air, creating continuous thermal convection. Simultaneously, the fan's accelerated airflow within the thawing device speeds up heat transfer to the frozen meat, shortening the thawing time. Furthermore, the continuous operation of the fan ensures a more uniform temperature distribution within the device, preventing excessive temperature gradients. However, the fan speed setting directly affects the thawing process and its effectiveness. If the fan speed is too high, the surface moisture will evaporate too quickly, leading to increased dryness loss and excessive oxidation; if the fan speed is too low, airflow will be slow, resulting in low heat transfer efficiency and a slow thawing speed. For example, when thawing large pieces of frozen meat, appropriately increasing the fan speed can promote the circulation of cold air, allowing the meat to thaw more quickly even inside. However, for small pieces or thin slices of frozen meat, the fan speed needs to be relatively low to prevent the meat from drying out. Therefore, based on the primary characteristics of the frozen meat to be thawed, it is necessary to set the fan speed appropriately for the meat to accelerate heat exchange on the surface, making the thawing process more uniform. Furthermore, setting a reasonable interval between fan cycles is crucial to avoid excessively long periods of airflow and achieve a more ideal thawing effect. Therefore, the aforementioned thawing parameters can include not only the fan speed during thawing but also the percentage of time the fan cycles are spent thawing.

[0056] When using an electric field for assisted thawing, the electric field can alter the arrangement and movement of water molecules, promoting ice melting and improving thawing efficiency. However, because different types of frozen meat have varying tolerances to electric field strength, excessively high electric field strength may damage the meat's structure and affect its quality; conversely, excessively low electric field strength will not provide significant thawing assistance. Therefore, it is necessary to precisely adjust the electric field strength based on the primary characteristics of the frozen meat to achieve the best thawing effect. For example, for delicate frozen fish, the electric field strength needs to be kept low; while for frozen meat with coarser muscle fibers, the electric field strength can be appropriately increased.

[0057] The above-mentioned method of determining the thawing parameters corresponding to the frozen meat to be thawed based on the first characteristics of the frozen meat to be thawed can be achieved by using a preset frozen meat grading model to grade the frozen meat to be thawed based on the first characteristics of the frozen meat to be thawed, determining the grading results of the frozen meat to be thawed in multiple dimensions, and then determining the thawing parameters corresponding to the frozen meat to be thawed based on the grading results of the frozen meat to be thawed in multiple dimensions and the preset correspondence between the grading results and the thawing parameters.

[0058] Step S230: Thaw the frozen meat to be thawed based on the thawing parameters.

[0059] The above-mentioned thawing based on thawing parameters can be achieved by setting the thawing temperature, fan speed, and electric field strength of the frozen meat to be thawed using a frozen meat thawing device.

[0060] Steps S210 to S230 above involve acquiring the first characteristics of the frozen meat to be thawed, such as its type, physical specifications, and thawing purpose. Then, based on these first characteristics, thawing parameters are determined for the frozen meat. Finally, the frozen meat is thawed based on these parameters. By acquiring the type, physical specifications, and thawing purpose of the frozen meat, and then determining the corresponding thawing parameters, adaptive thawing can be achieved for different types of frozen meat, improving the thawing effect. This solves the problem that existing frozen meat thawing methods cannot adapt to different types of meat and suffer from poor thawing results.

[0061] In one embodiment, step S220, based on the first characteristic of the frozen meat to be thawed, determines the thawing parameters corresponding to the frozen meat to be thawed, including:

[0062] Step S222: Based on the first characteristics of the frozen meat to be thawed, the frozen meat to be thawed is graded using a preset frozen meat grading model to determine the grading results of the frozen meat to be thawed in multiple dimensions.

[0063] The grading results of the aforementioned frozen meat to be thawed across multiple dimensions can include grading based on category, physical specifications, and intended use after thawing. The grading of the frozen meat to be thawed by category can be based on tissue characteristics, freezing point range, and composition. Specific gradings of the aforementioned frozen meat to be thawed can include red meat (Category A, abbreviated as A), white meat (Category B, abbreviated as B), and seafood (Category C, abbreviated as C). Red meat typically has tissue characteristics of coarser muscle fibers and more connective tissue, with a freezing point range generally between -1.5℃ and -2.5℃, such as beef, pork, and lamb. White meat typically has tissue characteristics of finer muscle fibers and lower fat content, with a freezing point range generally between -1.0℃ and -2.0℃, such as chicken and duck. The aforementioned aquatic and meat products typically have fragile tissues, high water content, and are more prone to juice loss, as well as a higher risk of microbial contamination. Their freezing point range is generally between -0.8℃ and -1.5℃, such as fish, shrimp, and shellfish.

[0064] Furthermore, the physical grading of the frozen meat to be thawed can be based on its size and weight. This physical grading can be divided into a preset number of grades, depending on specific needs and circumstances. This preset number can be specifically set according to specific needs and application scenarios, and this embodiment does not impose a specific limitation. For example, it can be divided into small pieces (Grade S, abbreviated as S), medium pieces (Grade M, abbreviated as M), and large pieces (Grade L, abbreviated as L). When the minimum cross-sectional diameter of the frozen meat to be thawed is greater than a preset first length, or the weight of the frozen meat to be thawed is greater than a preset first weight value, the frozen meat to be thawed is determined to be a large piece. When the minimum cross-sectional diameter of the frozen meat to be thawed is less than a preset second length, and the weight of the frozen meat to be thawed is less than a preset second weight value, the frozen meat to be thawed is determined to be a small piece. In other cases, the frozen meat to be thawed is determined to be a medium piece. The preset second length is less than the preset first length, and the preset second weight value is less than the preset first weight value. The aforementioned preset second length, preset first length, preset second weight value, and preset first weight value can be specifically set according to specific needs and application scenarios. This embodiment does not impose specific limitations here, as long as the preset second length, preset first length, preset second weight value, and preset first weight value can be used to divide the frozen meat to be thawed into small, medium, and large pieces in terms of physical dimensions, and then the thawing parameters more suitable for the current physical dimensions of the frozen meat to be thawed can be determined based on the division of the frozen meat to be thawed in terms of physical dimensions. For example, the preset second length can be 50mm, the preset first length can be 150mm, the preset second weight value can be 0.5kg, and the preset first weight value can be 5.0kg. The minimum diameter of the aforementioned cross-section can be the smallest value among the length, width, and thickness. It should be noted that when thawing multiple pieces of frozen meat, the length, width, and thickness of the multiple pieces of frozen meat combined together can be used as the physical dimensions of the frozen meat for grading in terms of physical dimensions.

[0065] Furthermore, the grading of frozen meat to be thawed for its intended use can be based on this purpose, determining the state of the thawed meat and its core temperature, and thus classifying it into different levels. For example, frozen meat to be thawed can be divided into P1 and P2 grades. P1 grade (P1 for short) corresponds to meat that is fully thawed, with a core temperature greater than or equal to 0℃ (e.g., a core temperature of 0℃ to 4℃). This type of thawed meat is mainly intended for direct use or manual cutting. P2 grade (P2 for short) corresponds to meat that is partially thawed, with a core temperature less than or equal to 0℃ (e.g., a core temperature of -4℃ to 0℃). This type of thawed meat is mainly intended for machine cutting.

[0066] The aforementioned preset frozen meat grading model is a pre-trained model capable of grading frozen meat to be thawed in dimensions such as category, physical specifications, and thawing purpose, and outputting grading results. This embodiment does not specifically limit the specific category of the aforementioned preset frozen meat grading model, as long as it can output grading results in dimensions such as category, physical specifications, and thawing purpose given the first characteristic of the frozen meat to be thawed as input.

[0067] For example, if the frozen meat to be thawed is chicken, with a minimum cross-sectional diameter of 40mm and a weight of 1kg, and intended for direct use, then inputting this information into a preset frozen meat grading model will result in a grading result of AM-P1. Here, A indicates that the frozen meat is classified as red meat (Category A), M indicates that it is classified as medium-sized (Grade M) in terms of physical dimensions, and P1 indicates that it is classified as Grade P1 for its intended use during thawing.

[0068] Step S224: Based on the grading results of the frozen meat to be thawed in multiple dimensions and the preset correspondence between the grading results and thawing parameters, determine the thawing parameters corresponding to the frozen meat to be thawed.

[0069] The aforementioned pre-defined correspondence between grading results and thawing parameters can be a pre-defined table of correspondence between grading results and thawing parameters, or a trained neural network model or mathematical model that takes the grading results of the frozen meat to be thawed in multiple dimensions as input and the thawing parameters corresponding to the frozen meat to be thawed as output. Specifically, this embodiment does not impose specific limitations on the pre-defined correspondence between grading results and thawing parameters; it can be a table of correspondence or a model representing the correspondence, as long as it can determine the thawing parameters corresponding to the frozen meat to be thawed based on the grading results of the frozen meat to be thawed in multiple dimensions. The aforementioned pre-defined table of correspondence between grading results and thawing parameters can be a pre-constructed table of correspondence between grading results and thawing temperature, fan speed during thawing, and electric field strength during thawing.

[0070] Steps S222 to S224 above, based on the first characteristic of the frozen meat to be thawed, use a preset frozen meat grading model to grade the frozen meat to be thawed, determine the grading results of the frozen meat to be thawed in multiple dimensions, and then, according to the preset correspondence between the grading results and thawing parameters, determine the thawing parameters corresponding to the grading results of the frozen meat to be thawed in multiple dimensions, that is, accurately match the thawing parameters of the frozen meat to be thawed, so as to achieve adaptive thawing based on the specific characteristics of the frozen meat to be thawed, improve the thawing effect, and solve the problem that the existing frozen meat thawing method cannot perform adaptive thawing for different meat products, resulting in poor thawing effect.

[0071] Specifically, in one embodiment, step S224, based on the grading results of the frozen meat to be thawed in multiple dimensions and the preset correspondence between the grading results and thawing parameters, determines the thawing parameters corresponding to the frozen meat to be thawed, including:

[0072] Step S2242: Based on the grading results of the frozen meat to be thawed in multiple dimensions and the preset correspondence between the grading results and thawing parameters, determine the thawing temperature, fan speed during thawing, and electric field strength during thawing for each thawing stage of the frozen meat to be thawed.

[0073] The above-mentioned grading results of the frozen meat to be thawed across multiple dimensions, and the preset correspondence between the grading results and thawing parameters, determine the thawing temperature, fan speed, and electric field strength for each thawing stage of the frozen meat to be thawed. This can be represented by a table showing the correspondence between the grading results and thawing parameters for each thawing stage. Specifically, the preset correspondence table is shown in Table 1.

[0074]

[0075] The temperature program mentioned above represents the set thawing temperature for each thawing stage. For example, 4℃-2℃-4℃ indicates that the thawing process is divided into three stages, with the first stage set at 4℃, the second stage at 2℃, and the third stage at 4℃. It should be noted that in this embodiment, Table 1 does not mention the core temperature corresponding to the end of each thawing stage. The core temperature corresponding to the end of each thawing stage can be set as a fixed value according to the intended use of thawing. For example, if the food is to be eaten directly after thawing, and the thawing process is divided into three stages, the core temperatures corresponding to the three stages can be set as the first temperature, the second temperature, and the third temperature, respectively. The first temperature is lower than the second temperature, and the second temperature is lower than the third temperature. The values ​​of the first, second, and third temperatures can be specifically set according to specific needs and application scenarios, and this embodiment does not impose specific limitations here. For example, the first temperature can be -4℃, the second temperature can be 0℃, and the third temperature can be 2℃. The aforementioned 50% interval, or the percentage of the interval duration, indicates that after the fan has been running for a preset duration, the fan will stop blowing for 50% of that preset duration, with the fan alternating between on and off. It should be noted that the percentage of the interval duration can be specifically set according to the specific application scenario and requirements; this embodiment does not impose a specific limitation on it.

[0076] It should be noted that the frozen meat thawing equipment is equipped with temperature sensors (used to detect the ambient temperature inside the thawing chamber during the thawing process, in order to detect and adjust the thawing temperature at each stage), humidity sensors, wind speed sensors, etc., to monitor environmental parameters and the surface and core temperatures of the frozen meat in real time during the thawing process. Under normal circumstances, thawing is carried out according to the thawing parameters. If abnormalities are detected in the temperature or humidity inside the thawing chamber, or abnormalities in the surface parameters or core temperature of the frozen meat during the thawing process, it is necessary to stop thawing immediately or adjust the thawing parameters in time to avoid poor thawing results.

[0077] In another embodiment, step S2242, based on the grading results of the frozen meat to be thawed in multiple dimensions and the preset correspondence between the grading results and thawing parameters, determines the thawing temperature for each thawing stage corresponding to the frozen meat to be thawed, including:

[0078] Step S1: Based on the grading results of the frozen meat to be thawed in multiple dimensions, and the preset correspondence between the grading results and thawing parameters, determine the thawing set temperature for each thawing stage of the frozen meat to be thawed and the core temperature corresponding to the end of each thawing stage.

[0079] In this embodiment, the core temperature corresponding to the end of each thawing stage can be added to the preset correspondence between grading results and thawing parameters. That is, the preset correspondence between grading results and thawing parameters is the correspondence between the grading results of the frozen meat to be thawed in multiple dimensions and the thawing set temperature of each thawing stage, the core temperature corresponding to the end of each thawing stage, the fan speed during thawing, and the electric field strength during thawing.

[0080] In one embodiment, step S2242, based on the grading results of the frozen meat to be thawed in multiple dimensions and the preset correspondence between the grading results and thawing parameters, determines the thawing temperature for each thawing stage of the frozen meat to be thawed, including:

[0081] Step S2: Based on the grading results of the frozen meat to be thawed in multiple dimensions, and the preset correspondence between the grading results and thawing parameters, determine the thawing set temperature corresponding to each thawing stage of the frozen meat to be thawed, the temperature adjustment rules for reaching the thawing set temperature, and the core temperature corresponding to the end of each thawing stage.

[0082] The temperature adjustment rules for reaching the thawing set temperature mentioned above may include the rules for setting the heating process of the thawing chamber (thawing compartment) in each thawing stage during the process of reaching the thawing set temperature. The rules for setting the heating process include rules such as step-by-step increase, oblique increase, and periodic increase that can achieve periodic or staged temperature changes.

[0083] Additionally, in one embodiment, prior to step S230, the following steps are included:

[0084] Step S228: Based on the second characteristic of the frozen meat to be thawed, the thawing parameters corresponding to the frozen meat to be thawed are corrected to obtain the corrected thawing parameters; the second characteristic includes at least one of the following: fat content, moisture content, packaging material, and uniformity of block size of the frozen meat to be thawed.

[0085] The thawing process of frozen meat is affected by a variety of factors. Relying solely on the first characteristic to set thawing parameters may not be suitable for the differences in actual meat products. To improve the quality of thawed meat and provide better thawing results, the thawing parameters can be adjusted based on the second characteristic of the frozen meat to be thawed. The second characteristic refers to other factors affecting thawing besides the first characteristic. This second characteristic may include, but is not limited to, the fat content, moisture content, packaging materials, and uniformity of the size of the frozen meat pieces.

[0086] Generally, meat with high fat content has poor thermal and electrical conductivity, which may result in slow thawing. Prolonged thawing can lead to meat oxidation. To mitigate this, the thawing temperature (or the thawing temperature at a specific stage) of the thawing process for frozen meat with high fat content can be adaptively increased or increased by a fixed value (e.g., increased by 2°C). Similarly, the electric field strength can be adaptively increased or increased by a fixed value (e.g., increased by 0.5kV). It is important to note that because of the higher electric field strength, the hardware requirements for the thawing chamber (thawing room or thawing silo) are higher. When adaptively increasing or increasing the electric field strength by a fixed value, it is necessary to ensure that the electric field strength does not exceed a first preset electric field strength value (e.g., 2.5kV) to avoid low economic efficiency due to hardware upgrades and to prevent localized heat generation, excessively high local temperatures, and protein denaturation in the frozen meat. The aforementioned first preset electric field strength value can be specifically set according to the specific situation, application scenario, or meat type; this embodiment does not impose a specific limitation.

[0087] In addition, the moisture content of poultry and livestock meat is between 70% and 80%. Excessive moisture content indicates additional frozen moisture, which can be addressed by accelerating the thawing process, such as by increasing the wind speed (e.g., by 0.5 m / s) and adaptively increasing the electric field strength or increasing it by a fixed value (e.g., by 0.2 kV). It is important to note that when adaptively increasing or increasing the electric field strength, the electric field strength must not exceed a second preset electric field strength value (e.g., 2.0 kV) to avoid the impact of high humidity on the electric field. Generally, the second preset electric field strength value is lower than the first preset electric field strength value. The second preset electric field strength value can be specifically set according to the specific situation, application scenario, or meat type; this embodiment does not impose a specific limitation. Furthermore, if the moisture content is too low, it indicates that the meat is prone to drying out. In this case, the fan speed can be adaptively reduced, or the proportion of fan intervals can be increased.

[0088] Different packaging materials can affect conductivity but reduce moisture loss. Therefore, the wind speed can be set to a fixed value based on the packaging material, or the electric field strength can be adaptively increased or increased by a fixed value (e.g., 0.2kV) based on the packaging material. It is important to note that when adaptively increasing or increasing the electric field strength by a fixed value, the electric field strength must not exceed a second preset value. The packaging materials mentioned above can be vacuum packaging, non-aluminum foil packaging, tin foil packaging, etc.

[0089] The uniformity of the block size also affects the thawing effect. Different block sizes result in different heat transfer rates in the center of the meat, leading to poor thawing uniformity. Therefore, when the block sizes are not uniform, the thawing parameters need to be adjusted accordingly.

[0090] It should be noted that if there are multiple secondary characteristics, the thawing parameters need to be modified multiple times, that is, the thawing parameters should be modified independently according to each characteristic.

[0091] This embodiment modifies the thawing parameters corresponding to the frozen meat to be thawed based on the second characteristic of the frozen meat to be thawed, obtaining modified thawing parameters. By removing other thawing influencing factors besides the first characteristic, the thawing parameters are modified to make them more suitable for the frozen meat to be thawed. When using the modified thawing parameters to thaw the frozen meat, the thawing effect is better, solving the problem that existing frozen meat thawing methods cannot adapt to different types of meat and have poor thawing effects.

[0092] Further, in one embodiment, prior to step S228, the following steps are included:

[0093] Step S226: Obtain the second characteristic of the frozen meat to be thawed.

[0094] The aforementioned method of obtaining the second characteristic of the frozen meat to be thawed can be achieved by reading target data (such as physical specifications, moisture content, packaging materials, fat content, etc.) corresponding to the frozen meat in a pre-entered frozen meat thawing system or equipment upon receipt of the meat. Alternatively, it can be achieved by having an operator enter the target data corresponding to the frozen meat, or by measuring, calculating, or reading notes on the packaging on-site. This embodiment does not specifically limit the method of obtaining the second characteristic of the frozen meat to be thawed.

[0095] In one embodiment, step S228, based on the second characteristic of the frozen meat to be thawed, corrects the thawing parameters corresponding to the frozen meat to be thawed, including:

[0096] Step S2282: When the fat content of the frozen meat to be thawed is greater than the preset fat content threshold, the thawing temperature and the fan speed during thawing are corrected in the thawing parameters corresponding to the frozen meat to be thawed based on the difference between the fat content of the frozen meat to be thawed and the preset fat content threshold.

[0097] The aforementioned preset fat content threshold can be specifically set according to the specific application scenario or the specific meat product, and this embodiment does not impose specific limitations here. For example, the preset fat content threshold is 30%. The above-mentioned correction of the thawing temperature and electric field strength in the thawing parameters corresponding to the frozen meat to be thawed, based on the difference between the fat content of the frozen meat to be thawed and the preset fat content threshold, can be based on the principle that the larger the difference between the fat content of the frozen meat to be thawed and the preset fat content threshold, the greater the adjustment of the thawing temperature and electric field strength in the thawing parameters corresponding to the frozen meat to be thawed. Specifically, for every increase of the preset fat content difference between the fat content of the frozen meat to be thawed and the preset fat content threshold, the thawing temperature in the first thawing stage of the thawing parameters corresponding to the frozen meat to be thawed increases by a preset temperature value, and the electric field strength in the thawing parameters corresponding to the frozen meat to be thawed increases by a third preset electric field strength value. Furthermore, the quotient of the difference between the fat content of the frozen meat to be thawed and a preset fat content threshold can be calculated. Based on the magnitude of the quotient, the thawing temperature and the electric field strength during thawing in the thawing parameters corresponding to the frozen meat to be thawed can be corrected. The aforementioned preset fat content difference, preset temperature value, and third preset electric field strength value can be specifically set according to specific needs and application scenarios. This embodiment does not impose specific limitations here. As long as the preset difference, preset temperature value, and third preset electric field strength value can be reasonably set, the thawing temperature and the electric field strength during thawing in the thawing parameters corresponding to the frozen meat to be thawed can be corrected according to the fat content of the frozen meat to be thawed, so that the corrected thawing parameters are more suitable for the frozen meat to be thawed.

[0098] For example, when the difference between the fat content of the frozen meat to be thawed and the preset fat content threshold increases by 10%, the thawing temperature of the first thawing stage in the thawing parameters corresponding to the frozen meat to be thawed increases by 2°C, and the electric field strength in the thawing parameters corresponding to the frozen meat to be thawed increases by 0.5 kV (the increased electric field strength shall not exceed 2.5 kV).

[0099] Step S2284: When the moisture content of the frozen meat to be thawed is greater than the preset moisture content threshold, the fan speed and electric field strength during thawing in the thawing parameters corresponding to the frozen meat to be thawed are corrected based on the difference between the moisture content of the frozen meat to be thawed and the preset moisture content threshold.

[0100] The aforementioned preset moisture content threshold can be specifically set according to the specific application scenario or the specific meat product; this embodiment does not impose specific limitations here. For example, the preset moisture content threshold is 80%. The above-mentioned correction of the fan speed and electric field strength during thawing of the frozen meat to be thawed, based on the difference between the moisture content of the frozen meat to be thawed and the preset moisture content threshold, can be based on the principle that the larger the difference between the moisture content of the frozen meat to be thawed and the preset moisture content threshold, the greater the adjustment of the fan speed and electric field strength in the thawing parameters. Specifically, for every increase of the preset moisture content difference between the moisture content of the frozen meat to be thawed and the preset moisture content threshold, the fan speed in the thawing parameters corresponding to the frozen meat to be thawed increases by a preset speed value, and the electric field strength in the thawing parameters corresponding to the frozen meat to be thawed increases by a fourth preset electric field strength value. Furthermore, the quotient between the difference between the moisture content of the frozen meat to be thawed and a preset moisture content threshold can be calculated. Based on the magnitude of the quotient, the fan speed and electric field strength in the thawing parameters corresponding to the frozen meat to be thawed can be corrected. The aforementioned preset moisture content difference, preset speed value, and fourth preset electric field strength value can be specifically set according to specific needs and application scenarios. This embodiment does not impose specific limitations here. As long as the preset moisture content difference, preset speed value, and fourth preset electric field strength value can be reasonably set, the fan speed and electric field strength in the thawing parameters corresponding to the frozen meat to be thawed can be corrected according to the moisture content of the frozen meat to be thawed, so that the corrected thawing parameters are more suitable for the frozen meat to be thawed.

[0101] For example, when the difference between the moisture content of the frozen meat to be thawed and the preset moisture content threshold increases by 3%, the fan speed in the thawing parameters corresponding to the frozen meat to be thawed increases by 0.5 m / s, and the electric field strength in the thawing parameters corresponding to the frozen meat to be thawed increases by 0.2 kV (the increased electric field strength shall not exceed 2.0 kV).

[0102] Step S2286: Based on the packaging material in the second characteristic of the frozen meat to be thawed, the fan speed and electric field strength during thawing in the thawing parameters corresponding to the frozen meat to be thawed are corrected.

[0103] The aforementioned modifications to the thawing parameters for frozen meat to be thawed, specifically the fan speed and electric field strength during thawing, can be achieved by setting different fan speeds for different packaging materials. Furthermore, when the frozen meat is packaged, the electric field strength in the thawing parameters can be increased by a fixed preset value based on the specific thawing material. For example, when the frozen meat is packaged in aluminum foil, the fan speed can be set to 4 m / s, increasing the electric field strength during thawing by 0.2 kV (the increased electric field strength will not exceed 2.0 kV).

[0104] Step S2288: Based on the uniformity of block size in the second characteristic of the frozen meat to be thawed, the thawing temperature and the electric field strength during thawing are corrected in the thawing parameters corresponding to the frozen meat to be thawed.

[0105] Based on the uniformity of block size in the second characteristic of the frozen meat to be thawed, the above-mentioned modifications to the thawing temperature and electric field strength in the thawing parameters corresponding to the frozen meat to be thawed can be made as follows: when the block size in the second characteristic of the frozen meat to be thawed is not uniform, the thawing temperature of the freezing process (or the thawing temperature of a certain thawing stage) can be adaptively reduced or reduced by a fixed temperature value (e.g., reduced by 2°C); the electric field strength can also be adaptively increased or increased by a fixed value (e.g., increased by 0.2kV). It should be noted that when adaptively increasing the electric field strength or increasing the electric field strength by a fixed value, it is necessary to ensure that the electric field strength does not exceed the second preset electric field strength value.

[0106] In steps S2282 to S2288 above, the thawing parameters corresponding to the frozen meat to be thawed are modified based on the second characteristic of the frozen meat to be thawed, resulting in modified thawing parameters. By removing other thawing influencing factors besides the first characteristic, the thawing parameters are modified to make them more suitable for the frozen meat to be thawed. This achieves better thawing results when using the modified thawing parameters to thaw the frozen meat, solving the problem that existing frozen meat thawing methods cannot adapt to different types of meat and have poor thawing effects.

[0107] The present embodiment will now be described and illustrated through preferred embodiments.

[0108] Figure 3 This is a flowchart of a frozen meat thawing method provided in a preferred embodiment of this application. It is applied to frozen meat thawing equipment, such as... Figure 3 As shown, the method for thawing frozen meat includes the following steps:

[0109] Step S301: Obtain the first characteristic of the frozen meat to be thawed; the first characteristic includes at least two of the following: the type of frozen meat to be thawed, physical specifications, and intended use for thawing.

[0110] Step S302: Based on the first characteristics of the frozen meat to be thawed, the frozen meat to be thawed is graded using a preset frozen meat grading model to determine the grading results of the frozen meat to be thawed in multiple dimensions.

[0111] Step S303: Based on the grading results of the frozen meat to be thawed in multiple dimensions and the preset correspondence between the grading results and the thawing parameters, determine the thawing parameters corresponding to the frozen meat to be thawed; the thawing parameters include the thawing temperature, the fan speed during thawing, and the electric field strength during thawing.

[0112] Step S304: Obtain the second characteristic of the frozen meat to be thawed;

[0113] Step S305: Based on the second characteristic of the frozen meat to be thawed, the thawing parameters corresponding to the frozen meat to be thawed are corrected to obtain the corrected thawing parameters; the second characteristic includes at least one of the following: fat content, moisture content, packaging material, and uniformity of block size of the frozen meat to be thawed.

[0114] Step S306: Thaw the frozen meat to be thawed based on the corrected thawing parameters.

[0115] Steps S301 to S306 above involve acquiring first characteristics of the frozen meat to be thawed, such as its category, physical specifications, and intended use. Based on these first characteristics, thawing parameters are determined. Then, based on at least one of the following: fat content, moisture content, packaging material, and uniformity of block size, the thawing parameters are corrected to obtain corrected thawing parameters. Finally, the frozen meat is thawed based on these corrected thawing parameters. This method obtains information about the type, physical specifications, intended use, fat content, moisture content, packaging materials, and uniformity of the size of the frozen meat to be thawed. It then determines the corresponding thawing parameters based on these factors, enabling adaptive thawing for different types of frozen meat. This improves thawing efficiency and solves the problem of existing frozen meat thawing methods being unable to adapt to different types of meat, resulting in poor thawing effects.

[0116] It should be understood that although the steps in the flowcharts of the embodiments described above are shown sequentially according to the arrows, these steps are not necessarily executed in the order indicated by the arrows. Unless explicitly stated herein, there is no strict order restriction on the execution of these steps, and they can be executed in other orders. Moreover, at least some steps in the flowcharts of the embodiments described above may include multiple steps or multiple stages. These steps or stages are not necessarily completed at the same time, but can be executed at different times. The execution order of these steps or stages is not necessarily sequential, but can be performed alternately or in turn with other steps or at least some of the steps or stages of other steps.

[0117] In one example, the frozen meat to be thawed was slab-frozen chicken breast, with a total weight of 20 kg and a minimum cross-sectional diameter of 130 mm. After thawing, it retained a certain degree of firmness and was machine-diced. A preset frozen meat grading model was used to grade the thawed meat, resulting in a grading score of BL-P2. Based on the preset correspondence between the grading result and thawing parameters, the thawing parameters for the slab-frozen chicken breast were determined as follows: wind speed 1.0 m / s, electric field strength 2.0 kV, and thawing temperature ranging from 8℃ to 0℃ for each thawing stage. Since the slab-frozen chicken breast had a small amount of ice glaze and a moisture content of 83%, the thawing parameters were adjusted by increasing the wind speed by 0.5 m / s and maintaining the electric field strength at 2.0 kV. After correction, the defrosting process begins. The frozen chicken breast is removed from its outer packaging and laid out on a metal plate. The defrosting program is automatically matched, with a fan speed of 1.5 m / s and an electric field strength of 2.0 kV. The set temperature for the first defrosting stage is 8℃. After defrosting to a core temperature of -4℃, the second defrosting stage begins, with a set temperature of 0℃. Defrosting is completed when the core temperature reaches -2℃.

[0118] In another example, the frozen meat to be thawed is frozen beef brisket cubes, each weighing 0.04 kg and with a minimum cross-sectional diameter of 35 mm. It needs to be thawed directly until completely softened. A pre-set frozen meat grading model is used to grade the meat, resulting in a grading score of AS-P1. Based on the pre-set correspondence between the grading result and thawing parameters, the thawing parameters for the frozen beef brisket cubes are determined as follows: wind speed 0.5 m / s, electric field strength 1.0 kV, and thawing temperatures for each stage of thawing: 6℃ - 2℃ - 4℃. Since the beef brisket has 45% fat, the thawing parameters are adjusted: the temperature for the first thawing stage is increased by 2℃, and the electric field strength is increased by 0.5 kV. Thawing begins. After removing the outer packaging of the frozen beef brisket cubes, spread them out on a metal plate. The automatic defrosting program is then activated with a fan speed of 0.5 m / s and an electric field strength of 1.5 kV. The first defrosting stage is set at a temperature of 6℃. After defrosting to a core temperature of -4℃, the second defrosting stage begins, with a set temperature of 2℃. After defrosting to a core temperature of 0℃, the third defrosting stage begins, with a set temperature of 4℃. Defrosting is complete when the core temperature reaches 2℃.

[0119] Based on the same inventive concept, this embodiment also provides a frozen meat thawing device, which is used to implement the above embodiments and preferred embodiments, and will not be repeated as described previously. The terms "module," "unit," "subunit," etc., used below can refer to combinations of software and / or hardware that achieve a predetermined function. Although the device described in the following embodiments is preferably implemented in software, hardware implementation, or a combination of software and hardware, is also possible and contemplated.

[0120] In one embodiment, Figure 4 This is a structural block diagram of a frozen meat thawing device provided in one embodiment of this application, which is applied to frozen meat thawing equipment, such as... Figure 4 As shown, the frozen meat thawing device includes:

[0121] The feature acquisition module 42 is used to acquire the first feature of the frozen meat to be thawed; the first feature includes at least two of the following: the type of frozen meat to be thawed, physical specifications, and thawing purpose;

[0122] The parameter determination module 44 is used to determine the thawing parameters corresponding to the frozen meat to be thawed based on the first characteristics of the frozen meat to be thawed; the thawing parameters include the thawing temperature, the fan speed during thawing, and the electric field strength during thawing.

[0123] And a defrosting module 46, used to defrost frozen meat to be defrosted based on defrosting parameters.

[0124] The aforementioned frozen meat thawing device acquires the first characteristics of the frozen meat to be thawed, such as its type, physical specifications, and thawing purpose. Based on these first characteristics, it determines the thawing parameters for the frozen meat. Finally, based on these parameters, it thaws the frozen meat. By acquiring the type, physical specifications, and thawing purpose of the frozen meat, and then determining the corresponding thawing parameters, it achieves adaptive thawing for different types of frozen meat, improving the thawing effect. This solves the problem of existing frozen meat thawing methods being unable to adapt to different types of meat and resulting in poor thawing effects.

[0125] It should be noted that the above modules can be functional modules or program modules, and can be implemented through software or hardware. For modules implemented through hardware, the above modules can reside in the same processor; or the above modules can be located in different processors in any combination.

[0126] In one embodiment, a frozen meat thawing device is provided, including a memory and a processor. The memory stores a computer program, and the processor executes the computer program to implement any of the frozen meat thawing methods described in the above embodiments.

[0127] In one embodiment, thawed meat is provided, which is obtained by thawing meat using any of the frozen meat thawing methods described in the above embodiments.

[0128] The thawed meat mentioned above can be granular meat products (such as beef cubes), whole chicken legs, duck legs, chicken necks, duck necks, etc., or large pieces of beef, mutton, pork, etc.

[0129] In one embodiment, a convenience food product is provided, which comprises the thawed meat described above.

[0130] Specifically, the thawed meat mentioned above, after processing, can be used as a seasoning for the aforementioned convenience foods.

[0131] The frozen meat thawing equipment provided in this embodiment can be a conveyor belt type continuous thawing equipment, which can accept electrostatic field and temperature treatment with different parameters in stages.

[0132] Those skilled in the art will understand that all or part of the processes in the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium. When executed, the computer program can include the processes of the embodiments described above. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, etc., and are not limited to these.

[0133] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0134] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of this patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this application should be determined by the appended claims.

Claims

1. A method for thawing frozen meat, applied to frozen meat thawing equipment, characterized in that, The method includes: Obtain a first characteristic of the frozen meat to be thawed; the first characteristic includes at least two of the following: the type of the frozen meat to be thawed, its physical specifications, and its intended use for thawing. Based on the first characteristic of the frozen meat to be thawed, the thawing parameters corresponding to the frozen meat to be thawed are determined; the thawing parameters include thawing temperature, fan speed during thawing, and electric field strength during thawing. The frozen meat to be thawed is thawed based on the thawing parameters.

2. The method for thawing frozen meat according to claim 1, characterized in that, The step of determining the thawing parameters corresponding to the frozen meat to be thawed based on the first characteristic obtained includes: Based on the first characteristic of the frozen meat to be thawed, the frozen meat to be thawed is graded using a preset frozen meat grading model to determine the grading results of the frozen meat to be thawed in multiple dimensions. Based on the grading results of the frozen meat to be thawed in multiple dimensions, and the preset correspondence between the grading results and thawing parameters, the thawing parameters corresponding to the frozen meat to be thawed are determined.

3. The method for thawing frozen meat according to claim 2, characterized in that, The determination of the thawing parameters corresponding to the frozen meat to be thawed, based on the grading results of the frozen meat to be thawed in multiple dimensions and the preset correspondence between the grading results and thawing parameters, includes: Based on the grading results of the frozen meat to be thawed in multiple dimensions, and the correspondence between the preset grading results and thawing parameters, the thawing temperature, fan speed during thawing, and electric field strength during thawing are determined for each thawing stage of the frozen meat to be thawed.

4. The method for thawing frozen meat according to claim 3, characterized in that, The method of determining the thawing temperature for each thawing stage of the frozen meat to be thawed, based on the grading results of the frozen meat to be thawed in multiple dimensions and the preset correspondence between the grading results and thawing parameters, includes: Based on the grading results of the frozen meat to be thawed in multiple dimensions, and the correspondence between the preset grading results and thawing parameters, the thawing set temperature for each thawing stage of the frozen meat to be thawed and the core temperature corresponding to the end of each thawing stage are determined.

5. The method for thawing frozen meat according to claim 3, characterized in that, The method of determining the thawing temperature for each thawing stage of the frozen meat to be thawed, based on the grading results of the frozen meat to be thawed in multiple dimensions and the preset correspondence between the grading results and thawing parameters, includes: Based on the grading results of the frozen meat to be thawed in multiple dimensions, and the correspondence between the preset grading results and thawing parameters, the thawing set temperature corresponding to each thawing stage of the frozen meat to be thawed, the temperature adjustment rules for reaching the thawing set temperature, and the core temperature corresponding to the end of each thawing stage are determined.

6. The method for thawing frozen meat according to claim 1, characterized in that, Before thawing the frozen meat to be thawed based on the thawing parameters, the process includes: Based on the second characteristic of the frozen meat to be thawed, the thawing parameters corresponding to the frozen meat to be thawed are corrected to obtain the corrected thawing parameters; the second characteristic includes at least one of the following: fat content, moisture content, packaging material, and uniformity of block size of the frozen meat to be thawed.

7. The method for thawing frozen meat according to claim 6, characterized in that, Before correcting the thawing parameters corresponding to the frozen meat to be thawed based on the second characteristic of the frozen meat to be thawed, and obtaining the corrected thawing parameters, the process includes: Obtain the second characteristic of the frozen meat to be thawed.

8. The method for thawing frozen meat according to claim 6, characterized in that, The step of correcting the thawing parameters corresponding to the frozen meat to be thawed based on the second characteristic of the frozen meat to be thawed includes: When the fat content of the frozen meat to be thawed is greater than a preset fat content threshold, the thawing temperature and the fan speed during thawing are corrected based on the difference between the fat content of the frozen meat to be thawed and the preset fat content threshold. When the moisture content of the frozen meat to be thawed is greater than a preset moisture content threshold, the fan speed and electric field strength during thawing in the thawing parameters corresponding to the frozen meat to be thawed are corrected based on the difference between the moisture content of the frozen meat to be thawed and the preset moisture content threshold. Based on the packaging material in the second characteristic of the frozen meat to be thawed, the fan speed and electric field strength during thawing in the thawing parameters corresponding to the frozen meat to be thawed are corrected. And / or, based on the uniformity of block size in the second characteristic of the frozen meat to be thawed, the thawing temperature and the electric field strength during thawing in the thawing parameters corresponding to the frozen meat to be thawed are corrected.

9. A frozen meat thawing device, applied to frozen meat thawing equipment, characterized in that, The device includes: The feature acquisition module is used to acquire a first feature of the frozen meat to be thawed; the first feature includes at least two of the following: the type, physical specifications, and thawing purpose of the frozen meat to be thawed. The parameter determination module is used to determine the thawing parameters corresponding to the frozen meat to be thawed based on the first characteristic of the frozen meat to be thawed; the thawing parameters include thawing temperature, fan speed during thawing, and electric field strength during thawing. And a defrosting module, used to defrost the frozen meat to be defrosted based on the defrosting parameters.

10. A frozen meat thawing device, comprising a memory and a processor, wherein the memory stores a computer program, characterized in that, When the processor executes the computer program, it implements the steps of the frozen meat thawing method according to any one of claims 1 to 8.

11. A type of thawed meat, characterized in that, The thawed meat is obtained by thawing frozen meat using any one of the methods described in claims 1-8.

12. A convenience food, characterized in that, It includes the thawed meat as described in claim 11.

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