Meat floss raw material thawing warehouse and thawing process

Abstract

The application discloses a meat floss raw material thawing warehouse and a thawing process, and relates to the field of food material freezing and thawing. The meat floss raw material thawing warehouse comprises a warehouse body, a refrigeration fan system, a steam humidification system, a PLC control system and a temperature and humidity monitoring module. The steam humidification system comprises steam pipelines arranged along the side walls of the warehouse body, steam nozzles arranged on the steam pipelines and control valves. Air distribution cabinets are arranged on the two sides of the warehouse body. Air distribution holes are formed in the side of the air distribution cabinets facing the center of the inside of the warehouse body. Air distribution fans are arranged on the top of the air distribution cabinets. The refrigeration fan system comprises refrigeration units and refrigeration fans, which are used for adjusting temperature and air supply speed. The PLC control system and the temperature and humidity monitoring module are signal interconnected. The control ends of the PLC are connected to the controlled circuits of the refrigeration fan system and the steam humidification system. The operation interfaces and state displays of the PLC control system, the refrigeration fan system, the steam humidification system and the temperature and humidity monitoring module are all integrated on the same touch display screen. The application can consider thawing efficiency and product quality.

Description

Technical Field

[0001] This application relates to the field of food freezing and thawing, and in particular to a meat floss raw material thawing chamber and thawing process. Background Technology

[0002] The shredded meat used in meat floss cake processing is usually frozen at -18℃. It must be thawed before it can be put into the frying process. The thawing process directly determines the meat juice retention rate, yield and subsequent processing quality of the meat floss filling.

[0003] Current traditional natural thawing, running water thawing, and microwave thawing processes generally suffer from defects such as uneven temperature field, large loss of juice, deterioration of meat color, and easy exceedance of microbial limits. Existing low-temperature and high-humidity thawing equipment still has four major shortcomings: the temperature and humidity control mode is singular and cannot match the heat conduction characteristics of meat products at different thawing stages; the airflow distribution in the storage is uneven, and local problems such as excessive dryness and crusting or excessive moisture and condensation are prone to occur; the linkage between the fan and the humidification system is poor, the temperature and humidity control accuracy is insufficient, and it is difficult to simultaneously achieve thawing efficiency and finished product quality. Summary of the Invention

[0004] To address the problem that existing technologies struggle to balance thawing efficiency and finished product quality in meat thawing, this application provides a meat floss raw material thawing chamber and thawing process.

[0005] The technical solution provided in this application for a meat floss raw material thawing warehouse and thawing process is as follows: A meat floss raw material thawing storage facility includes a storage body, a refrigeration fan system, a steam humidification system, a PLC control system, and a temperature and humidity monitoring module. The steam humidification system includes steam pipes arranged along the side walls of the storage body, and steam nozzles and control valves installed on the steam pipes. Ventilation cabinets are installed on both sides of the storage body, each with a ventilation hole on the side facing the center of the inner side of the storage body. A ventilation fan is installed on the top of each ventilation cabinet to blow low-pressure steam into the cabinet and then diffuse it into the inner side of the storage body through the ventilation hole. The refrigeration fan system includes a refrigeration unit. Along with a cooling fan, it is used to regulate temperature and airflow speed; the PLC control system is interconnected with the temperature and humidity monitoring module, and the control terminal of the PLC is connected to the controlled loops of the cooling fan system and the steam humidification system respectively; the operation interface and status display of the PLC control system, cooling fan system, steam humidification system and temperature and humidity monitoring module are all integrated into the same touch screen; the PLC control system has a built-in multi-segment thawing curve program adapted to meat floss raw materials, which automatically links and regulates temperature and humidity, fan speed and running time, matching the thawing process requirements throughout the process.

[0006] By adopting the above technical solution, the coordinated structure of the ventilation cabinets on both sides of the storage unit and the steam pipes on the side walls, combined with the unified control of the air supply and humidification logic by the PLC control system, helps to control the temperature and humidity deviation range throughout the storage unit. This provides a stable low-temperature and high-humidity environment for frozen meat floss raw materials, reducing surface dryness and localized condensation problems at the hardware structure level. Relying on the synergistic effect of the hardware structure and the electronic control system, the overall weight loss rate during the thawing process of meat floss raw materials is controlled within a smaller range, improving the yield and raw material utilization rate of subsequent meat floss processing.

[0007] Optionally, the inner side of the top wall of the air diffuser is provided with a diffusion and flow guiding structure, which corresponds one-to-one with the air diffuser. The diffusion and flow guiding structure includes a set of concentric rings, each ring having a taper, with the larger end of the ring facing downwards, and the taper of each different ring gradually increasing from the inside to the outside.

[0008] By adopting the above technical solution, the multiple concentric rings of the diffusion and guiding structure can increase the contact area between the airflow and the surrounding air. The total amount of air driven up exceeds the airflow blown out by the fan itself, which helps to increase the diffusion range of steam and make the steam distribution more uniform.

[0009] Optionally, the storage room is provided with a rack for placing frozen meat. The rack is arranged in layers. Both sides of the storage room are provided with a flow guiding structure. The flow guiding structure has multiple layered flow guiding channels, and the layered flow guiding channels correspond one-to-one with the layers of the rack.

[0010] By adopting the above technical solution, upper and lower layered airflow channels are set up to adapt to the layered structure of the frozen meat rack. These channels guide airflow precisely to each layer of frozen meat, reducing airflow short-circuiting, dead zones, and ineffective spatial flow in conventional circulation. This allows each layer of frozen meat to maintain a reasonable airflow velocity, significantly improving the uniformity of airflow distribution within the storage facility. Uniform airflow ensures that each layer of frozen meat is continuously exposed to heat-exchanging air with stable temperature and humidity, greatly reducing the temperature difference between different layers and minimizing situations where some layers thaw too quickly while others thaw slowly. This ultimately improves the overall heat exchange efficiency between the frozen meat and the air.

[0011] Optionally, the airflow guiding structure includes an upright support, with several horizontal airflow guide plates arranged vertically at intervals along the upright support. The horizontal airflow guide plates are located on the side of the upright support closer to the center of the storage body, and the layered airflow guiding channels are formed between adjacent horizontal airflow guide plates. The horizontal airflow guide plates are hinged to the upright support, and each horizontal airflow guide plate is provided with a horizontal limiting member to force the horizontal airflow guide plate to remain horizontal. The upright support is provided with a storage and holding structure that enables the horizontal airflow guide plates to remain in an upwardly rotating and upright state.

[0012] By adopting the above technical solution, the horizontal air guide plate of the flow guiding structure is hinged to the vertical support and kept horizontal by the horizontal limiting component, so that the flow guiding channel is formed between the adjacent horizontal air guide plates of the flow guiding structure; the horizontal air guide plate of the flow guiding structure can be rotated upward and retracted, and the storage holding structure is used to keep it in the storage state, so as to realize the storage and folding of the flow guiding structure, freeing up more working space inside the warehouse, so as to facilitate the operation of taking and putting frozen meat materials on the placement rack.

[0013] Optionally, each of the horizontal air guide plates is connected by a hinged link, the horizontal air guide plate is hinged to the hinged link, and the hinged link is vertically arranged.

[0014] By adopting the above technical solution, the horizontal air guide plates of the air guide structure are connected by hinged connecting rods, so that the horizontal air guide plates, the vertical support and the hinged connecting rods form a planar linkage mechanism, so as to facilitate the simultaneous opening and closing of each horizontal air guide plate.

[0015] Optionally, the storage and holding structure is a support member, which is placed on the ground of the storage body and is used to support the bottom end of the hinged link; the lower end of the hinged link passes over the lowest horizontal air guide plate, and the hinged link also serves as the horizontal limiting member. When the lower end of the hinged link supports the ground of the storage body, the horizontal air guide plate remains horizontal.

[0016] By adopting the above technical solution, the horizontal air guide plate, the vertical support, and the hinged connecting rod form a planar linkage mechanism, and the hinged connecting rod is vertically positioned, ensuring that it remains vertical throughout the rotation and retraction of the horizontal air guide plate. When the horizontal air guide plate is retracted, the lower end of the hinged connecting rod is supported by the support member, thus keeping each horizontal air guide plate in its retracted state, simplifying operation. Using the hinged connecting rod as a horizontal limiting component further simplifies the air guide structure and enhances the ease of retraction and retraction.

[0017] Optionally, the upright support is provided with a telescopic drive component, one end of which is hinged to the upright support and the other end is hinged to a horizontal air guide plate.

[0018] By adopting the above technical solution, the telescopic drive component can move in a telescopic motion, causing each horizontal air guide plate to swing, thereby causing the airflow path to float up and down, making the airflow contact with the frozen meat more sufficient, which is conducive to improving the thawing efficiency.

[0019] Optionally, an airflow temperature control device is also included. The airflow temperature control device is located on the side of the placement frame away from the air diffuser. The airflow temperature control device includes a water tank and an airflow temperature control structure. The airflow temperature control structure includes a roller frame, a driving roller, a driven roller, and a fabric circulation belt. The driving roller and the driven roller are rotatably mounted on the upper and lower ends of the roller frame, respectively. The fabric circulation belt is wound around the driving roller and the driven roller. One end of the fabric circulation belt is immersed in the water tank. An automatic constant temperature heater is provided in the water tank. The automatic constant temperature heater is used to heat the water in the water tank to a set thawing temperature.

[0020] By adopting the above technical solution, the fabric circulation belt of the airflow temperature control device can be soaked with liquid water during its circulation. After the airflow leaves the partition of the placement rack, it reaches the fabric circulation belt. The liquid droplets of frozen meat condensed in the airflow will adhere to the fabric circulation belt. The liquid water on the fabric circulation belt can exchange heat with the steam to compensate for the reduced heat of the steam.

[0021] Optionally, the driven roller is a hollow roller, the inner cavity of the driven roller is used to contain liquid heat transfer medium, a through hole is opened at the center of one end of the driven roller, a heating rod is provided on the inner side of the driven roller, and the wire of the heating rod passes through the through hole; a drain hole is provided at one end of the driven roller, the wall of the drain hole is tangent to or intersects with the inner peripheral wall of the driven roller, and the driven roller is provided with a plug for sealing the drain hole.

[0022] Fabric recirculating belts remain moist for extended periods during use, making them prone to microbial growth and necessitating regular sterilization and disinfection. The above-described technical solution involves first draining the water tank, then introducing a liquid heat transfer medium, such as clean water, into the driven roller. A heating rod then heats the liquid heat transfer medium, raising the temperature of the driven roller. Simultaneously, the driving roller rotates, causing both the fabric recirculating belt and the driven roller to rotate. During this process, the driven roller gradually irons and dries the fabric recirculating belt, achieving the purpose of sterilization and disinfection.

[0023] A meat floss raw material thawing process, based on the meat floss raw material thawing chamber according to any one of claims 1-9, utilizes the PLC multi-segment curve program of the thawing chamber to sequentially execute 5 temperature control stages: Pre-cooling adaptation: 10-12℃, humidity 90-95%, medium-low fan speed operation for 300 minutes; Increased temperature and efficiency: 16-20℃, 90-95% humidity, increased fan speed for 300 minutes; Temperature uniformity: 10-12℃, humidity 90-95%, run at reduced wind speed for 120 minutes; Slow cooling transition: below 10℃, humidity ≥90%, operate with coordinated temperature control for 180 minutes; Low-temperature preservation: 2-5℃, humidity 90-95%, low wind speed operation for 300 minutes.

[0024] By adopting the above technical solution, the five-stage "low temperature-medium temperature-low temperature" step-by-step thawing logic perfectly matches the heat conduction characteristics of frozen meat floss raw materials from the surface to the center, avoids temperature shocks from sudden heating and cooling, reduces the temperature difference between the surface and the center of the meat, reduces the loss of cell juice from the process path, and preserves the original tenderness and flavor of the meat.

[0025] Maintaining a high humidity environment of over 90% throughout the entire process, coupled with the matching fan speed adjustment for each stage, not only avoids the meat surface from drying out during the heating stage, but also prevents surface contamination caused by steam condensation and dripping during the low-temperature stage. The stable humidity throughout the process without significant fluctuations can effectively inhibit the growth of psychrophilic microorganisms and extend the shelf life of thawed meat.

[0026] The final thawed meat has a stable core temperature between 2-5℃, and the loss of juice is much lower than that of conventional thawing processes. The original flavor of the meat is better preserved, and the meat floss produced after subsequent stir-frying and processing has intact fibers and high fluffiness.

[0027] In summary, this application includes at least one of the following beneficial technical effects: The combined structure of the ventilation cabinets on both sides of the storage unit and the steam pipes on the side walls, along with the unified air supply and humidification logic controlled by the PLC control system, helps to control the temperature and humidity deviation range throughout the storage unit. This provides a stable low-temperature, high-humidity environment for frozen meat floss raw materials, reducing surface dryness and localized condensation issues at the hardware level. By leveraging the synergy between the hardware structure and the electronic control system, the overall weight loss rate during the thawing process of meat floss raw materials is controlled within a smaller range, improving the yield and raw material utilization rate of subsequent meat floss processing.

[0028] The upper and lower airflow channels are designed to be compatible with the frozen meat racks. These channels guide the airflow precisely to each layer of frozen meat, reducing airflow short-circuiting, dead zones, and ineffective spatial flow in the conventional circulation. This allows each layer of frozen meat to maintain a reasonable wind speed, significantly improving the uniformity of airflow distribution within the storage facility. Attached Figure Description

[0029] Figure 1 This is a top view of the meat floss raw material thawing chamber in Example 1.

[0030] Figure 2 This is a schematic diagram of the air distribution cabinet and airflow guiding structure of Example 1.

[0031] Figure 3 This is a schematic diagram of the flow guiding structure of Example 1 in the stored state.

[0032] Figure 4 This is a schematic diagram of the flow guiding structure in Example 2.

[0033] Figure 5 This is a top view of the meat floss raw material thawing chamber in Example 2.

[0034] Figure 6 This is a side view of the airflow temperature control device of Example 3.

[0035] Explanation of reference numerals in the attached figures: 1. Storage unit; 2. Refrigeration fan system; 21. Refrigeration unit; 22. Refrigeration fan; 3. Steam humidification system; 31. Steam pipe; 32. Steam nozzle; 33. Control valve; 5. Diffuser; 51. Diffuser hole; 52. Diffuser; 53. Diffusion guide structure; 531. Ring; 532. Connecting rod; 6. Placement rack; 7. Guide structure; 71. Upright support; 72. Horizontal air guide plate; 73. Hinge connecting rod; 74. Support component; 75. Layered guide channel; 76. Telescopic drive component; 8. Airflow temperature control device; 81. Airflow temperature control structure; 811. Roller frame; 812. Drive roller; 813. Driven roller; 814. Fabric circulation belt; 815. Through hole; 816. Drain hole; 817. Plug; 82. Water tank; 83. Automatic constant temperature heater; 84. Heating rod. Detailed Implementation

[0036] The following is in conjunction with the appendix Figure 1-5 This application will be described in further detail. Example 1

[0037] This application discloses a meat floss raw material thawing chamber. (Refer to...) Figure 1 The meat floss raw material thawing warehouse includes warehouse body 1, refrigeration fan system 2, steam humidification system 3, PLC control system and temperature and humidity monitoring module; the inner wall material of warehouse body 1 is made of stainless steel corrugated plate, the floor of warehouse body 1 is paved with non-slip and anti-corrosion flooring, and a drainage outlet is reserved for sewage discharge and cleaning drainage. Warehouse body 1 is equipped with a sealed door for material entry and exit.

[0038] The steam humidification system 3 includes a steam pipe 31, a steam nozzle 32, and a control valve 33. The steam nozzle 32 and the control valve 33 are installed in the steam pipe 31, which is laid along the side wall of the storage body 1. The low-pressure steam in the steam pipe 31 comes from an electric steam boiler. Reference Figure 1 and Figure 2The unit 1 has two ventilation cabinets 5 on each side. Each ventilation cabinet 5 has a ventilation hole 51 on the side closest to its center. The steam nozzle 32 of the steam pipe 31 is positioned above or inside the ventilation cabinet 5. A ventilation fan 52 is installed on the top of the ventilation cabinet 5 to blow low-pressure steam into it and disperse it through the ventilation hole 51. The top wall of the ventilation cabinet 5 is inclined, and the ventilation fan 52 installed on top of the ventilation cabinet 5 faces away from the ventilation hole 51.

[0039] The air diffuser holes 51 are arranged in a rectangular array on the side wall of the air diffuser 5. The air diffuser holes 51 are elongated holes, and the length of the air diffuser holes 51 is along the horizontal direction.

[0040] Reference Figure 2 The inner side of the top wall of the diffuser 5 is provided with a diffusion and flow guiding structure 53, which corresponds one-to-one with the diffuser 52. The diffusion and flow guiding structure 53 includes a set of concentric rings 531, with more than three rings 531. The rings 531 are tapered, with the larger end of the rings 531 facing downwards. The tapering of each ring 531 gradually increases from the inside to the outside. Each ring 531 is welded with four connecting rods 532, which are distributed at equal angles and arranged radially along the rings 531. The four connecting rods 532 are welded to the top wall of the diffuser 5 or connected by bolt and nut assemblies.

[0041] The multiple concentric rings 531 of the diffusion and guiding structure 53 can increase the contact area between the airflow and the surrounding air. The total amount of air driven by the airflow exceeds the airflow blown out by the fan itself, which helps to increase the diffusion range of the steam and make the steam distribution more uniform.

[0042] Reference Figure 1 The refrigeration fan system 2 includes a refrigeration unit 21 and a refrigeration fan 22. The refrigeration unit 21 has four main components: a compressor, a condenser, a throttling valve, and an evaporator. The refrigeration fan 22 and the evaporator of the refrigerant group are installed inside the cold storage body 1. The refrigeration fan 22 accelerates the diffusion of the cold air around the evaporator into the inner space of the cold storage body 1. The PLC control system is integrated with the refrigeration fan system 2, the steam humidification system 3, and the temperature and humidity monitoring module on the display screen.

[0043] The signal input terminal of the PLC control system is electrically connected to the output terminal of the temperature and humidity monitoring module. The temperature and humidity monitoring module consists of temperature sensors and humidity sensors distributed on the inner wall of the storage body 1. The multiple control output ports of the PLC are respectively connected to the start / stop speed regulation circuit of the refrigeration fan system 2 and the control valve 33 drive circuit of the steam humidification system 3. All operation entrances and status display interfaces of the PLC control system, refrigeration fan system 2, steam humidification system 3, and temperature and humidity monitoring module are integrated on the same touch screen. The screen interface synchronously sets the start / stop and power adjustment controls of the refrigeration fan, the valve opening and mode switching controls of the steam humidification system 3, real-time temperature and humidity data and abnormal alarm windows. The parameter settings and status switching of all controlled equipment are completed directly within a single screen. The PLC control system has a built-in customizable multi-segment thawing curve program and pre-stores multi-stage exclusive thawing control logic adapted to meat floss raw materials. It can automatically switch operating parameters according to the preset time sequence, and execute the coordinated control of different stages in sequence. It automatically matches the temperature, humidity, fan speed and duration requirements of each stage throughout the process without manual intervention. Finally, it stabilizes the core temperature of the thawed meat floss raw materials in the range of 2-5℃.

[0044] The combined structure of the ventilation fans 5 on both sides of the storage unit 1 and the steam pipes 31 on the side wall, along with the unified control of the air supply and humidification logic by the PLC control system, helps to control the temperature and humidity deviation range throughout the storage unit 1. This provides a stable low-temperature and high-humidity environment for frozen meat floss raw materials, reducing surface dryness and localized condensation issues at the hardware level. By leveraging the synergistic effect of the hardware structure and the electronic control system, the overall weight loss rate during the thawing process of the meat floss raw materials is controlled within a smaller range, improving the yield and raw material utilization rate of subsequent meat floss processing.

[0045] Reference Figure 1 The cabinet is equipped with a shelf 6, which is arranged in two layers and placed on both sides of the cabinet body 1. The two rows of shelf 6 correspond to the diffuser cabinets 5 on both sides of the cabinet body 1. An empty area is reserved between the two rows of shelf 6 so that the airflow rises in the empty area after passing through the shelf 6 and then flows back horizontally to the diffuser 52 to form a circulation loop.

[0046] Reference Figure 2 Both sides of the storage unit 1 are equipped with airflow guiding structures 7. Each airflow guiding structure 7 on each side of the storage unit 1 is placed between the diffuser 5 and the rack 6 on the same side. The airflow guiding structure 7 has multiple layered airflow guiding channels 75, which correspond one-to-one with the layers of the rack 6. The layered airflow guiding channels 75 can guide the airflow precisely to each layer of frozen meat, which is beneficial to improving the overall heat exchange efficiency between the frozen meat and the air.

[0047] The airflow guiding structure 7 includes an upright support 71, horizontal air guide plates 72, horizontal limiting components, and a storage and retention structure. The upright support 71 is a frame structure and an L-shaped structure. The right-angle area of ​​the upright support 71 faces the center of the storage body 1. Multiple horizontal air guide plates 72 are provided and are arranged vertically at intervals in the right-angle area of ​​the upright support 71. The horizontal air guide plates 72 are located on the side of the upright support 71 closer to the center of the storage body 1. The upper and lower adjacent horizontal air guide plates 72 form a layered airflow guiding channel 75. One side of the horizontal air guide plate 72 is hinged to the upright support 71. All horizontal air guide plates 72 are connected by a hinged connecting rod 73. The horizontal air guide plate 72 is hinged to the hinged connecting rod 73, and the hinged connecting rod 73 is set vertically. The lower end of the hinged link 73 passes over the lowest horizontal air guide plate 72. The hinged link 73 also serves as a horizontal limiting member for each horizontal air guide plate 72. When the lower end of the hinged link 73 supports the ground of the storage body 1, the horizontal air guide plate 72 remains horizontal.

[0048] Reference Figure 3 The storage and holding structure is a support member 74, which is placed on the ground of the storage body 1. The support member 74 is used to support the bottom end of the hinged connecting rod 73. The support member 74 can be a movable object such as wood, foam plastic parts or metal box. When the hinged connecting rod 73 drives each horizontal air guide plate 72 to rotate upward and retract, the hinged connecting rod 73 moves upward as a whole. At this time, the support member 74 supports the lower end of the hinged connecting rod 73, so that each horizontal air guide plate 72 can be kept in the upward retracted state, and the air guiding structure 7 can be folded up as a whole, thereby freeing up more operating workpieces around the placement rack 6, so that the staff can easily pick up and put away frozen meat.

[0049] In another embodiment, the horizontal limiting component can be replaced by a cable connecting the upright bracket 71 and the horizontal air guide plate 72, or a support block fixed to the lower surface of the horizontal air guide plate 72 near the hinge edge. The support block abuts against the upright bracket 71 to limit the horizontal air guide plate 72. When using a cable or support block as the horizontal limiting component, each horizontal air guide plate 72 needs to be correspondingly set. If the horizontal limiting component is replaced by a cable or support block, the storage and holding structure needs to be replaced accordingly with a movable hook or magnetic component. If the storage and holding structure is replaced with a magnetic component, the material of the horizontal air guide plate 72 must be a ferromagnetic metal material.

[0050] This embodiment also discloses a meat floss raw material thawing process, based on the aforementioned meat floss raw material thawing chamber, and relying on the PLC multi-segment curve program of the thawing chamber, executing 5 temperature control stages sequentially: Pre-cooling stage: Temperature controlled at 10-12℃, humidity at 90-95%, duration 300 minutes, medium to low wind speed, to establish a stable low temperature and high humidity environment, allowing the frozen meat to initially adapt to the ambient temperature and avoid sudden surface heating.

[0051] Heating phase: Temperature controlled at 16-20℃, humidity at 90-95%, duration 300 minutes, wind speed appropriately increased to accelerate heat transfer and make the temperature of frozen meat rise evenly, while the steam system replenishes humidity as needed to prevent water loss from the surface of the meat.

[0052] Medium-temperature maintenance phase: The temperature drops to 10-12℃, the humidity is 90-95%, the duration is 120 minutes, the wind speed is low, the heat transfer is slowed down, and the temperature of the meat center slowly approaches the surface temperature, reducing the temperature difference.

[0053] Cooling phase: The temperature drops below 10℃, the humidity is maintained above 90%, and the duration is 180 minutes. The refrigeration fan and steam system work together to slowly reduce the storage temperature, so that the core temperature of the meat products drops steadily to the target value.

[0054] Low-temperature stabilization stage: Temperature is controlled at 2-5℃, humidity at 90-95%, duration is 300 minutes, low wind speed is maintained to keep the environment inside the warehouse stable, so that the center temperature and surface temperature of the meat products tend to be consistent, and the thawing process is completed.

[0055] In this embodiment, the five-stage "low temperature-medium temperature-low temperature" step-by-step thawing logic perfectly matches the heat conduction characteristics of frozen meat floss raw materials from the surface to the center, avoids temperature shocks from sudden heating and cooling, reduces the temperature difference between the surface and the center of the meat, reduces the loss of cell juice from the process path, and preserves the original tenderness and flavor of the meat.

[0056] Maintaining a high humidity environment of over 90% throughout the entire process, coupled with the matching fan speed adjustment for each stage, not only avoids the meat surface from drying out during the heating stage, but also prevents surface contamination caused by steam condensation and dripping during the low-temperature stage. The stable humidity throughout the process without significant fluctuations can effectively inhibit the growth of psychrophilic microorganisms and extend the shelf life of thawed meat.

[0057] The final thawed meat has a stable core temperature between 2-5℃, and the loss of juice is much lower than that of conventional thawing processes. The original flavor of the meat is better preserved, and the meat floss produced after subsequent stir-frying and processing has intact fibers and high fluffiness. Example 2

[0058] Reference Figure 4 The difference between this embodiment and embodiment 1 is that no storage and holding structure is provided in this embodiment. The upright bracket 71 is provided with a telescopic drive component 76. The telescopic drive component 76 is a cylinder or an electric cylinder. One end of the telescopic drive component 76 is hinged to the upright bracket 71, and the other end is hinged to a horizontal air guide plate 72.

[0059] The telescopic drive component 76 telescopic movement can drive each horizontal air guide plate 72 to swing, thereby causing the airflow path to float up and down, making the airflow contact with the frozen meat more sufficient, which is conducive to improving the defrosting efficiency. Example 3

[0060] Reference Figure 5 and Figure 6 The difference between this embodiment and embodiment 1 is that the meat floss raw material thawing chamber also includes an airflow temperature control device 8. The airflow temperature control device 8 is located on the side of the placement rack 6 away from the air diffuser 5. The airflow temperature control device 8 includes a water tank 82 and an airflow temperature control structure 81. The airflow temperature control structure 81 includes a roller frame 811, a driving roller 812, a driven roller 813, and a fabric circulation belt 814. The driving roller 812 and the driven roller 813 are rotatably mounted on the upper and lower ends of the roller frame 811, respectively. The power component of the driving roller 812 is a servo motor. The fabric circulation belt 814 is wound between the driving roller 812 and the driven roller 813.

[0061] One end of the fabric circulation belt 814 is immersed in the water tank 82, which is equipped with an automatic thermostatic heater 83. The automatic thermostatic heater 83 is connected to the control output port of the PLC control system. The automatic thermostatic heater 83 is used to heat the water in the tank to the set thawing temperature.

[0062] The driven roller 813 is a hollow roller. The inner cavity of the driven roller 813 is used to contain the liquid heat transfer medium. A through hole 815 is opened at the center of one end of the driven roller 813. A heating rod 84 is provided on the inner side of the driven roller 813. The heating rod 84 does not need to be connected to the PLC control system. The wire of the heating rod 84 passes through the through hole 815. A drain hole 816 is provided at one end of the driven roller 813. The wall of the drain hole 816 is tangent to or intersects with the inner peripheral wall of the driven roller 813. The driven roller 813 is provided with a plug 817 for sealing the drain hole 816.

[0063] During the circulation of the fabric circulation belt 814 of the airflow temperature control device 8, liquid water can be soaked and attached. After the airflow leaves the partition of the placement rack 6, it reaches the fabric circulation belt 814. The droplets of frozen meat condensed in the airflow will attach to the fabric circulation belt 814. The liquid water on the fabric circulation belt 814 can exchange heat with the steam to compensate for the reduced heat of the steam.

[0064] The fabric circulation belt 814 remains moist for extended periods during use, making it prone to microbial growth. Therefore, it requires regular sterilization and disinfection. To sterilize and disinfect the fabric circulation belt 814, first drain the water tank 82, then introduce a liquid heat transfer medium, such as clean water, into the driven roller 813. Next, heat the liquid heat transfer medium using a heating rod 84, causing the driven roller 813 to heat up. Simultaneously, the driving roller 812 rotates, driving both the fabric circulation belt 814 and the driven roller 813 to rotate. During this process, the driven roller 813 gradually irons and dries the fabric circulation belt 814, achieving the purpose of sterilization and disinfection.

[0065] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A meat floss raw material thawing chamber, characterized in that: Includes the warehouse body (1), refrigeration fan system (2), steam humidification system (3), PLC control system and temperature and humidity monitoring module; The steam humidification system (3) includes a steam pipe (31) laid along the side wall of the storage body (1), and a steam nozzle (32) and a control valve (33) installed on the steam pipe (31); the storage body (1) is provided with a diffuser cabinet (5) on both sides, and the diffuser cabinet (5) has a diffuser hole (51) on the side facing the center of the inner side of the storage body (1). The diffuser cabinet (5) is equipped with a diffuser fan (52) on the top, and the diffuser fan (52) is used to blow low-pressure steam into the diffuser cabinet (5) and then diffuse it to the inner side of the storage body (1) through the diffuser hole (51); The refrigeration fan system (2) includes a refrigeration unit (21) and a refrigeration fan (22) for regulating temperature and airflow speed; The PLC control system is interconnected with the temperature and humidity monitoring module. The control terminal of the PLC is connected to the controlled loops of the refrigeration fan system (2) and the steam humidification system (3). The operation interface and status display of the PLC control system, the refrigeration fan system (2), the steam humidification system (3) and the temperature and humidity monitoring module are all integrated on the same touch screen. The PLC control system has a built-in multi-segment thawing curve program adapted to meat floss raw materials, which automatically links and controls the temperature and humidity, fan speed and running time, and matches the thawing process requirements throughout the process.

2. The meat floss raw material thawing chamber according to claim 1, characterized in that: The inner side of the top wall of the diffuser (5) is provided with a diffusion guide structure (53). The diffusion guide structure (53) corresponds one-to-one with the diffuser (52). The diffusion guide structure (53) includes a set of concentric rings (531). The rings (531) have a taper. The large end of the rings (531) faces downward. The taper of each different ring (531) shows a trend of gradually increasing from the inside to the outside.

3. The meat floss raw material thawing chamber according to claim 1, characterized in that: The storage body (1) is provided with a rack (6) for placing frozen meat. The rack (6) is arranged in layers. Both sides of the storage body (1) are provided with a flow guide structure (7). The flow guide structure (7) is provided with multiple layered flow guide channels (75). The layered flow guide channels (75) correspond one-to-one with the layers of the rack (6).

4. The meat floss raw material thawing chamber according to claim 3, characterized in that: The flow guiding structure (7) includes an upright support (71), which has several horizontal air guide plates (72) arranged vertically at intervals. The horizontal air guide plates (72) are located on the side of the upright support (71) near the center of the storage body (1), and the layered flow guiding channel (75) is formed between the adjacent horizontal air guide plates (72). The horizontal air guide plates (72) are hinged to the upright support (71), and the horizontal air guide plates (72) are provided with horizontal limiting members. The horizontal limiting members are used to force the horizontal air guide plates (72) to remain in a horizontal state. The upright support (71) is provided with a storage and holding structure, which enables the horizontal air guide plates (72) to remain in an upward rotating and upright state.

5. The meat floss raw material thawing chamber according to claim 4, characterized in that: Each of the horizontal air guide plates (72) is connected by a hinged link (73), the horizontal air guide plate (72) is hinged to the hinged link (73), and the hinged link (73) is vertically arranged.

6. The meat floss raw material thawing chamber according to claim 5, characterized in that: The storage and holding structure is a support member (74), which is placed on the ground of the storage body (1). The support member (74) is used to support the bottom end of the hinged link (73). The lower end of the hinged link (73) passes over the lowest horizontal air guide plate (72). The hinged link (73) also serves as the horizontal limiting member. When the lower end of the hinged link (73) supports the ground of the storage body (1), the horizontal air guide plate (72) remains horizontal.

7. The meat floss raw material thawing chamber according to claim 5, characterized in that: The upright support (71) is provided with a telescopic drive (76), one end of which is hinged to the upright support (71) and the other end is hinged to a horizontal air guide plate (72).

8. The meat floss raw material thawing chamber according to claim 3, characterized in that: It also includes an airflow temperature control device (8), which is located on the side of the placement frame (6) away from the diffuser cabinet (5). The airflow temperature control device (8) includes a water tank (82) and an airflow temperature control structure (81). The airflow temperature control structure (81) includes a roller frame (811), an active roller (812), a driven roller (813), and a fabric circulation belt (814). The active roller (812) and the driven roller (813) are rotatably mounted on the upper and lower ends of the roller frame (811), respectively. The fabric circulation belt (814) is wound around the active roller (812) and the driven roller (813). One end of the fabric circulation belt (814) is immersed in the water tank (82). An automatic constant temperature heater (83) is provided in the water tank (82). The automatic constant temperature heater (83) is used to heat the water in the water tank to the set thawing temperature.

9. The meat floss raw material thawing chamber according to claim 8, characterized in that: The driven roller (813) is a hollow roller. The inner cavity of the driven roller (813) is used to contain the liquid heat transfer medium. A through hole (815) is provided at the center of one end of the driven roller (813). A heating rod (84) is provided on the inner side of the driven roller (813). The wire of the heating rod (84) passes through the through hole (815). A drain hole (816) is provided at one end of the driven roller (813). The wall of the drain hole (816) is tangent to or intersects with the inner circumferential wall of the driven roller (813). The driven roller (813) is provided with a plug (817) for sealing the drain hole (816).

10. A meat floss raw material thawing process, based on the meat floss raw material thawing warehouse according to any one of claims 1-9, characterized in that: Based on the PLC multi-segment curve program of the thawing chamber, five temperature control stages are executed sequentially: Pre-cooling adaptation: 10-12℃, humidity 90-95%, medium-low fan speed operation for 300 minutes; Increased temperature and efficiency: 16-20℃, 90-95% humidity, increased fan speed for 300 minutes; Temperature uniformity: 10-12℃, humidity 90-95%, run at reduced wind speed for 120 minutes; Slow cooling transition: below 10℃, humidity ≥90%, operate with coordinated temperature control for 180 minutes; Low-temperature preservation: 2-5℃, humidity 90-95%, low wind speed operation for 300 minutes.

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