In order to facilitate the storage and transportation and the long-term processing turnover, the meat products must be stored at low temperature for freezing. The freezing is mainly for storage. If the raw materials are to be thawed, a procedure in the food processing process is called thawing and returning to temperature. The reversal process of freezing.
The temperature thawing of traditional food processing enterprises generally achieves the effect of tempering and thawing by heat conduction by means of water, air and vacuum condensing steam medium. There are mainly the following ways:
1, i.e.
airflow <br> <br>
thawed using a temperature difference and adjusting the gas flow rate between product and the heat transfer to the gas stream through the gas hydrostatic frozen body surface boundary layer of the product, so that the frozen bodies reach warmed thaw the goal of. There are means of flowing air, still air, etc., its characteristics: it has strong adaptability, and the input of equipment is very small. It can be used regardless of small products or large products, but it has long time and low efficiency.
2, the water thawed thawing
<br> <br> similar with the air flow, the medium is replaced with water. It is characterized by a slightly better thaw than airflow, but it is also inefficient, long-lasting, and requires a lot of water.
The above two methods use zui in the traditional processing technology, generally the frozen products are placed on the shelf or the trolley, and the warming time often exceeds 12 hours. The process of thawing is the reversal of the freezing process. During the freezing process, the surface temperature of the food is rapidly reduced, and the reproduction of the bacteria is severely inhibited. When the temperature reaches below -10 °C, the reproduction of the bacteria is completely controlled, and the same in the thawing process. The surface area is the temperature first increase. Since the thawing time is long, the reproduction of the bacteria is restarted. For the larger material, the surface is actually corrupted before the material center area is completely thawed, thus increasing the surface. The weight loss rate of raw materials.
3, defrosting warm <br> <br>
microwave microwave thawing at high frequency electromagnetic radiation, using polar molecules collide with the elastic vibrations surrounding molecules, police grinding heat, which is generated from the internal heating mode Material The use of this method to warm the defrosted food has the advantages of low production cost, high efficiency, no bacterial growth and small footprint, which is unmatched by other methods.
The thawing process of microwave applied to frozen food can be divided into two types: temperature regulation and melting. The temperature adjustment is generally about 4 to 2 °C near the freezing point of water when the frozen product is thawed from a lower temperature to water. At this time, the material is still in the solid state and is easier to be machined, etc., which is also a requirement of the refrigeration processing principle.
The main features of microwave thawing: 1. The thawing speed is fast and the efficiency is high. Because the microwave can be directly heated inside the material and does not need the conduction process, the meat piece in 25 kg can be completed from -15 degrees to -4 degrees in only 2 minutes, which is the thawing time. The time is changed to "minutes".
2, saving investment, environmental protection and pollution-free saving a large number of shelves and floor space required for natural thawing, can be thawed in the package, reducing the requirements of the sanitary environment, while avoiding the waste of water resources during hydrolysis. For example, in a beef jerky processing plant, there are 8 self-prepared wells, which can be pumped from the ground for 24 hours before being used in the thawing workshop. This is a great waste of water resources. The oleaginous sewage formed after thawing adds a burden to the sewage treatment and causes loss of oil and fat materials.
3. Ensure the nutrition of the materials and no corruption.
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