Recommend several frozen meat thawing devices to users, each tailored to their own needs

　　I believe many people have encountered the embarrassing situation where frozen meat products are just taken out of the refrigerator and don't know how to thaw quickly. Suddenly, they want to eat their favorite meat and have to spend half a day or a whole day thawing it (such as pork, beef, and meat). The following are the methods for thawing meat in ordinary households:

　　1. Home thawing method, refrigerated thawing: Place frozen meat in the refrigerator and slowly thaw it, so that the loss of freshness of the frozen meat is minimal, and it only takes about a day or more.

　　2. Next, the air thawing method: wrap the frozen meat in plastic wrap or place it in a fresh-keeping box on the table, with little loss of freshness, and it can be eaten on the same day. Disadvantages: It takes too long and is prone to bacteria and dust entering; There is no guarantee for human health.

　　3. Microwave defrosting: set to defrost mode, advantages: quick defrosting, disadvantages: fresh meat is damaged and its nutrients are greatly lost.

　　4. Hydrolysis: It is recommended to wrap it in a convenient bag and then put it in cold water, otherwise there will be a lot of freshness and nutrients mixed into the water. Disadvantages: troublesome, nutrient loss, long duration, water consumption, and poor effectiveness.

　　Below, the Dachang editor will introduce several methods for thawing frozen meat (pork, beef, lamb):

　　1、 Low temperature and high humidity thawing method

　　Principle

　　Low temperature and high humidity thawing equipment uses air as the medium for thawing, which usually includes static air, flow, and pressure thawing methods. However, forced ventilation thawing method, although it can improve the thawing speed, brings negative effects such as drying of the thawed product surface and decreased quality. The low-temperature and high humidity thawing equipment uses a low-temperature humidification method to circulate high humidity air in a low-temperature environment, creating a high humidity air circulation inside the thawing chamber and avoiding the phenomenon of surface dryness of thawed products.

　　Features

　　1. The unique and efficient humidifier used in the low-temperature and high humidity thawing equipment ensures understanding of the humidity requirements in different temperature environments during the freezing process, enabling high-quality thawing of different frozen meats. The fully automatic thawing process is achieved through a control program. The low-temperature and high humidity thawing machine achieves shorter thawing time, uniform thawing, small temperature difference between the center and surface of the food, low juice loss rate, and restores fresh meat after thawing.

　　2. The low-temperature and high humidity vacuum thawing machine adopts fully automatic control, and the thawing time and temperature can be adjusted according to different frozen product requirements. After thawing, it automatically switches to a refrigerated and fresh state, and fresh food in the refrigerated state can be taken out at any time. It has unparalleled advantages over other thawing methods and is widely used for thawing meat, aquatic products, and other frozen foods.

　　3. Reduce food moisture loss, lock in nutrients, and lower product weight loss rate (actual weight loss rate within 1%)

　　4. PLC touch screen fully automatic control, adjustable according to different thawing requirements, easy to operate

　　5. Frozen meat thawing production line, the thawing machine automatically switches to refrigerated preservation mode after thawing, and can be used and taken at any time to maintain the freshness of the thawed products

　　6. The entire thawing process is in a low-temperature environment and can be equipped with sterilization devices to meet food safety and hygiene requirements

　　7. Low temperature and high humidity thawing equipment is widely used in poultry and meat (such as pigs, beef and mutton), seafood such as squid, and aquatic processing industries

　　8. Frozen meat thawing assembly line, ideal thawing curve for frozen chicken legs thawing machine, source of high-quality products!

　　9. Frozen meat thawing production line, frozen chicken leg thawing machine. This equipment is a device that uses high-temperature steam from a boiler as a heat source under constant temperature, humidity, and flow conditions, and converts it into low-temperature steam through pressure reduction and temperature regulation to thaw frozen raw meat. The water-saving frozen meat thawing machine has a significant water-saving effect, and the water consumption for thawing one ton of raw meat is only 0.5% of that for thawing with running water.

　　2、 Nitrogen high-pressure electrostatic frequency conversion thawing equipment

　　The nitrogen high-pressure electrostatic frequency conversion thawing equipment uses nitrogen to remove oxygen from the indoor environment, preventing oxidation of the product. During the thawing process, it uses high-pressure electrostatic thawing to achieve rapid thawing. The meat products thawed by using a nitrogen high-pressure electrostatic frequency conversion thawing device have a color similar to fresh meat without flowing water. This device automatically adjusts the frequency during the thawing process, making it suitable for selling fresh meat products that have been thawed and frozen. For example, imported frozen beef, frozen pork, and frozen lamb with high added value. It can not only improve the quality of food, but also prevent the loss of freshness, nutrition, organization, color, and acidity, thus achieving energy saving, time-saving, safety, and health.

　　3、 The method of microwave thawing warehouse

　　1. Microwave thawing is the process of heating and raising the temperature of frozen materials as a whole, from the deep freezing temperature (below -19~-22 C) to a temperature close to freezing point (around 0~-4 C). Microwave thawing has the characteristics of overall temperature recovery of frozen materials, small temperature gradient for temperature recovery, good temperature uniformity and short time required, and easy control of temperature rise rate. These characteristics enable the thawing of frozen materials to reach an ideal state. (1) The frozen material can be heated and reheated as a whole, reducing the temperature unevenness between the thawing layers of the frozen product, and avoiding the phenomenon of recrystallization of the frozen product during conventional thawing; (2) The thawing process requires a short time, and bacteria and other microorganisms are not easy to reproduce and grow; (3) Microwave heating has no thermal inertia. The temperature rise rate of frozen materials is controlled by the microwave output power or microwave power supply rate, and they are synchronized with each other.

　　2. The recommended temperature for microwave thawing is generally -2 to -4 ° C. At this time, the frozen product should not drip water and can also be cut and processed with a knife.

　　3. After thawing, there is no bloody water, which is no different from fresh meat products,

　　Application fields of microwave thawing warehouse

　　Meat, poultry, fish, eggs, seafood, cattle and sheep, squid, sea fish, etc.

　　4、 Vacuum thawing machine

　　1. Principle of Thawing Machine: A patented product with mature technology and a wide range of case types, it is the only water bath thawing machine in China that uses the principle of bubbles to quickly thaw and protect the appearance and color of the product. In addition, we can design, develop, and manufacture practical thawing machines that are suitable for customers' product requirements.

　　2. The unique thawing method adopts an efficient humidification system, which can achieve a high humidity of over 90% in low-temperature environments, forming a low-temperature and high humidity airflow organization inside the thawing machine. It also uses staged temperature thawing to shorten the thawing time while ensuring the quality of thawed products. Standard food hygiene requirements.

3. The warehouse is equipped with sterilization and disinfection devices, which can thoroughly remove bacteria from the air and food surfaces, eliminating; Water flushing thawing "; And "; Natural Thawing "; The mutual contamination of food caused meets the requirements of food hygiene.

　　4. The low-temperature and high humidity vacuum thawing machine adopts fully automatic control.. It has unparalleled advantages over other thawing methods and is widely used for thawing meat, aquatic products, and other frozen foods.

　　5. Small footprint

　　6. Adopting the shelving method for storing goods does not require a large area and can be flexibly designed according to the site conditions.

　　7. DC series low-temperature and high humidity air defroster

　　8. The DC series low-temperature and high humidity vacuum thawing machine is a new type of food thawing device independently developed by our company through the introduction of advanced foreign technology. With advanced theoretical technology, mature design experience, and efficient, practical, and energy-saving features, it has gained the favor of a large number of meat and seafood processing customers. Its working principle is to use low-temperature and high humidity circulating air to blow thawed food, forming a uniform airflow structure on the surface of the food. By controlling the thawing temperature and time in stages, it slowly thaws into fresh food.

　　This product is widely used in food processing industries such as pigs, cows, lamb, poultry, and aquatic products.

　　The above are several thawing devices recommended by Dachang editor for you and everyone!

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