Pork, beef, and chicken are our common meat products. Usually, the meat we take out of the refrigerator just needs to be thawed at room temperature or in cold water when we eat it. In the factory, this method not only takes a long time to thaw large pieces of meat before processing, but also causes uneven internal and external temperatures, and the color of the meat is dull, the quality is poor, and it is easy to breed bacteria. The traditional meat thawing method generally uses water, air and vacuum condensed steam medium to achieve the effect of returning to temperature and thawing through heat conduction.
Thawing mainly has the following methods: 1. Airflow thawing 2. Water thawing. 3. Radio frequency thawing. 4. Thaw in microwave. Airflow thawing and water thawing are traditional processing techniques. During the freezing process, the surface temperature of the food is lowered, and the bacteria are inhibited. Reproduction starts again. For larger materials, the surface begins to rot before they are completely thawed, thereby increasing the weight loss rate of raw materials. Among them, microwave thawing and radio frequency thawing are the most efficient thawing methods. Microwave thawing and radio frequency thawing break the structure of ice through physical action, and thawing does not thaw, which solves the problem of discoloration of meat after thawing in traditional thawing methods. The meat loss rate after thawing is low and the appearance is consistent with fresh meat. Compared with natural thawing and water thawing, it has irreplaceable advantages, and is more energy-saving and environmentally friendly.
Microwave thawing equipment is mainly used for thawing meat and shrimp, such as: beef, mutton, chicken, etc. The advantage over radio frequency thawing is lower cost.
Compared with microwave thawing equipment, the advantage of radio frequency thawing equipment is that it occupies a small area and is more widely used. It can be applied to frozen seafood, frozen vegetables, frozen fruits, etc.