Compared with fresh meat, it needs to be processed in time. It is difficult to store cold meat, and frozen meat has strong advantages in processing and storage, and is very popular among related food companies. In the process of using frozen meat, the problem of thawing is first faced, and relevant defrosting equipment is needed to assist production. In the long-term development practice, people have found that there are many ways to speed up the thawing of frozen meat. Based on the use of water, air, electricity and other media, ultrahigh pressure defrosting machine, ultrasonic thawing machine, ohmic heating thawing, low temperature and high humidity air have been developed. Thawing machines and other equipment. Among them, the low temperature and high humidity air thawing machine has been widely used due to its unique advantages.
The low temperature and high humidity air thawing machine is a device for thawing air as a medium. It is not difficult to know from the experience of daily life that the direct exposure of meat to the air to thaw easily causes the surface of the meat to dry, thus degrading the quality. The low-temperature and high-humidity air thawing machine allows the high-humidity air to thaw the frozen product by reducing the temperature and increasing the humidity, so as to avoid the surface drying phenomenon. In addition, the low temperature and high humidity air thawing machine is composed of a cooling fan, a refrigeration condensing unit, a wind circulation system, a steam piping system, a temperature and humidity control system, etc., and can provide a frozen meat solution for large and medium-sized meat processing plants.
The low temperature and high humidity air thawing machine adopts a low temperature and high humidity thawing method, and the thawing time is long. But because of this, it is able to provide sufficient reflux time for the internal juice of the meat, so that the internal juice and related nutrients of the meat can be retained. For example, the ultra-high pressure thawing machine uses high pressure means for decompression, which is easy to cause protein denaturation to damage the original water retention of the meat. The ultrasonic thawing machine and the microwave thawing machine cannot provide sufficient reflux time. Therefore, the low temperature and high humidity air thawing machine has an unparalleled advantage in the rate of meat juice loss. In addition, the thawing method of the low-temperature and high-humidity air thawing machine is light and gentle, and there is no major change in the meat quality and meat structure, so the meat after thawing has a higher quality.
At present, the low-temperature and high-humidity air thawing equipment on the market adopts fully automatic control mode, which can adjust the thawing time, temperature and humidity according to the requirements of different frozen products, so as to ensure the thawing effect and time to reach the best state. After the meat is thawed It will also automatically change to a refrigerated state, and there will be no meat deterioration due to forgetting to take out the meat. From the temperature point of view, the low-temperature and high-humidity air thawing equipment has been maintained at a low temperature state, so that the temperature difference between the food center temperature and the surface temperature is small, the thawing effect is more uniform, and the microbial mass reproduction is prevented to cause the meat quality to deteriorate.
Of course, at present, there is still a certain gap between China's low-temperature and high-humidity air defrosting machines and foreign products. This gap is mainly reflected in the precise control of meat juice loss rate. To this end, some food companies have introduced high-humidity and low-temperature thawing systems from abroad, and through precise control of the rate of loss of meat juice, it is ensured that the thawing of meat will not affect the taste of the finished food. From this point of view, it is also necessary for China's low-temperature and high-humidity air defrosting machine manufacturers to increase the R&D and upgrade of equipment, thereby improving the precise control of meat juice loss rate.
The author concludes that frozen meat is favored by China's meat food enterprises at a relatively low price. In the process of producing frozen meat as raw material, it is difficult to avoid the problem of frozen meat thawing. In the long-term practice process, China has developed a variety of thawing methods and thawing equipment. Among them, the low-temperature and high-humidity air thawing machine has unique advantages in terms of use cost and thawed meat quality and taste, which is favored by most food companies. However, the production enterprises of low-temperature and high-humidity air defrosting machines cannot stop here. They need to start from the market demand, explore the gap between equipment and society in China, increase research and development efforts, and upgrade and renovate low-temperature and high-humidity air thawing machines.