We must refrigerate ingredients at low temperatures for easy storage, transportation, and long-term processing and pork turnover. Freezing is mainly for storage. If raw materials are to be used, they need to be thawed. A process in food processing is called the thawing return temperature.
Traditional food processing enterprises’ thawing is usually achieved using water, air, and vacuum condensed steam medium through heat conduction. However, traditional thawing has many disadvantages, such as large energy consumption, long time, high rate of meat loss, complex operation of equipment, large footprint, etc.
Microwave thawing is a new type of thawing method to adapt to the development trend. Uniform high-power 915MHZ microwave penetrates meat products to ensure the uniform temperature inside and outside after thawing, from -18 ℃ to -2c only 10 minutes. After thawing, nutrients and fresh color ratio basically no change, and achieve continuous production, minimize the breeding of harmful bacteria, is currently the best way to thaw meat products. Compared with natural thawing, water-cooled thawing has irreplaceable advantages.
Mr. Xu of MaAnshan, Anhui processed pork products. To improve product quality and corporate image, he contacted us online.
The pork sextant weight was about 10kg each, and the experiment was conducted with 20kw microwave defrosting equipment. Adjust the magnetic field by 1/2, the filament by 1/3, the transmission by 10HZ, and the microwave by 10 minutes. The temperature measured by inserting a needle thermometer into the sample was 0℃, and the surface oozed a lot of water and over defrosted. The transfer frequency was adjusted to 15HZ for 8 minutes, and the temperature was measured to -3℃ again. The temperature was uniform inside and outside, and there was no water leaking out of the meat. The meat was shiny, the color was dark red, the fat was white, and the pork tissue was more elastic. The appearance is slightly moist and non-sticky with no peculiar smell. The experiment was successful. Many more experiments were carried out according to this data, and the results were very good.
The customer has customized 40kw microwave defrosting equipment, which can defrost about 400kg of six-piece pork per hour, fully meeting the defrosting output of 80 tons per month. It is equipped with a closed cooling tower, which occupies a small area and does not have any additional equipment.
The goal is not to soften it completely, but to keep it partially frozen, but to cut it, so it’s easy to cut without breeding bacteria and tastes good.
The temperature is uniform and appropriate to preserve nutrition.