Beef is a standard meat product nowadays. Before eating the meat taken out from the refrigerator, we usually need to thaw it under room temperature or in cold water. In factories, thawing large pieces of frozen meat in this way before processing not only takes a long time but also has problems such as uneven temperature inside and outside, dark color, poor quality, and easy to grow bacteria.
The traditional beef thawing method usually uses water, air and vacuum condensation vapor medium to achieve thawing effect through heat conduction. There are mainly the following ways:
1.Airflow thawing: By adjusting the temperature difference among food, airflow, and the airflow velocity. Heat is transmitted to the freezer through the gas’s static pressure in the product’s surface boundary layer so that the fridge can achieve the purpose of thawing. This method has strong adaptability and little equipment investment, but the thawing time is long, and the efficiency is low.
2.Water thawing: Similar to air thawing, except that the medium is changed into water. Compared with air thawing technology, it is slightly better. Still, it is also inefficient and time-consuming and requires a lot of water resources that can not meet the standards of environmental protection.
The above two methods are traditional processing technology. During the freezing process, the surface temperature of food decreases, and the bacteria are inhibited. During the thawing process, the same surface area of food is also where the temperature rises. Because of the long thawing time, the bacteria reproduction starts again.
For more extensive materials, the surface begins to rot before thawing completely, aggravating the weight loss rate of raw materials. Because of the shortcomings of the above methods, our new professional beef thawing equipment is specially designed for meat products, seafood, aquatic products, and quick-frozen food thawing.
What are the significant advantages of beef thawing equipment compared with traditional thawing equipment?
1. Beef thawing equipment uses microwave thawing, adopting PLC system and temperature control module to precisely control temperature. Traditional thawing methods can not accurately control the temperature.
2. Traditional thawing time is extended. For example, water thawing takes more than 8-10 hours, natural thawing of air may take more than 24 hours. Microwave can go deep into the material and heat directly without heat conduction. The same material microwave equipment can be completed in half an hour.
For frozen meat pieces with a weight of 25 Kg and a shape size of 600 mm x 400 mm x 230 mm, it takes only 2 to 4 minutes for them to be rewarmed to -4 ~2 ~C by microwave thawing equipment at – 18 ~C. Processing capacity is related to meat quality, that is, the dielectric constant of meat. The bigger the meat quality, the smaller the processing capacity of lean meat.
Taking 100 kW microwave thawing equipment as an example, the reference data for theoretical estimation of the thawing capacity of frozen meat from – 18 C are as follows. The actual throughput varies according to the specific situation.
|Temperature requirement||90% Lean meat||50% Lean meat|
3. Thawing quality also is the focus of customers’ concern. Meat products after natural air thawing have a dark color, while meat products after water thawing show gray-white color. Meat products after microwave thawing are still the same color as fresh meat.
4. The traditional thawing method has a high meat loss rate. As for water loss, other ways generally lose more than 5% of the water, while microwave thawing can be controlled within 1%.
5. At the same time, air thawing and water thawing will produce a large amount of sewage. As an industrial production, it also needs supporting high-cost sewage treatment equipment, while microwave thawing does not need to be used for pollution-free and environmental protection.
6. The microwave thawing equipment is operated by a touch screen, which can set computer operation procedures suitable for the requirements of thawing process specifications and realize fully automatic operation. Moreover, the equipment can run continuously with high reliability.
The effects of different thawing methods on the nutritional composition of meat products were compared.
|Indicator||Fresh Contrast||Air Thawing||Cold Hydrolysis||Hot Water Thawing||Microwave Thawing|
As shown in the figure, the determination of muscle combinations showed that the muscle moisture content of microwave thawing was significantly higher than that of new control. In addition to the lowest moisture content of air thawing, it may be due to the long time required for air thawing, resulting in more muscle moisture loss.
The content of muscle crude fat and crude protein was significantly lower than that of new control after treatment with different thawing methods. Still, compared with another way, microwave thawing was good for maintaining crude muscle fat and crude protein content. In thawing, the microwave thawing method cannot damage the muscular fibers in meat products and change the internal structure of cells. It could also reduce the rupture of cell membranes, ensure the loss of juice, and reduce nutritional value.
Nowadays, there are many manufacturers producing microwave equipment to thawing and sterilizing. Faced with the microwave thawing equipment produced by many companies, our company ranks first in equipment technology and pays more attention to environmental protection and pollution-free equipment.
1. Beef thawing equipment is a new type of food thawing equipment developed independently by our company by introducing foreign advanced technology.
2. By referring to the following data and comparing with other companies’ microwave equipment, our company’s machine has the advantages of:
|Microwave drying equipment||Other microwave drying equipment|
|Microwave power||Above 20kw-200kw（continuously adjustable）||35kW|
|Transfer speed||0.1～3m/min frequency conversion||0.5～3m/min|
|Drying capacity||0.5～1.0T/ h||0.5～1.5T/ h|
|Equipment appearance size||Length x width x height|
|Length x width x height|
|touch screen、PLC control||touch screen、PLC control|
The large table shows the advantages of microwave beef equipment in the same industry more intuitively. It is healthy and bacteria-free, conforms to all health standards, and maintains the taste of food.
3. All our microwave equipment is sold directly by manufacturers. The company’s service aim is to provide three packages a year + lifetime maintenance + tailor-made + long-term tracking service. It also offers a full set of pre-sale and after-sale services such as installation, commissioning, maintenance, training, technical consultation, etc. Free repair and replacement of spare parts within one year, lifelong service.
The company has several decades of manufacturing experience to find reasonable thawing methods, do not damage the nutritional value, and ensure that the maximum degree of preservation of food fiber after thawing.
Choosing our microwave beef device, both in the configuration of the equipment or the entire part, we have selected international and domestic brands of accessories to ensure quality, protection uses the safe and secure from initial design to improve safety and quickness and environmental viewpoint.
In addition to the use of safe, food products most important thing is health and safety, we follow the European and American standards, all for the thorough cleaning of equipment and food processing safety.
So that each piece of raw meat after thawing have quality assurance, ensure every consumer to eat more secure, let the microwave food thawing in the market-leading step in the future competition, we make you more satisfied with our service!