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Microwave thawing refers to the method of thawing frozen food under a certain frequency of electromagnetic waves. Compared with traditional natural thawing, water immersion or water thawing, it has the advantages of short thawing time, uniform internal and external heating, reduced meat loss, no loss of nutrients, clean thawing environment and high product hygiene standards. In order to facilitate the storage and transportation and long-term processing turnover, raw materials must be stored at low temperature for freezing. The freezing is mainly for storage. If the raw materials are to be thawed, a procedure in the food processing process is called thawing. 1. Since the microwave can be directly heated inside the material and does not require a conduction process,it takes only 10 minutes to thaw a piece of meat from -18°C to -2°C, and the thawing time is changed from “hour“ to “minute“. After thawing process,the color, nutrients, taste and so on basically no change, and achieve continuous production, minimize the proliferation of harmful bacteria, is currently the best way to defrost meat products, defrosted meat products include: beef, Chicken, fish, shrimp, pork and other products. 2. Save investment, environmental protection and no pollution It saves a large amount of shelves and floor space required for natural thawing, meat can be thawed inside the package, reduces the requirements for the sanitary environment, and avoids the water resources wasted during the hydrolysis. For example, in a beef jerky processing plant, there are 8 self-prepared wells, which can be pumped from the ground for 24 hours before being used in the thawing workshop. This is a waste of water resources. The oleaginous sewage formed after thawing adds a burden to the sewage treatment and causes loss of oil and fat materials. 3. Ensure the nutrition of the material, no corruption. Because the microwave is thawed before the refrigeration processing process, the bacteria in the processing process are greatly proliferated and the material is thawed, and the meat loss rate is reduced. In the microwave thawing process, since 915MHZ has a longer wavelength than 2450MHZ, its penetrating ability is stronger, and more suitable for processing large pieces. If it is to be used in the reprocessing of thawed materials, the temperature after thawing is kept at about -5°~1°, and the thawing capacity is 500-2500kg/ h. Welcome to contact me freely to CUSTOMIZE suitable machine
