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Food cold processing technology in display cases (3)
author: supermarket refrigerated showcase category: commercial refrigeration Views: 574Time: 2016-08-22
display cases cold food processing technology in food
The thawing of frozen food in display cases can be seen from the state of the presence of food moisture, of which about 15% of the total water content (referring to animal muscle tissue fiber cells) ) Is outside the tissue cells. This part of the water freezes first when the food is frozen, and at the same time the water in the cells gradually penetrates outwards and freezes into ice outside the cells, making the inside of the cells a certain dehydration state. When the food is thawed and thawed, the ice outside the cells melts first, then penetrates into the cells, and recombines with the proteins in the cells to achieve cell morphological restoration. An indication of cell recovery during thawing. The degree of cell recovery during food thawing directly affects the quality of the thawed product. The better the recovery, the higher the quality of the thawed product, and vice versa. However, the degree of cell recovery is different. It depends on the nature of the protein in the cell, such as the physiological state of the animal at the time of slaughter, the pH value of the meat, the changes in ice crystals during freezing and freezing, etc., all to varying degrees Affects the ability of muscle protein to combine with water. Under normal circumstances, the lower the pH value of the meat, the more serious the protein denaturation, the lower the binding capacity to water, the worse the recovery degree during thawing, and the more water is lost. The food thawing methods in
display cases can be roughly divided into two:
One is to defrost from the outside by means of convective heat exchange, such as heating and thawing with air and water.
The other is heating and thawing inside the food, such as the use of high-frequency electricity and microwave thawing. There are several specific defrosting methods as follows.
1) Air thawing uses hot air as the thawing medium. Although it is an original thawing method, it is still commonly used. The reasons are low cost and convenient operation. Larger and thicker meat is generally thawed with air. Because the air thawing speed is slow, the moisture of the meat thawing can be fully absorbed by the tissues, especially the immature meat before freezing, which can gradually mature in the slow thawing. Thawing at higher temperatures will cause a large temperature difference between the surface and the inside of the meat, which is likely to cause surface discoloration, dry consumption, pollution, dust and microorganisms. Although speeding up air flow can speed up thawing, it is easy to cause serious consumption of meat. Increasing humidity can speed up thawing and prevent dry consumption, but excessive humidity can also cause microbial growth and reproduction. Therefore, when air is used for thawing, certain wind speed, temperature, humidity and other factors must be considered to ensure product quality. The air temperature is an important factor in determining the thawing speed, and alsoIt is a condition that determines the reproduction ability of bacteria on the inner surface and guarantees the quality of the product. Generally, the air temperature is 14~15℃, the wind speed is 2m/s, and the humidity is 95%~98% when the bacteria pollution is less.
2) Liquid thawing The liquid thawing medium is mainly water or dilute brine, which is also a widely used thawing method. Generally, the water temperature is around 10°C. The thawing speed of liquid is much faster than air, and it is faster in flowing water. When thawing in 5.1cm/s of flowing water, the thawing speed is 1.5 to 2 times that of still water. The liquid thawing varieties are mainly fish, quick-frozen fruits and vegetables with skins, etc. If the meat is thawed with liquid, not only the nutrients will be lost with the water, but the meat will turn gray. Thawing methods include static thawing, flow thawing, and spray thawing. Spray thawing is generally suitable for small fish. When thawing, the fish is placed on a conveyor belt. With the transmission of the conveyor belt, spray with water at 18-20°C to achieve the purpose of thawing display cases.
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