Product Classified
Cold classification
Industry classification
Katina Jeong
Mp：+86-13661848129
Skype：kitty.ch1014
Tel：+86-21-64787454
Fax：+86-21-57639842
Email：katina.j@shkende.com
★ meat cold storage :
Meat cold meats , also known as cold storage , cold meat , frozen goods cold , frozen meat cold storage for meat, seafood, poultry, meat processing retail and wholesale industries. Kind of cold meat frozen meat products are: frozen meat, poultry , beef , lamb , pork , dog , chicken , duck , goose , fish, seafood and other meat foods.
State clearly defined, frozen food, manufactured goods and fish must be transported at -18 ℃ or lower temperature. Meat during transport temperature is maintained below -18 ℃, poultry should be used composite airtight packaging and transport temperature below -18 ℃ to avoid fat oxidation , dehydration and spoilage bacteria multiply dry consumption .
★ meat cold storage features:
1 cold meat selection by the color steel plate, stainless steel plate of the library board , non-toxic , tasteless , no rust, can reduce the heat generated due to the temperature difference between inside and outside , in order to achieve maximum efficiency refrigeration , refrigeration systems , symbols of national health standards
2 good insulation : meat cold use of advanced composite materials for the insulation materials made of composite siding , light weight , high strength, heat resistance , corrosion resistance, anti-aging, decay, non-toxic, mildew , in ultra-low temperatures to better show its superiority.
3 refrigeration equipment energy saving, low noise : cold meat selection of imported or domestic refrigeration compressors , low energy consumption , low noise .
4 digital display microcomputer automatic electrical controls , automatic climate control , cold meats without manual operation.
★ frozen meat
Results of the general quality of meat and meat close to , but frozen in the freezing part of the total loss of juice , reduce nutrients. After thawing the meat quality is worse.
I. freezing rate and freezing methods. Frozen meat speed , generally based on the unit of time frozen flesh speed (cm / h) to indicate , usually divided into three types:
① freezing speed of 0.1 ~ 1cm / h, called the slow freezing ;
② freezing rate of 1.1 ~ 5cm / h, called the speed to freeze ;
③ freezing rate of > 5cm / h, called fast freeze .
Speaking for the majority of meat , frozen speed 2 ~ 5cm / h to avoid quality degradation . For half a slice of pork is medium thickness within 20h frozen by the 0 ~ 4 ℃ to -18 ℃, freezing quality is good. Frozen meat from the requirements of quality , freeze fast, high quality , less consumption stem losses.
Most inter- country adoption carcass meat frozen IQF strong hair equipment , built during the freeze dry air cooler fitted with lifting rail transport to hang the flesh . Pig carcass meat , for example, generally between the freezing temperature of -23 ℃, the air flow rate of 0.5 ~ 2.0m / s, the cooled meat within 24h ( including into the shipping time ) deep muscle temperature of -15 ℃, some cold technical reform measures , to increase the area of cooling equipment and automatic transmission chain ( body temperature uniformity can be used ) , and the frozen carcass meat shortened to less than 12h, reached two day turnaround . Factors that affect the speed of frozen meat with the same cooling process , especially depending on the thickness of the meat and the flow rate and temperature of the air between the freezing .
1 frozen carcass meat direct process . Grading dry meat, frozen cooling to between -15 ℃, a purchase , freezing cooling ( meat temperature at around 0 ℃ red cream once ) , the last in the refrigerator cold ( 20 hours , the center temperature of -15 ℃).
The advantage of direct freezing process 2 as follows :
① cold shortening time , direct freezing air temperatures due to start on a low heat rate , causing a rapid decline in body surface temperature . Since the surface layer is rapidly frozen, so that the temperature difference between the body and the inner surface layer increases . Meanwhile, the surface water freezes , the thermal conductivity increases, thus accelerating the process of cooling the body deep , shortening the flesh freezing time . Direct freeze freezing time can grasp at around 16h, cold process cycle is one day. Thus , the use of direct cooled before freezing process than frozen 32 ~ 36 ℃ hours can save time by more than 50 %.
② reduce moisture loss , after testing, the use of direct freeze the meat production process , consume less dry , about 88 percent lower than non- direct frozen.
③ save power consumption , tested, direct freezing process one ton per frozen meat consumption is 63kW.h, and cooled before freezing 1t meat consumption is 23.6Wh ( cooling ) +57 kW.h ( frozen ) = 80.6kW.h. Per ton of frozen meat directly saving technology 17.6kW.h.
④ reduce construction area to 100t of freezing cold day , for example, only two of meat hanging between 40t dry meat , do not need to set up inter- cooled , so can reduce the building area of about 30%.
⑤ labor saving , without freezing due to the direct cooling process , thus reducing the amount of handling , labor savings of about 50% .
At present, direct frozen meat has been widely used in our process .
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