Lu'an cold meat factory Meat Library Advisory

Meat cold storage. Supply Anhui cold meat, meat food cold storage design Anhui, Anhui Anhui Fyke pork cold storage refrigeration equipment Co., Ltd. welcome you to inquire 1. cold meat selection by the color steel, stainless steel library board, non-toxic, tasteless, no rust , can reduce the heat transfer due to the temperature difference generated in order to achieve maximum efficiency of the refrigeration, refrigeration system, the symbol of national health standards 2. Insulation resistance: cold meat using advanced composite materials for insulation materials made of composite siding, its weight light weight, high strength, heat resistance, corrosion resistance, aging, decay, non-toxic, mildew, at ultra-low temperatures to better show its superiority. The refrigeration equipment energy saving, low noise: cold meat made of imported or domestic refrigeration compressors, low energy consumption, low noise. The digital display microcomputer automatic electrical controls, automatic climate control, cold meat without manual operation. ★ quality frozen knot of frozen meat and fresh meat meat is generally close to, but frozen in the freezing part of the total loss of juice, reduce nutrients. After thawing meat quality is worse. I. freezing speed and freezing methods. Frozen meat rate, generally based on a frozen body per unit time speed (cm / h) to represent, usually divided into three types: ① freezing speed of 0.1 ~ 1cm / h, called slow freezing; ② freezing speed of 1.1 ~ 5cm / h, called freeze-speed; ③ freezing rate of> 5cm / h, known as rapid freezing. For most meat is concerned, frozen speed to 2 ~ 5cm / h to avoid degradation. For half a slice of pork medium-thickness within 20h freeze the 0 ~ 4 ℃ to -18 ℃, freezing quality is good. Frozen meat quality requirements from freezing fast, high quality, the less moisture loss loss. Most of China's inter-frozen carcass meat using strong hair frozen equipment, built in the freezing dry air cooler fitted with lifting rail transport to hang flesh. Pig carcass meat for example, generally between the freezing temperature of -23 ℃, air flow rate of 0.5 ~ 2.0m / s, the cooled meat within 24h (included in shipping time) deep muscle temperature of -15 ℃, some Cold technological reform measures, by increasing the cooling area and with automatic transmission chain (you can use body temperature uniformity) of the carcass meat freezing time to less than 12h, hit two-day turnaround. Factors affecting meat freezing speed and the same cooling process, especially depending on the thickness of the meat and the flow rate and temperature of the air between freezing. 1. carcass meat freezing process directly. Grade dry meat, the freezing temperature was lowered to -15 ℃, the first purchase, freezing cooling (meat temperature at around 0 ℃ red cream once), the last in the refrigerator frozen (20 hours, the central temperature of -15 ℃). 2. The advantages of direct freezing process as follows: ① shorten cold time, direct freeze, since the beginning of the air temperature is low, the cooling rate, causing a rapid decline in body surface temperature. Since the surface layer is frozen quickly, so that the temperature difference between the body and the inner surface layer is increased. Also, because the surface water freezes, the thermal conductivity is increased, thereby accelerating the process of body heat deep, reducing the body freezing time. Direct freeze freezing time can be mastered in about 16h, cold working process cycle is one day. Thus, the freezing process than by direct cooling before freezing 32 ~ 36 ℃ hours to save time by more than 50%. ② reduce moisture loss, after testing, the use of direct freezing process to produce meat, dry consume less, about 88 percent lower than non-direct freeze. ③ to save power consumption, have been tested, direct freeze process one ton of meat per freeze, the power consumption 63kW.h, and cooled before freezing 1t meat, the power consumption 23.6Wh (cooling) + 57kW.h (frozen) = 80.6kW.h. Per ton of frozen meat directly saving technology 17.6kW.h. ④ reduce the construction area, 100t of daily freezing cold, for example, a total of only two dry meat dry meat between 40t, do not need to set up inter-cooled, which reduces the floor space of about 30 percent. ⑤ save labor, due to the direct cooling without freezing process, thus reducing the amount of handling labor saving about 50%. At present, direct frozen meat in China has widely adopted technology.