Microwave Baking Equipment for Fresh Fish Fillets to Solve the Problem of Non-uniformity in the External Coke of Meat Fillets

The microwave baking technology specially developed by the technicians of the application company of fresh fish fillets has high working efficiency, excellent product quality, and can effectively save energy consumption. The energy utilization rate can reach 80% or more without causing environmental pollution. It is an advanced microwave drying equipment with advanced technology. The characteristics of

fresh fish fillet microwave baking equipment are high energy conversion efficiency and fast heating speed. The microwave oven itself does not heat, but the microwave energy penetrates the material, causing the polar molecules in the material to friction with each other and generate internal heat. The liquid inside the processed material is instantaneously heated, vaporized, pressurized and expanded, and the macromolecule material in the component is denatured by the expansion force of gas, and becomes a multi-microporous material with network structure characteristics and stereotyping. < p > < p > 1. Microwave baking is accompanied by bactericidal effect. Microwave sterilization is carried out under both thermal and non-thermal effects of microwave. Compared with conventional temperature sterilization, microwave sterilization can achieve satisfactory sterilization at lower temperature and in a very short time. Generally, the sterilization temperature is about 80 C, the treatment time is 3 - 5 minutes, and the nutrient composition can be maintained to the maximum.

p>2. Easy to use and operate. Microwave power and transmission belt speed can be steplessly adjusted without thermal inertia. It can be switched on and off immediately and is simple and easy to control. Improve the production environment. Microwave equipment has no waste heat radiation, no dust, no noise, no pollution, and is easy to achieve the detection standard of food hygiene.

< p > 3. Expansion effect is obvious. The rapid heating effect of microwave makes the water molecules inside the material vaporize rapidly and achieve the purpose of expansion.

< p> < strong > microwave baking equipment for fresh fish fillets can also sterilize at low temperature, with less loss of nutrients. Microwave sterilization is carried out under both thermal and non-thermal effects of microwave. Compared with conventional temperature sterilization, microwave sterilization can achieve satisfactory sterilization at lower temperature and in a very short time. Generally, the sterilization temperature is about 80 C, the treatment time is 3 - 5 minutes, and the nutrient composition can be maintained to the maximum. Retention of vitamin C by conventional heat treatment is 46%-50%, microwave can reach 60-90%, and that of vitamin A by conventional heat treatment is 58%, while microwave treatment is 84%, without affecting the original flavor. It is a good means for deep processing of fruit and vegetable food and obtaining green food.

Fresh fish fillet microwave baking equipment can solve the problem of non-uniform burning of meat fillets, and provide various types of drying equipment selection scheme and budget quotation. This article comes from the drying equipment () network.