200933105 九、發明說明： 【發明所屬之技術領域】 本發明是有關於-種裝置，特別是指一種提高;東結肉 品至最佳切片溫度之裝置。 【先前技術】 為了延長食品的保存期限，一相當普遍之做法是將欲 保存之食品冷床，等到需要時再將該食品進行解東後再作 0 力 仁疋，冷凍食σο (尤其是肉類）在被冷凍後通常會達到 ' 攝氏零下20度以下的狀態，如要讓其在室溫下自然解:東， 所需花費的時間相當長，因此，目前市面上除了有將物品 冷康之冷束櫃外，也有很多種用於對冷;東食品進行解束的 設備和產品，而其中有很多都是採用冷藏櫃加裝靜電誘導 裝置的方式來實現冷來食品的解;東，例如，本國專利證書 號第M3U966號公開的就是這樣的技術方案，另外，本國 專利證書號第Μ302694號也公開了類似的技術。 〇 但是，不管在一般住家或是食品加工業界中，一直以 來有-個困擾人們的問題是’此類的解凍設備雖可快速地 將冷束肉品解减，但通常會將冷减食品解束至，，完全解来，，的 狀態，以肉品為例，眾所皆知的，完全解束狀態下的肉品 會呈現過軟的現象，使切片或分解等加工作業不容易施行 ，此外，肉品在完全解料會滲出血水，由於肉品在販賣 時通常是以重量為計費單位，這類血水流失的情況會造成 肉品的重量下降（也就是俗稱的，，肉損，，），對於肉品的銷售商 來說無疑是-大損失；再者，肉品解來時的血水也不甚衛 5 200933105 生進而开> 成食品安全上的隱憂。 口此如何在解料將冷;的 加工（切片）溫度，而不是將其完全解滚 ^昇至最佳的 關製造業者來說乃是一重要的課題。、解滚設傷的相 【發明内容】 因此，本發明之目的，即在提供一種可 溫度提升至最佳切片溫度之裝置，使、之200933105 IX. INSTRUCTIONS OF THE INVENTION: TECHNICAL FIELD OF THE INVENTION The present invention relates to a device, and more particularly to an apparatus for improving the temperature of an East knot meat to an optimum slicing temperature. [Prior Art] In order to extend the shelf life of foods, it is quite common to freeze the food to be preserved, and then wait until the food is needed to dispose of the food, and then make a gluten, frozen food σο (especially meat). ) After being frozen, it usually reaches a temperature of minus 20 degrees Celsius. If it is to be naturally dissolved at room temperature: East, it takes a long time. Therefore, in addition to the coldness of the items on the market. Outside the bunch of cabinets, there are also a variety of equipment and products for unwinding cold foods; many of them use refrigerators with static induction devices to achieve cold food solutions; East, for example, Such a technical solution is disclosed in the National Patent No. M3U966. In addition, a similar technique is disclosed in the National Patent No. 302694. 〇 However, in the general home or food processing industry, there has always been a problem that people are plagued by. 'Those thawing equipment can quickly decompose the cold-boiled meat, but usually the cold-reduced food is solved. The state of the bundle, the complete solution, the meat, for example, is well known, and the meat in the completely unwrapped state will appear too soft, making the processing operations such as slicing or decomposition not easy to perform. In addition, the meat will seep the bleeding water when it is completely dissolved. Since the meat is usually sold in weight, the loss of blood will cause the weight of the meat to drop (also known as meat loss, ,), for the meat sellers, it is undoubtedly a big loss; in addition, the blood of the meat is not very healthy when it comes to the 5th, 200933105 and then open> food safety concerns. It is an important issue for the manufacturer to know how to process the (slice) temperature in the cold, rather than to completely unwind it. Therefore, the object of the present invention is to provide a device capable of temperature increase to an optimum slicing temperature, and
改盖::二 軟而導致切片上的_，且能有效地 η Μ凍，，Ό肉品解凍時企水會滲出之情況。 於是，本發明提高滚結肉品至最佳切片溫度之裝置， ’用於將-凌結肉品之溫度提昇至最適合切片加工之溫度 。:並包含-鹽水槽、一置物架、一致冷單元、一電場產2 單元’及一熱源。 、該鹽水槽内存有鹽水，該置物架是由導電物質所製成 ，並設置於該鹽水槽内，用於承置被放人該鹽水槽中的;東 肉印。該致冷單π是設置於該鹽水槽上，用於對該鹽水 槽㈣鹽水降至-預設溫度，當該預設溫度達到時，:致 冷單元即會關閉，此時該凍結肉品則會被置入該鹽水槽並 沉浸於該鹽水中。 該電場產生單元是設置於該鹽水槽上並與該置物架電 連接，當該電場產生單元啟動時，即會於該置物架上產生 一靜電場’以加速承置在該置物架上並沉浸於該鹽水中的 該冻·結肉品的解;東速度。 該熱源是設置於該鹽水槽上，用於提昇該鹽水槽内之 6 200933105 鹽水的溫度。 本發明之功效在於利用該致冷單元對儲存於該鹽水槽 内之鹽水進行降溫，使該凍結肉品在初置入時不會因溫差 過大而有血水滲出的情形，再利用該電場產生單元來加速 該床結肉品的解;東速度，之後再藉由該熱源將該鹽水槽中 之鹽水保持在-預m使該鹽水能與該;東結肉品進行Change the cover:: Two soft and lead to the _ on the slice, and can effectively η Μ ,, Ό Ό Ό Ό 企 企 企 企 企 企 企 企 企 企 企 企 企 企 企 企 企 企 企 企 企Thus, the present invention improves the means for rolling the meat to the optimum sectioning temperature, which is used to raise the temperature of the meat to the temperature optimum for slicing. : and includes - brine tank, a rack, a uniform cooling unit, an electric field generating unit 2 and a heat source. There is brine in the brine tank, and the shelf is made of a conductive material and is disposed in the brine tank for receiving the meat in the brine tank; The cooling unit π is disposed on the brine tank for lowering the brine of the brine tank (four) to a preset temperature. When the preset temperature is reached, the refrigeration unit is closed, and the frozen meat is closed at this time. It will then be placed in the brine tank and immersed in the brine. The electric field generating unit is disposed on the salt water tank and electrically connected to the rack. When the electric field generating unit is activated, an electrostatic field is generated on the rack to accelerate the mounting on the rack and immersing The solution of the frozen meat in the brine; the east speed. The heat source is disposed on the brine tank for raising the temperature of the 6200933105 brine in the brine tank. The utility model has the advantages that the brine used in the brine tank is cooled by the refrigeration unit, so that the frozen meat product does not leak out due to excessive temperature difference when initially placed, and the electric field generating unit is reused. To accelerate the solution of the meat of the bed; the east speed, and then the brine in the brine tank is maintained by the heat source to pre-m to make the brine with the;
❹ 熱交換，進而將該;東結肉品之溫度提升至―最適合切片加 工的溫度範圍内。 【實施方式】 有關本發明之前述及其他_内#、特點與功效，在 以下配σ #考圖式之—個較佳實施例的詳細說明中’將可 清楚的呈現。 如圖1所示，本發明提高凍結肉品100至最佳切片溫 度之裝置的一較佳實施例，包含一鹽水槽i、一置物架2、 一致冷單元3、—電場產生單S 4—熱源5,及-系浦6 〇 該鹽水槽1是由絕緣材料所製成，在本實施例中是以 』膠為製作該鹽水肖！的材料，但也可因不同使用情況或 «又冲考量而使用其他絕緣材質，戶斤以不應以本實施例之說 明為限。 ° —邊鹽水槽1具有一容置空間ίο，並於該容置空間10内 合置有鹽水11 ’在本實施例中，是採用濃度在15〜2〇%的鹽 水。 ^ °亥置物架2是設置於該鹽水槽1之内側底部，並由導 7 200933105 電金屬所製成，且用於承置放入該鹽水槽丨内之凍結肉品 100，在本實施例中所使用的導電金屬為不銹鋼，原因在於 該置物架2疋必須沉浸在具有腐姑性的鹽水丨1下，很容易 造成材料的銹蝕，而銹蝕後的置物架2不僅在結構強度上 較脆弱（容易損壞），亦會對承置其上的該凍結肉品1〇〇造成 污染，因此必須採用如不銹鋼等耐腐蝕材料為佳。 該致冷單元3是一業界慣用之冷卻用致冷晶片，並設 置於該鹽水槽1之外側底部，用於將該鹽水槽丨内的鹽水 11降至一預設溫度，並配合一溫度感測器（圖未示）使該鹽水 11達到該預設溫度時即會關閉該致冷單元3 ,此時該凍結肉 品100則會被置入該鹽水槽丨並沉浸於該鹽水u中。至於 該溫度感測器在該鹽水槽1中之配置，以及該溫度感測器 與該致冷單το 3之間作為通訊及控制用的電路設計，對熟 悉此項技藝的人來說是相當習知的，所以在此並不加以贅 述。 該電場產生單元4為一與習知相似之靜電誘導器，並 設置於該鹽水槽1之外側，且藉由導線（因圖中視角關係未 顯示）與該置物架2電連接，當該電場產生單元4啟動時， 即會產生一南壓靜電場並使該置物架2帶有靜電，藉此加 速承置在該置物架2上並沉浸於該鹽水u中的該凍結肉品 100的解凍速度，同樣地，該電場產生單元4的作動原理及 其細部電路配置在業界中乃屬相當習知之技術，在此並不 加以贅述。 5亥熱源5具有複數根加溫管5 1，並設置於該鹽水槽1 8 200933105 之内壁上，該熱源5之目的是為了將該鹽水槽ι中之溫度 提昇，並藉此與該凍結肉品i 00進行熱交換，進而使該凍 結肉品100之溫度上升。由於該凍結肉品1〇〇是沉浸於該 鹽水11中，為了加速上述之熱交換產生之速率，該鹽水槽 1之内側底部更設有一泵浦6，當該泵浦6啟動時即會驅動 存於該鹽水槽1中的鹽水n產生對流，並藉此達到加速熱 交換頻速之目的。 β 根據一般冷凍肉品加工業的經驗，凍結肉品丨〇〇的最 佳切片溫度是在攝氏零下5度至零下8度之間，在此溫度 範圍内的肉品不僅軟硬適中適於切片，且尚未完全解来， 因此血水不會滲出。 為了使束結肉品100可達到上述溫度，該致冷單元3 首先將存於該鹽水槽1内之鹽水11降溫至攝氏8至4度之 間，其原因在於：由於一般冷滚肉品之;東結溫度在攝氏零 下口 18至2〇度之間，因此，為了讓置入該鹽水11中的来結 肉如100此先稍微升溫，該鹽水槽i内之溫度是取與該凍 結溫度平均後能達到最佳切片溫1，其計算方式為(· )2 8 ’ X(鹽水11溫度）為4度，以及（_18+γ)/2 = _5 ，Y (鹽水11溫度）為8度。 以上算出之數值僅是本實施例用來舉例的一範例，由 於^同肉品可能適用於不同的冷凌溫度，因此該致冷單元3 將5玄鹽水11降溫的幅度也會不同，所以應以實際情況並套 斤揭露的4算方法來算出該致冷單元3實際需將 鹽水Π降溫的幅度。 9 200933105 由於一般的流體（即本實施例中的鹽水1 1)在室溫下約是 處於攝氏18〜20度的狀態，與該凍結肉品1〇〇有將近攝氏 40度的溫差’而溫差過大會導致凍結肉品1〇〇滲出血水及 肉品内部升溫不平均，所以，該致冷單元3的目的是在於 先將存於該鹽水槽1令之鹽水n預先降溫至上述的預設溫 度’使S玄康結肉品1 〇〇在初置入時不會因溫差過大而造成 血水的渗出。 如圖2所示，當該鹽水11之預設溫度達到時，該致冷 單元3即會關閉，接著即會將該凍結肉品丨〇〇放入該鹽水 11中並承置於該置物架2上，由於該凍結肉品1〇〇是處於 非常低溫的狀態，會使該鹽水11之溫度再次下降，此時， 該熱源5即會啟動並將該鹽水11加熱進而與該来結肉品 100進行熱交換’再藉由該電場產生單元4在該置物架2上 所產生之靜電場’以及該泵浦6作動時所造成鹽水u的對 流兩者相配合地加速該凍結肉品1〇〇的升溫。最終該熱源5 會將該鹽水11之溫度保持在約攝氏零下2度以下，藉此使 該凍結肉品100可維持在攝氏零下5〜8度的最佳切片溫度 〇 由上述之說明可看出’在本實施例中利用鹽水1 1而不 用水的目的是在於鹽水11之冰點較水要低，當該熱源5將 該鹽水11維持在攝氏零下2度的恆溫時，該鹽水u仍不 會呈凍結狀態，因此適用於本發明處於零下的工作環境。 由於該柬結肉品100並未如習知般完全解;東，因此血 水並不會渗出’再者’雖然該凍結肉品1〇〇是浸於該鹽水 10 200933105 11中e疋，尚未完全解涞的該來結肉品刚並不會吸收 該鹽水11中的鹽分，意即财結肉品⑽仍料維持未被 該鹽水11”醃潰”的狀態’因此不會對其味道造成影響。 歸納上述，本發明提高凍結肉品至最佳切片溫度之裝 置’利用該致冷單元3 S將存於該鹽水槽i巾之鹽水U降 溫至-預設溫度’使該;東結肉品⑽在初置人時不會因溫 差過大而有血水滲出的情形，再配合該電場產生單元4、熱 源5、以及該泵浦6與沉浸於該鹽水u中的該;東結肉品 100進行尚效率的熱交換，使該凍結肉品丨〇〇能在不會有血 水滲出的情況下快速地達到一個適合切片的工作溫度（攝氏 零下5至8度），進而改善習知因完全解凍而不易切片及血 水滲出的情況’故確實能達到本發明之目的。 惟以上所述者，僅為本發明之較佳實施例而已，當不 旎以此限定本發明實施之範圍，即大凡依本發明申請專利 範圍及發明說明内容所作之簡單的等效變化與修飾，皆仍 屬本發明專利涵蓋之範圍内。 【圖式簡單說明】 圖1是一剖視圖，說明本發明提高凍結肉品至最佳切 片溫度之裝置的較佳實施例，且一凍結肉品尚未放入之情 形；及 圖2是一剖視圖，說明該凍結肉品放入該較佳實施例 之情形。 11 200933105 【主要元件符號說明】 1…… .....鹽水槽 4…… •…電場產生單元 10 …··容置空間 5…… …·熱源 11 ...·. .....鹽水 51 ••… •…加溫管 2…… .....置物架 6…… …·泵浦 3…… .....致冷單元 100… …·;東結肉口口❹ Heat exchange, which in turn raises the temperature of the East knot meat to a temperature range that is most suitable for slicing. [Embodiment] The foregoing and other aspects, features, and effects of the present invention will be apparent from the following detailed description of the preferred embodiment of the present invention. As shown in FIG. 1, a preferred embodiment of the apparatus for improving the frozen meat 100 to the optimum slicing temperature comprises a brine tank i, a shelf 2, a uniform cold unit 3, and an electric field generating single S 4 - The heat source 5, and the system of the water tank 1 is made of an insulating material. In the present embodiment, the salt water is made of "gel"! The material, but may also use other insulating materials for different use cases or «recommendation, and should not be limited to the description of this embodiment. The side brine tank 1 has an accommodating space ίο, and the brine 11 is placed in the accommodating space 10'. In the present embodiment, salt water having a concentration of 15 to 2% is used. ^ °Hai shelf 2 is disposed at the inner bottom of the brine tank 1, and is made of conductive metal 200933105, and is used for receiving the frozen meat 100 placed in the brine tank, in this embodiment The conductive metal used in the middle is stainless steel because the rack 2 must be immersed in the salt water of the squid, which is easy to cause corrosion of the material, and the rusted rack 2 is not only weak in structural strength. (Easy to be damaged), it will also cause contamination of the frozen meat placed on it, so it is necessary to use corrosion-resistant materials such as stainless steel. The cooling unit 3 is a cooling fin for cooling which is conventionally used in the industry, and is disposed at the bottom of the outer side of the brine tank 1 for lowering the brine 11 in the brine tank to a predetermined temperature and matching with a sense of temperature. The detector (not shown) closes the refrigeration unit 3 when the brine 11 reaches the preset temperature, and the frozen meat 100 is placed in the brine tank and immersed in the brine u. As for the configuration of the temperature sensor in the brine tank 1, and the circuit design for communication and control between the temperature sensor and the refrigeration unit το3, it is quite suitable for those skilled in the art. Known, so I won't go into details here. The electric field generating unit 4 is an electrostatic inducer similar to a conventional one, and is disposed on the outer side of the brine tank 1, and is electrically connected to the rack 2 by a wire (not shown in the view of the drawing), when the electric field When the generating unit 4 is activated, a south-voltage electrostatic field is generated and the rack 2 is electrostatically charged, thereby accelerating the thawing of the frozen meat 100 placed on the rack 2 and immersed in the brine u Speed, similarly, the operation principle of the electric field generating unit 4 and its detailed circuit configuration are well-known technologies in the industry, and are not described herein. The 5H heat source 5 has a plurality of heating pipes 5 1 and is disposed on the inner wall of the brine tank 1 8 200933105. The purpose of the heat source 5 is to raise the temperature in the brine tank and thereby use the frozen meat The heat exchange of the product i 00 further increases the temperature of the frozen meat 100. Since the frozen meat 1 is immersed in the brine 11, in order to accelerate the rate of heat exchange generation, the inner bottom of the brine tank 1 is further provided with a pump 6, which is driven when the pump 6 is started. The brine n stored in the brine tank 1 produces convection and thereby achieves the purpose of accelerating the heat exchange rate. β According to the experience of the general frozen meat processing industry, the best slice temperature for frozen meat is between 5 degrees Celsius and minus 8 degrees Celsius. The meat in this temperature range is not only suitable for slicing. And it has not been completely solved, so blood will not seep out. In order to allow the bundled meat 100 to reach the above temperature, the refrigeration unit 3 first cools the brine 11 stored in the brine tank 1 to between 8 and 4 degrees Celsius, because of the general cold-rolled meat. The temperature of the east junction is between 18 and 2 degrees Celsius, so that in order to allow the meat to be placed in the brine 11 to be slightly heated, the temperature in the brine tank i is taken to be the freezing temperature. After the average, the best slice temperature can be reached, which is calculated as (· ) 2 8 'X (saline 11 temperature) is 4 degrees, and (_18+γ)/2 = _5 , Y (saline 11 temperature) is 8 degrees. . The numerical values calculated above are only an example used in the present embodiment. Since the same meat may be applied to different cold temperatures, the cooling unit 3 may reduce the temperature of the 5th brine 11 differently, so Calculate the magnitude of the actual cooling of the brine unit 3 by the actual calculation and the method of the exposure. 9 200933105 Since the general fluid (ie, the brine 1 1 in this embodiment) is at about 18 to 20 degrees Celsius at room temperature, there is a temperature difference of approximately 40 degrees Celsius with the frozen meat 1' and the temperature difference Excessively, the frozen meat 1 bleeds and the internal temperature rise of the meat is not uniform. Therefore, the purpose of the refrigeration unit 3 is to first cool the brine n stored in the brine tank to the above preset temperature. 'Let S Xuankang's meat 1 不会 will not ooze blood water due to excessive temperature difference when initially placed. As shown in FIG. 2, when the preset temperature of the brine 11 is reached, the refrigeration unit 3 is closed, and then the frozen meat is placed in the brine 11 and placed in the shelf. 2, since the frozen meat 1 is in a very low temperature state, the temperature of the brine 11 is lowered again. At this time, the heat source 5 is activated and the brine 11 is heated to be combined with the meat. 100 performs heat exchange 'and further accelerates the frozen meat by the electrostatic field generated by the electric field generating unit 4 on the rack 2 and the convection of the brine u caused by the operation of the pump 6 The temperature rises. Finally, the heat source 5 maintains the temperature of the brine 11 below about 2 degrees Celsius, thereby maintaining the frozen meat 100 at an optimum slicing temperature of 5 to 8 degrees Celsius, as can be seen from the above description. 'The purpose of using the brine 1 1 without water in the present embodiment is that the freezing point of the brine 11 is lower than that of the water, and when the heat source 5 maintains the brine 11 at a constant temperature of minus 2 degrees Celsius, the brine u still does not It is in a frozen state and is therefore suitable for use in a working environment in which the present invention is below zero. Since the Knotted Meat 100 is not completely solved as is known; in the east, the blood does not ooze out 'again' although the frozen meat is immersed in the brine 10 200933105 11 e疋, not yet The completely unwrapped meat of the knot does not absorb the salt in the salt water 11, meaning that the meat (10) is still maintained in a state of being not salted by the salt water 11", so it does not cause its taste. influences. In summary, the present invention improves the means for freezing the meat to the optimum slice temperature 'Using the refrigeration unit 3 S to cool the brine U stored in the brine tank to a predetermined temperature'; the East knot meat (10) In the case of initial setting, there is no case where blood temperature oozes due to excessive temperature difference, and the electric field generating unit 4, the heat source 5, and the pump 6 are immersed in the salt water u; The heat exchange of efficiency enables the frozen meat to quickly reach a working temperature suitable for slicing (5 to 8 degrees Celsius) without blood oozing, thereby improving the conventional thawing due to complete thawing. The case of slicing and blood oozing 'supposes that the object of the present invention can be achieved. However, the above is only the preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, that is, the simple equivalent changes and modifications made by the scope of the invention and the description of the invention. All remain within the scope of the invention patent. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a cross-sectional view showing a preferred embodiment of the apparatus for improving frozen meat to an optimum slicing temperature, and a frozen meat has not been placed; and FIG. 2 is a cross-sectional view. The situation in which the frozen meat is placed in the preferred embodiment is illustrated. 11 200933105 [Explanation of main component symbols] 1............. brine tank 4... •... electric field generating unit 10 ...·· accommodating space 5... ...·heat source 11 ...·. ..... Brine 51 ••... •...warming tube 2...... ..... rack 6... ...· pump 3...... .....refrigeration unit 100... ...·;
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