CN117469925B - Meat ripening method applied to fresh-keeping refrigerator, electronic equipment and storage medium - Google Patents
Meat ripening method applied to fresh-keeping refrigerator, electronic equipment and storage medium Download PDFInfo
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- CN117469925B CN117469925B CN202311837012.5A CN202311837012A CN117469925B CN 117469925 B CN117469925 B CN 117469925B CN 202311837012 A CN202311837012 A CN 202311837012A CN 117469925 B CN117469925 B CN 117469925B
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Abstract
The present disclosure relates to meat ripening, and particularly to a meat ripening method, electronic device, and storage medium. The meat ripening method comprises the following steps: controlling the temperature in the ripening compartment to rapidly drop to a first preset temperature T1; controlling the temperature in the ripening room to uniformly drop to a second preset temperature T2; controlling the temperature in the ripening room to quickly drop to a third preset temperature T3; when the temperature of the object placed in the ripening chamber is increased and then reduced, and reaches the second preset temperature T2 in the process of reduction, the temperature of the ripening chamber is controlled to be rapidly increased to the second preset temperature T2 and maintained. In the storage stage of the cooked meat, the cooked meat is in a supercooled state before being frozen by temperature control, so that the time for passing through the maximum ice crystal formation zone is reduced, the influence of the frozen ice crystal formation of the cooked meat on the meat quality is reduced, the storage period of the cooked meat is prolonged, and the quality of the cooked meat is reserved to a great extent.
Description
Technical Field
The present disclosure relates to meat ripening, and particularly to a meat ripening method, electronic device, and storage medium.
Background
Ripening is a widely used method for preserving and adding value to meat and has a long history. Ripening is the natural fermentation of fresh meat under specific conditions to produce a unique flavor and texture. During ripening, the endogenous proteases of the meat can significantly improve the flavor, tenderness and juiciness of the meat. With the development of society, people gradually accept and enjoy the flavor and taste of cooked meat.
The cooked ingredients are dry-type ripening and wet-type ripening, the dry-type ripening is that meat is placed in a ripening chamber, the relative humidity and air flow rate are controlled at 0-3 ℃, the ripening is carried out for several weeks or even several months without packaging materials, and in the process, the meat is cooked to generate unique flavor, but the surface is dried; the wet ripening is to seal meat in a bag by vacuum packaging technology, and ripening at-1-2deg.C for 3-83 days, and make meat soft, tender and juicy under the action of its own endogenous enzymes.
The dry ripening has higher environmental requirements, and the ripening period is long and the moisture of the meat to be ripened is less. Therefore, wet ripening technology is common, but because the ripening process is to keep a high relative humidity, microorganisms are easy to propagate and pollute meat, the meat is often subjected to vacuum packaging treatment, so that the problems of high waste and environmental pollution are caused, and the daily use of consumers is inconvenient. In addition, when the cooked meat is frozen for storage for a prolonged storage period after the completion of the ripening, the quality of the cooked meat is lowered due to the generation of large ice crystals.
Disclosure of Invention
The application provides a meat ripening method applied to a fresh-keeping refrigerator, electronic equipment and a storage medium, so as to solve the problems.
In a first aspect, the present application provides a meat ripening method applied to a fresh-keeping refrigerator, the fresh-keeping refrigerator comprising a ripening compartment, a refrigerating module and a pulsed electric field module, the ripening compartment comprising a housing and a chamber formed in the housing; the refrigeration module comprises an air cooling system and a cold guide disc arranged on at least one wall surface of the shell, wherein the air cooling system is configured to refrigerate the cold guide disc, and the cold guide disc is configured to control the temperature in the ripening compartment in a direct cooling mode; the pulsed electric field module comprises a first polar plate and a second polar plate which are respectively arranged on two opposite wall surfaces of the shell, and the pulsed electric field module is configured to form a pulsed electric field between the first polar plate and the second polar plate. The meat ripening method comprises the following steps:
controlling the temperature in the ripening compartment to rapidly drop to a first preset temperature T1, and keeping the first preset temperature T1 for a first preset time, wherein T1 is more than or equal to minus 2 ℃ and less than or equal to 2 ℃;
controlling the temperature in the ripening compartment to uniformly drop to a second preset temperature T2, and keeping the temperature at the second preset temperature T2 for a second preset time, wherein T2 is less than or equal to minus 8 ℃ and less than or equal to minus 5 ℃;
controlling the temperature in the ripening compartment to rapidly decrease to a third preset temperature T3 and keeping the temperature at the third preset temperature T3, wherein the temperature T3 is less than or equal to minus 24 ℃ and less than or equal to minus 16 ℃;
when the temperature of the articles placed in the ripening chamber is increased and then reduced, and the second preset temperature T2 is reached in the process of reduction, the temperature of the ripening chamber is controlled to be rapidly increased to the second preset temperature T2 and maintained.
Further, the first polar plate is located on the wall surface of the top of the shell, the second polar plate is located on the wall surface of the bottom of the shell, and the cold guide disc is located on the wall surface of the side portion of the shell.
Further, the two cold guide plates are arranged on two opposite wall surfaces of the shell respectively.
Further, the ripening compartment further comprises a drawer liner movably arranged in the cavity of the shell, and the shell and the drawer liner form a closed ripening space in a surrounding manner when the drawer liner is inserted into the shell.
Further, the pulsed electric field module is intermittently operated in a process of controlling the temperature in the ripening chamber to rapidly decrease to a first preset temperature T1 and to be maintained at the first preset temperature T1.
Further, the pulsed electric field module intermittently operates in a process of controlling the temperature of the ripening chamber to be rapidly increased to the second preset temperature T2 and maintained at the second preset temperature T2.
Further, the intermittent operation of the pulsed electric field module includes: and every third preset time, the pulsed electric field module operates for a fourth preset time.
Further, in the process of controlling the temperature in the ripening chamber to uniformly drop to a second preset temperature T2 and keeping the temperature at the second preset temperature T2, the pulse electric field module continuously operates.
Further, the pulsed electric field module is turned off during the control of the rapid decrease of the temperature in the ripening compartment to the third preset temperature T3 and the maintenance at the third preset temperature.
In a second aspect, the present application further provides an electronic device, including a processor, a communication interface, a memory, and a communication bus, where the processor, the communication interface, and the memory complete communication with each other through the communication bus; the memory is used for storing a computer program; the processor is used for realizing the meat ripening method provided in the first aspect of the application when executing the program stored on the memory.
In a third aspect, the present application also provides a computer storage medium storing computer-executable instructions for performing the meat ripening method provided in the first aspect of the present application.
Compared with the prior art, the technical scheme provided by the embodiment of the application has the following advantages: the ripening compartment adopts a direct cooling refrigeration mode, so that the higher indoor relative humidity can be kept; meanwhile, a pulse electric field module is added in the ripening chamber, so that the breeding of microorganisms in the wet ripening process of meat can be effectively prevented, and consumers can cook the meat without carrying out vacuum packaging treatment. Meanwhile, in the storage stage of the cooked meat, the cooked meat is in a supercooled state before being frozen by temperature control, so that the time for passing through the maximum ice crystal formation zone is reduced, the influence of the frozen ice crystal formation of the cooked meat on the meat quality is reduced, the storage period of the cooked meat is prolonged, and meanwhile, the quality of the cooked meat is reserved to a great extent.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.
In order to more clearly illustrate the embodiments of the invention or the technical solutions of the prior art, the drawings which are used in the description of the embodiments or the prior art will be briefly described, and it will be obvious to a person skilled in the art that other drawings can be obtained from these drawings without inventive effort.
One or more embodiments are illustrated by way of example and not limitation in the figures of the accompanying drawings, in which like references indicate similar elements, and in which the figures of the drawings are not to be taken in a limiting sense, unless otherwise indicated.
Fig. 1 is a schematic perspective view of a fresh-keeping refrigerator according to an embodiment of the present disclosure;
fig. 2 is an exploded view of a ripening compartment in a fresh-keeping refrigerator according to an embodiment of the present disclosure;
fig. 3 is a schematic diagram of a housing structure of a ripening compartment in a fresh-keeping refrigerator according to an embodiment of the present disclosure;
FIG. 4 is a flow chart of a method for ripening meat according to an embodiment of the present application;
FIG. 5 is a control diagram of a meat ripening method according to an embodiment of the present application;
FIG. 6 is a control diagram of a pulsed electric field module in a meat ripening method according to an embodiment of the present disclosure;
FIG. 7 is a graph showing the temperature in the ripening chamber and the temperature of meat during the control of the meat ripening method according to the embodiment of the present application;
fig. 8 is a schematic structural diagram of an electronic device according to an embodiment of the present application.
In the figure:
1. a refrigerator body;
2. an air cooling system;
3. a ripening compartment; 310. a housing; 311. a top plate, 312, a bottom plate; 313. a side plate; 320. a drawer liner;
4. a cold guide plate;
5. a first plate;
6. a second polar plate;
801. a processor; 802. a communication interface; 803. a memory; 804. a communication bus.
Detailed Description
For the purposes of making the objects, technical solutions and advantages of the embodiments of the present application more clear, the technical solutions of the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is apparent that the described embodiments are some embodiments of the present application, but not all embodiments. All other embodiments, which can be made by one of ordinary skill in the art without undue burden from the present disclosure, are within the scope of the present application based on the embodiments herein.
The following disclosure provides many different embodiments, or examples, for implementing different structures of the invention. In order to simplify the present disclosure, components and arrangements of specific examples are described below. They are, of course, merely examples and are not intended to limit the invention. Furthermore, the present invention may repeat reference numerals and/or letters in the various examples. This repetition is for the purpose of simplicity and clarity and does not in itself dictate a relationship between the various embodiments and/or configurations discussed.
In this embodiment, as shown in fig. 1-3, the basic structure of the fresh-keeping refrigerator at least includes a refrigerator body 1, a storage compartment, a compressor, an evaporator and an air cooling system 2, wherein the storage compartment may be at least one of a freezing compartment, a refrigerating compartment and a curing compartment 3, the evaporator is located in an evaporator cavity, the evaporator and the compressor are connected through a refrigerant circulation pipeline, the temperature of the evaporator is reduced under the action of the refrigerant in the compressor and the circulation pipeline, the evaporator is used as a cold source for temperature adjustment of each storage compartment, and the air cooling system 2 is used for directly or indirectly conveying the cooling capacity of the evaporator to each storage compartment. Optionally, the air cooling system 2 includes an evaporator cavity, a fan, an air supply duct and an air return duct which are communicated, wherein a heat exchange target is arranged between the air supply duct and the air return duct, and the heat exchange target can be a storage room or other heat conducting structures. The evaporator is arranged in the evaporator cavity, the air flow in the evaporator cavity and the evaporator exchange heat to form refrigerating air flow, the fan can drive the air flow in the evaporator cavity to flow in the air supply air duct, then the air flow is driven to flow in the air supply air duct, the refrigerating air flow in the air supply air duct exchanges heat with the heat exchange target, the temperature of the heat exchange target is reduced, and the air flow after heat exchange enters the return air duct and finally enters the evaporator cavity to complete the circulation of the air flow.
As shown in fig. 1-3, the storage compartment of the fresh-keeping refrigerator provided in the embodiment of the present application at least includes a ripening compartment 3, where the ripening compartment 3 is used for creating specific conditions to naturally ferment fresh meat therein to form a ripening meat with a unique flavor and texture, and is used for storing the ripening meat for fresh keeping. The ripening compartment 3 comprises a housing 310 and a chamber formed in the housing 310, optionally, the ripening compartment 3 may further comprise a drawer liner 320, the drawer liner 320 is used for accommodating products to be stored or ripened, such as meat, etc., the drawer liner 320 is movably disposed in the chamber of the housing 310, the housing 310 may have a front-rear opening structure with a top plate 311, a bottom plate 312 and left and right side plates 313, and the drawer liner 320 is inserted into the chamber of the housing 310 through the opening in front of the housing 310, thereby achieving the purpose of opening and closing the ripening compartment 3, and the structure is simple and operation is convenient.
The refrigerator provided in the embodiment of the application further includes a cooling module for controlling the temperature in the ripening compartment 3, the cooling module includes an air cooling system 2 and a cooling guiding plate 4 disposed on at least one wall surface of the casing 310, the air cooling system 2 is configured to cool the cooling guiding plate 4, and the cooling guiding plate 4 is configured to control the temperature in the ripening compartment 3 in a direct cooling manner. The cold guide plate 4 is the heat exchange target, in the working process, the air flow in the evaporator cavity and the evaporator exchange heat to form a refrigerating air flow, the fan drives the refrigerating air flow in the evaporator cavity to flow into the air supply air duct, then drives the air flow to flow in the air supply air duct, the refrigerating air flow exchanges heat with the cold guide plate 4, the cold energy is transferred to the cold guide plate 4, and the air flow after heat exchange enters the air return air duct to finally enter the evaporator cavity, so that the circulation of the air flow is completed. The cold guide plate 4, which obtains cold, continues to transmit the cold to the chamber in the housing 310 in a refrigerating manner, thereby achieving the purpose of controlling the temperature in the ripening compartment 3.
The refrigerator provided by the embodiment of the application further comprises a pulse electric field module for generating a high-voltage pulse electric field in the ripening compartment 3, and the pulse electric field (PulsedElectricField, PEF) can destroy the stability of the surface of a cell or microorganism film by applying a microsecond-level pulse width high-voltage pulse electric field around the cell or microorganism, so that a plurality of hydrophilic micropores appear on the surface of the cell or microorganism film, and then the stability is destroyed, and finally the cell or microorganism death is caused. The pulse electric field module at least comprises a high-voltage electric pulse generator, a first polar plate 5 and a second polar plate 6, wherein the first polar plate 5 and the second polar plate 6 are respectively arranged on two opposite wall surfaces of the shell 310, and the pulse electric field module is configured to form a pulse electric field between the first polar plate 5 and the second polar plate 6. Specifically, when the high-voltage pulse generator supplies power to the first polar plate 5 and the second polar plate 6, the high-voltage pulse electric field generated between the two first polar plates 5 and the second polar plate 6 which are arranged oppositely irradiates microorganisms in the ripening compartment 3, so that microorganisms such as bacteria, viruses, fungi and the like in the ripening compartment 3 can be killed.
In the above embodiment, the ripening chamber 3 adopts a direct cooling refrigeration mode, so that the high indoor relative humidity in the ripening chamber 3 can be maintained, and a humidity condition is provided for wet ripening; meanwhile, the pulse electric field module is added in the ripening chamber, so that the breeding of microorganisms in the wet ripening process of meat can be effectively prevented, the meat can be ripened without vacuum packaging treatment by a user, the whole wet ripening process does not need vacuum packaging treatment of the meat, a large amount of plastic garbage can not be generated, the environment is friendly, and meanwhile, the operation of the user is simpler.
In some embodiments, the first plate 5 is located on a wall surface at the top of the housing 310, and the second plate 6 is located on a wall surface at the bottom of the housing 310. Generally, the ripening compartment 3 is one of storage compartments in a refrigerator, and based on experience of daily use, the drawer liner 320 is generally designed as a square shape with a long dimension in the left-right direction and the front-rear direction and a short dimension in the height direction, so that the ripening compartment 3 is flat in shape, to facilitate the placement of the contents by the user and to prevent excessive accumulation of the contents. In the operation process of the pulse electric field module, the first polar plate 5 and the second polar plate 6 respectively serve as an anode plate and a cathode plate, a high-voltage pulse electric field is generated between the first polar plate 5 and the second polar plate 6, the distance between the first polar plate 5 and the second polar plate 6 is not excessively large, and in order to obtain a high-voltage pulse electric field with a larger range, the first polar plate 5 and the second polar plate 6 need to have larger areas, so that the first polar plate 5 and the second polar plate 6 are considered to be respectively arranged on the top wall surface and the bottom wall surface of the shell 310, the shape and the area of the first polar plate 5 are preferably the same as the shape and the area of the top wall surface of the shell 310, and the shape and the area of the second polar plate 6 are preferably the same as the shape and the area of the bottom wall surface of the shell 310, so that the first polar plate 5 and the second polar plate 6 can have relatively smaller distances at the same time, and the pulse electric field module can obtain a high-quality high-voltage pulse electric field and improve the capability of inhibiting microorganism breeding.
On the premise that the first polar plate 5 and the second polar plate 6 are respectively arranged on the top wall surface and the bottom wall surface of the shell 310, in order to avoid occupation of space occupied by the bottom plate 312 and the bottom wall surface of the shell 310, the cold guide plate 4 is preferably arranged on the side wall surface of the shell 310, so that the first polar plate 5 and the second polar plate 6 can be preferentially ensured to have relatively large working areas. Preferably, two cold guide plates 4 are arranged on two opposite wall surfaces of the shell 310, and the two cold guide plates 4 arranged oppositely can work simultaneously to realize rapid cooling in the ripening compartment 3 on one hand and can promote uniformity of internal temperature regulation on the other hand.
In some embodiments, in a state that the drawer liner 320 is inserted into the housing 310, the housing 310 and the drawer liner 320 enclose to form a closed curing space. By constructing the ripening compartment 3 as a relatively closed space, the ripening compartment 3 maintains a high relative humidity, and further provides humidity conditions for wet ripening of meat, promoting ripening of meat.
Based on the same technical concept, the present application also provides a meat ripening method applied to the fresh-keeping refrigerator of the foregoing embodiment, as shown in fig. 4, the meat ripening method includes steps 701-704 as follows:
step 701, controlling the temperature in the ripening chamber 3 to rapidly drop to a first preset temperature T1, and keeping the temperature at the first preset temperature T1 for a first preset time Ta, wherein the temperature T2 is more than or equal to minus 2 ℃ and less than or equal to 2 ℃;
step 702, controlling the temperature in the ripening chamber 3 to uniformly drop to a second preset temperature T2, and keeping the temperature at the second preset temperature T2 for a second preset time Tb, wherein the temperature is less than or equal to minus 8 ℃ and less than or equal to minus 2 ℃ and less than or equal to minus 5 ℃;
step 703, controlling the temperature in the ripening chamber 3 to rapidly decrease to a third preset temperature T3, and keeping the temperature at the third preset temperature T3, wherein the temperature is minus 24 ℃ to minus 3 ℃ to minus 16 ℃;
in step 704, when the temperature of the placed material in the ripening chamber 3 increases and decreases, and reaches the second preset temperature T2 during the decrease, the temperature of the ripening chamber 3 is controlled to increase rapidly to the second preset temperature T2 and kept.
In step 701, after the fresh meat for ripening is placed in the ripening chamber 3, the cooling module is operated after the ripening mode is opened, the temperature in the ripening chamber 3 is rapidly reduced and stabilized at a first preset temperature T1 by the direct cooling mode of the cold guide plate 4, preferably, the time of temperature reduction in the ripening chamber 3 is controlled within 1min, the range of the first preset temperature T1 is satisfied with-2 ℃ less than or equal to T2 less than or equal to 2 ℃, preferably, the first preset temperature T1 is 0 ℃. In the temperature range, the endogenous protease in the fresh meat still has certain activity, can catalyze the protein in the meat to carry out certain hydrolysis reaction, improves the flavor, tenderness and juiciness of the meat, and starts the ripening process. The first preset time Ta is the time required by the ripening of the meat, and is usually 3 days or less and 7 days or less, so that the meat can be completely ripened.
After the meat is cooked in step 701, the cooked meat is stored in the cooking chamber 3 to keep the meat fresh. In step 702, after the meat in the compartment is cooked, the cooling module adjusts the working parameters to slowly and uniformly decrease the temperature in the ripening compartment 3 to a second preset temperature T2, and maintains the temperature at the second preset temperature T2 for a second preset time Tb, wherein the range of the second preset temperature T2 is less than or equal to-8 ℃ and less than or equal to T2 and less than or equal to-5 ℃, and the second preset temperature T2 is preferably less than or equal to-5 ℃. By slowly reducing the temperature of the ripening chamber 3 to the temperature, the cold energy is continuously condensed in the meat, and the water molecules in the meat after ripening are in a supercooled state without forming an icing state, so that the accumulated cold energy in the meat can not be released, and the temperature in the ripening chamber 3 is slowly and uniformly reduced to the second preset temperature T2 so that the meat can smoothly enter the supercooled state. In order to ensure the achievement of the supercooling state, the time for the first preset temperature T1 to drop to the second preset temperature T2 in the ripening chamber 3 is preferably controlled to be 6 to 8 hours. The second preset time Tb is the time for the cooked meat to be kept in the supercooled state, and is usually 4 h-8 h.
In step 703, the operating parameters of the refrigeration module are again adjusted so that the temperature in the ripening chamber 3 is rapidly reduced to a third preset temperature T3 and maintained at the third preset temperature T3, wherein the third preset temperature T3 is in a range of-24 ℃ to-16 ℃ inclusive of T3, and the third preset temperature T3 is preferably-18 ℃. By rapidly reducing the ripening chamber 3 to the third preset temperature T3, the supercooled state of the ripening meat is broken, a large number of fine ice cores are rapidly and uniformly formed in the meat, and the formation of large ice crystals is reduced, so that the damage of the large ice crystals to the quality of the ripening meat is avoided. The temperature in the ripening compartment 3 is rapidly reduced from the second preset temperature T2 to the third preset temperature T3 as short as possible, taking the refrigeration speed and capacity achieved by the fresh-keeping refrigerator as a boundary, and the specific temperature reduction time is not more than 10s, preferably is completed instantaneously, so that the temperature in the ripening compartment 3 achieves a sudden change effect, and both the compressor and the fan of the fresh-keeping refrigerator operate at high-level parameters in the process.
In step 703, the temperature in the ripening chamber 3 is rapidly reduced from the second preset temperature T2 to the third preset temperature T3, so that the supercooled state of the ripening meat is broken due to the sudden change of the environment in which the supercooled state of the ripening meat is located, so that a large number of fine ice nuclei can be rapidly and uniformly formed in the ripening meat, and the process is an exothermic process, and although the temperature in the ripening chamber 3 is rapidly reduced from the second preset temperature T2 to the third preset temperature T3 and maintained, the temperature of the ripening meat is higher than the second preset temperature T2 due to the temperature rising stage of the ripening meat caused by the self-exothermic process, and when the ripening meat completes the exothermic process, the temperature falling process occurs under the refrigeration effect of the third preset temperature T3 lower in the ripening chamber 3, and gradually approaches to the second preset temperature T2 again. In step 704, when the temperature of the object placed in the ripening chamber 3 increases and decreases, and reaches the second preset temperature T2 during the decrease, the cooling module adjusts again, and controls the temperature of the ripening chamber 3 to rapidly increase to the second preset temperature T2 and keep constant, and the temperature rising process in the ripening chamber 3 is preferably controlled to be within 1min, and the ripening meat enters the storage stage.
In the meat ripening method provided by the embodiment of the application, on one hand, by means of the structural design of the fresh-keeping refrigerator and the ripening chamber 3 thereof, enough humidity adjustment and flexible temperature control can be obtained, and the ripening process of fresh meat can be completed in a wet ripening mode; on the other hand, in the storage stage of the cooked meat, the cooked meat is in a supercooled state before being frozen by temperature control, so that the time for the meat to pass through the maximum ice crystal generation zone is reduced, the formation of frozen ice crystals of the cooked meat is reduced, the influence on the meat quality is further reduced, the storage period of the cooked meat is prolonged, the storage period of the cooked meat can reach more than 2-3 weeks, and the quality of the cooked meat is greatly reserved.
Optionally, in step 701, the pulsed electric field module is operated intermittently during the process of controlling the temperature in the ripening chamber 3 to rapidly drop to the first preset temperature T1 and to be maintained at the first preset temperature T1. Wherein the intermittent operation of the pulsed electric field module comprises: every third preset time Td, the pulsed electric field module operates for a fourth preset time Tc. For example, the third preset time Td may be 30s, the fourth preset time Tc may be 10s, and the pulsed electric field module may perform sterilization treatment on the inside of the ripening chamber 3 during the ripening process of the fourth preset time Tc, which ensures that the ripening process of meat in the ripening chamber is not affected by microorganisms. Meanwhile, the intermittent starting pulse electric field module can achieve a sterilization effect and simultaneously save more energy.
Optionally, in step 704, the pulsed electric field module is operated intermittently during the process of controlling the temperature of the ripening chamber 3 to be rapidly increased to the second preset temperature T2 and maintained at the second preset temperature T2. Wherein, the intermittent operation of the pulse electric field module comprises: every third preset time Td, the pulsed electric field module operates for a fourth preset time Tc. At this stage the pulsed electric field module is automatically turned on for a period of time at intervals to sterilize the compartments, which ensures that the meat is protected from microbial attack during storage in the ripening compartment 3. Meanwhile, the intermittent starting pulse electric field module can achieve a sterilization effect and simultaneously save more energy.
Optionally, in step 702, the pulsed electric field module is continuously operated during the process of controlling the temperature in the ripening chamber 3 to uniformly drop to the second preset temperature T2 and to be maintained at the second preset temperature T2. In step 702, the placed material in the ripening chamber 3 can enter and maintain in the supercooling state, and the pulse electric field module is continuously turned on to obtain an external environment with sufficient temperature while achieving the sterilization effect, so that the placed material can be promoted to enter the supercooling state and maintain in the supercooling state, and if the pulse electric field module is intermittently turned on, the stable environment of the placed material in the ripening chamber 3 can be destroyed, so that the placed material can not enter the supercooling state or the supercooling state can not be finished in advance.
Optionally, in step 703, the pulsed electric field module is turned off during the control of the rapid temperature decrease in the ripening chamber 3 to the third preset temperature T3 and maintained. In step 703, the purpose of rapidly reducing the temperature in the ripening chamber 3 to the third preset temperature T3 is to actively change the stable environment of the placed matter in the ripening chamber 3 and destroy the supercooled state of the placed matter, and similarly, in this step, the pulse electric field module is turned off to actively change the stable environment of the placed matter in the ripening chamber 3 and destroy the supercooled state of the placed matter, so that the supercooled state of the placed matter can be destroyed more easily in cooperation with temperature adjustment. The control flow of the ripening process and the storage process of meat is shown in fig. 5 to 7, for example.
Firstly, after the ripening mode is started, meat to be ripened is placed into a ripening chamber, at the moment, the temperature in the ripening chamber and the stability of the meat are 25 ℃, the temperature in the ripening chamber is controlled to be rapidly reduced, the temperature in the ripening chamber is reduced to 0 ℃ at the time t1 and kept to the time t3, the temperature of the meat in the ripening chamber is reduced to 0 ℃ at the time t2 and kept to the time t3, the time period from the time t1 to the time t3 is the first preset time Ta, and the meat is in the ripening stage during the time period.
At time t3, the temperature of the ripening chamber is controlled to slowly and uniformly decrease, the temperature is decreased to-5 ℃ at time t4, the temperature is kept to be at time t5, meat in the ripening chamber gradually enters a supercooled state, the temperature of the meat is also slowly decreased to-5 ℃ at time t6, and no ice crystal is generated in the meat due to the fact that the meat is in the supercooled state in the process.
At time t5, the temperature of the ripening chamber is controlled to be rapidly reduced, the temperature is reduced to-18 ℃ at time t7 and kept, the supercooled state of the meat is destroyed at time t6, a large amount of fine ice cores are uniformly formed in the meat, the formation of the ice cores can release heat in a large amount, the temperature of the meat can be rapidly increased to about 0 ℃, the temperature of the meat is reduced at time t8, and the temperature of the meat is close to-5 ℃ at time t 9.
At time t9, the temperature of the ripening chamber is controlled to rise rapidly, and at time t10, to about-5 ℃ and kept constant. At time t11, the temperature of the meat is kept constant at-5 ℃, at which time the cooked meat enters the storage stage.
As shown in fig. 8, an embodiment of the present application provides an electronic device, which includes a processor 801, a communication interface 802, a memory 803, and a communication bus 804, where the processor 801, the communication interface 802, and the memory 803 complete communication with each other through the communication bus 804.
A memory 803 for storing a computer program.
In one embodiment of the present application, the processor 801 is configured to implement the meat curing method provided in any one of the foregoing method embodiments when executing the program stored in the memory 803, and includes:
step 701, controlling the temperature in the ripening compartment to rapidly drop to a first preset temperature T1, and keeping the temperature at the first preset temperature T1 for a first preset time Ta, wherein T2 is more than or equal to minus 2 ℃ and less than or equal to 2 ℃;
step 702, controlling the temperature in the ripening compartment to uniformly drop to a second preset temperature T2, and keeping the temperature at the second preset temperature T2 for a second preset time Tb, wherein the temperature T2 is less than or equal to minus 8 ℃ and less than or equal to minus 5 ℃;
step 703, controlling the temperature in the ripening compartment to rapidly drop to a third preset temperature T3, and keeping the temperature at the third preset temperature T3, wherein the temperature T3 is less than or equal to-24 ℃ and less than or equal to-16 ℃;
in step 704, the temperature of the ripening chamber is controlled to be rapidly increased to a second preset temperature T2 and maintained.
Optionally, the pulsed electric field module is operated intermittently during the process of controlling the temperature in the ripening chamber to rapidly decrease to the first preset temperature T1 and to be maintained at the first preset temperature T1.
Optionally, the pulsed electric field module is operated intermittently during the process of controlling the temperature of the ripening chamber to be rapidly increased to the second preset temperature T2 and maintained.
Optionally, the intermittent operation of the pulsed electric field module includes: and the pulsed electric field module operates for a fourth preset time every third preset time.
Optionally, the pulsed electric field module is continuously operated during the process of controlling the temperature in the ripening chamber to uniformly drop to the second preset temperature T2 and to be maintained at the second preset temperature.
Optionally, the pulsed electric field module is turned off during the process of controlling the temperature in the ripening chamber to rapidly decrease to and maintain the third preset temperature T3.
The present application also provides a computer readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the meat ripening method provided by any one of the method embodiments described above.
The apparatus embodiments described above are merely illustrative, wherein elements illustrated as separate elements may or may not be physically separate, and elements shown as elements may or may not be physical elements, may be located in one place, or may be distributed over a plurality of network elements. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of this embodiment.
From the above description of embodiments, it will be apparent to those skilled in the art that the embodiments may be implemented by means of software plus a general purpose hardware platform, or may be implemented by hardware. Based on such understanding, the foregoing technical solution may be embodied essentially or in a part contributing to the related art in the form of a software product, which may be stored in a computer readable storage medium, such as ROM/RAM, a magnetic disk, an optical disk, etc., including several instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the respective embodiments or some part of the methods of the embodiments.
It is to be understood that the terminology used herein is for the purpose of describing particular example embodiments only, and is not intended to be limiting. As used herein, the singular forms "a", "an", and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. The terms "comprises," "comprising," "includes," "including," and "having" are inclusive and therefore specify the presence of stated features, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, steps, operations, elements, components, and/or groups thereof. The method steps, processes, and operations described herein are not to be construed as necessarily requiring their performance in the particular order described or illustrated, unless an order of performance is explicitly stated. It should also be appreciated that additional or alternative steps may be used.
The foregoing is merely exemplary of embodiments of the present invention to enable those skilled in the art to understand or practice the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. The meat ripening method applied to the fresh-keeping refrigerator is characterized by comprising a ripening chamber, a refrigerating module and a pulse electric field module, wherein the ripening chamber comprises a shell and a cavity formed in the shell; the refrigeration module comprises an air cooling system and a cold guide disc arranged on at least one wall surface of the shell, wherein the air cooling system is configured to refrigerate the cold guide disc, and the cold guide disc is configured to control the temperature in the ripening compartment in a direct cooling mode; the pulse electric field module comprises a first polar plate and a second polar plate which are respectively arranged on two opposite wall surfaces of the shell, and the pulse electric field module is configured to form a pulse electric field between the first polar plate and the second polar plate; the ripening compartment further comprises a drawer inner container, the drawer inner container is movably arranged in the cavity of the shell, and in the state that the drawer inner container is inserted into the shell, the shell and the drawer inner container form a closed ripening space in a surrounding mode;
the meat ripening method comprises the following steps:
controlling the temperature in the ripening compartment to rapidly drop to a first preset temperature T1, and keeping the first preset temperature T1 for a first preset time, wherein T1 is more than or equal to minus 2 ℃ and less than or equal to 2 ℃;
controlling the temperature in the ripening compartment to uniformly drop to a second preset temperature T2, and keeping the temperature at the second preset temperature T2 for a second preset time, wherein T2 is less than or equal to minus 8 ℃ and less than or equal to minus 5 ℃;
controlling the temperature in the ripening chamber to rapidly decrease to a third preset temperature T3 within 10 seconds and keeping the temperature at the third preset temperature T3, wherein the temperature T3 is less than or equal to minus 24 ℃ and less than or equal to minus 16 ℃;
when the temperature of the articles placed in the ripening chamber is increased and then reduced, and the second preset temperature T2 is reached in the process of reduction, the temperature of the ripening chamber is controlled to be rapidly increased to the second preset temperature T2 and maintained within 1 min.
2. The meat ripening method of claim 1, wherein the first polar plate is located on a wall surface of the top of the casing, the second polar plate is located on a wall surface of the bottom of the casing, and the cold guide plate is located on a wall surface of the side of the casing.
3. A meat ripening method as claimed in claim 1 or 2 wherein the cold guide plates are provided in two and are arranged on opposite walls of the casing.
4. The meat ripening method as claimed in claim 1, wherein the pulsed electric field module is operated intermittently in a process of controlling the temperature in the ripening compartment to be rapidly lowered to a first preset temperature T1 and maintained at the first preset temperature T1.
5. The meat ripening method as claimed in claim 4, wherein the pulsed electric field module is operated intermittently in a process of controlling the temperature of the ripening chamber to be rapidly increased to the second preset temperature T2 and maintained at the second preset temperature T2.
6. The meat ripening method as claimed in claim 4 or 5, wherein the pulsed electric field module intermittently operates comprises: and every third preset time, the pulsed electric field module operates for a fourth preset time.
7. The meat ripening method as claimed in claim 1, wherein the pulsed electric field module is continuously operated during the control of the temperature in the ripening compartment to be uniformly lowered to a second preset temperature T2 and maintained at the second preset temperature T2.
8. The meat ripening method as claimed in claim 1, wherein the pulsed electric field module is turned off during the control of the temperature in the ripening compartment to rapidly decrease to the third preset temperature T3 and to be maintained at the third preset temperature T3.
9. An electronic device comprising a processor, a communication interface, a memory and a communication bus, wherein the processor, the communication interface and the memory communicate with each other via the communication bus;
the memory is used for storing a computer program;
the processor is configured to implement the meat ripening method of any one of claims 1 to 8 when executing the program stored on the memory.
10. A computer readable storage medium, characterized in that the computer readable storage medium has stored therein a computer program which, when executed by a processor, implements the meat ripening method of any one of claims 1 to 8.
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| CN202311837012.5A CN117469925B (en) | 2023-12-28 | 2023-12-28 | Meat ripening method applied to fresh-keeping refrigerator, electronic equipment and storage medium |
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| CN202311837012.5A CN117469925B (en) | 2023-12-28 | 2023-12-28 | Meat ripening method applied to fresh-keeping refrigerator, electronic equipment and storage medium |
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