Abstract: In the integrated steaming and baking machine, traditional methods such as steaming or baking were often used to thaw food, which not only takes a long time but also leads to uneven thawing of food. Therefore, the combination of steaming and baking thawing method, which is different from traditional methods, was used to thaw pork mince. At the same time, the influence of traditional steaming or baking thawing methods on the thawing rate and over ripening rate of pork mince was compared. Then, standard and non-standard ingredients, as well as multiple machine models, were used to verify and determine the optimal steaming and baking combination thawing method. The results showed that 60℃+medium humidity and 50℃ nutrient steaming could be the best way to thaw minced pork. The standard ingredients, non-standard ingredients and a variety of machine validation results showed that 60℃+medium humidity thawing conditions had the strongest compatibility and were suitable for thawing a variety of food ingredients.

Key words: Combination of steaming and baking, Thaw, High humidity, Medium humidity, Low humidity