Precautions for the use of automatic saline injection machine

The use and maintenance of automatic saline injection machine:

(1) Performance requirements of the fully automatic brine injection machine: The function of the fully automatic brine injection machine is to evenly inject brine into the meat raw materials according to the process requirements. Therefore, first of all, the injection machine is required to have pressure control (injection volume requirement) in order to obtain the correct injection volume (known by weighing); secondly, the injection machine requires a good injection and delivery synchronization mechanism; thirdly, according to the requirements of some domestic enterprises to inject protein and other thickeners, you require the injection line to be smooth and the needle to be relatively thick; fourthly, the needle of the injection machine is required to be reasonably distributed and the water can be evenly penetrated into the meat fiber by rolling; fifth, it is required that the depth of the injector needle can be adjusted in order to inject the fatty material; sixth, it is required that the injector needle and delivery system can be easily disassembled for cleaning.

(2) Normal saline configuration: In order to cooperate with the physiological automatic saline injection machine, it is generally necessary to use a normal saline preparation machine. If artificial saline is used, the uneven mixing of various additives will seriously affect the use effect of the automatic saline injection machine. The brine preparation device is required to have a high-speed rotating stirring shaft. In order not to raise the water temperature, some crushed ice chips are often added to the mixing tank as water. At present, the more advanced method is to add the additive to the mixing drum after grinding with a colloid mill, which is easy to dissolve. In addition, the automatic saline injection machine is generally equipped with a three-layer saline filtration system to prevent saline from clogging the pinhole.

(3) Selection of needle: The key to injecting salt water is to ensure the accurate injection and uniform dispersion of the pickling solution. Therefore, in addition to keeping the pressure of the pickling fluid uniform, the distribution and lowering speed of the needles also have an important influence. The brine can reach all the space of the meat, and the brine in the overlapping position is less than that in the central part because it is far from the center of the needle. However, when the brine overlaps, it makes up for the shortage of the brine and ensures the uniform distribution of the brine. Generally, 3.0~4.0mm needles are required for injection of bone and meat, and relatively strong 4.5~5mm needles are required for large pieces of meat such as bone ham and pig head. Otherwise, the needle is easy to block. When injecting hard ham with bone, it is necessary to choose a thicker needle, and at the same time, it is required to control a single group of injection machine needles. For injection of boneless meat and bacon, 3.0~4.0mm needles are used. Fish use 1.6~2mm needles.

(4) Maintenance of automatic saline injection machine: The main maintenance components of automatic saline injection machine are saline pump and injection needle. Be sure to clean carefully after each work, otherwise the salt water will easily corrode the machine, and the residual salt water is the best nutrient for bacteria because it contains protein. The general cleaning method of the automatic saline injection machine is: drain the saline, add 50 warm water or 5% citric acid aqueous solution, let the equipment run for 10 minutes, preferably twice, rinse the needle clean, then drain the warm water, and then rinse with water again.