Beef and duck vacuum curing machine what are the use of skills?

What are the skills to use beef vacuum pickling machine?

1. The loading capacity of the tumbler: When the tumbler rotates, if there is too much meat in the barrel, the rotation will be greatly affected and the mixing will be uneven. If the meat in the barrel is too small, it will cause too much tumbler, resulting in damage to the meat quality and increasing consumption costs. We recommend that the drum load should be around 60%, and the drum should float up and down 5%, depending on the density of the meat.

2. tumbling intermittent time: continuous tumbling is unnecessary and laborious. It is usually recommended to roll for 20 minutes and rest for 5-10 minutes.

3. Rolling time: The total rolling time is very important for the uniformity and standardization of the product. Once a procedure capable of producing a standardized product has been adopted, the procedure or the rolling cycle should remain unchanged.

Beef vacuum pickling machine is a new technology for rapid pickling in food processing. Compared with static pickling, it saves processing time. At the same time, the vacuum environment and beating technology are also the main features of its good development prospects:

1. The environment of rolling and curing is in a vacuum state, which inhibits the growth and reproduction of microorganisms and reduces the factors of food oxidation or corruption. At the same time to control the low temperature.

2. 2, that is, rolling and kneading the product under vacuum will make the physical volume of the product larger and softer and taste better.

3. Rolling the product under vacuum will reduce friction and the heat generated when the product is beaten.

4. The physical organization of beef under vacuum is coarse, the auxiliary materials are absorbed better, the water retention of food is better, the meat quality can be more fresh and tender, and the yield is also high.

The use of duck vacuum curing machine skills are as follows:

1. The loading capacity of the tumbler: When the tumbler rotates, if there is too much meat in the barrel, the rotation will be greatly affected and the mixing will be uneven. If the meat in the barrel is too small, it will cause too much tumbler, resulting in damage to the meat quality and increasing consumption costs. We recommend that the drum load should be around 60%, and the drum should float up and down 5%, depending on the density of the meat.

2. tumbling intermittent time: continuous tumbling is unnecessary and laborious. It is usually recommended to roll for 20 minutes and rest for 5-10 minutes. The purpose of the duck meat vacuum curing machine is to roll, press, and marinate the tenderized raw meat, and then mix it with auxiliary materials and additives under vacuum.