What principle does the vacuum pickling machine use? Is it complicated?

The vacuum curing machine can make the meat absorb and cure evenly, improve the binding force of the meat and the elasticity of the product; it can improve the taste and cross-sectional effect of the product; it can enhance the water retention and increase the output; it can improve the internal structure of the product, saving energy and high efficiency. The whole machine is made of stainless steel, compact structure. Both ends of the roller is a rotary cap structure, which maximizes the beating space in the roller, so that the rolling effect is uniform, the noise is low, the performance is reliable, the operation is simple, and the use efficiency is high.

The vacuum curing machine uses the principle of physical impact to make the meat pieces turn up and down in the drum, collide and beat each other, so as to achieve the function of massage and curing.

Vacuum pickling machine can be divided into vacuum machine, self-priming vacuum machine, automatic vacuum machine, offset press, no vacuum machine, frequency conversion vacuum machine, etc.

Other similar types of equipment include: vacuum vulcanizer, vulcanizing tank, vulcanizing barrel and other equipment.

At present, the types on the market are mainly distinguished according to the sales volume. According to the general standard, there are mainly 50L, 100L, 300L, 500L, 600L, 800L, 100L, 1200L, 1600L models.

No matter what type of vacuum pickling machine, there are total working time, work load time, pause time, vacuum degree adjustment and control, some vacuum pickling machine also has positive and negative time control.

The best temperature of low-temperature ham raw meat is 0~3, and the meat will heat up during the rolling process. Therefore, in addition to the vacuum pickling machine with cooling function, the vacuum pickling machine must be placed in the cooling bin of 0~3 to prevent the raw meat from heating up and ensure the quality of rolling.

Vacuum curing machine is the main processing equipment for food production enterprises to produce meat products and low-temperature ham. Its purpose is to press and marinate the tenderized raw meat rolls, and then mix them with auxiliary materials and additives in a vacuum (note: the meat is in an expanded state in a vacuum). It can make the protein in the tenderized raw meat fully contact with the salt water, accelerate the dissolution and interaction of the protein, increase the adhesion between the meat pieces, make the meat pieces discolored, improve the tenderness and water retention of the meat, and improve the tenderness of the meat And water retention, improve the quality of meat.

Any type of vacuum pickling machine has the adjustment of total working time, working time, pause time and vacuum degree, and some have positive and negative time control. The best working environment temperature in the production process is 0~3.