Working principle and operation precautions of vacuum rolling machine

  Vacuum tumbling is an effective method to speed up the pickling speed, and it is also a key process in modern meat processing. The following is to introduce its processing principle and operation precautions.

Machining principle

The meat soaked in salt water (including phosphate and other auxiliary materials) is put into a vacuum kneading machine. Through the full speed operation of the drum, the meat pieces are continuously rolled and collided with each other in the drum, softening the original stiff meat pieces, relaxing the muscle tissue, and making the salt water penetrate and diffuse better. By constantly rolling and squeezing each other, the protein in the muscle and the unabsorbed saline can form a colloidal substance, which increases the adhesion and slicing of the product and improves the quality of the product.

Optimal processing environment temperature

Although increasing the ambient temperature of the processing can shorten the processing time and reduce the production cost. However, considering the product's freshness, appearance and taste, and the expected shelf life of the food, the temperature of the processing environment is controlled 0 - 4C is better.

Vacuum tumbling machine operation points:

Appropriate load

If the quantity of feeding is too large, the prize will limit the fall and movement of the meat pieces, and it is difficult to achieve the expected ideal effect within the specified process. On the contrary, if the quantity of feeding is too small, the meat pieces will move too much, which will break the meat pieces too much, resulting in a decrease in the meat-showing effect of the product, and will also denature the protein in the meat stuffing and affect the internal quality of the product. It is usually recommended to use the available volume of the equipment.60 %Feeding left and right to achieve the best processing effect.

vacuum degree

By vacuuming, the air contained in the meat raw material is removed to avoid the thermal expansion phenomenon in the subsequent thermal processing and damage to the structure of the product. Vacuum also ensures that oxidation will not occur in the production process, to ensure that the brine can quickly penetrate into the meat, in the removal of the gas in the meat at the same time to promote the expansion of meat to improve the tenderness of meat. Usually control vacuum in- 0.07～- 0.08 MpaYou can.

Rotation speed and direction: The rotation speed of the drum can control the falling ability of the meat block. generally controlled in8--12r/min. And should take intermittent rolling process. If the equipment has a reverse function, it can also be carried out in a positive-negative-intermittent process.

Total processing time

The empirical calculation formula for the total processing time of the vacuum tumbler isT = U×N / L. Among themTis the time for full rotation of the tumbler (excluding intermittent time);Urepresents the inner circumference of the barrel;NRepresents the rotational speed of the drum;Lis a constant, generally controlled10000 - 12000mappropriate.