Tumbling machine

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Classification

Vacuum tumbling machine

Key words: food machinery

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features and functions

Vacuum tumbling machine is the main processing equipment used by food manufacturers to produce meat products and low-temperature ham. Its purpose is to mix the tenderized raw meat evenly with auxiliary materials, additives, etc. in a vacuum state through tumbling, pressing and pickling (Note: the meat material is expanded in a vacuum state).

The protein in the tenderized raw meat can be fully contacted with the salt water, which accelerates the dissolution and interaction of the protein, increases the adhesion between the meat and the meat, and can make the meat color, improve the tenderness of the meat and keep the water, and improve the quality of the meat.

All types of rolling machines have the adjustment of total working time, working time, pause time and vacuum degree, and some have positive and negative time control. The working environment temperature during rolling is 0~3 ℃.

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