Vacuum tumbling machine

Vacuum tumbler is the main processing equipment used by food manufacturers to produce meat products. Its purpose is to mix the tenderized raw meat with auxiliary materials, additives, etc. in a vacuum state through tumbling, pressing and pickling (Note: The meat material is in an expanded state 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.
The tumbling machine has the adjustment of total working time, working time, pause time and vacuum degree, and also has some positive and negative time control. The best working environment temperature during tumbling is 0~3 ℃.