How to use meat products to vacuum the pickling machine

The vacuum tumbler is a special equipment for pickling meat products and mixing raw materials under vacuum. The fiber structure of the block meat can be loosened by vacuum, and the atmospheric pressure pickling becomes a negative pressure salting. The system is made by rotating and beating, so that the static pickling is dynamically marinated, and the natural pickling is made into an intensive pickling under constant temperature conditions, thereby improving work efficiency.

The rolling effect of the vacuum tumbler:

First, destroy the tissue structure of the meat and make the meat soft. Because the meat pieces before pickling and before rolling are characterized by: hard texture, harder than before pickling, poor plasticity, gaps between meat pieces, and poor adhesion. After rolling, the original tissue structure is damaged, some fibers are broken, the muscles are slack, the texture is soft, the plasticity is strong, and the meat pieces are tightly combined.

Second, accelerate salt water penetration and color development: Before the rolling, the muscle texture is hard. It is difficult to achieve uniform penetration of salt water at low temperature. By rolling, the muscle tissue is destroyed, which is very beneficial to the penetration of salt water.

Third, accelerate the extraction and dissolution of proteins: the extraction of salt-soluble proteins is an important purpose of rolling zui. As mentioned above, the protein-salt-soluble protein (mainly myosin) in muscle fibers has strong water retention and cohesiveness, and only when they are extracted can they function. Although we add a lot of salts to the brine to provide a certain ionic strength, only a small number of small molecular proteins are dissolved, and most of the protein molecules dissolve only in the fiber, but do not automatically penetrate the body. The salt-soluble protein can be quickly extracted by rolling.

Excessive rollover and insufficient rollover:

Insufficient rolling: Because the rolling time is short, the muscles inside the meat block are not slack, the salt water has not been fully absorbed, and the protein extraction is less, resulting in uneven color inside and outside the meat block, structural inconsistency, adhesion, water retention and slicing. Both are bad.

Over-rolling: The rolling time is too long, the extracted soluble protein is too much, and a yellow peptone is formed between the meat and the meat. Excessive rolling will affect the overall color of the product, making the meat stickiness and water retention worse. Yellow peptone is a spoiled protein. Under normal circumstances, our vacuum tumbler will avoid these discomforts, and there will be no excessive rolling or insufficient rolling!

Good standards and requirements for rolling:

1. Cut any piece of meat with a knife and the color is the same inside and outside.

2. The surface of the meat piece is evenly wrapped by the gel, and the shape and color of the meat piece are clearly visible. Muscle fiber destruction, obviously has a "paste"-like feeling, but the paste is not bad.

3. The surface of the meat is very sticky. Stick two small pieces of meat together and lift one piece. The other piece will not fall off instantly.

4. The softness of the meat: the parts of the hand-pressed meat are inelastic, and the end of the meat strip can not be erected at the end, and the upper end will automatically hang down.