What are the benefits of using a vacuum tumbler for meat?

Vacuum Tumbler vacuum working principle Introduction Tumbler working by rolling, impact extrusion, to complete the friction, which is a bulk type Western-style meat production zui a critical step, mechanical and chemical actions organic Combined with typical equipment. It has a great influence on the slicing, yield, taste and color of the product.

Benefits of using a vacuum tumbler :

1. Destroy the tissue structure of the meat to make the meat soft. Because the meat pieces before pickling and before rolling are characterized by: hard texture, (harder than before curing), 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.

2. Accelerate salt water penetration and color development: The muscle texture is hard before rolling, and 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.

3, accelerate the extraction and dissolution of protein: the extraction of salt-soluble protein 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. Shorten the curing time, increase the yield and increase the production efficiency

Application range of vacuum tumbler: It can be used for pickling of steak, marinated chicken, pickled chicken, marinated marinade, marinated mushrooms and other foods. Marinate and stir the meat stuffings such as dumplings and steamed buns.