Chicken breast hydraulic vacuum rolling machine

Chicken breast hydraulic vacuum rolling machineintroduction

Through vacuum action, the fibrous tissue of block meat can be stretched and loosened, transforming normal pressure curing into negative pressure curing. By rotating and beating, static curing can be transformed into dynamic curing. Under constant temperature conditions, natural curing can be transformed into enhanced curing, improving work efficiency. Making meat products soft and tender, with uniform taste inside and outside, improving the shelf life of meat products, increasing the yield rate, improving work efficiency, saving work time, and reducing labor intensity.

The vacuum kneading machine is the main processing equipment used by food manufacturers to produce meat products and low-temperature ham. Its purpose is to knead, press, and marinate the tender raw meat, and mix it evenly with auxiliary materials, additives, etc. in a vacuum state. It can fully contact the salt water in the already tender raw meat, accelerate the interaction, increase the adhesion between the meat pieces, and make the meat pieces color, improve the tenderness and water retention of the meat, and improve the quality of the meat pieces.

Chicken breast hydraulic vacuum rolling machinefeature

1. The environment for rolling, kneading, and pickling is in a vacuum state, which inhibits the growth and reproduction of microorganisms, reduces the factors of food oxidation or decay, and it is also necessary to control low temperatures.

2. It is to roll and knead the product in a vacuum state, which will increase the physical volume of the product and make it soft. Make the resulting product taste better.

3. Rolling and kneading the product in a vacuum state will reduce the generation of heat during friction and impact.

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