The latest technology vacuum food and seasoning mixing machine is to put the processed meat and fish into a vacuum barrel to knead, massage, and roll. It can improve the speed for meat to absorb salt and seasoning, and keep the meat moisture maximum.
This meat tumbler can be an application for Chicken, duck, fish, goose, beefsteak, mutton, prawn, and seafood. Processing high-level ham, sausage, chicken, cattle, sheep, pigs, donkeys, rabbits, dog meat, and other meat. We have different capacity meat tumbler, from 50L to 3600L capacity, please choose the one suitable for you.
The latest technology vacuum food and seasoning mixing machine can use for salt different kinds of meat and vegetable and keep the shape of the material. The machine absorbs the advantages of similar products at home and abroad. It is novel in design and reasonable in structure. It is easy to operate and maintain. It is very popular for super-markets, western food kitchen, fast-food chains, and other food industries.
The latest technology vacuum food and seasoning mixing machine is special equipment used for curing meat products and mixing raw materials under vacuum. The fiber structure of lump meat can be loosened and loosened by vacuum action, making normal pressure curing into negative pressure curing By rotating and beating, the static pickling is made into dynamic pickling, and under constant temperature conditions, the natural pickling is changed to the enhanced pickling, which improves the work efficiency.
The latest technology vacuum food and seasoning mixing machine can mix the meat and the seasonings under vacuum condition, and under application of the vacuum the fibrous tissue of meat are loosened, the curing at room pressure is turned into negative pressure curing; the rotation and tumbling of the machine turns the static pickling into dynamic pickling, therefore strengthens the effect of pickling and flavoring and enhances the work efficiency.
1. Set rolling and kneading total time;
2. Set intermittent time;
3. Rolling, kneading, and vacuum at the same time ;
4. Forward-rolling and kneading the materials, reverse discharge the finished ;
5.Continuous rolling and kneading;
6.Intermittent rolling and kneading;
7. Enhance the binding of the meat, enhance the flexibility of the product ;
8. Improve products of the section, prevent broken when slicing produce.