Vacuum Tumbling Machine

The vacuum tumbling machine is made of high quality stainless steel, with reasonable design, large space, low running noise, rounded blade shape and unique design, which makes the marinade evenly distributed, does not cause damage to the surface of the product, and improves the softness and appearance of the product. Computer control or time relay control, the user can set the automatic rolling, intermittent, deflation, vacuuming and other functions of the vacuum tumbling machine, so that the device truly realizes the automatic breathing function.The meat injected with salt water (including phosphate and other auxiliary materials) is put into the vacuum tumbling machine, and the meat is tumbling in the drum through the machine at full speed. Some of the meat is taken up by the baffle, and then free to fall, and the meat pieces in the lower part. Hit each other. Since the rotation is continuous, each piece of meat has the opportunity to flip, rub and collide with each other. In this way, the meat pieces can be softened, the muscle tissue is relaxed, the salt water is easily penetrated and spread, the meat color is uniform, and at the same time, the mixing effect is exerted. Due to continuous rolling and mutual squeezing, the protein in the muscle and the unabsorbed salt water can be combined into a colloidal substance. Once heated, the part of the protein is first solidified, preventing the juice from leaking and escaping inside, thereby improving the water retention of the product. Sex, keeps the meat fresh and tender, and also increases the yield. In addition, the extraction of salt-soluble protein increases the adhesion and slicing of the product and improves the quality of the product.