Vacuum Tumbler Machine

The vacuum tumbler machine has lung breathing function, which allows the product to expand and shrink in the reciprocating motion in the drum, which improves the structure of the meat tissue, improves the cutting effect, and increases the yield. It can enhance water retention and improve the internal structure of the product.

Tumbling and marinating means that meat injected with brine or pre-cured meat pieces are placed in a tumbler. Under vacuum, the principle of physical impact is used to make the meat flip up and down in the drum, hitting each other, beating, and achieving massage. The role of pickling makes the meat evenly absorb the pickle, improving the binding force of the meat and the elasticity of the product.

Scope of application: fish, meat, poultry, and seafood. After the injected and tenderized meat pieces enter the tumbler, they will be rolled slowly and gently through the barrel of the equipment, so that the meat pieces can be evenly squeezed and massaged to accelerate the meat. The release of salt-soluble protein in the block and at the same time enable the additives (starch, etc.) to be fused with the meat protein to achieve tenderness of the meat, increase the water retention of the meat, good taste, beautiful color and slice texture, and high yield the goal of.