Vacuum Meat Tumbler is used to improve the tenderness and water retention of meat products and improve the quality of meat. It mainly produces meat products and low temperature ham. The device is controlled by a microcomputer and can control working hours and intermittent time. Under vacuum, work efficiency can be improved

Vacuum Meat Tumbler

The vacuum tumbler is the main processing equipment for the production of meat products and low temperature ham. The raw meat after tenderization is rolled, pressed and marinated, and uniformly mixed with auxiliary materials, additives and the like under vacuum (the meat material is in a state of being expanded under vacuum). The protein in the meat is in full contact with the brine, which accelerates the dissolution and interaction of the protein to increase the adhesion between the meat and the meat, and can make the meat color, improve the tenderness of the meat and maintain the water. Improve the quality of the meat. The optimum operating temperature of the vacuum tumbler is 0 to 3℃. To ensure optimum temperature, a refrigeration system can be provided.

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