The vacuum tumbler is in the vacuum state, using the principle of physical impact, let the meat flip up and down in the drum, collide and beat each other, achieve the effect of massage and pickling, so that the meat can evenly absorb the pickles, improve the meat's joint strength and products. The elasticity; the vacuum tumbler has a lung breathing function, allowing the product to expand and contract in the drum, improving the structure of the meat, improving the cutting effect and increasing the yield. It can enhance water retention and improve the internal structure of the product.
How does the vacuum tumbler work?
The vacuum tumbler adopts the self-extrusion principle of the inner guide plate of the cylinder to roll. When the cylinder rotates, the guide of the meat block guides to squeeze inside, and the meat pieces are squeezed by each other to crush the body protein into water-soluble protein. It is absorbed by the human body, and at the same time, it can blend the added materials [starch, etc.] with the flesh protein to achieve the purpose of high meat quality, high taste and good finished product yield. The vacuum tumbler is equipped with advanced computer control technology, which can set the total time of rolling, intermittent time, rolling, vacuum continuous rolling, intermittent rolling, forward rotation, reverse rotation, and pressing [discharge] function.