Zhucheng casting process equipment specializing in the production of fish tofu,

Vacuum Tumbler description: Vacuum Tumbler is in a vacuum state, the use of physical impact principle, allow meat or meat in the drum rolled and hit, beat, so as to achieve a massage, pickling liquid is fully absorbed by the meat, enhanced meat adhesion and flexibility, improve product taste and section effect; can compete for water type, increase production rate; can improve the internal structure of the product. A new generation of automatic vacuum Tumbler Vacuum Tumbler addition to the features, but also has a computer control and variable frequency technique. Update adds remote operation system, the machine easier to use, more energy efficient. Machine made of stainless steel, compact, cylinder both ends spinning closure cap structure, beating the biggest increase in space inside the drum, so that the effect of tumbling product uniformity, low noise, reliable performance, easy to operate, more efficiency high. Use Tumbler effect can be obtained at:? Make pickle liquid evenly absorbed in the raw meat enhance the binding force of the meat, increase the flexibility of the meat to ensure the meat slices, to prevent the generation gap broken when sliced ??enhance water retention,??? ?? increase the production rate increase tenderness and stable structure of the product-specific V-teeth can make the product process is not damaged epidermis Scope: Tumbler is suitable for Western-style sausage, ham, bacon, grilled meat and poultry, Chinese butter salt category, leisure class meat processing development. Especially traditional Chinese processing, join tumbling treatment process can be shortened flooded soaked time, improving effect, improve meat quality.