The vacuum tumbler is mainly composed of a vacuuming system, a drum and a driving system. The working parameters are vacuum degree, drum rotation speed and rolling time. For example, the 800 type vacuum tumbler can be filled with 400 kg of raw meat, the degree of vacuum is 0.04 to 0.07 MPa, the rotation speed of the drum is 6 rpm/min, and the barrel is rotated for 10 minutes in a batch manner for 10 minutes in a drum for 10 minutes. After that, the raw meat is sticky and elastic. After the incision test, the raw meat color is rosy and uniform, and the inside and outside are consistent. After being cooked, the finished product has high quality and good slicing, the yield of the spread meat products can be increased by 20%, and the yield of salted ham can be increased by more than 5%.
Scope of vacuum tumbler [suitable for: fish, meat, poultry, seafood, golden needles,] When the meat that has been injected and tenderized enters the tumbler, it is slowly and gently rolled through the barrel of the device. The meat pieces are uniformly squeezed and stirred to accelerate the release of the salt-soluble protein in the meat pieces, and at the same time, the added materials (starch, etc.) and the body protein are mutually dissolved, so as to achieve the tenderness of the meat and increase the water retention of the meat pieces. It has a good taste, beautiful color and slice texture, and high yield.
There are many types of vacuum tumblers. At present, there are mainly vacuum rollers of different types such as 50, 100, 200, 300, 500, 600, 800, 1000, 1200 and 1600. Downtime.
The vacuum tumbler has adjustment control of total working time, workload time, pause time and vacuum degree. Some vacuum tumblers also have forward rotation reversal time control.
The meat vacuum tumbler should pay attention to the following points during the operation:
1. Rolling speed: The meat vacuum tumbler is constantly rotating, turning the meat in the barrel, suitable for speed to ensure the efficiency of the rolling product. Under normal circumstances, we recommend rotating the speed at 10-12. Between, however, according to the needs of different products.
2. The load of the tumbler: When the meat vacuum tumbler is rotating, if the amount of meat in the same is too much, the rotation will be greatly affected, the mixing will be uneven, etc., if the amount of meat in the barrel is too Less, it will lead to excessive rolling, resulting in meat quality damage, and the cost of consumption increases. We recommend about 60% of the full barrel load, and the tumbler floats up and down between 5%, depending on the density of the meat.
3. Rolling indirect: In the process of rolling production, continuous rolling is not necessary, and it is a painful right. Due to the vacuum rental, the indirect time of the product is different, it is usually recommended to roll for 20 minutes and rest for 5-10 minutes.
4. Rolling time: The total rolling time is very important for product uniformity and standardization. Once a program that produces a standardized product is adopted, the program or rollover cycle should remain the same.
5. Temperature control: Some experts believe that better bacon color can be obtained in warmer environments. However, considering the shelf life, safety and yield of the product, zui is good to roll at 2-4 ° C. When the product is rolled at 8 ° C or higher, the product's bonding strength, yield and slicing will be Significant decline.
6. Vacuum: Vacuum plays an important role in the meat vacuum tumbler. Vacuum ensures rapid penetration of salt water into the meat and helps to remove air bubbles from the meat. The vacuum expands the meat pieces to achieve a certain tenderness. The vacuum in the tank is typically drawn to 70% to 80% of one atmosphere. However, if the degree of vacuum is too high, it is counterproductive because the moisture in the meat pieces is extracted under high vacuum.
7. Rolling direction: The meat vacuum tumbler should be gently pushed, stir, lift, curl and drop the meat to achieve good results. The equipment should have a reversal function. It should be reversed 5 minutes after the rolling of the zou before the unloading. The tumbler will clean out the meat and protein on the back of the roller fin. When using the tumbler, you can control the rolling effect of the meat by grasping the speed and direction. So, how to grasp the rotation speed and direction of the meat vacuum tumbler?
The speed of the rolling control of the falling capacity of the meat in the meat vacuum tumbler. According to different types of products, it is generally controlled at 8--12r/min. In addition, the tumbler should gently push, stir, lift and drop the meat to achieve a better rolling effect. The operation of the tumbler should not be carried out continuously. The general method is to adopt the process of intermittent rolling, which allows the equipment to run for a period of time, then stop for a period of time, and repeatedly run like this (in the middle, let the meat "rest") until the expected rollingæ‰ effect. If the equipment has a reversal function, it can also be carried out by a process of positive-reverse-stop intermittent rolling, mainly to avoid the rise of meat temperature caused by friction, and also to make the structure of the meat less susceptible to damage.
Fresh Half Shell Mussel Meat,Half Shell Mussel Meat,Frozen Cooked Mussel Meat,Frozen Mussel
Shengsi Xiangyuan Aquatic Products Co.,Ltd., , https://www.xiangyuan-aquatic.com