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 to achieve the massage and pickling effect, so that the meat can evenly absorb the pickles, improve the meat's joint strength and the product. Elasticity, through the rolling, massage can decompose the body protein into water-soluble protein, easy to be absorbed by the human body, and at the same time can make the additive (starch, etc.) and the flesh protein to fuse with each other to achieve the tenderness of the meat, good taste and high yield. The machine has a lung breathing function, which allows the product to expand in the drum, reduce the reciprocating motion, improve the structure of the meat tissue, and improve the cutting effect.
In addition to the characteristics of the vacuum breathing tumbler, the automatic vacuum tumbler also has the function of frequency conversion technology, which makes the rotation number of the tumbler adjust according to the process, making the machine safer, more convenient, more energy efficient. The machine is made of stainless steel and has a compact structure. Both ends of the drum adopt a spinning type cap structure, which maximizes the beating space in the drum, so that the rolling product has uniform effect, low noise, reliable performance and high efficiency.
The following effects can be obtained by using a vacuum tumbler:
1. Make the marinade evenly absorbed in the raw meat
2. Enhance the binding force of meat and improve the elasticity of meat
3. Ensure the slicing of meat products and prevent broken cracks when slicing
4. Increase water retention and increase production rate
5. Improve product tenderness and structural stability