Why is the meat salt water injection machine so hot, so much loved by everyone?

The meat brine injection machine is a tool that can be used instead of manual operation. It can reduce the manual use in the workshop. At the same time, the processing cost will be greatly reduced, and the benefit will be improved. The equipment is more flexible and operates. The process is diversified, and the machine can be reasonably adjusted according to different processing techniques to achieve better use effect; the tool and the salt water can be uniformly injected into the meat, the design is very reasonable, safe and sanitary, and the cleaning work is better. .

The meat brine injection machine is mainly used for injecting auxiliary spices such as salt water into various bones or boneless meats to make the meat tender and tasteful. The machine is made of stainless steel, with reasonable design, strict structure, convenient operation, convenient cleaning and cleanliness. The machine is equipped with an automatic protection device that can be injected with a bone. When the needle hits a hard object, the needle is lifted and is not damaged. According to the requirements of different processes, the stepping speed, the stepping distance, the pressure plate gap and the injection pressure can be adjusted to uniformly and continuously inject the pickling liquid into the meat, and the ideal injection effect can be achieved by adjusting the speed.

During the ripening process of meat marinated products, there are a series of chemical reactions that promote the flavor of the marinated products. However, little is known about their actual changes so far. It is generally believed that preserved meat, especially after long-term storage, changes in the composition of protein, fat and other ingredients to form a unique flavor of cured meat. During the curing and ripening process, the meat produces more carbonyl compounds, volatile fatty acids, free amino acids, sulfur compounds, etc., and the salted ingredients are mixed to form a unique flavor of the cured meat products. NaNO3 and NaNO2 have a greater impact on the flavour of the meat. Their reductive properties help the meat to be reduced and cause corresponding chemical and biochemical changes to prevent fat oxidation.

For pickling of succulent foods, the ideal equipment is our equipment. The application of this equipment in the processing of other foods may have a corresponding result, not only can not increase the popularity of food, but also the production and sales of food. The process is that the conveyor belt drives the meat piece to move forward. When the injection needle moves down to the midpoint, the conveyor belt stops moving, the pressing plate presses the meat piece, the injection needle penetrates the meat piece and continuously fills the water until the set time is reached. When the injection needle returns to the midpoint of the stroke, the meat feeding belt starts to move forward, which drives the meat piece to move and repeats.

As a food processing company, we hope that the quality of the meat products produced will be better, the taste will be fine, and the quality of the products will be improved. The use of meat brine injection machines to marinate foods can guarantee this, so food processing companies The use of this device is very concerned. The main function of the device is to inject the prepared aqueous solution of salt water into the food sufficiently uniformly through the injection machine, and change the internal structure of the food to realize the appreciation of the taste of the food, so that it is more suitable for the taste taste of Chinese consumers. Improve the production rate of food, increase the popularity of food, and display the value of food to a greater extent, so that food consumers can enjoy greater value enjoyment.