Vegetable meat vacuum rolling machine is a key equipment in the field of meat processing, which significantly improves the pickling efficiency and quality of meat products through the combination of vacuum technology and physical rolling process. The following is the working principle, operation process, and specific impact of vacuum rolling and kneading machine on meat processing and pickling

working principle

The working principle of the vacuum rolling machine is based on the suction effect of the vacuum pump. When the air inside the rolling barrel is drawn out, creating a vacuum state, the meat expands due to external pressure and becomes soft and juicy. In a vacuum environment, a decrease in oxygen content helps maintain the color and nutritional content of meat products, while promoting better penetration of the marinade. By rotating the drum, meat chunks or fillings are flipped up and down inside the drum, colliding and hitting each other, thus achieving the effect of massage and pickling.

The vacuum rolling machine mainly consists of the following parts:

1. Rubbing bucket: a container used to load raw meat for rolling processing, usually made of stainless steel or food grade plastic.
2. Vacuum system: used to extract air from the rolling drum and create a vacuum environment.
3. Motor: Provides power to drive the drum to rotate.
4. Electric control box: controls the operation of equipment, including parameters such as vacuum degree, rolling time, and temperature.

Operation process

1. Raw material preparation: Put the pre processed raw meat into the kneading bucket.
2. Vacuum treatment: Start the vacuum pump, extract the air from the rolling drum, and create the required vacuum degree.
3. Rolling operation: Set the rolling time and temperature, start the motor, and start the drum to rotate. During the rolling process, the meat pieces flip up and down, collide with each other, and fall inside the drum, achieving the effect of massage and pickling.
4. End rolling: After the rolling time is over, release the vacuum, open the rolling bucket lid, and take out the marinated meat product.

Specific impact on meat products

1. Destruction of tissue structure, making the meat soft: During the rolling process, the tissue structure of the meat is damaged, some fibers are broken, muscles are relaxed, the texture is soft, and the plasticity is strong.
2. Accelerate the penetration of pickling solution: Before rolling, the muscle texture is relatively hard, making it difficult to achieve uniform penetration of pickling solution at low temperatures. By rolling and kneading, muscle tissue is destroyed, which is beneficial for the rapid penetration of the pickling solution.
3. Accelerating protein extraction and dissolution: The extraction of salt soluble proteins is an important purpose of rolling. By rolling and kneading, salt soluble protein can be quickly extracted, improving the water retention and adhesion of meat products.
4. Improve product quality: The vacuum rolling machine can not only accelerate the pickling speed and shorten the pickling time, but also increase the water retention of meat products and improve the quality of pickled products. The rolled meat products have a uniform color and a fresh, tender, and juicy taste.

In summary, the vacuum rolling and kneading machine has played an important role in the processing and pickling of meat products through its unique working principle and operating process. It can not only improve the pickling efficiency and quality of meat products, but also maintain the color and nutritional content of meat products, bringing significant benefits to the meat processing industry.