Introduction:

The vacuum rolling machine uses the principle of physical impact in a vacuum state to make the meat flip up and down inside the drum, collide and hit each other, achieving the pickling effect, making the meat evenly absorb the pickling, improving the cohesion and elasticity of the product. Through rolling, the body protein can be decomposed into water-soluble protein, which is easily absorbed by the human body. At the same time, additives (starch, etc.) can be fused with the body protein to achieve tender meat, good taste, and high export rate. This machine has lung breathing function, which allows the product to expand and contract back and forth within the drum, improving the structure of meat tissue and enhancing the cutting effect. This machine also has the functions of computer control and frequency conversion technology, making it safer, more convenient, and more energy-efficient to use.

scope of application：

This machine is a commonly used equipment for rolling, kneading, and pickling meat in meat processing technology. It is usually suitable for pickling meat such as pork, beef, lamb, chicken, duck, sausages, etc.

Equipment features:

The whole machine is made of high-quality stainless steel, with a compact structure, reasonable design, low operating noise, and easy operation.

2. The blade has a circular arc shape and a unique design, which ensures even distribution of the marinade and does not cause damage to the surface of the product, improving its softness and appearance.

3. The two ends of the drum adopt a spinning type sealing structure, which makes the rolling space larger and more reasonable, resulting in a uniform rolling effect and higher efficiency.

4. Adopting waterproof computer control or time relay control, users can set the rolling machine to automatically roll, intermittently, deflate, vacuum and other functions, making the device truly achieve automatic breathing function

5. This machine has frequency conversion function, and the rolling speed can be adjusted according to the process.

Equipment advantages:

1. Change the tissue structure of meat to make it soft. The texture of the meat before rolling is relatively hard, with poor plasticity, gaps between the meat pieces, and weak bonding. After rolling and kneading, the original tissue structure is damaged, some fibers are broken, muscles are relaxed, the texture is soft, the plasticity is strong, and the meat pieces are tightly bound together.

2. Accelerate saltwater penetration and discoloration: Before rolling, the meat is hard and it is difficult to achieve uniform saltwater penetration at low temperatures. Rolling can damage muscle tissue and facilitate saltwater penetration.

3. Accelerating protein extraction and dissolution: The extraction of salt soluble proteins is the most important purpose of rolling. The protein in meat fiber - salt soluble protein (mainly referring to myosin) has strong water retention and adhesion.

Equipment configuration:

1. Large diameter powder filling port, which can easily add related auxiliary materials and additives.

2. According to the characteristics of the product, manual loading, elevator loading, and vacuum suction can be selected.

3. For different products, single-sided guide plates and inverted triangular "V" - shaped guide plates can be selected to ensure uniform rolling force.

4. Adopting Omron electrical appliances imported from Japan, with high accuracy and long service life.

5. Equipped with a vacuum suction port, the pickling solution can be automatically sucked into the drum.

6. Relay control: Working time, pause time, and total working time can be set on the control panel through the time relay.

7. Can achieve: normal rolling → pause → flip rolling in → pause loop mode

8. Install an air filtration device to prevent materials from being drawn into the vacuum pump