Precautions when using the vacuum rolling machine

Jun 10,2020

When the vacuum kneading machine rotates, if there is too much meat in the barrel, the rotation will be greatly affected, and the stirring will be uneven. will increase, it is recommended to fluctuate around 60 percent full load.
Better bacon color can be obtained in a warm environment, considering the shelf life and yield of the product, it will be better when the product is at 2-4 ℃, and when the product is produced at 8 ℃ or higher, the product's Bonding force and yield will be reduced.
The degree of vacuum plays an important role in the vacuum kneading and rolling machine, the vacuum can ensure the rapid penetration of the brine into the meat and help to remove air bubbles in the meat, the meat will expand to a certain tenderness due to the vacuum, the vacuum inside the cylinder It is usually pumped to seventy to eighty percent of atmospheric pressure, but too high a vacuum can be counterproductive as the moisture in the meat is drawn away.
The meat pieces should be gently pushed, lifted, curled and lowered for good results, the equipment should have the opposite function, it should be reversed five minutes after the rolling cycle, and the kneader should clean the back of the rolling fins. meat and protein.

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