Structural characteristics of vacuum rolling machine

The vacuum rolling machine is used to make meat tender, fully absorb salt water and dissolve protein by rolling (massage) the meat in a circular motion under vacuum. The vacuum breathing circulation system and vacuum suction device are added to make the rolling effect more convenient.

The vacuum rolling machine is mainly applicable to the pickling of raw meat such as steamed ham, sausage and various kinds of livestock, poultry and fish products. Under the vacuum condition, the material meat can be forced to massage, wrestle, and stand by the spiral blades to accelerate the distribution and absorption of salt water, promote the dissolution and extraction of myofibrin, improve the product quality, and reduce the cooking loss. The rolling and kneading process can shorten the curing time and improve the meat quality.

Structural features of vacuum rolling machine:

1. It is equipped with relay automatic time control device to realize automatic working cycle of forward rotation, suspension, reverse rotation and suspension. Split vacuum pumping system.

2. Made of all stainless steel.

3. Vertical loading, horizontal inclined rolling, easy to operate.

Use effect of vacuum rolling machine:

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 slicability of the product and prevent the breakage and crack during slicing.

4. Increase water retention and product yield.

5. Improve the flexibility and structural stability of the product.