Vacuum Meat Marinator Machine for Pork Meat
|FOB Price:||US $1,515-1,818 / Piece|
|Min. Order:||1 Piece|
|Min. Order||FOB Price|
|1 Piece||US $1,515-1,818/ Piece|
|Transport Package:||Wooden Cases|
|Payment Terms:||L/C, T/T|
- Model NO.: GR-100
- Process: Mild Processing
- Type: Vacuum Tumbler
- Customized: Customized
- Capacity: 25*55kg
- Material: 304 Stainless Steel
- Trademark: LTSS
- Origin: China
- Power Source: Electric
- Automatic Grade: Automatic
- Voltage: 380V
- Volume: 100L
- Tumbler Speed: 13rpm/Min
- Power: 1.5kw
- Specification: 1050*630*1060mm
- HS Code: 8438500000
Vacuum meat marinator machine for pork meat is in a vacuum state, the use of the principle of
physical impact, let the meat flip up and down in the drum, hit each other,beat, to massage,
pickled effect, themeat salted evenly meat adhesive products flexibility,tumbling, massage can
make the flesh proteins into water-soluble protein, easily absorbed, add material (starch, etc.)
and physical protein can mutually integration in order to achieve the meat is tender, good
taste, high export rate.
Vacuum meat marinator machine for pork meat has a pulmonary respiratory function, product
expansion in the drum, reducing the reciprocating movement to improve the organizational
structure of the meat section results.
Vacuum meat marinator machine for pork meat has the following characteristics:
1. Can be set freely tumbling working hours, intermittent tumbling, the vacuum tumbling time, to achieve truly continuous tumbling, intermittent tumbling arbitrarily set.
2. The control panels are made of waterproof touch screen control.
3. Both ends of the drum spinning sealing cap structure, so that the the tumbling space larger and more reasonable.
4. The arc-shaped blades made of unique design, make the marinade more uniform distribution
of the product surface damage.
Vacuum meat marinator machine for pork meat get the following results:
1. Marinated the liquid raw meat evenly absorption
2. Enhancement of the binding force of the meat, elastic improve meat
3. Ensure that the meat slices, slice prevent crushing gap
4. Increase water retention, improve the production rate
5. Improve the suppleness and the structural stability