Rolling and kneading
The rolling and kneading machine uses the principle of physical impact to make the meat flip up and down in the drum, hit each other, and achieve massage and pickling effects.
Working principle of hydraulic rolling and kneading machine: The hydraulic rolling and kneading machine adopts variable frequency stepless speed regulation, with a speed range of 3-12 rpm (1-4 rpm low speed function can be selected).
Smooth start, reduce the impact when the machine starts, and extend the service life of the equipment. Specially configured auxiliary material vacuum suction tube. The total working time can be divided into up to six process cycles by (optional) PLC and touch screen control. Each process cycle is divided into two steps, and each step is set separately for time, speed, vacuum state, and direction.
Meet the processing requirements of diverse products. High-standard hygienic design. The whole machine is made of SUS304 high-quality stainless steel; the interior of the rolling and kneading barrel is finely polished, there is no hygienic dead corner, and the unloading position can be thoroughly drained. Optional "V-type" and "single-piece" paddles, different rolling and kneading strengths, adapt to different products.
Chopping and mixing
Equipment used to chop meat and auxiliary materials into meat filling or meat paste in a short time
The chopping and mixing machine achieves the best combination of knife speed, pot speed, and the gap between the chopping knife and the rotating pot, so that the chopped product has good fineness, low temperature rise, and short chopping and mixing time. In particular, due to the emulsification treatment, the fineness and elasticity of sausage products are greatly enhanced, which maximizes the emulsification effect, elasticity and fineness of meat products.
Marinating
Meat products pickled with salt can be divided into bone-in meat and boneless meat.
Bone-in meat can be divided into "continuous slices", "segments", "small pieces" and "salted legs" according to the different processing raw materials.
Salted meat is produced in various parts of my country, with a wide variety of varieties and different styles. Among them, Zhejiang salved meat, Rugao salved meat, Sichuan salved meat, Shanghai salved meat, etc. are more famous. The processing technology of salved meat is roughly the same, and its characteristic is that a large amount of salt is used.
Salted meat processing: process flow, salved meat is made from fresh meat
Process flow of processing salved meat: raw material selection → trimming → cutting door → pickling → finished product packaging.
Process flow of bacon processing: raw material selection → trimming → ingredients → pickling → baking or smoking → packaging → finished product. Guangdong bacon, Sichuan bacon.
Process flow of Nanjing pressed duck: raw material selection → slaughtering → scalding and hair removal → viscera sorting → pickling → hanging → finished product.
The processing process of Jinhua ham is: raw material selection → trimming leg blanks → pickling (salting 6 to 7 times) → washing and drying → shaping → fermentation → trimming → stacking → finished product preservation.
The processing process of Western ham is: material selection and trimming → brine preparation and injection → rolling and massaging → filling → steaming and cooling → finished product.
