Chicken Fillet and Wing Marinating Seasoning Tumbling Machine

Today, Mr. Zhang, a client from Anhui, visited our company for an on-site inspection. He mentioned that no matter how good things sound, nothing compares to seeing them in person. In the morning, we picked up Mr. Zhang and took him to the factory to inspect the equipment. Mr. Zhang is in the dried meat and meat processing business and has been looking to set up a production line but hadn't finalized any plans. After visiting our company and reviewing the equipment, he decided on the final production line equipment based on technical recommendations. All the equipment for the meat production line is customized here. This includes meat machines, tumblers, frying machines, oil centrifuges, vacuum packaging machines, high-temperature sterilization pots, and drying machines. Mr. Zhang gained a lot from this trip, and coupled with the pleasant environment in Zhucheng, it turned out to be a very enjoyable journey.

The working principle of the vacuum tumbler involves placing seasoned ingredients along with meat such as pork, lamb, or chicken into the vacuum tumbler and immediately creating a vacuum. At the same time, the machine operates at full speed, utilizing the principle of physical impact. The meat pieces tumble up and down inside the drum, with some pieces being lifted by baffles to a higher position and then falling freely, colliding with other pieces at lower levels. As the rotation is continuous, each piece of meat gets the opportunity to flip, rub against others, and collide. This process softens originally tough meat, relaxes muscle tissue, allows the marinade to penetrate and diffuse easily, ensures even coloring of the meat, and also serves as a mixing function. Due to continuous tumbling and mutual compression, the marinade is fully absorbed by the meat, enhancing its binding force and elasticity. It also features a lung-like breathing function, improving the product's taste and cross-section effect; it enhances water retention, increases yield, and improves the internal structure of the product (Food Processing Machinery Manufacturer Tel: 138*5448-1138).

The working principle of the tumbler refers to the process, under vacuum conditions, of using physical impact to allow meat pieces or minced meat to tumble up and down inside the drum, colliding and beating against each other, thereby achieving massaging and marinating effects. The marinade is fully absorbed by the meat, enhancing its binding force and elasticity, improving the product's taste and cross-section effect; it enhances water retention, increases yield, and improves the internal structure of the product.

Features of the vacuum tumbler:

1. Using a vacuum tumbler ensures that the marinade is evenly absorbed into the raw meat, quickly infusing the product with flavor.

2. Marinating with a vacuum tumbler enhances the binding force of the meat and improves its elasticity.

3. Meat products marinated with a vacuum tumbler ensure sliceability, preventing the meat from breaking or cracking during slicing.