The brine injection machine injects brine and auxiliary materials into the meat for full curing, and the prepared water solution can make the meat tender and smooth, and improve the grade and output of meat products.

Vacuum tumbling machine uses the principle of physical impact to make meat products flip up and down, collide with each other and beat in the drum, so as to achieve the functions of massage and curing, so that the meat can be evenly absorbed and cured, and the cohesiveness of the meat and the elasticity of the product can be improved. Protein in meat can be decomposed into water-soluble protein by tumbling and massage, which is easy to be absorbed by human body, and additives (starch, etc.) are added at the same time. ) can be combined with protein of meat to achieve tenderness. This machine has lung breathing function, allowing the product to expand and contract in the drum for reciprocating motion, improving the effect of meat tissue.

In the production process, the brine injection machine is used first, and then the vacuum tumbling machine is used. The pickling solution is kneaded evenly after injection and vacuum tumbling. Runyang machinery