Equipment Introduction

The meat vacuum tumbler, also known as a vacuum marinating machine, tumbles and kneads meat blocks under a vacuum. As the drum rotates, the meat expands under the vacuum, stretching its fibers. Driven by guide vanes, the meat moves in a swirling motion along the drum wall, squeezing each other while simultaneously tumbling and beating the meat tangentially along the drum wall. This breaks down the meat's proteins into water-soluble proteins, making them easier for the body to absorb. It also allows additives to penetrate evenly into the meat, dissolving the meat and additives into one, resulting in tender meat and a high yield.

Working Principle

The working principle of the meat tumbler is based on the synergistic effect of physical impact and vacuum environment. Its workflow can be summarized as follows:

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1. Ingredients and Vacuuming:

Add seasonings, additives, and meat into the tumbler and immediately vacuum the meat. The vacuum environment inhibits the growth and reproduction of microorganisms, reducing the risk of food oxidation and spoilage.

2. Rotation and Physical Impact:

As the machine rotates, the meat is tumbled up and down within the tumbler. Some of the meat is carried to higher elevations by the baffles, then falls freely, colliding with lower-lying meat. This softens the previously stiff meat and loosens the muscle tissue.

3. Effect of the Vacuum Environment:

Under vacuum, the meat expands and softens, making it easier to absorb ingredients. Furthermore, if the equipment has a "lung breathing" function, alternating between vacuum and normal pressure can effectively shorten the tumbling time and improve the meat's texture.

4. Biochemical Reaction and Final Results:

Continuous tumbling and squeezing release salt-soluble proteins in the meat. These proteins form a colloid with the salt water. When heated, they prevent the loss of juices and improve the product's cohesiveness and slicing properties. Ultimately, the goal is to make the meat tender, taste good, and have a high yield.

Equipment Parameters and Description:

Loading capacity: Typically 50%-75% of the drum volume to ensure adequate tumbling space.

Power: This includes the power of the drum motor and accessories such as the vacuum pump. Tables often report total power.

Speed: Some newer models support variable frequency drive, allowing for speed adjustment based on different product and process requirements.

Power: Smaller models may have a 220V option, but commercial and industrial models typically use 380V industrial voltage.

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Equipment Advantages

1. Improved Product Quality:

Tumbling and pressing break down meat proteins into water-soluble proteins that are easily absorbed by the body. It also allows additives (such as starch) to blend with the meat proteins, resulting in a tender texture and a good taste. It also improves the meat's cohesiveness and elasticity. This ensures the meat's slicing properties and prevents breakage and cracking during slicing.

2. Improved Yield:

Tumbling under vacuum conditions enhances water retention and reduces liquid loss during cooking, significantly increasing the yield of finished products. For example, data shows that the yield of braised meat products can be increased by 20%, and the yield of brine ham by over 5%.

3. Accelerated Curing:

Compared to static curing, vacuum tumbling significantly shortens the time it takes for the curing liquid to penetrate and diffuse, improving production efficiency.

4. High Level of Automation:

The total operating time, tumbling time, and rest time can be programmed using a time relay or PLC, enabling automatic operation and reducing labor intensity. 5. Hygiene and safety: The all-stainless steel structure is easy to clean. At the same time, the vacuum state can inhibit the growth of microorganisms, helping to ensure product safety.

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