How to use vacuum tumbler?8/1/2012 1:39:43 AM
THE KEY FACTOR OF ROLL MEAT MARINATE：
Surrounding temperature: the appropriate tumbling surrounding temperature should be 0-4℃，all kinds of microorganism growth and reproduction can be reduced to a minimum. As the research data shows that the binding capacity, production rate and slice feature of the meat will falling down apparently under the temperature of 8℃ or even higher, but the surrounding temperature of tumbling too high is unsuitable, the appropriate tumbling temperature shoud be 0-4℃ under the consideration of production quality，shelf life and security，etc.
Vacuum degree: the air can be discharged from raw meat and permeate through vacuum，thus in the thermal processing ever after thermal expansion won’t happen to destroy production structure. Vacuum tumbling is helpful to improve the appearance of color. The oxidation reaction in meat marinated process is extremely harmful to the production appearance of color .Vacuum can make sure salin permeate into meat quickly and help to clear up pores in the meat,and also vacuum makes meat expansion thus improving the tenderize. But appropriate vacuum degree should not too high,or else the water in the meat will be squeezed out under high vacuum degree that affect the meat quality.The vacuum degree setted 0.07-0.08Mpa will be ok.
TOTALLY TUMBLING TIME: