1. The load of the tumbler: When the tumbler is rotating, if the amount of meat in the cylinder is too much, the rotation will be greatly affected, and the mixing will be uneven. If the amount of meat in the barrel is too small, it will result in Excessive rolling causes meat quality damage and increases the cost of consumption. We recommend about 60% of the full load, and the tumbler floats up and down 5%, depending on the density of the meat.
2. Rolling intermittent time: In the process of rolling production, continuous rolling is not necessary, and it is laborious. It is usually recommended to roll for 20 minutes and rest for 5-10 minutes.
3. Rolling time: The total rolling time is very important for product uniformity and standardization. Once a program that produces a standardized product is adopted, the program or rollover cycle should remain the same.
4. Temperature control: Some experts believe that better bacon color can be obtained in warmer environments. However, considering the shelf life, safety and yield of the product, rolling at 2-4 °C, when the product is rolled at 8 ° C or higher, the bond strength and yield of the product will drop significantly, we should Put the quality in one.
5. Vacuum: Vacuum plays an important role in the tumbler. Vacuum ensures rapid penetration of salt water into the meat and helps to remove air bubbles from the meat. The vacuum expands the meat pieces to achieve a certain tenderness. The vacuum inside the cylinder is typically drawn to 70% to 80% of one atmosphere. However, if the degree of vacuum is too high, it is counterproductive because the moisture in the meat pieces is extracted under high vacuum.
6. Rolling direction: The tumbler should push gently, massage, lift, curl and drop the meat to achieve good results. The equipment should have a reversal function. It should be reversed 5 minutes after the rolling cycle before unloading. The tumbler will clean out the meat and protein on the back of the roller fin.
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