What is the role of the vacuum tumbler?
A few days ago, there was a special kind of sausage. They were called ham sausage. The process was to cook directly after enema. After cooking, the yield was a few hundred pounds. There is no specific amount. The sausage is made. loose meat tumbler can be aggregated together, and taste better than manual some effect.
The role of the vacuum tumbler:
1. Loose the structure of the meat to make the meat soft. Because the characteristics of the meat pieces after pickling and before rolling are: the texture is hard, the plasticity is poor, there is a gap between the pork, and the sticking is not strong. After rolling, the original structure is modified, the meat is loose, the texture is soft, the plasticity is strong, and the meat is tightly combined.
2. Accelerate salt water penetration and color development: the meat texture is hard before rolling, and it is difficult to achieve uniform penetration of salt water at low temperature. By rolling, the meat structure is improved, which is very beneficial to the penetration of salt water, thereby shortening the curing. time.
3. Accelerate the extraction and dissolution of proteins: The extraction of salt-soluble proteins is an important purpose of rolling. As mentioned above, the protein - salt-soluble protein ( mainly myosin ) in fleshy fiber has strong water retention and cohesiveness, and only when they are extracted can it work. Although we add a lot of salts to the brine to provide a certain ionic strength, only a small number of small molecules are dissolved, and most of the protein molecules dissolve only in the fiber, but do not automatically penetrate the body. The salt-soluble protein can be quickly extracted by rolling.
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