Introduction to Meat Brine Injector - Knowledge

Core functions and applications of Meat Brine Injector

1. Rapid pickling: Shorten the traditional pickling cycle from several hours to tens of hours to minutes, and add rolling and kneading after injection, increasing efficiency by 10-20 times.

2. Uniform flavor: Through needle array and pressure control, the pickling solution penetrates into the muscle fibers, solving the problem of uneven saltiness inside and outside manual pickling.

3. Tendering and water retention: The phosphate, salt and other components in the pickling solution damage the muscle fiber structure, improve water retention, and increase the yield by 10% -30%.

4. Application scenarios: cooked ham, bacon, roasted chicken, braised beef, boneless poultry, fish products, etc., suitable for various forms such as boneless/boneless, large/small pieces, etc.

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Working principle and structureof Meat Brine Injector

Conveyor positioning: The conveyor belt step transports meat chunks, and the meat pressing plate is fixed in thickness to adapt to different sizes of raw materials.

Injection execution: The needle holder descends, the injection needle punctures, and the pump body pressurizes to inject the pickling solution; Single needle independent spring/pneumatic suspension, automatically lifting the needle to prevent damage when encountering bones.

Circulating filtration: The pickling solution undergoes multi-stage filtration to prevent impurities from blocking the needle and ensure uniformity.

Core components

Needle beam system:

80-160 needles, needle diameter 2-4mm, removable and washable, suitable for different products.

Power and Control:

Mechanical/Pneumatic/Variable Frequency Drive, PLC+Touch Screen, Pre Programmable, Adjustable Step Speed, Pressure, and Meat Gap.

Sanitary design:

304/316 stainless steel body, easy to disassemble and wash, in compliance with HACCP and food grade requirements.

Workflow of Meat Brine Injector

Preparation:

Pour the prepared marinade into the storage tank, and evenly spread the meat pieces on the conveyor belt.

Conveyor:

The conveyor belt transports the meat chunks to below the injection needle.

Cycle:

The meat chunks are sent out and new ones enter, and the process repeats itself. The spilled brine is collected and filtered before being returned to the storage tank for recycling.

Injection

* Press the upper belt and lower belt to secure the meat piece.

* The injection needle holder rapidly descends under hydraulic drive, and the needle penetrates into the flesh.

* After reaching the set depth, the high-pressure pump instantly starts and injects the marinade into the meat through the small hole on the side of the needle.

* The injection is completed, the needle holder is lifted, and the upper pressure band is released.