真空滚揉机是在真空状态下，利用物理冲击的原理，让肉在滚筒内上下翻动，相互撞击、摔打，达到.、腌渍作用，使肉均匀的吸收腌渍，提高肉的结着力及产品的弹性，通过滚揉 能使肉体蛋白质分解成水溶性蛋白，易被人体吸收，同时能使添加料（淀粉等）与肉体蛋白质互为融合以达到肉质变嫩，口感好，出口率高。真空滚揉机具有肺呼钢制闸门 钢坝 保定轻钢别墅 保定平面设计培训 保定室内设计培训 保定办公家具 保定空调维修 吸功能，让产品在滚筒内膨胀，缩小了往复运动，改善了肉组织的结构，提高了切面效果。
The vacuum kneader is in the vacuum state, using the principle of physical impact, so that meat in the drum up and down, mutual impact, wrestling, to achieve, pickling effect, make meat evenly absorb pickling, improve the binding force of meat and product elasticity, through rolling and kneading It can decompose the body protein into water-soluble protein, which is easy to be absorbed by the human body. At the same time, it can make the additive (starch, etc.) blend with the body protein to achieve tenderness, good taste and high export rate. The vacuum roller kneader has the function of lung respiration, which makes the product expand in the roller, reduces the reciprocating motion, improves the structure of meat tissue and improves the effect of sectio