Chicken and its products have the advantages of fine muscle fiber, low fat content and high content of unsaturated fatty acids in fat, which are more and more accepted by consumers. With the accelerated pace of life, people are more and more inclined to processed meat products. Generally speaking, different processing methods will affect the food quality of the product. Even minor process changes may result in significant differences in quality. Do you know that tumbling is one of the necessary processing techniques for chicken and its products?

tumbling process effect on chicken meat product

What is Tumbling?

Meat injected with saline is placed in a drum that can be rotated automatically or in a container with a vertical mixer. Using the rotation of the drum or the agitator along the horizontal axis, the meat at the bottom of the container is brought to the top, and then falls by gravity, to has physical treatment such as collision, tumbling, friction and so on between the other meat pieces and the meat pieces themselves. The purpose is to promote uniform permeation of salt water pickling solution; promote the exudation of salt-soluble protein, which is good for good adhesion and slicing; reduce cooking loss; increase the added value of small pieces of minced meat.

Research of Tumbling Single Factor on the Eating Quality of Chicken Breast

(1) In the environment of 0~4 °C, the absorption capacity of the marinade is further increased with the addition of the marinade from 15% to 40%. The soluble protein in the muscle is increased, and the protein water and characteristics of the chicken-regulated product are increased. A certain degree of improvement, texture characteristics have improved.

(2) In the environment of 0~4 °C, the concentration of saline solution increased from 0% to 3.5%. The amount of salt-soluble protein in chicken breast meat increased continuously, the absorption capacity of muscle marinade increased, and the hydration characteristics of protein increased. . The chicken breast has a strong water holding capacity, and the product yield is increasing; the texture of the muscle is improved.

(3) In the environment of 0~4 °C, the absorption capacity of chicken in the chicken juice increased continuously with the rolling time from 0h to 14h. The dissolution of salt-soluble protein in chicken breast meat increased rapidly, and the water and characteristics of protein were improved. The water holding capacity of chicken breasts is continuously enhanced, and the product yield is increasing; the texture characteristics of muscles are improved.

Tumbling Machine

The tumbler is based on the principle of physical impact, allowing the meat to flip up and down in the drum, colliding with each other, hitting, achieving massage and pickling.

Types of tumbling machine are vacuum tumbler, self-priming vacuum tumbler, fully automatic vacuum tumbler, lip-type vacuum tumbler, vacuumless tumbler, variable frequency vacuum tumbler and the like.

Variable frequency vacuum tumbler

The frequency conversion vacuum tumbler is equipped with a frequency converter to increase the speed control function and change the original single fixed number of revolutions, so that the number of turns can be adjusted according to the process.

Automatic hydraulic vacuum tumbler

hydraulic vacuum tumbler

Fully automatic hydraulic vacuum tumbler is PLC controlled, has the functions of automatic feeding, automatic opening and automatic discharging, truly realizes the automation of the production process.

Principle of Tumbling Machine operation

The tumbler plays an important role in food processing. The application of the tumbler has outstanding effects in the food processing and manufacturing industry, and can greatly improve the production efficiency. Choosing the right tumbler is the basis for food processing companies to improve efficiency. The tumbler is composed of many parts. The good tumbler is made of high quality stainless steel, will not produce metal rust pollution in the production process, and it is resistant to corrosion. The tumbler has a good operating system. When the material is turned in the drum, the meat in the drum absorbs the pickles evenly, which improves the connection strength of the meat and the elasticity of the meat.

chicken meat tumbling process, tumbler machine

First, loading.

Cover the canister and screw the suction hose into the suction fitting. Then press the suction button to start sucking. After the suction is completed, press the suction stop button, unscrew the suction joint, and replace the stuffy cover to complete the loading process.

Second, the operation

According to the product process, the process parameters are set on the man-machine interface. The process parameters of each product include total rolling time, forward rotation time, reversal time, pause time, rolling method, rolling speed, and first addition of auxiliary materials. There are nine kinds of time, the second auxiliary feeding time, and the end time of the rolling.

Third, unloading

After the total time of rolling, the drum will automatically stop, and keep the cylinder in a vacuum state and continue to count until the set rest time is up, an alarm signal is issued, prompting the operator to open the lid to take out the material in the barrel. Pressing the vacuum button at this time can eliminate the vacuum. At this time, the cylinder cover can be removed, and then the discharge button is pressed, and the roller rotates in the direction of the discharge operation (clockwise direction), thereby feeding the meat material and dropping it into a meat cart or other containers under the discharge port. The entire process flow is completed.