Product use

打漿機工作原理特殊不銹鋼刀360度對鮮肉充分進行拍打，模仿手打肉方式制作出來的肉漿更具有彈性、適用于各大肉丸加工廠、肉制品廠等。壓縮機制冷式速度隨意調(diào)節(jié)，配有三把不同速度刀、采用先進的壓縮制冷系統(tǒng)，對打漿外桶進行制冷，有效確保肉類制品在打漿過程肉類品質(zhì)，防止升溫改變?nèi)赓|(zhì)，整機采用皮帶輪減速，通過慢速刀旋轉(zhuǎn)拍打肉粒魚糜等并調(diào)配成有一定粘稠度的漿狀物料，便于成型機成型，其拍打過程中能對肉類組織細(xì)胞拉絲重組，加大吸收水分提高肉類的嫩化程度，打出來的漿類制成肉丸魚丸等，彈、脆、有嚼勁，產(chǎn)品一經(jīng)推出，深受肉制品加工客戶青睞。
The working principle of the beater is a special stainlesssteel knife, which can fully beat the fresh meat 360 degrees. Themeat paste produced by imitating the hand beating method is moreflexible and suitable for major Rice-meat dumplings processingplants, meat products plants, etc. The cooling speed of thecompression mechanism can be adjusted at will, e with threedifferent speed knives and an advanced compression refrigerationsystem to cool the outer barrel of the beating process, effectivelyensuring the of meat products during the beating processand preventing temperature changes in meat . The entiremachine adopts a belt pulley to slow down, and the slow speed kniferotates to beat meat particles, fish mince, and other materialsinto a slurry with a certain viscosity, making it easy for themolding machine to shape, During the beating process, it can drawand recombine the meat tissue cells, increase the absorption ofwater to improve the tenderness of the meat, and the beaten pulpcan be made into Rice-meat dumplings and fish balls, which areelastic, crisp and chewy. Once launched, the product is favored bymeat processing customers.

打漿效果實拍
Realistic photos of the beatingeffect