The barbecue product took the upscale product, to the equipment, the technological requirement is strict .The enterprise Chang Hui meets following question in the production:
1st, produces the storehouse latter 2-3 day water leakage, some pulls out the vacuum is even the water leakage. Mainly is because: Rolls rubs the craft not to be unreasonable, the time excessively is short; Meat defrosting excessively, the injection salt water hyperpyrexia, in addition rolls rubs the temperature not to be able to control, creates the meat protein premature denaturation; The manual injection machine injection, creates injects non-uniform, the partial meat salt water has not been able to inject; The salt water injection machine needle eye has the filament, the muscle jamming, the salt water is unable through the needle eye to inject in the meat, but this idioplasm quantity question is most common, why does this is with approve the product majority of normal and the extremely few product water leakage reason.
2nd, the feeling in the mouth is bad. Except the above reason outside, the chemical additive also is the very essential question, in particular different factory salt preparation .In outdoes rate in the situation, has distinguishes extremely 140%.
3rd, rolls rubs had finished the meat block surface has the air bubble, mainly is rolls rubs machine will not have been able to pull out the vacuum, machine the mouth seal packing collar leaks air, the vacuum pump not normal or the measuring appliance demonstration is not correct, but will remain the air to infiltrate includes the egg which the light highly concentrated Kara rubber, will tumble out to wait in vain in the thing not to be able to transgress.
4th, the end product slice can see the small blowhole, after mainly is the injection hu the bittern too few or few matches the salt water because of the meat quantity to be few, cannot achieve the salt water injection machine least circulations, but infiltrates the air, by now might hear the machine the unusual sound.
5th, the barbecue outward appearance luster is bad, may enter in the meat material rolls rubs add-on machine enters the partial pigments, namely can color after the fumigate .Also available native furnace color, but the native furnace temperature must achieve above 120 degrees, in the native furnace institute the color attractive also not easy to fade, presently many the factory to use the native furnace color.
May see from above, the salt water injection machine correct use, regarding the end product rate, the feeling in the mouth, the water retention property has the extremely vital role, moreover also has the similar function regarding the elephant take the Dalian smoking ham as representative's bulk ham. Certainly, injects machine the injection effect regarding this kind of product with the completely automatic to be good. Barbecue makes which regarding the pig hind leg meat, because the meat organization is close, the moisture content passes the keel to be small relatively, it rolls rubs the speed to be possible to speed up, the total time may reduce, but regarding passes the keel, the reasonable craft hypothesis is extremely important regarding the product rate. Generally the talking into moisture content about 70%, has tenderness barbecue feeling in the mouth to be certainly better. Has tenderness barbecue feeling in the mouth to be certainly good.120It with roasts the pork to be big besides the formula difference, in the craft also has certain difference, rolls rubs the time is always about 7 hours, each minute 7 revolutions, roll rub 40 minutes, the intermittent 20 minutes, otherwise the body easy to separate.