Injection: It means that the salt water can be evenly dispersed in the meat through the injection needle by air pressure or liquid pressure to ensure the thorough curing of the meat.

The salt water injection machine adopts tooth-shaped step-by-step feeding with accurate steps. The meat is supported by three groups of detachable grid bars. The injection needle injection method is divided into gas spring control and rigid control. The gas spring control can really achieve bone injection.

The injection pressure, injection rate, stepping distance and speed can be adjusted arbitrarily according to the size of the injected material and the tissue structure of the object to be injected to achieve the desired injection effect.

In order to prevent the needles from clogging, the machine adopts two-stage filtration and is equipped with a pneumatic needle passing device. It is simple to operate and convenient to maintain. It is an ideal equipment for meat processing.

Injection preparation: clean the container for making injections, and generally adopt a material-liquid homogenization system operation: add phosphate first, then add protein, sugar, salt, iso-Vc sodium pigment, and finally add nitrous acid (add The order is based on the difficulty of dissolving.) All dissolving operations are about 20-30 minutes, then the homogenizer is started, the gauge pressure is adjusted at 15-20 kgf/C㎡, and the material liquid is cooled immediately after homogenization. 2~6 degrees.