Vacuum chopping machine, fish mince chopping machine, fish tofu chopping machine

型号：

ZB-40

(
), chopping and mixing effect:
Activation effect of meat protein: increase the water retention and yield rate of meat filling, reduce greasiness, and improve tenderness.
Improve the structural condition of the meat: Mix the lean meat and fat meat thoroughly and make the combination firm. Improves the elasticity of the product and prevents oil from coming out during baking.
3
Destroy the connective tissue film, expand the protein molecules in the muscle, and increase the stickiness and water-holding capacity of the raw meat filling
(
). Principle of chopping and mixing:
The entire muscle cell is wrapped in a connective tissue membrane (i.e., cell wall). As long as this membrane is intact, actin and myosin can only maintain moisture inside the tissue, but not external moisture. Therefore, when cutting, During the process, the cell wall must be opened so that the cytoplasm can be freed, and the fragments of the structural protein of the chopper can be freed, absorb water, and form a network of protein colloids after swelling through water absorption. This protein colloid can also absorb fat particles and prevent the combination of fat particles when heated, ensuring a stable structure.
Therefore, it is very effective to perform the necessary dry chopping before adding water and ice. In drier conditions, it is easier to chop muscle fibers, and the chopping effect is particularly good. If all the cells can be chopped open, and then the free structural cells can be chopped into pieces, the effect will be better. However, chopping and mixing will cause the temperature of the meat to rise rapidly. Therefore, dry chopping is limited and can only be used for freezing. The meat can be vigorously chopped before adding water. Generally, the fat in the meat filling weight
~3
can form a stable protein-water-fat mixture in the protein network formed by chopping and mixing. When the fat content is too high, it is necessary to The protein network is stronger and this stable mixture is difficult to form. Therefore, when making products, the reasonable content ratio of protein, water and fat must be fully considered.