How long does it take to marinate beef with a vacuum tumbler?

Beef is the second largest meat food for Chinese people, second only to pork. As a traditional Chinese meat product, Sauce Beef Spiced Beef attracts many diners with its unique flavor. It is characterized by rich meat, soft taste, thin and not firewood, showing the texture of the muscles and the crystal clear. It is rich in nutrients and is a top grade in delicious food.

Sauce beef process flow chart:

Raw Beef - Thawing - Segmentation - Liquid Injection - Rolling Pickling - Slitting Deep Fried - Halogen - Drying - Cooling Sterilization - Storage

The equipment used is: frozen meat slicer, automatic salt water injection machine, vacuum tumbler, sterilization pot and so on.

The auxiliary materials needed are: grass fruit, pepper, big fennel, hay, dried tangerine peel, cinnamon and other spices, salt, monosodium glutamate, white sugar, soy sauce, vegetable oil, phosphate and starch, protein and so on.

How long does it take to make beef from a vacuum tumbler:

The salt, sugar, monosodium glutamate, phosphate and other auxiliary materials are fully dissolved with 25% perfume water and 25% ice water, and the separated protein and starch are not dissolved. The temperature of the pickling solution is 2-6 ° C. The raw beef after injection (meat temperature ≤ 10 ° C) is placed in a vacuum tumbler for rolling, and the vacuum tumbler is simmered for 10 hours. The rolling process is Work for 15 minutes, pause for 15 minutes, and marinate at 0-4 °C.