Saline injection machine

Equipment characteristics

Brine injection machine is one of the core equipment of modern meat processing, mainly used to evenly inject marinade (brine, spices, phosphates, etc.) into the meat to improve the taste, tenderness and yield of the product. It is widely used in the processing of ham, chicken breast, steak, bacon and other meat products, and is the key equipment in the meat product marination process.

1. The role of the saline injection machine

Accelerated Marining: While traditional marinating takes hours or even days, brine injections can be completed in minutes.

Improved Water Retention: The injected meat is more tender and juicy, reducing cooking losses.

Improved Flavor: Marinades (such as salt, sugar, spices) penetrate evenly to enhance the overall taste.

Increase yield: Reduce production costs by injecting weight gain (usually 5%-30%).

2. Workflow of the saline injection machine

1. The meat piece is fed → into the injection area through the conveyor belt.

2. High-pressure injection → The needle is inserted into the meat pieces and the marinade liquid is injected quantitatively.

3. Penetrate evenly → The marinade spreads through the muscle fibers.

4. Discharging → The injected meat enters the next process (such as rolling and marinating).

3. Applicable product range

Ham: Western-style ham, smoked ham

Poultry meat: chicken breast, turkey leg

Red meat: steak, beef cuts

Surimi products: cod fillets, fish steaks

Pre-made dishes: barbecue, conditioned steak

Scope of application:

Ham brine injection machine, steak injection machine, chicken breast injection machine, barbecue injection machine, bacon injection machine, prepared vegetable brine injection machine, fish fillet injection machine, vegetarian meat protein injection machine, brine injection machine manufacturer, commercial brine injection machine