Meat Product Processing
Defrosting, bowl-chopping and vacuum tumbling/marinating for meat products, built on three real Juxin/Maikang machines with full or catalog-grade documentation.
How this solution is built
Frozen or chilled raw meat cuts
Defrosting → Bowl-Chopping → Vacuum Roll Kneading (tumbling/marinating)
Three sequential stages: the meat defrosting line brings frozen meat to a workable temperature, the bowl cutter chops/emulsifies it, and the vacuum roll kneading machine tumbles it under vacuum with seasoning/brine to marinate and improve texture.
Marinated, chopped or tumbled meat ready for stuffing, forming or cooking (not part of our local equipment documentation).
All three stages shown below are real, individually documented machines from our Juxin and Maikang catalogs. Upstream slaughter/cutting and downstream stuffing, casing or cooking are not part of our local equipment documentation.
Capacity
Utilities & Configuration
Final Product
Marinated, chopped or tumbled meat ready for stuffing, forming or cooking (not part of our local equipment documentation).
Related Products
Meat Defrosting Line
Maikang catalog p.7, real photo, functional description only (catalog-tier). Water-bath thawing: frozen material loaded into a thawing tank; a circulating water pump keeps water temperature uniform, with steam-injection or electric heating to hold a constant tank temperature and speed thawing. Catalog states applicable to chicken feet, chicken liver, chicken neck, chicken wings, fish and shrimp -- a pre-processing step directly relevant to the site's poultry and aquatic lines.
Bowl Cutter (Meat Chopper)
Juxin packaging catalog p.21, full spec table, 4 models (ZB-20/40/80/125): capacity 15-120kg/pot, power 3-22.5kW, blade count 3-6, bowl speed 7-16rpm, blade speed 1000-4000rpm, main unit dims 850x650x850 to 2090x1500x1550mm. High-speed rotating-blade chopper for meat, mince and fat, used for meat-filling/sausage-stuffing preparation.
GR Series Vacuum Roll Kneading Machine (Meat Tumbler)
Juxin packaging catalog p.19-20, full spec table, 6 models (GR-100 to GR-1200): output 40-500kg/batch, power 1.85-6.6kW, weight 210-800kg, main unit dims 500x900x800 to 1870x1280x1900mm. Vacuum tumbling/massaging machine for marinating meat (poultry, pork, beef) — improves brine/marinade absorption and binding before further processing.
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