Butchers, supermarkets, and meat-packing companies need meat-processing equipment. This machinery ensures the safe and efficient production of meat products at the highest standards. Businesses can boost output, cut waste, and raise profitability with the appropriate equipment.
Recently, a great interest among manufacturers of fish products is caused by the method of salting fish raw materials – injection.
The main principle of the injector is the uniform introduction into the muscle tissue of fish through the needles of brine or a combination of brine and various preparations for salting or for giving certain properties to the semi-finished product.
Injectors are of several types: for salting fish fillets and salting whole fish through the skin. Injectors are used to prepare semi-finished products for the production of salted fish products, hot and cold smoking products. For the production of these types of products, the operation modes of the equipment differ substantially.
Many are interested in what will happen if you inject whole fish (gutted) to produce a semi-finished product for smoking or to produce salted fish on automatic injectors? And in the distant 2006 in response to another request, we invited the client to an experiment. At that time, we had one of the first machines – fish injectors – on completion. Which are still being improved and are being manufactured at the plant. Now, these are completely different, modern injectors, in which all the accumulated experience in the production of injected fish is collected. The client brought to the experimental work muxun and nelma.
A new analysis of the data from Statistics Canada shows that Canadians consume a moderate amount of meat. On average, Canadians consume 41 grams of cooked fresh meat, such as beef, pork, lamb and veal, per day, about half the size of the palm of your hand. They also consume cooked poultry meat and cook red meat in modest quantities: 28 grams per day, which is approximately two slices of deli or ham.