Meat, poultry, and fish injectors

Pickle brine injection machine for meat, poultry, and fish.

It is not an exaggeration to say that the true value of injectors lies in cost reduction. By directly injecting seasoning liquids and brine into the raw materials, product yield improves, and amidst the rising fish prices due to the weak yen and the stagnation of product prices, this advantage is particularly significant. Processing time can be significantly reduced compared to the tank soaking method, leading to increased productivity. Since the seasoning liquids and brine are circulated and filtered for reuse, the amount of seasonings, salt, and preservatives used can be greatly reduced. The space within the processing plant can be utilized effectively. In traditional methods, tanks containing the soaked raw materials had to be lined up in the factory and left for more than a day. With injection, vacuum packaging can be done in a very short time after the injection of seasoning liquids and brine, allowing them to be placed in the freezer.

Food Processing Equipment