Cooking ham processing line

Processing flow:

Injecting→ Tenderizing →Vacuum tumbling (massaging)→Filling (moulds) →Cooking or smoking→ Cooling

Inject brine into trimmed meat (the brine tobe injected must be mixed at first and go through fully dissolution andcooling), then tenderize meat, and put them into tumbler. Set tumbling timeaccording to meat size and injection volume, then start tumbling. Aftertumbling, the meat will be formed into moulds by filler or the other machines,then cooked in cooking house or vat . If needed, remove moulds and then smokeproducts in the smoking house.

Products cooling include water-cooling and force-cooling.It can cool ham promptly and thus keep bacteria from breeding.