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Brine Pump Pickling and Marinating Injectors

Brine pumps are use to inject brine into meat. Brine is water containing dissolved salt and curing substances as well as additives such as phosphates, spices, sugar, carrageenan and/or soy proteins. The injection is done by injecting pointed needles into the muscle tissue. Brine injection is mainly used for the various types of ham, bacon and other whole muscle products. Brine injectors are available in different sizes from manually operated single-needle devices for small-scale operations to semi-automated brine injectors with up to 32 needles and more. We also supply accessories that goes with the brine pump (ex. brine pump injection needle, brine pump injection needle spray, brine pump needle holder, and stainless steel brine pump table). In large marinating injectors, the quantity of brine injected into the fresh meat can be determined by pre-setting of pressure and speed. It is very important that all parts of the brine injectors are thoroughly cleaned after every working session and disinfected regularly. Before the injector is used again all hoses and needles should be rinsed with warm water as particles left in the system can block the needles. Absolute cleanliness is necessary as microorganisms remaining in the system would be injected deep into the meat pieces during the operation.
A quick way wet curing meat is to accelerate the diffusion of the curing substances by pumping brine into the meat tissue (“injection curing”). For this purpose brine injectors with perforated hollow needles are used. The injection of brine into the muscles can be done manually using hand operated brine pumps or one to three operator brine pumps. At the industrial level semi-automatic multi-needle brine injectors are used which achieve very even distribution of the curing ingredients and can reduce the curing period (equal distribution of the curing substances or “‘resting period”) to less than 48 hours. In addition, most injection cured meat pieces which are to be processed into cured-cooked products (such as cooked hams etc), are submitted to a tumbling process. Tumbling further accelerates the brine penetration throughout the meat prices and “resting periods” are not necessary. We carry both the Industrial Vacuum Tumblers and the Table Top Marinating Vacuum Tumblers recommended for small processors and restaurant.