Meat injector is a manual or automatic device designed to inject brine or marinade into the product. The process speeds up its saturation with spices and spices. Injection with a handheld device is most often used at home. Automated units are used on a production scale. In the article, we will consider what it is - a meat injector - and how it is used.
How did it all start?
To speed up pickling or saturation of meat products with brine, a technology was invented for introducing it into raw materials by a forced method, in other words, injection. The solution was poured into the carcasses of meat through the femoral artery, and already through it it spread through other large and small vessels.
Already later, the technology of brine injection was developed, which is supplied under pressure through the holes of the needles. In the modern world, this method has not lost its relevance.and is widely used in small enterprises.
After the development of a manual meat injector, the question of inventing an automatic analogue was raised. His first developments belong to the Swiss company Suner, which released the unit in 1967. The injection of raw materials on an industrial scale has significantly affected the taste of meat products for the better. This made it possible to introduce various flavors, marinades into the raw material, soften it and significantly save ingredients.
Injection benefits
Among the many benefits of using a meat injector are:
- Accelerated canning. By injecting with brine, it is possible to increase the shelf life of raw materials. If we talk about fish products, then after being removed from the water, it tends to rub off its external attractiveness due to dehydration. Syringe with brine improves the product's organoleptic properties, appearance and bulk before freezing.
- Improve the taste of the product. The use of automatic injectors on a production scale makes it possible to use unique recipes for preparing products, obtaining a characteristic taste. The use of a curing injector for meat at home allows, along with introducing the marinade into the product, to soften it. As a result, the finished dish is more tender and juicy.
- Speed pickling. For a long time the most effective method of such preparation of raw materialsthe one that was carried out by a vacuum massager was considered. However, in comparison with modern models of injectors, they did not allow the product to marinate deep inside. As a result, the brine is distributed unevenly. It takes a lot of time to process raw materials with the skin with a massager, but even this does not guarantee a quality result. In turn, the injector copes with the task much better and faster.
- Improving quality indicators. Injection of low-grade raw materials allows you to get a more tender, tasty, juicy and attractive product at the end.
Injection steps
First of all, it is necessary to prepare the brine in accordance with taste preferences and the product used (fish, meat, poultry). Some models of automatic equipment have the function of storing brine and marinade recipes.
The next step is injection itself. At the same time, it is very important that the introduction of the composition takes place evenly. You also need to carry out the process carefully, avoiding mechanical damage and puncture marks on raw materials.
DIY Meat Injector
Manufacturers have created a range of tools for use at home or in small businesses. These are small devices arranged like an air gun. At the end there can be from one to sixteen needles. The solution is poured into a container connected to the device with a hose. The supply of brine to the needles due to the pressure of compressed air.
If it is not possible to buy such equipment or there is no frequent need for it, you can make an injector yourself. A large syringe, on which a thick needle with a wide hole will be put on, will successfully serve as such an instrument.
Of course, it will not work to evenly introduce brine into a piece of meat with such a device, but this will be enough to improve the taste of the dish. As a rule, it is used to introduce a marinade with a volume of approximately 10-20% of the weight of the raw material.
Disadvantages and limitations of manual injection
The following are noted as disadvantages and limitations of this method:
- The size of the product to be manipulated must not be smaller than a clenched fist. Poultry injectors are best.
- Small number of compound injection points, limited to a maximum of 3 needles. As a result, in order to process a large piece, the procedure must be repeated many times.
- Uneven distribution of marinade injection points on the surface of the raw material. Much depends on the experience of the worker.
- Irregularity of the injected brine through the needles in different areas of the raw material. As a result, edema may form in some parts from oversaturation with marinade.
Helpful tips
To get a delicious dish at home using a manual injector, you should follow the following recommendations:
- In order for meat products to acquire a delicious aroma, it is better to add crushed spices to the marinade.
- Marinate raw materials with room temperature composition. The s alt contained in the hot solution crystallizes very quickly and clogs the pores.
- So that garlic and onions do not lose their flavor, add them to the cooled brine.
- Perfect for injecting the liquid in which the meat was marinated. Before injecting, it must be filtered so that the hole in the needle does not clog.
Automatic equipment reviews
The RUHLE meat injector has become widely used for processing raw materials in production. This model is made in Germany, and meets all standards of the modern equipment. Thanks to a fully automated complex, it is possible to control each stage of raw material preparation, starting with temperature and pumping in weight, if available, immediately detect and eliminate errors in operation.
In one program start cycle, up to 5,000 kg of meat can be processed with the possibility of injection from 5-80%. The equipment is equipped with a touch screen for ease of use and 9 programs that allow you to choose the best option for a particular raw material. In addition, the device has an automatic self-cleaning function.
Reviews of those who used this equipment are mostly positive. Processors claim that this is reliable equipment, works without failures and breakdowns. Many have used it with equal success for poultry, pork and fish.
Users also note that the machine allows you to injectlarge quantities of raw materials. Products are processed quickly and evenly.
The main purpose of the meat injector has changed significantly over the long time of its existence. If initially it was used to increase the shelf life of the product, today with its help they are trying to produce familiar meat products with new taste qualities.
