Development of marinating
The marinating is a very important part of the meat-processing for centuries, however the main reason in the first time was the curing, not the flavouring or weight-increasing.
Because of the mass production the marinating has become one of the most important modern processing action. The main aim is not only to minimalize the cooking-weightloss or increase the delightness, but the weight-increasing.
Now, when the new technologies are extending, the lassic marinating methods starts to get back tot he catering trade. At some kind of meat and pickles the proccess is very long, the result compensate.
The marinating technology and the marinating appliances have been developed a lot in the last years. With the sous-vide you can earn new flavours and decrease the weightloss, but it takes a lot of time and you cannot use it for certain dishes.
Marinating technique on masterlevel
The essentials of our own developed marinating appliance is that we pass the liquid pickle and all the spices into the meat under a circa 85% vacuum. Thanks tot he vacuum the fibers of the meat has opened so the meat can incept all the pickles.
80 minutes – 16 kg of meat
The spices pierce the hole meat
You can create personal, fully unique flavours
Measureable spice usage, constant flavour quality
Prompt on plate, chilled or freezed
After cooking there is no weightloss
Free marinating demostration
Come to our marinating demostration (free of charge), where you can see personally our award winner marinating appliance working and you make yourself sure about the efficieny and the advantaged of our technology.Ask For A Demo Date!