The industrial brine injector is a professional meat processing machine designed to inject mixed curing brine, marinade and functional solution into all kinds of meat, poultry and bone-in meat. Its overall working principle relies on high-pressure pumping, precise needle piercing, automatic liquid delivery and circulating filtration, to realize uniform and rapid pickling.
First, the prepared brine mixture is stored in a sealed stainless steel tank. The liquid material is kept at low temperature to ensure food safety and solution stability. A high-pressure hydraulic or pneumatic pump provides stable injection pressure, which can be adjusted according to meat thickness, texture and bone-in condition.
Second, driven by the transmission system, rows of high-density injection needles move up and down periodically. When raw meat is transported forward by the conveyor belt, the sharp needles pierce into the meat layer by layer. At the moment of needle penetration, the one-way valve on the needle tip opens instantly, and the pressurized brine is quantitatively injected into the internal muscle tissue.
Once the needles rise, the one-way valve closes automatically to avoid liquid backflow and meat residue leakage. This one-way valve design ensures accurate injection volume and prevents solution waste and cross contamination.
Meanwhile, the whole machine is equipped with a circulating filtration system. The overflow and redundant brine will be recycled, filtered and re-entered into the liquid tank for repeated use. It effectively reduces production cost and keeps the injection liquid clean during continuous working.
In addition, adjustable injection pressure, needle density and conveyor speed allow flexible control of injection rate. Whether for lean meat, fat meat or bone-in meat, the machine can complete even liquid distribution. It solves the problem of uneven manual pickling, shortens the curing time, and greatly improves meat tenderness, water retention rate and final product yield.