A meat injector is a manual or automatic device designed to introduce brine or marinade into the product. The process speeds up its saturation with spices and spices. Manual injection is most often used at home. Automated units are used on an industrial scale. In the article, we consider that it is an injector for meat - and how it is used.
How did it all start?
To accelerate pickling or saturation of meat products with brine, the technology of its introduction into raw materials by the forced method was invented, in other words - injection. The solution was poured into the carcasses of meat through the femoral artery, and already on it it spread through other large and small vessels.
Later, a technology was developed for the injection of brine, 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 developing a manual injector for meat, the question was raised about the invention of an automatic analogue. His first developments belong to the Swiss company Suner, which released the unit in 1967. Injection of raw materials on a production scale 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 advantages of using an injector for meat, there are:
- Accelerated canning. By injecting with saline, it is possible to increase the shelf life of raw materials. If we talk about fish products, then after extraction from the water, it tends to rub external attractiveness due to dehydration. Extrusion with saline allows to improve the organoleptic properties of the product, appearance and gain weight before freezing.
- Improving the taste of the product. The use of automatic injectors on an industrial scale makes it possible to use unique recipes for the preparation of products, to obtain a characteristic taste. Using a curing agent for meat at home allows you to soften it along with the introduction of the marinade inside the product. As a result, the finished dish is more tender and juicy.
- Accelerated pickling. For a long time, the most effective method of such preparation of raw materials was considered to be that carried out by a vacuum massager. However, in comparison with modern models of injectors, they did not give the opportunity to marinate the product deep inside. As a result, the brine is not evenly distributed. It takes a lot of time to process the raw materials with skin massager, but even this does not guarantee a high-quality result. In turn, the injector copes with the task much better and faster.
- Improving quality indicators. Injecting low-grade raw materials allows you to get a more delicate, tasty, juicy and attractive external product.
Injection steps
First of all, it is necessary to prepare the brine in accordance with the taste preferences and the product used (fish, meat, poultry). Some models of automatic equipment have the function of remembering the brine and marinade recipes.
The next step is the injection itself. It is very important that the composition is introduced uniformly. It is also necessary to carry out the process carefully, avoiding mechanical damage and traces of punctures on the raw material.
DIY meat injector
Manufacturers have created a number of tools for use at home or in small businesses. These are small devices arranged like a pneumatic gun. At the end, there can be from one to sixteen needles. The solution is poured into a container connected to the device by a hose. The supply of brine to the needle due to pressure with 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 opening will be worn, will serve as such an instrument.
Of course, such a device will not work out evenly introducing brine into a piece of meat, but this will be enough to improve the taste of the dish. As a rule, with its help, a marinade is introduced with a volume of about 10-20% of the weight of the raw material.
Disadvantages and limitations of manual injection
As the disadvantages and limitations of this method, note:
- The size of the product being manipulated should not be less than a clenched fist. It is best to use injectors for poultry meat.
- A small number of entry 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 points of injection of marinade on the surface of the raw material. Much depends on the experience of the employee.
- The unevenness of the injected brine through the needles in different areas of the raw material. As a result, swelling from oversaturation of the marinade can form in some parts.
Useful Tips
In order to get a tasty dish using a manual injector at home, you should adhere to the following recommendations:
- For meat products to acquire a delicious aroma, it is better to add crushed spices to the marinade.
- Raw materials need to be marinated at room temperature. The salt contained in the hot solution crystallizes very quickly and clogs the pores.
- So that garlic and onions do not lose their aroma, add them to the cooled brine.
- Perfect for injection is the liquid in which the meat was pickled. Before entering, it must be filtered so that the hole in the needle does not clog.
Auto equipment reviews
RUHLE meat injector was widely used for processing raw materials in production. This model is made in Germany, and meets all standards of modern equipment. Thanks to the fully automated complex, it is possible to control every stage of the preparation of raw materials, starting with temperature and pumping with weight, if available, immediately detect and eliminate an error in operation.
In one run of the program, you can process up to 5,000 kg of meat with the possibility of injection from 5-80%. The equipment is equipped with a touch screen for easy operation and 9 programs that make it possible to choose the best option for a specific 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 that works without failures and breakdowns. Many used it with equal success both for processing poultry meat, and for pork and fish.
Also, users note that the machine allows to syringe large volumes of raw materials. Products are processed quickly and evenly.
The main purpose of the injector for meat over a long time of its existence has changed significantly. If it was originally used to increase the shelf life of the product, today with its help they try to produce familiar meat products with new taste qualities.