The fine emulsion has a high yield because water absorption is optimized and the quantity of required spices is reduced, as more of the meat’s own substances supplying flavour are released.
Fresh, cooked and frozen meat
Various models of High-Efficiency Cutters and Vacuum-Cooking Cutters with a bowl capacity of between 20 and 1,200 L
K 60 AC-8 & AD 114 : https://youtu.be/HH3uUXqxv8Y
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