Hyupjin

There is a wing divided in a few pieces inside the tank and when the tank rotates it rubs the meat, crushing the meat formation, releasing meat protein on surface, and increasing absorption of curing liquid inside the meat to stimulate curing process.

Protruding plate or wing installed in the tank pulls the meat up and gravity pulls it down again, crushing muscle fiber when hit against the wall or meat, extracting meat protein and stimulating curing.

Meat formation loosens and expands to allow consistent application of curing liquid and the lack of bubbles prevents air pockets (type of vacuum state) in the ham formation. Tumbling in vacuum state also maintains stable coloring and reduces loss of other additives.