Fish and seafood processing: low-pressure injection

Precise low-pressure injection, gentle tumbling, maximum profitability.

Description

Fish and seafood products place the highest demands on processing technology: sensitive cell structure, oxidation risk and minimal tolerance for injection errors or mechanical stress. MAKU's controlled brine distribution achieves invisible processing, stable texture and higher yield.

Strategy: low-pressure injection (HPI brine pressure adjustable from 0.5–4 bar) to preserve cell structure and appearance (no visible channels), plus gentle tumbling. Key yield levers: water-holding capacity (WHC) and avoiding drip loss.

Tuna: color loss from oxidation and water loss on thawing → low-pressure injector. Shrimp / prawns: avoid needle marks and rubbery texture → mark-free needles + tumbler. Salmon: uneven salt distribution and high drip → low pressure + vacuum. Scallops: thaw water and soft texture → injector + tumbler.

Sea bream: uneven brine absorption and structural damage → low pressure + tumbler. Cod: extreme dehydration, salt gradients and long rehydration → controlled core rehydration, "in hours instead of days". Octopus: very tough muscle structure → selective marinade injection + tumbler + enzymatic activation.

Cod (klippfisch) angle: premium is dry-salted and lower quality brine-injected. Classic desalting/rehydration requires 24–48 h of soaking with water changes every 8 h → the MAKU value is controlled core rehydration in hours, with uniform salt distribution and a massive reduction in process time.

Process line: Soft loading → HPI (low pressure) → Tumbler B.
MAK Ingredients: Product-tailored brine/salt

Low pressure and vacuum stabilize WHC → less drip = direct yield gain; invisible injection preserves the premium appearance; cod rehydration in hours instead of days saves storage and capital.