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Direct factory sales with locking 56-needle tenderizing needle, tenderizing needle, kebab needle, and breaking tendon needle

Wanted: Agents

Investment Promotion Hotline: 18657912838 15325953595 Mr. Chen

 QQ: 18657912838 15325953595

Product Basic Information:

 ："Needle count: 56 closed stitches in a circular pattern

 Packing Quantity: 48 Sets

 Packing Method: Color Box Packing

 Crate Size: 36*27.5*48CM

 Gross Net Weight: 12.5/14KG

Function:Shorten cooking time, make lean meat tender, not clogging the teeth.

Material: Stainless Steel Needle

Remark:Please place the wood cutting board and plastic cutting board under the meat to prevent damage to the knife tip!

 This product is designed with a blade-type structure, which makes the meat tender faster and more tender. It supports bulk shipments and has been exported to countries such as the United States and Europe for a long time. (This product can pass the FDA or European standard tests).

  This item is sharp and sharp, please keep away from children. After use, clean and dry the moisture. Use instructions:

Applicable Scope:

 Pork chops/steak/lamb chops/Dongpo Pork/chicken/duck/fish/meat, etc., can cut the fiber of meat, making the meat tender and delicious, and easier to taste, enhancing your fun and taste of life in cooking! For braising/steaming/frying, it greatly shortens the cooking time and efficiency!

Specification: 56 needles (Function: Shorten cooking time, make lean meat tender, not clogging teeth)

Material: Food-grade plastic, stainless steel

This product is a high-end export product to Europe and the United States, with top-notch quality.

Sales to foreign countries without patent disputes.

Warning: This item is sharp and pointed, please keep it away from children. Do not press the needle directly onto hard objects when using.

Applicable scope: Pork chops/Steak/Lamb chops/Dongpo Pork/Chicken, duck, goose, fish and meat

Instructions for Use:

Spread the pork chop/steak flat on the cutting board, and press down with a tenderizer from the top of the meat.

The meat will be punctured with holes, and this process is repeated several times to ensure that the surface of the lean meat is covered with penetrating holes.

Most of the muscle fibers will be cut off. However, it will not flatten the meat, maintaining the thickness of the meat cut. It will provide a rich texture.

It can also maintain juicy and tender, and it tastes fast when cooking, with the meat cooking quickly inside.

Heats in half the time of conventional cooking. The texture is tender, without any rough fibers to get stuck in your teeth.

Ensure you enjoy the delicious food without any embarrassment.

When pressing the meat, it won't be as blurred as traditional meat mallets.

Even the meat crumbs and blood water fly everywhere. (Avoid using chemicals such as tenderizer to avoid harm to the body)

No matter how good the meat is, if there are tendons, the steak or pork chop you fry will still taste bad.

To tenderize your sliced or shredded meat before cooking, use this product to break down the muscle fibers, and your meat will be tender and juicy.

The meat that has been properly treated for broken tendons is also easy to marinate and shorten the marinating time.

Similarly, chicken breast and thick salmon slices... can also be pressed with this product, making it easy to cook and season.