The working principle of the vacuum tumbler is to put the seasoning auxiliary materials and pork, mutton, chicken and other materials into the vacuum tumbler to immediately vacuum, and at the same time, the machine runs at full speed, using the principle of physical impact, and the meat is up and down in the drum. Turning over, part of the meat is brought to a high place by the baffle in it, and then falls freely, colliding with the meat at the low place. Since the rotation is continuous, each piece of meat has the opportunity to flip itself, rub each other and collide with each other. In this way, the original stiff meat can be softened, the muscle tissue can be loosened, the pickling liquid can easily penetrate and spread, the color of the meat will be uniform, and it will have a mixing effect. Due to the continuous rolling and mutual squeezing, the pickling liquid is fully absorbed by the meat, enhancing the binding force and elasticity of the meat, and has lung breathing function, thereby improving the taste and cross-sectional effect of the product; it can enhance the water retention and increase the yield; Improve the internal structure of the product.