The vacuum tumbler uses the principle of physical impact under the vacuum state to make the meat move up and down in the drum, collide and beat each other, to achieve massage and pickling effects, so that the meat absorbs pickles evenly, and improves the binding force of the meat and the product's strength. Elasticity. Through rolling and massaging, the meat protein can be decomposed into water-soluble protein, which can be easily absorbed by the human body. At the same time, the additives (starch, etc.) can be fused with the meat protein to achieve tender meat, good taste and high export rate. This machine has lung breathing function, which allows the product to expand in the drum, reduce the reciprocating motion, improve the structure of the meat tissue, and improve the cutting effect.