A vacuum rolling and kneading machine uses the principle of physical impact in a vacuum state to make meat flip up and down in a drum, collide and hit each other, achieve massage and pickling effects, evenly absorb and pickle the meat, improve the cohesion of the meat and the elasticity of the product. Through rolling and massage, the body protein can be decomposed into water-soluble protein, which is easily absorbed by the human body. At the same time, additives (starch, etc.) can be fused with the body protein to achieve tender meat, good taste, and high export rate. This machine has lung breathing function, which allows the product to expand and contract back and forth within the drum, improving the structure of meat tissue and enhancing the cutting effect.
