真空滚揉机是在真空状态下，利用物理冲击的原理，使肉产品在滚筒内上下翻动，相互撞击、摔打，达到按摩、腌渍作用，使肉均匀的吸收腌渍，提高肉的结着力及产品的弹性，通过滚揉、按摩能使肉体蛋白质分解成水溶性蛋白，易被人体吸收，同时能使添加料（淀粉等）与肉体蛋白质互为融合以达到肉质变嫩，口感好，出品率高。本机具有肺呼吸功能，让产品在滚筒内膨胀、缩小做往复运动，改善了肉组织的效果。
Vacuum rolling machine is under the vacuum state, using the principle of physical impact to make meat products turn up and down in the drum, collide with each other, hit each other, achieve massage and pickling effect, make meat uniformly absorbed and pickled, improve the knot strength of meat and product elasticity, through rolling and massage, meat protein can be decomposed into water-soluble eggs. White, easy to be absorbed by human body, at the same time, it can make additives (starch, etc.) and body protein fuse each other to achieve tender meat, good taste and high yield. The machine has the function of lung breathing. It can make the product expand and shrink in the drum and do reciprocating movement, which improves the effect of meat tissue.