为了加快食盐的渗透，防止腌肉的腐败变质，目前广泛采用盐水注射法。这是因为通过机械注射，不但增加了出品率，同时盐水分散均匀，再经过滚揉，使肌肉组织松软，大量盐溶性蛋白渗出，提高了产品的嫩度，增加了保水性，颜色、层次、纹理等得到了极大的改善，出品率也大大提高了，同时，也大大缩短了腌制周期。
In order to speed up the penetration of salt and prevent the spoilage of cured meat, saline injection method is widely used at present. This is because by mechanical injection, not only the yield is increased, but also the salt water is dispersed evenly. After rolling, the muscle tissue is soft, a large number of salt-soluble proteins are exuded, the tenderness of the product is improved, the water-holding capacity is increased, the color, level and texture are greatly improved, and the yield is also greatly increased. It also greatly shortened the curing period.