In the vacuum condition, raw meat rotate and impact each other in pot from up to down to be well distributed and soaked, and during the intermittent of rotate there’ll be pulmonary respiratory function created in the raw meat, this function makes the fiber of raw structure expand enough, with the function, the raw meat will be soaked much more better.
Through the vacuum tumbler process, raw meat will absorb the spice completely and the elasticity, binding force of raw meat will be promoted, further, and will be tenderer, the water retention, structural stability will be more excellent, and prevent a broken section at the gap.