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The vacuum meat tumbler is in a vacuum state that with physical impact makes the materials flip up and down in the drum, collide and rub each other; to produce a large area for massage and pickling effect. This leads to the evenly distribution of the submerged liquid in the material which is required to extract salt soluble protein at a faster speed. Thereby results in increasing the water holding capacity of the product, improving the elasticity, and increasing the yield of the product to a large extent.
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