1. It can destroy the tissue structure of meat and make the meat soft.
2. Accelerate the penetration and hair color of saline solution: the muscle texture is relatively hard before rolling and it is difficult to achieve uniform penetration of saline solution at low temperature. Through rolling and rubbing, the muscle tissue is destroyed, which is very conducive to the penetration of saline solution.
3, speed up the extraction and dissolution of protein: salt soluble protein extraction is the most important purpose of rolling.