To explore the application of the vacuum tumbling technique on water-braised beef,the effects of vacuum tumbling parameters,including vacuum degree,rotation rates,tumbling time,loading capacities,beef temperature and static curing time on the contents of major compounds,sensory ratings,color,PTA textural attributes and products yields were analyzed.The higher qualities and yield was obtained when beef was tumbled as the followings: temperature of the beef 0-5℃,3.3% salt and 0.1% pepper was put into the vacuum roller with load capacity of 60%,tumbled at 4 r/min for 15min at 6 kPa for 10 min.The tumbling was repeated once by adding 1.3% onion juice,1.2% celery juice,2.5% carrot juice and 1.8% Erguotou liquor into the roller.The tumbled beef was soaked for 12 h at 0-5℃ after taken from the roller.