In order to optimize the pulsation vacuum rolling-rubbing process of bacon,shorten the bacon pickled time,enhance its food quality,the effects of rubbing time,pulsation ratio(vacuum time/atmospheric pressure time)and marinade/meat ratio on marinade meat absorption rate,cooking loss were studied by single factor experiments and response surface methodology Box-Behnken design.The results showed that the optimal rolling kneading time was 6 h,pulsation ratio was 1.43 and marinade/meat ratio was 35%.Under these conditions,the predicted marinade juice absorption was 19.86%,cooking loss was 24.90%;the actual test values were 19.13% and 25.11% respectively.The match degree of marinade absorption rate and cooking loss between actual value and predicted value were103.82%,and 99.16%.