What's the vacuum packing?
Vacuum packaging is the most effective method to effectively prevent food shrinkage, odor, pollution and weight loss, and can make products more hygienic. From the perspective of extending the shelf life, vacuum packaging is suitable for most meat products (if the meat products are already contaminated, then Vacuum packaging can't solve the problem, because anaerobic organisms can continue to multiply) However, for some meat products that are prone to deposit fat and moisture on the surface, the appearance of the meat products is not ideal after the use of vacuum packaging. There are some prepared foods containing fresh meat. If vacuum packaging is used, the color of the meat will be dark, and air-filled packaging can be used for these meat products.
How long the food vacuumed by the vacuum packaging machine can be stored is related to the type of food and the pre-treatment before food packaging. In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum degassing is to prevent food oxidation due to oil This kind of food contains a large amount of unsaturated fatty acids, which are oxidized by the action of oxygen, which makes the food taste and deteriorate. In addition, oxidation also causes the loss of vitamin A and vitamin C. In food pigments, unstable substances are affected by oxygen to darken the color. Different types of products and different pre-treatment have different storage times at room temperature after vacuuming. For example: products preserved at room temperature (processed meat products and fresh agricultural and sideline products, etc.) can be extended to six days, some can be extended to fifteen days, cooked foods are shorter, dried fruits will last longer, and even For more than 12 months, for different products, you should do an experiment before packaging. If you want food to be stored for a longer period of time, you must do some experiments in advance, and do a good job of pre-treatment of the product in advance, so that the product can achieve a satisfactory preservation effect after being vacuumed.