About Korean kimchi packaging and vacuum bag sterilization

Korean kimchi does not need vacuum packaging, and a sealed lock should be added under the ordinary day seal, if you don't know, you can go to some shopping malls to know what kind of packaging method I am talking about, I hope my answer will help you

You can't eat it, under normal circumstances, these bags are plastic-sealed, once the flatulence proves that there is air that has slipped in, so it is better not to eat it in case you get sick.

Bulging bags are divided into physical bulging bags and bacterial bulging bags. The former is mainly due to the fact that the vacuum degree in the bag does not meet the requirements when the vacuum is sealed, and the latter is caused by incomplete sterilization and the reproduction of gas-producing bacteria in the product.

Generally speaking, if the food is swollen, there is a danger of spoilage and it cannot be eaten.

Yes, fermentation is normal. I went to Korea to buy kimchi and brought it back, and after taking it on the boat overnight, my bag was swollen. At first, I thought I couldn't eat it- but it was a pity to buy a bag for more than 1w won. Later, I tried it, no problem, you can eat it.

Korean kimchi is no problem!

That's a fermenting policy phenomenon!

But it tastes sour! It's up to you to fit in!

Can't eat.

Korean kimchi can not be eaten if the bag is swollen, and the bag indicates that there is air entering, that is, the bag is not well sealed, and the air enters, and there is no vacuum preservation.

The kimchi bag indicates that the kimchi inside has been oxidized, producing some toxic substances, which are harmful to the human body after eating.

Don't eat any food packaging that is abnormal, otherwise the gains outweigh the losses.

Definitely not to eat! There is air inside that has deteriorated!

If it is caused by secondary fermentation, you can eat it.

The main reason is that the manufacturer has not solved the problem of the swollen bag, so that consumers have such troubles.

In fact, PTFE waterproof and breathable membrane can solve this problem, but many manufacturers do not understand this high-performance product.

Vacuum-packed food is generally vacuum packed first, and then put into a high-temperature sterilization pot for sterilization, and the sterilization temperature is mostly degrees.

One of the important links in vacuum packaging is oxygen removal, which is conducive to preventing food deterioration, and its principle is relatively simple, because food mildew and deterioration are mainly caused by the activities of microorganisms, and most microorganisms (such as molds and yeasts) need oxygen for survival, and vacuum packaging is to use this principle to extract the oxygen in the packaging bag and food cells, so that microorganisms lose the "living environment".

Experiments have proved that when the oxygen concentration in the packaging bag is 1%, the growth and reproduction rate of microorganisms will drop sharply, and the oxygen concentration will be 0 5%, and most microorganisms will be inhibited and stop reproducing. (Note:.)

Vacuum packaging can not inhibit the reproduction of anaerobic bacteria and the deterioration and discoloration of food caused by enzymatic reactions, so it also needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc.

Extended Materials:

The main function of vacuum inflatable packaging is that in addition to the oxygen removal and quality preservation function of vacuum packaging, it also has the functions of anti-pressure, gas blocking, and fresh-keeping, which can more effectively make the food maintain its original color, aroma, taste, shape and nutritional value for a long time. In addition, there are many food products that are not suitable for vacuum packaging and must be vacuum inflatable packaging.

Such as crispy and fragile food, easy to agglomerate food, easy to deform and oily food, sharp edges and corners or food with high hardness will puncture the packaging bag, etc. After the food is vacuum inflated packaging, the inflation pressure inside the bag is stronger than the atmospheric pressure outside the bag, which can effectively prevent the food from being crushed and deformed and does not affect the appearance and printing decoration of the bag.

Empty inflatable packaging is filled with nitrogen, carbon dioxide, oxygen and a single gas or a mixture of two or three gases after vacuum. Its nitrogen is an inert gas, which plays a filling role and maintains positive pressure in the bag to prevent the air outside the bag from entering the bag and plays a protective role in the food.

Its carbon dioxide can be dissolved in various fats or water, resulting in weakly acidic carbonic acid, and has the activity of inhibiting microorganisms such as molds and spoilage bacteria. Its oxygen inhibits the growth and reproduction of anaerobic bacteria, maintains the freshness and color of fruits and vegetables, and high concentration of oxygen can make fresh meat maintain its bright red color. The freshness of fruits and vegetables does not lose nutrients.

Based on what you're saying, your past experience may have been based on the wrong experience.

The so-called vacuum bags you used before may not be vacuum bags in the real sense, and there are two types of vacuum bags, one is non-high barrier type and the other is high barrier type; The material structure is a composite membrane, in which there is a nylon membrane;

Vaxing will not affect your brine, as long as the size of the bag is large enough, it will not be affected;

In addition, vacuum packaging refers to the packaging of materials and the shape of the packaging, to ensure quality, but also need to complete the packaging of vacuum food, sterilization, generally high temperature sterilization, sterilization temperature and time are particular, this you need to do your own testing to decide; Generally, it is 121 degrees and 135 degrees Celsius, and the time is mostly 30-35 minutes, I mean the sterilization of meat products, it is recommended not to have bones in them.

Do I still need to sterilize after vacuum packing? It should be sterilized before packaging, right? Bags of fermented food will be flatulent when vacuum-packed.

If there is a large amount, irradiation sterilization can be considered.

Vacuum-packed food sterilization method, for the disinfection of food processing pipelines and utensils, the concentration of 50-100mg l of 40% content is added. You can try the Xiuba chlorine dioxide disinfectant.

In the case of the food itself, high-temperature sterilization can be used.

The main function of food vacuum packaging is to remove oxygen, which is conducive to preventing food deterioration, and its principle is relatively simple, because food mold and deterioration are mainly caused by the activities of microorganisms, and most microorganisms (such as molds and yeasts) need oxygen for survival, and vacuum packaging is to use this principle to extract the oxygen in the packaging bag and food cells, so that microorganisms lose the environment for survival.

1. When the food is put into the bag, it must not touch the mouth of the bag, and the bag must be changed and reloaded after touching, otherwise the bag mouth cannot be sealed after being stained with oil, and the bag will be broken at high temperature.

2. The bag can not be folded when sealing, otherwise the bag will be broken at high temperature.

3. Try to dry the food before bagging.

4. Vacuum as much as possible.

5. After the product is cooked, it will be put into cold storage, and the packaging will be taken out and vacuumed, and the sterilization will be completed within one hour.

Otherwise, it should be put into cold storage after vacuuming.

6. Do not enter the cold storage after high temperature sterilization, place it at room temperature, and observe whether there is an expanded bag, and pick out and destroy the expanded bag.

7. When loading the outer bag, wipe the water on the vacuum bag, otherwise there will be water vapor after bagging.

8. Try to use thicker and firmer packing boxes to avoid damage during transportation.

What about this question.

It depends on whether you are vacuum-packed, the so-called vacuum, that is, there is no air in it, in a vacuum environment, bacteria cannot grow, so there is no need for the so-called packaging and then sterilization. You only need to sterilize it before packaging, different things have different disinfection methods, and the same as usual disinfection, that is, vacuum packaging after disinfection.

If it is a high-temperature sterilization, it is recommended that you use water at a temperature of 100 degrees Celsius to sterilize.

【Korean Restaurant***】Personally received spicy cabbage. Please let it ferment until it swells before eating, it tastes better. If you need to ferment quickly, you can put it at room temperature, if the bag has been expanded, it will be fermented, and it can be eaten immediately.

I just bought spicy cabbage and this is a message from the seller.

If it swells, it can't be eaten.

It is best to put it in the refrigerator at a constant temperature of about 3 degrees above zero. If you don't have the conditions, you can only put it in the cellar. well water. Close well with a plastic bag.

That's when the vegetables inside are fermented, and carbon dioxide is produced.

The ambient air pressure will be small under vacuum packaging, and it stands to reason that bacteria will expand and die, but there are also extremely adaptable, but they will also die due to insufficient nutrients, even if anaerobic bacteria do not adhere to the object. Therefore, under normal circumstances, the survival rate of bacteria in vacuum packaging is extremely low, and there is no need to sterilize.

If it was vacuum packed before, but now it is swollen again, don't eat it. There are many bags that say that if you find gas, please do not eat it. When we usually produce packaging bags, some customers will design the packaging and let us print this sentence. If you find air leakage or flatulence, do not eat it.

Fermented normally, it can be eaten without problems. My family does it themselves every year.

Flatulence indicates that the kimchi has undergone changes beyond the manufacturer's quality assurance, and this change is not guaranteed by the manufacturer. Therefore, from the perspective of health and safety, it should not be eaten again.

It's like this, it's not good if you don't have flatulence.

No, you don't. Vacuum food packaging bags are generally made of plastic, plastic products need high temperature to form, and plastic products do not have the nutrients needed for microbial breeding, after our years of testing and tracking, the microorganisms of plastic packaging bags are basically 0, and they do not need to be sterilized, unless your packaging bag has been contaminated.