Question 10 on vacuum packaging of food

Vacuum packaging can extend the shelf life of the product, but it also has quality defects. There are three main problems:

1) Color The color of the meat is one of the main factors that determine the shelf life of fresh meat. Fresh meat will turn reddish-brown after vacuum packaging, which will affect the quality of the meat. The color problem can be solved by double-layer packaging, the inner layer is a layer of film with good air permeability, and then packed in vacuum packaging bags, and the outer packaging is removed before sale.

Due to the good air permeability of the inner packaging, it is in full contact with the air, giving the meat a bright red color.

2) Antibacterial effect There are still a small number of harmful bacteria after vacuum packaging. The meat can be subjected to low temperatures, thereby enhancing the antibacterial effect.

3) Meat juice oozing and other problems Vacuum packaging is easy to cause product deformation, meat juice oozing, obvious weightlessness, etc. Abroad, advanced specially manufactured absorbent pads are used to absorb the oozing meat juice, so that the sensory and quality of the meat can be improved.

Like this kind of food-grade packaging bag, the requirements are very high, the investment must be very large, and it should not be cost-effective to produce it yourself. If you are looking for a manufacturer to produce, you must first confirm the specifications and dimensions of the bag, including the thickness of the bag, printing and quantity. You can ask the manufacturer to send some samples for trial installation.

Vacuum packaging cost = vacuum packaging machine + electricity + vacuum packaging bag + worker's salary + machine depreciation cost.

If you want to pack four fish, the machine must be big, it should be tens of thousands of kinds. There are many factors that go into the question of cost. Regional, artificial. Others give packaging, I don't think it's cost-effective, do this for a long time, it's better to buy one.

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.

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.

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.

Need. Vacuum oxygen removal can inhibit the growth and reproduction of most microorganisms (such as molds and yeasts), but it cannot inhibit the multiplication of anaerobic bacteria, so it also needs to be refrigerated or frozen to inhibit anaerobic bacteria at low temperatures.

Vacuum packaging is not a substitute for refrigerated or frozen preservation, and any perishable food that requires refrigeration must still be refrigerated or frozen after vacuum packaging. Moreover, the vacuum freshness period of ingredients stored at different temperatures is different.

No, freezing is to keep fresh, the principle is that the activity of bacteria is very low at low temperature, so the food is not easy to spoil, vacuum packaging isolates the air, there will be no bacterial contact, so it can also be kept for a long time,

No, it can be stored at room temperature.

Food vacuum packaging operation method.

Food wrapping machine operation steps:

Adjustments before use:

1. Select the vacuum level.

Heating time, digital display, continuously adjustable, according to the packaging material used and heating temperature, adjust the heating time knob, select the appropriate heating time.

2. Select the silicone word of the sealing silicone rubber strip of the vacuum packaging stretch film packaging machine according to the need, and set the sealing date and other characters.

Select the desired heating temperature according to the bag material, and adjust the heating temperature knob to the corresponding position.

3. Adjust the heating time.

Vacuum packaging stretch film packaging machine pumping time, digital display, continuous adjustable, small vacuum packaging stretch film packaging machine pumping time digital rotary 0-30 seconds adjustable. Adjust the pumping time to achieve the desired vacuum.

4. Select the heating temperature.

Wrapping machine precautions when using:

1. Turn on the power switch.

2. Turn over the packaging bag strip, put the packaging bag loaded into the packaged items into the work room, and place the sealing place on the silicone rubber strip flatly, the bags should not overlap, and press the mouth of the packaging bag over the packaging bag bead.

3. (or press the edge of the upper cover) press down on the studio, close the lid, the machine will automatically complete the vacuum packaging process and automatically open the lid according to the program, and some equipment is equipped with an emergency stop switch.

4. Open the vacuum lid and take out the packaging bag, that is, complete a working cycle.

5. Turn off the power switch and pull out the power plug when you stop working.

With the development of society, there are more and more types of packaging machinery, which can be divided into single-function packaging machines and multi-functional packaging machines according to their functions; According to the purpose of use, it can be divided into inner packaging machine and outer packaging machine; According to the packaging variety, it can be divided into packaging machine and general packaging machine; According to the level of automation, it is divided into semi-automatic machines and fully automatic machines. Wrapping machine is a kind of packaging machinery type, it can automatically extract the air in the packaging bag, to reach the predetermined vacuum degree to complete the sealing process, wrapping machine is often used in the food industry, because after vacuum packaging, food can resist oxidation, so as to achieve the purpose of long-term preservation. Therefore, the correct use of winding machinery avoids damage to the machine and the safety of some products, as well as contamination.

Food vacuum packaging puts the food into the packaging bag, extracts the atmosphere in the packaging bag, and realizes the sealing process after reaching the predetermined vacuum level. In the food industry, vacuum packaging is widely used, and all kinds of cooked products such as chicken thighs, hams, sausages, grilled fish fillets, beef jerky, etc.; Vacuum packaging is increasingly being adopted for pickled products, such as pickles, beans, preserved fruits and other foods that are necessary to keep fresh. Vacuum-packed food has a long shelf life, which greatly delays the shelf life of food.

How to use food vacuum packaging bags correctly.

Food vacuum packaging bags use the principle of oxygen removal to effectively prevent food deterioration and maintain its color, aroma, taste and nutritional value. It is widely used in the food industry, so how to use food vacuum packaging bags correctly?

1. Precautions for storage.

The gas moisture in the air is permeable to the packaging material, and the permeability coefficient is closely related to the temperature. Therefore, for the food packaged in vacuum packaging bags, it must be stored at low temperature, if stored at high temperature, it will seriously affect the permeability of the packaging bag and make the food deteriorate. Generally, vacuum-packed foods should be stored below 10 °C.

2. Precautions for operation.

1. First of all, when the food vacuum packaging bag is heat sealed, it should be noted that the sealing part should not be glued with residues such as grease, protein, and food, so as to ensure that the sealing can be fully heat-sealed.

2. When the vacuum-packed packaging bag is heated and sterilized, the sterilization temperature and sterilization time should be strictly controlled to avoid the internal pressure of the packaging bag being too high due to the high temperature, resulting in the sealing separation and rupture of the packaging bag.

3. The packaging bag of food vacuum packaging must be completely pumped, especially for fresh meat and unshaped food vacuum packaging, no residual gas can be left, so as to prevent the residual gas from causing the food in the vacuum packaging bag to spoil.

3. Precautions for the scope of application.

The products that are not suitable for food vacuum packaging are those fragile foods, if these foods are angular, they are easy to puncture and penetrate the packaging bags. Therefore, it is best not to use vacuum packaging for this kind of food, but to use other packaging, such as gas-filled vacuum packaging bags.

How about homemade vacuum-packed food?

Vacuum-packed food is actually very simple, just a basin of water, and you can try it when you go home.

Vacuum packaging is done by removing the air from the bag and then sealing it for export.

First of all, some food can be vacuum-packed, and then these foods can be placed in a relatively cool environment, so that the food can be well preserved, and it is not easy to spoil the food.

Vacuum-packed food should be kept refrigerated so that the food remains fresh. And it's especially delicious.

Vacuum-packed food should be kept in a dry and cool place away from sun exposure.

It's best to keep it in the refrigerator so that the sub-bacteria will multiply much more slowly.