How long can you keep cooked food only vacuumed? How long does a deli vacuuming last

Different types of food are stored at room temperature for different types of food after vacuum packaging. Generally speaking, fresh agricultural and sideline products or slightly processed meat products are stored at room temperature for 2 days, and after vacuum packaging, they can be extended to 6 days, and some can be extended to 18 days; Dried fruits are longer, even more than 12 months; Delicatessen foods are shorter.

Vacuum-packed cooked food must be quick-frozen at -40 degrees and then stored at -18 degrees to be stored for about three months. If preservatives are added to cooked food products, they can generally be stored for 15 days using vacuum packaging, and can be stored for 30 days if they are stored at low temperature, but if no preservatives are added, even if vacuum packaging is used and low temperature storage can only be stored for 3 days, after three days, both the texture and taste will be much worse.

Cooked food can generally be stored for about 6 months after vacuuming. Cooked food is generally a ready-to-eat food cooked with fresh meat, so it is very easy to breed bacteria, while vacuum-packed cooked food, the oxygen inside the package is extracted clean, which is not conducive to the survival of bacteria, so it can be stored for a long time. Vacuum-packed cooked food, generally after a series of processing (ready-to-eat) such as low temperature or high temperature, packaged in the form of vacuum packaging**, because vacuum packaging cooked food is convenient for storage and transportation, and prolongs the shelf life of food, due to its convenience, most cooked food production enterprises now use vacuum packaging.

Vacuum cooked food can be stored for four or five days at room temperature, and if stored in the refrigerator, it can be stored for about half a month. Vacuum cooked food can last for about a year if it is sterilized and then stored in the refrigerator.

In daily life, we can see a lot of cooked vegetables in vacuum packaging bags, such as duck neck, duck feet and their legumes, etc., if this food has been sterilized before vacuum packaging, it can be stored for more than a year at this time.

If there is no sterilization after vacuum packaging bag, it is basically not easy to increase the shelf life of cooked food. Since cooked food is very watery and nutritious, it is very easy to grow germs, so it is not possible to vacuum pack it without treatment.

The key function of vacuum packaging bags is oxygen removal, the basic principle of this food is very simple, because the key to food mold and Pythium is caused by the activity of microbial strains, and most of the microorganisms need oxygen, and vacuum packaging is because of the lack of oxygen will slow down the deterioration.

In addition to oxygen, some nutrients in food, if at room temperature, are also nutrients for bacterial growth, so it is necessary to sterilize and then package, so that the effect will be better.

Dear, here is the place where you can find out that vacuum-packed cooked food can usually be stored for half a month.

Dear, vacuum-packed cooked food can usually be stored for half a month, but in the summer when the temperature is higher, it can only be stored for a week at most.

The main function of vacuum packaging is to isolate bacteria in the air, so as to maintain the effect of freshness, when vacuum packaging is usually used, it can be put into the refrigerator for refrigeration, which can not only better isolate bacteria, but also prolong the storage time.

Questions. I make dried tofu, and recently the customer received the goods and swelled up, how to solve this.

Pressure value reason.

I can only re-ship the goods to the customer.

1.The barrier property of vacuum packaging bags is insufficient;

Questions. Isn't the vacuum time shorter.

After vacuum packing, the aerobic plane works.

The sterilization of vacuum packaging bags is not complete.

These can all lead to problems with vacuum packaging.

Vacuum-packed food will bulge when brought from a low altitude to a high altitude, and the food inside will bulge when it goes bad.

In the process of meat product processing, through the effective cleaning and disinfection of meat raw materials, space environment, desks, equipment, and tools, and the pathogenic bacteria and microorganisms in the residues can be completely removed, so as to produce high-quality meat products that meet the health requirements, and play a positive role in the extension of the storage period of meat products.

Unqualified outer packaging can allow oxygen or water vapor to enter the finished package, promote the reproduction of microorganisms, and lead to mold, mildew and bag expansion of food.

The reasons of the food itself, including the incomplete sterilization of food raw materials, utensils, and environment in the production process, and the reproduction of microorganisms in the environment of trace oxygen or high humidity, can easily lead to mold, mildew, and bag expansion.

If mine is helpful to you, I hope to give it a thumbs up at your convenience, thanks! 

Cooked food that has been vacuumed can generally be stored for about 6 months.

The purpose of vacuumed cooked food is to prevent cooked food from coming into contact with oxygen, to prevent cooked food from deteriorating, and to extend the shelf life of food while maintaining the color and flavor of cooked food.

Vacuum packaging is more suitable for some cured products, such as sausages, ham, bacon, duck, etc., as well as mustard, dried radish, kohlrabi, dried tofu, roast chicken, roast duck, etc.

The structure of vacuum packaging or vacuum inflatable packaging

Vacuum packaging or vacuum inflatable packaging is commonly used to make three-sided sealing bags with double-layer composite film or three-layer aluminum foil composite film, and the thickness of the composite film is generally between 60-96 m, in which the inner layer is the heat sealing layer and the outer layer is the sealing layer

1. Inner layer: good heat sealing is required, and the thickness is between 50-80 m. The substrate is usually made of polyethylene (PE), such as high-temperature polypropylene (CPP) cooking bags.

2. Outer layer: It needs to have good printability and air tightness, a certain strength, and the thickness of the outer layer is between 10-16 m. Substrates commonly used are stretched polypropylene (OPP), nylon (PA), polyester (PET), etc.

3. For some food packaging, light-blocking packaging is required, and a thin layer of aluminum foil (AL) is added to the inner and outer substrates, and its air tightness has also been strengthened. For example, some foods such as milk powder, tea leaves, and some high-fat foods to prevent the food from being affected by light and changing the color, smell, and taste.

At room temperature, the time for which cooked food can be stored in a vacuum, depends on the type of food and the state of consumption. Generally speaking, cooked food with a vacuum can be stored at room temperature for about 3 to 5 days.

However, it is recommended that you try to refrigerate or freeze cooked food before eating it to maximize the freshness and safety of the food. At the same time, care should also be taken to avoid leaving cooked food at a place where the room temperature is too high or too low, which may cause food spoilage or bacterial growth.

It depends. Cooked food vacuum packaging can be stored for about 15 days in winter and spring, and about 4-7 days in summer and autumn. Fresh agricultural and sideline products or slightly processed meat products can be stored for 2 days at room temperature, and after vacuum packaging, it can be extended to 6 days, and dried fruits can be stored for about a year.

Scope of application: 1. Cured products: sausages, hams, bacon, ducks, etc.

2. Pickles: mustard, dried radish, kohlrabi, kimchi, etc.

3. Soy products: dried tofu, vegetarian chicken, bean paste, etc.

4. Cooked food products: roast chicken, roast duck, sauced beef, fried food, etc.

5. Convenience food: rice, instant wet noodles, cooked vegetables, etc.

6. Soft canned food: bamboo shoots, fruits in sugar water, eight-treasure porridge, etc.

Mechanism of vacuum packaging:

1. It is to reduce the oxygen content in the package, prevent the mildew and deterioration of the packaged food, maintain the color and flavor of the food, and extend the shelf life.

2. Vacuum packaging plays an important role in food. But it also has an extraordinary effect when used in the processing of clothing items.

3. Compared with ordinary packaging methods, vacuum packaging reduces the space occupied by items. And it has the advantages of moisture-proof, dust-proof and anti-bacteria, making the transportation of clothing items more convenient.

4. It greatly reduces the possibility of losses caused by certain accidents.

Features: Part of the air (oxygen) in the packaging container is excluded, which can effectively prevent food spoilage. The use of packaging materials with excellent barrier (air tightness) and strict sealing technology and requirements can effectively prevent the exchange of packaging contents, which can avoid food weight loss and loss of taste, and can prevent secondary pollution.

The gas inside the vacuum packaging container has been removed, which accelerates the conduction of heat, which can improve the efficiency of thermal sterilization, and also avoid the rupture of the packaging container due to the expansion of the gas during heating sterilization.

The shelf life of food is related to the type of food and the pre-treatment before vacuum packaging:

1.Different kinds of food can be stored at room temperature for different times after vacuum packaging. Generally speaking, fresh agricultural and sideline products or slightly processed meat products can be stored for two days at room temperature, and can be extended to six days after vacuum packaging, and some can be extended to 18 days; Dried fruits have a very long shelf life, even more than twelve months; Cooked food is shorter.

2.Different pretreatment processes have different storage times at room temperature after vacuum packaging.

2. How is the shelf life of frozen food determined?

The "Hygienic Standards for Fresh and Frozen Animal Aquatic Products" issued and implemented in the year stipulates that frozen products should be packaged and stored in cold storage from -15 to -18, and the storage time shall not exceed 9 months.

2.However, the requirements of the national standard for shelf life are not very suitable. Here's why:

1) The shelf life of different products can be different;

2) The same product with different processes can have different shelf life;

3) The shelf life of the same product, the same process, different requirements, can also be different.

1) Bulk food sold in supermarkets should be covered with dust-proof materials and set up isolation facilities to prevent secondary pollution;

2) The fresh food area of the supermarket should be equipped with the necessary low-temperature storage equipment. The temperature of the cold storage (cabinet) is -2 to 5, and the temperature of the freezer (cabinet) should be lower than -18. This is consistent with the requirements of the 2005 national mandatory standard "Hygienic Standards for Fresh and Frozen Animal Aquatic Products", which ensures the food safety of supermarket circulation.

Foods that are stored for two days at room temperature, such as fresh agricultural and sideline products or slightly processed meat products, can be extended to six days after vacuum packaging, and some can be extended to eighteen days. Cooked foods should be shorter, dried fruits.

The class lasts for a long time, even more than 12 months.

The main function of vacuum packaging is to remove oxygen, in order to help prevent 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 mold and yeast.

Oxygen is needed for survival, and vacuum packaging uses this principle to extract the oxygen in the packaging bag and food cells, so that microorganisms lose the "living environment".

In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum oxygen removal is to prevent oxidation of food, because oily foods contain a large amount of unsaturated fatty acids.

Oxidation by the action of oxygen makes food taste and spoilage, in addition, oxidation also makes vitamin A

and c loss, the unstable substances in the food pigment are affected by the action of oxygen, which darkens the color. Therefore, oxygen removal can effectively prevent food from spoiling and maintain its color, aroma, taste and nutritional value.