Can cooked food be packed in vacuum compression bags?

Cooked food can be packed in vacuum compression bags. And there is also a certain effect of freshness. But in different seasons there are differences. To achieve good preservation effect, must have skillful operation, to try to complete the packaging in the cooked food close to 100 degrees.

This maximizes the maintenance of a near-vacuum ecological environment. Various microbial contaminants can be effectively isolated. So as to achieve the effect of preservation of cooked food.

Generally winter and spring season freshness up to about 15, summer and fall can only be 4 days to 1 week, and, it is best to be refrigerated.

Different kinds of food, in the vacuum packaging after the room temperature storage time is not the same. General experience, fresh produce or slightly processed meat products stored at room temperature for 2 days, after the vacuum packaging, can be extended to 6 days, some can be extended to 18 days; dried fruits of the time to teach long, even more than twelve months; cooked food to be shorter.

The use of food vacuum packaging bags can ensure that the food to avoid microbial infection, to extend the shelf life.

Empty food packaging bags, also known as decompression packaging, is the packaging container of all the air out of the seal, to maintain the bag in a highly depressurized state, the air is scarce equivalent to the effect of low-oxygen, so that microorganisms do not have the conditions for survival in order to achieve the purpose of the fruit freshness, no disease and decay occurs.

Because of the fruit is fresh food, still in respiration, a high degree of oxygen deprivation will cause physiological diseases, therefore, the use of vacuum packaging of fruit less.

The main role of vacuum food packaging in addition to vacuum packaging has the function of preservation of oxygen in addition to the main pressure, gas barrier, freshness and other roles, can be more effective to make the food for a long time to maintain the original color, aroma, taste, shape and nutritional value.

Extended information:

The principle of vacuum packaging:

Vacuum, this term is translated from the Latin vacuo, the meaning of which is nothingness. In fact, vacuum should be understood as a space where gases are thinner. In the designated space, below an atmospheric pressure of the gas state collectively referred to as a vacuum. The degree of thinness of the gas in the vacuum state is called the degree of vacuum (degreeofvacuum), usually expressed in terms of pressure values.

So vacuum packaging is actually not a complete vacuum, vacuum packaging technology is used to pack food containers within the vacuum is usually 600-1333Pa. So, the vacuum packaging is also known as decompression packaging or exhaust packaging.

Vacuum packaging in an important part of its deoxygenation, to help prevent food spoilage, the principle is relatively simple, because the food mold deterioration caused mainly by microbial activity, and most of the microorganisms (such as molds and yeasts) survival is the need for oxygen, and vacuum packaging is the use of the principle of the bag and the food cells within the oxygen pumped off, so that microorganisms lose the "living environment". "survival environment".

Experimental evidence: when the oxygen concentration in the bag ≤ 1%, the growth and reproduction of microorganisms on the sharp decline in the rate of oxygen concentration ≤ 0.5%, the majority of microorganisms will be inhibited to stop reproducing.

(Note: vacuum packaging can not inhibit anaerobic bacteria reproduction and enzyme reaction caused by food deterioration and discoloration, so also need to be combined with other auxiliary methods, such as refrigeration, quick-freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling.

Vacuum deoxygenation in addition to inhibit the growth and reproduction of microorganisms, another important function is to prevent food oxidation, because the oil and fat food contains a large number of unsaturated fatty acids, oxidized by the action of oxygen, so that the food tastes bad, spoiled.

In addition, oxidation also makes the loss of vitamin A and vitamin C, food coloring in the unstable substances by the action of oxygen, so that the color becomes dark. Therefore, deoxygenation can effectively prevent food spoilage, maintain its color, aroma, taste and nutritional value.

A variant of vacuum packaging is inflatable packaging. The main role of inflatable packaging in addition to vacuum packaging has the function of oxygen preservation, there are mainly pressure, gas barrier, freshness and other roles, can be more effective to make the food long-term retention of the original color, aroma, taste, shape and nutritional value. In addition, there are many foods should not be used vacuum packaging, and must be used to inflatable packaging.

such as crunchy and fragile food, easy to caking food, easy to deform away from the oil food, sharp edges or high hardness will pierce the bag of food. Food by the food vacuum packaging machine pumping packaging, filled with some gas, so that the bag inflatable pressure is greater than the bag outside the atmospheric pressure, can effectively prevent the food pressure broken and deformed, and does not affect the appearance of the bag and printing and decorating.

Inflatable packaging in the vacuum and then filled with nitrogen, carbon dioxide, rare gases, such as a single gas or a mixture of 2-3 kinds of gas. Nitrogen is a chemically stable gas, to protect the goods from oxidation and other external interference, and keep the bag positive pressure to prevent the package from being flattened to prevent damage to the goods.

Carbon dioxide can be dissolved in all kinds of fat or water, the formation of weak acidic carbonic acid, there is inhibition of mold, rot bacteria and other microbial activity. Rare gases are similar in principle to nitrogen.

Baidu Encyclopedia - Vacuum Packaging

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