How should vegetables be vacuum packed?

The most important part of vacuum packaging is pumping oxygen to prevent food from going moldy and deteriorating. The principle is very simple. Food mildew and deterioration are mainly caused by microbial activities. Most microorganisms (such as mold and yeast) need oxygen to survive, so oxygen removal can inhibit bacteria and mold.

Another important function of vacuum deoxygenation is to prevent food oxidation. Oily food contains a lot of unsaturated fatty acids, which are easy to change color and taste after oxidation. Vacuum sealing can effectively isolate air oxidation and maintain the color, fragrance and nutritional value of food.

Precautions for vacuum packaging of vegetables:

1. The outer packaging of food vacuum packaging bags shall be marked with the name of the factory, the address of the factory and the product name in Chinese, and the words for food shall be marked in obvious places. All products are attached with product inspection certificate after leaving the factory. This kind of food vacuum packaging bag is safer.

2. Color vacuum packaging bags (crimson or black colors currently used in the market) cannot be used for food packaging. Because this kind of vacuum packaging bag is often made of recycled plastic.

3. The vegetable vacuum packaging bag is odorless and tasteless when it leaves the factory. Food vacuum packaging bags with special smell cannot be used as food packaging bags.

4. Vacuum packaging can't keep vegetables fresh, which will accelerate the deterioration of vegetables and only increase the cost. If it is dehydrated vegetables, vacuum packaging is not needed, and it is best not to vacuum package vegetables.

5, vegetable preservation is generally refrigerated, refrigeration will not let vegetables deteriorate, just let vegetables sleep, so keep the nutrition of fresh vegetables. Because fresh fruits and vegetables will have different changes after picking, some fruits and vegetables will release ethylene that accelerates aging, leading to their rotting behavior; Some fruits and vegetables have a certain amount of heat, which is easy to cause microbial growth. Using vacuum preservation technology can effectively solve the above problems, reduce the mildew problem of fresh agricultural products and prolong the life of fresh agricultural products.

6. Vacuum preservation can quickly cool down and diffuse harmful gases such as ethylene, carbon dioxide and ethanol produced by fruits and vegetables. Ice temperature preservation can preserve the flavor of fruits and vegetables to a greater extent and keep the stored fruits and vegetables with higher quality. Super-freezing preservation is to store fruits and vegetables in an unfrozen area below freezing point, which expands the temperature area where fruits and vegetables keep active, and can replace freezing technology to store some fruits and vegetables and reduce energy consumption. Compared with ice temperature preservation, its temperature is lower, so it is super ice temperature preservation.