Today, Sausage Clip Supplier will share with you: how long can the vacuum bag be stored. What is the size of the packaging bag? The next thing can be divided into three points: the main function is to remove oxygen, prevent food oxidation, and aeration. Let's elaborate on them one by one.
1. The main function is to remove oxygen. In fact, the preservation principle of vacuum packaging bags is not complicated. The most important part is the removal of oxygen from the packaged product. Only the oxygen in the packaging bag and food is pumped out, and then the packaging is sealed to prevent air from entering, so that oxidation does not occur, and the effect of preservation is achieved. The use and use of vacuum bags helps prevent food spoilage. The principle shows that because food mildew is mainly caused by the activities of microorganisms, most microorganisms need oxygen for survival. Vacuum packaging uses this principle to extract oxygen from packaging bags and food cells, which causes microorganisms to lose their living environment. Vacuum packaging cannot inhibit food spoilage and discoloration caused by anaerobic bacteria reproduction and enzyme reaction, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc.
2. Prevent food oxidation. Because oil and fatty foods contain a large amount of unsaturated fatty acids, they are oxidized by the action of oxygen, which makes the food taste bad. In addition, oxidation can lead to the loss of vitamins a and c, and unstable substances in food pigments can be affected by oxygen, which darkens the color. Therefore, deoxidation can effectively prevent food spoilage and maintain its color, aroma, taste and nutritional value. Using this packaging bag to package Sausage Casing can effectively extend the storage time of sausages.
Sausage Casing
3. Inflatable link. The main function of vacuum inflatable packaging is not only to remove oxygen and ensure quality, but also to resist pressure, block gas and keep it fresh. It can effectively maintain the original color, aroma, taste, shape and nutritional value of food for a long time. In addition, many foods should not be vacuum packed, but must be vacuum packed. For example, crunchy and fragile foods, lumpy foods, deformable oil-removing foods, sharp-edged or hard foods, these foods can puncture packaging bags and so on. After the food vacuum packaging machine vacuum-inflates the food, the inflation pressure in the packaging bag is greater than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being squeezed and deformed under pressure without affecting the appearance and printing decoration of the packaging bag.
Vacuum inflated packaging is filled with nitrogen, carbon dioxide, oxygen single gas or a mixture of 2-3 gases after vacuum. Among them, nitrogen is an inert gas, which plays a role of filling and keeps the pressure inside the bag to prevent the air outside the bag from entering the bag, which has a protective effect on food. Carbon dioxide gas can be dissolved in various fats or water to form weakly acidic carbonic acid, and has the activity of inhibiting microorganisms such as mold and spoilage bacteria. Oxygen has the function of inhibiting the growth and reproduction of anaerobic bacteria, maintaining the freshness and color of fruits and vegetables, and high concentration of oxygen can keep fresh meat bright red.
The above is the preservation principle of the vacuum packaging bag introduced by the supplier of Semi-automatic Pneumatic Clipper. I hope it can help everyone.
