1, salted products: sausage, ham, bacon, plate duck and so on.
2, pickles: mustard, dried radish, kohlrabi, kimchi and so on.
3, bean products: dried tofu, vegetarian chicken, bean paste and so on.
4, cooked food products: roast chicken, roast duck, sauce beef, fried and so on.
5, convenient food: rice, instant noodles, cooked vegetables and so on.
6, soft canned: clear water bamboo shoots, sugar water fruit, eight treasure porridge, etc.
After vacuum packaging, it must be frozen at -40 degrees, then stored at -18 degrees, and can be stored for about three months. If a preservative is added to a cooked food product, vacuum packaging can usually be stored for half a month. If it is stored at a low temperature, it can be stored for 30 days. However, if the preservative is not added, vacuum packaging and low temperature storage can only be used. After three days of storage, after three days, the taste and taste are much worse.
Some products will be kept on the bag for 45 days or even two months. I think it is necessary to enter a large supermarket. Because large supermarkets have requirements, the shelf life is more than one-third of the total, and it is not possible to receive the goods. If more than one-half of them are to be cleared, more than two-thirds will be returned.
Food vacuum bags, if not sterilized, will not substantially extend the shelf life of cooked meat products. It is because the cooked food is very moist, and the nutrient content is full, which is very easy to grow the bacteria. Sometimes, after vacuum packaging, the rate of spoilage of some foods is accelerated. However, if vacuum packaging is used, sterilization measures are adopted, and the shelf life varies from 15 days to 360 days depending on the sterilization requirements. For example, dairy products can be stored at room temperature within 15 days after microwave sterilization in vacuum package. The smoked chicken products can be stored for 6-12 months or even longer after vacuum packaging. After applying vacuum packaging, there will be germs in the product, so it is necessary to do sterilization and disinfection. The sterilization can be divided into several forms. The sterilization temperature of some cooked vegetables does not need to exceed 100 degrees. You can choose the pasteurization line. Exceeding 100 degrees, you can use high temperature and high pressure sterilization kettle to disinfect. Of course, different products require you to develop different sterilization and sterilization technologies.
The products of the bags say that the popularization period of shelf life is not determined. The key is to see what kind of food is in the bag. In general, the shortest vacuum packaging is about three months, and the longest is six months. It is because the packaged ingredients have a shelf life, and the time is too long, which will endanger the nutrition and taste of the ingredients. Vacuum packaging is also called decompression packaging. It is to seal out the air in the packaging container, keep the bag in a relatively high decompression state, and the air is rare, which is equivalent to hypoxia, so that the microorganisms have no living conditions to achieve fresh fruit. The purpose of no disease rot.
