Tips for Preserving Food with Vacuum Sealers
During the process of storing food with vacuum sealers, we may be confronted with some operational problems inevitably, so what should we pay attention to at this time? Let's talk about some tips for preserving food with vacuum sealers.
First, fresh fruits and vegetables generally do not need to be sealed in the vacuum package. Due to respiration and carbon dioxide released, it is easy for vacuum bags that package these foods to occur air leaks, swelling or other problems at normal temperatures. And foods will reduce gas emission at high or low temperatures.
Second, when using vacuum sealers to pack food with small and sharp corners, like tea, fishbone, shrimp and crab shells, we need to consider the possibility that vacuum bags may be punctured by their corners. Hence, we had better warp food with other materials before putting them into vacuum bags, which is a feasible way and has a protective effect.
Third, food with heat and moisture shall be vacuum-packed with vacuum sealers after it has been cooled and seasoned, otherwise, water vapor will appear in vacuum bags and impact the effect of vacuum.
Fourth, do not use vacuum sealers to directly seal oily food. Because it is easy to damage bags and machines if oil and water are extracted to the exhaust port with the air. The methods of how to deal with this kind of food are as follows. On one hand, we can freeze the liquid into a solid. On the other hand, we can use the common plastic bags in the supermarket to wrap the food first and then use vacuum sealers to package it.
Fifth, vacuum packaging, low temperature, sterilization and disinfection are different ways to prolong the storage time of food, which can be adopted at the same time without conflict if the conditions permit. In particular, the perishable raw and cooked meat, whether vacuum-packed or not, need to be stored at low temperatures. Vacuum sealers are not the substitute for refrigerators, but the subsidiary role.
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