What is a vacuum packaging bag？

Vacuum bag is to extract all the air in the packaging container and seal it to maintain a high degree of decompression in the bag. The scarcity of air is equivalent to the effect of low oxygen, so that microorganisms have no living conditions, so as to achieve the purpose of keeping food fresh and free from disease and rot.

Vacuum packaging pouches can be frozen at low temperature or heated at high temperature. But when the pouch leaks or swells, the food in the pouch cannot be eaten. Because the vacuum packaging is to prevent the entry of air, so as to prevent oxidation and decay, if the vacuum packaging pouch leaks, it proves that the air has entered, so the items in the pouch may have deteriorated.

Causes of air leakageand pouch swelling:

1. The food.

①Certain fermented foods, such as fruits and vegetables and soybean products, will release certain gases.

②Incomplete sterilization of meat products is easy to cause microbial residues and breeding.The bacteria multiply rapidly and then break down the organic matter of the food, resulting in the production of gases like H₂S,CO₂

③ Gas production between food additives or food additives and ingredients.

2. The sealing line.

① Use inappropriate packaging pouch. The specification is too small, or the filler is too much,resulting in sealing cracking;

②The sealing line (bag mouth) is not smooth;

3.Packing pouches.

The material of the packaging pouch has poor puncture resistance: the edges and corners of the food are too hard or the thorns are easy to pierce the pouch.

4.Heating wire of vacuum machine.

The power of the heating wire of the vacuum machine is not large enough, or the food contains oil and water to reduce the temperature of the heating wire.

5.Vacuuming time is too long or too short.

①The evacuation time is too short, so the air in the bag is not fully extracted;

②Excessive vacuuming, the pouch will be stretched and deformed in the protruding part of the product, and pinholes will appear in serious cases.

Vacuum packaging itself cannot play a role in sterilization. If there is no sterilization, but only the air is exhausted, the bacteria will still spoil the food, so it cannot achieve the purpose of prolonging the shelf life of cooked food and achieving the purpose of quality preservation.

Shelf life of food after vacuum packaging:

1. Store for about 3 months: it must be quick-frozen at -40 degrees, and then stored at -18 degrees.

2. Cooked food products can be stored for 15 days if preservatives are added and for 30 days if they are kept at low temperature.

But if preservatives are not added, even if they are vacuum packed and kept at low temperature, they can only be stored for 3 days.