The vacuum sealer is to remove the air of a packaging for protecting and preserving its contents: food, household, industrial, etc.
Especially effective for preserving food, vacuum sealer is now also used to restore some firings.Vacuum sealer help to preserve food longer for example 3 to 5 times longer than in normal storage conditions.
The vacuum sealer blocks indeed oxygen and microorganisms responsible for the fermentation process that deteriorates and contaminates food.
In industry, the vacuum packaging is used to protect products during storage and transportation, to gain place and avoid fraud
The cooking vacuum sealer: this popular cooking technique for preserving the integrity and the organoleptic qualities of foods is based on vacuum sealer packaging.
It involves cooking method at low temperature foods and preparations prior vacuum packed. Particularly tasty, it also promotes the reduction of food waste and better organization and flexibility in the kitchen.
How much vacuum sealer packaging?
Some tips for vacuum packaging
● Pack the food when at they are at low a temperature as possible:
This avoids the risk temperatures and the food does not release harmful steam machine.
Hot vacuum-packed foods can generate undesirable water vapor inside the vacuum bag.
The packaging of cold liquid denser prevents their overflowing of the vacuum bag.
For some foods, cold generates a better structuring of chairs that allows them to better withstand the effects of pressure.
In some cases (seafood), even given a cold snap to the product by immersing it in ice water.
Condition the liquid in sufficiently long and wide bags to prevent them from overflowing.
The liquid tends to inflate the bag for evacuation and escape through the part where aspiration occurs.
● Ensure that the opening of the solder pocket is always clean, flat and without folds.
● Maximizing hygiene measures: cleaning and disinfection.
● Select vacuum bags according to the machine and product to be packaged.
● Labelling: the packaged product must always be labeled.
The labeling system can vary but always a minimum of data: packet contents and useful life. The usual information is: name of product, its creation date, expiration date, the person responsible for development, function or destination of the preparation and the storage place
A product keep cool must be after its evacuation?
Yes. If bacteria don’t require oxygen are at the first time after evacuating, these bacteria continue to grow further at room temperature that refrigerated.
The advantages of vacuum for meat?
Conservation is optimized and the restored color.
● The preservation starts with protection
Keep meat and poultry red or pink with a MAP packaging (gas injection)
Respect the minimum oxygen content O2 to preserve color, Put the meat in vacuum
Slow the growth of micro-organisms,
Multiply by 2 or 3 the D.L.C. ,
Keep your room cool up to 5-8 days instead of 2-4 days.
● The transport without odors or stains
Avoid blood drips and smells during transportation,
Respect HCCAP standards
Physically secure your piece of its environment,
Protect chemically organic products stored together.
● A suitable and attractive presentation
Present your products carefully with a traditional package or luxury,
Vary the packaging and consumables: bags, trays and terrines.
● The dried or smoked flavor
Concentrate better the aromas of smoking and salting,
Save condiments and eliminate preservatives and additives,
Cook at will the vacuum with their meat dishes.
● Meat & poultry packed:
Red meats: beef, horse, kangaroo
White meats: hare, rabbit, veal, lamb, wild boar, pork
Offal: liver, kidneys, sweetbreads, tongue, tripe, oxtail, foie gras, legs
Poultry and game: capon, chicken, duck, goose, guinea fowl, pheasant, quail, turkey, rooster
Processed meats: bacon, sausages, stuffing, hams, sausages
Why meat vacuum loses its red color to become brown / gray?
This stems from the change in state of the pigment responsible for the red color of meat. When the vacuum sealer powers, the pigment changes from bright red oxygenated form to the reduced form turning dark red to brown. This does not mean that your meat is damaged, quite the contrary, nutritional value and taste are not altered anything. Once unpacked, meat regain its bright red color.
Liquid or products accompanied juice or sauce they can be packed?
Yes, but only under certain conditions and with a bell in a vacuum machine or external vacuum sealer with specific vacuum boxes.
The power is empty of liquid because when all the air has been extracted from the bag, the liquid can be absorbed by the machine.
To avoid any incident, certain rules must be followed:
● Always pack a liquid as cold as possible:
- Risk spreads temperatures and respects the cold chain,
- Prevents formation of vapor due to heat,
- Avoids projections: the cold liquid is denser and flows less easily than hot.
● During the introduction of the liquid, not to dirty the inside or the outside of the bag, especially the side that will be welded.
● Use large bag (or long) to overcome the first stage of expansion (similar to boiling fresh cream).
● Use a support for the bag such as cylinder transparent methacrylate that control at any time the amount of packed liquid.
● Condition obliquely with respect to the sealing bar by using inclined plates.
vacuum sealer reviews | Cuisinart VS-100 Sealer Review
Especially effective for preserving food, vacuum sealer is now also used to restore some firings.Vacuum sealer help to preserve food longer for example 3 to 5 times longer than in normal storage conditions.
The vacuum sealer blocks indeed oxygen and microorganisms responsible for the fermentation process that deteriorates and contaminates food.
In industry, the vacuum packaging is used to protect products during storage and transportation, to gain place and avoid fraud
The cooking vacuum sealer: this popular cooking technique for preserving the integrity and the organoleptic qualities of foods is based on vacuum sealer packaging.
It involves cooking method at low temperature foods and preparations prior vacuum packed. Particularly tasty, it also promotes the reduction of food waste and better organization and flexibility in the kitchen.
How much vacuum sealer packaging?
Some tips for vacuum packaging
● Pack the food when at they are at low a temperature as possible:
This avoids the risk temperatures and the food does not release harmful steam machine.
Hot vacuum-packed foods can generate undesirable water vapor inside the vacuum bag.
The packaging of cold liquid denser prevents their overflowing of the vacuum bag.
For some foods, cold generates a better structuring of chairs that allows them to better withstand the effects of pressure.
In some cases (seafood), even given a cold snap to the product by immersing it in ice water.
Condition the liquid in sufficiently long and wide bags to prevent them from overflowing.
The liquid tends to inflate the bag for evacuation and escape through the part where aspiration occurs.
● Ensure that the opening of the solder pocket is always clean, flat and without folds.
● Maximizing hygiene measures: cleaning and disinfection.
● Select vacuum bags according to the machine and product to be packaged.
● Labelling: the packaged product must always be labeled.
The labeling system can vary but always a minimum of data: packet contents and useful life. The usual information is: name of product, its creation date, expiration date, the person responsible for development, function or destination of the preparation and the storage place
A product keep cool must be after its evacuation?
Yes. If bacteria don’t require oxygen are at the first time after evacuating, these bacteria continue to grow further at room temperature that refrigerated.
The advantages of vacuum for meat?
Conservation is optimized and the restored color.
● The preservation starts with protection
Keep meat and poultry red or pink with a MAP packaging (gas injection)
Respect the minimum oxygen content O2 to preserve color, Put the meat in vacuum
Slow the growth of micro-organisms,
Multiply by 2 or 3 the D.L.C. ,
Keep your room cool up to 5-8 days instead of 2-4 days.
● The transport without odors or stains
Avoid blood drips and smells during transportation,
Respect HCCAP standards
Physically secure your piece of its environment,
Protect chemically organic products stored together.
● A suitable and attractive presentation
Present your products carefully with a traditional package or luxury,
Vary the packaging and consumables: bags, trays and terrines.
● The dried or smoked flavor
Concentrate better the aromas of smoking and salting,
Save condiments and eliminate preservatives and additives,
Cook at will the vacuum with their meat dishes.
● Meat & poultry packed:
Red meats: beef, horse, kangaroo
White meats: hare, rabbit, veal, lamb, wild boar, pork
Offal: liver, kidneys, sweetbreads, tongue, tripe, oxtail, foie gras, legs
Poultry and game: capon, chicken, duck, goose, guinea fowl, pheasant, quail, turkey, rooster
Processed meats: bacon, sausages, stuffing, hams, sausages
Why meat vacuum loses its red color to become brown / gray?
This stems from the change in state of the pigment responsible for the red color of meat. When the vacuum sealer powers, the pigment changes from bright red oxygenated form to the reduced form turning dark red to brown. This does not mean that your meat is damaged, quite the contrary, nutritional value and taste are not altered anything. Once unpacked, meat regain its bright red color.
Liquid or products accompanied juice or sauce they can be packed?
Yes, but only under certain conditions and with a bell in a vacuum machine or external vacuum sealer with specific vacuum boxes.
The power is empty of liquid because when all the air has been extracted from the bag, the liquid can be absorbed by the machine.
To avoid any incident, certain rules must be followed:
● Always pack a liquid as cold as possible:
- Risk spreads temperatures and respects the cold chain,
- Prevents formation of vapor due to heat,
- Avoids projections: the cold liquid is denser and flows less easily than hot.
● During the introduction of the liquid, not to dirty the inside or the outside of the bag, especially the side that will be welded.
● Use large bag (or long) to overcome the first stage of expansion (similar to boiling fresh cream).
● Use a support for the bag such as cylinder transparent methacrylate that control at any time the amount of packed liquid.
● Condition obliquely with respect to the sealing bar by using inclined plates.
vacuum sealer reviews | Cuisinart VS-100 Sealer Review