Cooked meat products are packaged with a vacuum packaging machine to ensure that they do not deteriorate during transportation at room temperature. It needs to be placed in an ice bag and stored in a foam box. Transportation and storage at room temperature need high-temperature cooking.

If only vacuum packaging is used without other auxiliary methods such as high-temperature cooking, it can generally only be stored at room temperature for 1-3 days. If assisted by refrigeration, it can generally be stored for about a week to a month. The main function of food vacuum packaging is to remove oxygen to help prevent food spoilage. The principle is relatively simple. Food spoilage is mainly caused by the activities of microorganisms, and most microorganisms (such as molds and yeasts) need oxygen to survive. And vacuum packaging is to use this principle to extract the oxygen in the packaging bag and in the food cells, so that the microorganisms will lose their living environment.

Experiments have proved that when the oxygen concentration in the packaging bag is less than or equal to one percent, the growth and reproduction speed of microorganisms will drop sharply. When the oxygen concentration is less than or equal to 0.5 percent, most microorganisms will be inhibited and stop reproducing. (Note: Vacuum packaging cannot inhibit the reproduction of microorganisms and the deterioration and discoloration of food caused by enzyme reactions, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high-temperature cooking, irradiation, microwave, salting, etc.)

In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation has another important function to prevent food oxidation. Because fats and oils contain a large amount of unsaturated fatty acids, they are oxidized by the action of oxygen, which makes the food taste and deteriorate. In addition, oxidation also causes Vitamin A and C are lost, and the unstable substances in food pigments are affected by oxygen to darken the color. Therefore, deoxygenation can prevent food from spoiling. In addition to the oxygen-removing and quality-preserving functions of vacuum packaging, vacuum inflatable packaging mainly has the functions of anti-compression, gas barrier, and preservation, which can make food maintain the original color, aroma, taste, shape and nutritional value for a long time.

Generally speaking, fresh agricultural and sideline products or slightly processed meat products are stored at room temperature for 2 days. After vacuum packaging, it can be extended to 6 days, and some can be extended to 18 days; dried fruits last longer, even more than 12 days. Months; shorter for cooked foods.

Having talked about so many shelf life issues, how do I choose the machine? For meat, it is recommended to use a vacuum packaging machine with a higher pumping speed, such as a double-chamber vacuum packaging machine and a rolling vacuum packaging machine. For products that do not require a high degree of vacuum, such as nuts, you can consider a single-chamber vacuum packaging machine and an external vacuum packaging machine. Of course, you can consider the stretch film vacuum packaging machine and the bag-type vacuum packaging machine with a high degree of automation for mass-produced small-size snack foods. If you don’t want to use bag packaging, you can consider box-type modified atmosphere packaging machines, skin packaging machines, and stretch hard. Box packing machine and so on.