Vacuum sealing method of beef and تقطيع لحم الضأن

Now beef and mutton slicers are vacuum-packed. All the air in the packaging container is taken out and sealed to maintain a high degree of pressure reduction in the bag. Less air is equivalent to a low-oxygen effect, so that there is no living condition for microorganisms, thus protecting the product from the environment. Pollution. What are its vacuum sealing methods?

1. Air sealing: On the beef and mutton slicing machine, the air in the packaging container is drawn out by a vacuum pump. After reaching a certain degree of vacuum, it will be sealed immediately, and the vacuum tumbler will form a vacuum in the packaging container.

2. Heating exhaust: heating the container filled with beef and mutton slicer, exhausting the air from the packaging container through thermal expansion of the air and evaporation of moisture in the food, and then sealing and cooling to make the packaging container form A certain degree of vacuum. Compared with the heating and exhausting method, the air-exhausting and sealing method can reduce the time for the contents to be heated and better preserve the color and flavor of the food.

In comparison, the two have their own characteristics. They are commonly used vacuum sealing methods for beef and mutton slicers. Among them, the air-exhausting sealing method is widely used, especially for products with slow heating and exhaust conduction.