What are the methods of vacuum exhaust of tighiwa sa karne

1. Air extraction and sealing is to extract the air in the packaging container through a vacuum pump on the mutton slicer. After reaching a certain degree of vacuum, it is immediately sealed. The vacuum tumbler makes the packaging container form a vacuum state.

2. Heating and exhausting is performed by heating the container filled with the mutton slicer, through the thermal expansion of the air and the evaporation of moisture in the food, the air in the packaging container is discharged, and after sealing and cooling, the packaging container is formed. A certain degree of vacuum. Compared with the heating exhaust method, the air extraction and sealing method can reduce the heating time and better preserve the color and aroma of the food.

The mutton slicer can achieve vacuum exhaust by pumping and heating, and exhaust the air inside to form a certain sterile environment, maintain its vacuum, update the machine, and keep the meat delicious.