What are the methods of vacuum exhaust for tranch ti mouton?

1. Air-seal is to extract the air from the packaging container through a vacuum pump on the mutton slicer. 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 and exhausting is by heating the container filled with the mutton slicer, expelling the air from the packaging container through thermal expansion of the air and evaporation of water 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 heating time and better preserve the color and flavor of the food.