What are the requirements for the vacuum degree of the fatiador de carne e carneiro acondicionamento

1. Air-seal is performed 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 is immediately sealed, and the vacuum tumbler makes the packaging container a vacuum state. The former is to heat the container filled with the beef and mutton slicer, expel the air from the packaging container through thermal expansion of the air and evaporation of moisture in the food, and then seal and cool the packaging container to form a certain degree of vacuum.

2. Compared with the heating and exhaust method, the air extraction and sealing method of the beef and mutton slicer can reduce the heating time of the contents and better preserve the color and fragrance of the food. Therefore, the air extraction and sealing method is more widely used, especially It is more suitable for heating products with slow exhaust conduction.