1. The basic function of vacuum packaging is to remove oxygen, which helps prevent food from mildewing. The basic principle is relatively simple, because food mildewing is basically caused by the activity of microorganisms, and most microorganisms (such as molds and yeasts) need oxygen to survive. Vacuum packaging also applies this principle to remove oxygen from the packaging bag and the food, so that the microorganisms lose their "survival environment". Dry goods such as bean curd, red dates, and rice can be stored for 12 months after vacuuming.

2. In addition to preventing the growth and reproduction of microorganisms, vacuum deoxygenation also has another important function to prevent food from oxidation. Because oily foods contain a lot of unsaturated fatty acids, they are oxidized by oxygen, causing food to change taste and mildew. In addition, oxidation also causes the loss of vitamin A and vitamin C, and the unstable substances in food pigments are affected by oxygen, making the color darker. Therefore, deoxygenation can effectively prevent food from mildewing and maintain its color, aroma, taste and nutritional value. Such as beef, sausage, etc.

Generally, the shelf life of cooked food can reach 15 days after vacuum packaging. If you want a longer shelf life, vacuum packaging can be combined with third-party high-temperature sterilization and low-temperature sterilization to reach 6 to 12 months.

Of course, these shelf lives require that the vacuum packaging is airtight. We specialize in custom-made vacuum packaging bags and have 12 years of experience in vacuum bag production. We can customize your product's exclusive packaging bags. We promise to return or exchange products if there are any quality issues.