The Benefits of Vacuum Pack Cooked Food | How to vacuum Pack Cooked Food - Fmtmagazine

Vacuum pack cooked food is a great way to extend the shelf life of cooked foods. Vacuum packing removes the oxygen from the package, preventing bacteria from growing. This means that cooked food can be stored longer, saving time and money.

Vacuum packing also helps to keep food fresh and flavorful, making it a great way to store leftovers. Vacuuming your cooked foods is also a great way to save space in the refrigerator or freezer.

How to vacuum pack cooked food | Fmtmagazine

1. Allow your cooked food to cool completely. 

2. Place the food in a vacuum-sealable bag, leaving enough room for air to be removed. 

3. Remove as much air from the bag as possible by pressing the sides of the bag together and squeezing out the air.

 4. Seal the bag using the vacuum sealing machine.

 5. Place the sealed bag in the refrigerator or freezer to store.

Benefits of Vacuum Packaging | Fmtmagazine

Due to its various advantages, vacuum packaging is a widely accepted method in food packaging such as:

Preservation: Vacuum packaging enhance the storage period of many different types of food, ranging from cheese to soup. Meat, for example, lasts up to six months with typical freezer procedures, but vacuum-sealed Meat can be stored in a freezer for 2-3 years. 

Savings: The ability to preserve food for extended periods helps minimise food spoilage and waste. Vacuum sealing technology also allows companies to buy and store food in bulk at a lesser price.

Protection: Vacuum sealing protects the food against extraneous components such as bacteria and moulds. The risk of dehydration and freezer burn injury is also lessened.

Taste: As food products are kept without air, their nutritional value, such as moisture, texture, and flavour, remain intact.

No Additive: Many conventional preservation methods use chemical solid substances or additives. In contrast, any dangerous external element is not required in vacuum packaging.

Vacuum packaging is commonly used to store dry foods over a long period, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps). A product with low oxygen permeability and vacuum packaging is mainly required for foods like fatty fish.

The lower oxygen level in the package enhances shelf life when fresh beef is packaged in a vacuum. However, the colour of Meat becomes violet because myoglobin is reduced to the form most customers are unaware of. Foods are cooked in a vacuum in sealed evacuated stable heat pouches and thermoformed trays for sous-vide processing.

#foodnews #BeverageTesting #foodsafetyculture #Foodtesting #foodindustryindia #FoodMarketingTechnology #fmtmagazine #VacuumPackCookedFood #Vacuumpackaging