Vacuum packaging is also called decompression packaging, and all the air in the packaging container is taken out. After sealing, the bag is kept under high decompression state. The air is rare, which is equivalent to the hypoxia effect, so that the microorganisms have no living conditions, so as to achieve fresh food and no deterioration. the goal of. However, generally cooked foods have a large moisture content, are rich in nutrients, and are highly susceptible to bacteria. If they are not sterilized after vacuum packaging, the shelf life of the food is hardly prolonged, but it is different after sterilization by a high-temperature sterilization steam generator. After vacuum packaging, there will still be bacteria in the product, so it must be sterilized. The sterilization can be divided into several forms. Some cooked food sterilization temperature does not need to exceed 100 ° C, but some food sterilization temperatures must be above 100 ° C. So you can choose a high temperature sterilization steam generator, the temperature and pressure can be adjusted, and the low temperature steam or high temperature and high pressure steam can be adjusted according to the requirements. This sterilization form is suitable for various process requirements. Some people have done similar experiments and found that if there is no sterilization, some foods will accelerate the decay rate after vacuum packaging, but if vacuum packaging, take sterilization measures, according to different requirements, high temperature sterilization steam generator can effectively extend the vacuum The shelf life of packaged foods ranges from 15 days to 360 days. If the milk product is vacuum-packed and steam-sterilized, it can be stored at room temperature within 15 days. The smoked chicken products can be stored for 6-12 months or even longer after vacuum packaging.
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