VACUUM FOOD BAG PACKAGING EXTENDS SHELF LIFE
Clean and compact vacuum sealers enhance the value of food products. AMAC professional food packaging removes oxygen, which can reduce existing bacterial growth while preventing airborne microorganisms from spoiling food bags. Besides extending product freshness, professional food packaging protects food from the ill effects of oxygen on fats, flavors, vitamins and food colors.
Sous vide chefs vacuum package certain menu items so they can cook them later using precisely controlled heating, which helps to retain moisture, nutrients, and flavor. Restaurants, hotels, and airlines use food vacuum packaging for portion control. Restaurants and hotels even print their name on vacuumed food bags of take home leftovers to augment branding. Caterers use vacuum packaging to save space during transport and to save time at the other end.
Meat packers use AMAC vacuum sealers to extend the life of their product from slaughterhouse to the tabletop. At supermarkets, sealing in meat freshness can be done in the butcher department to increase shelf life.
Vacuum Packing Vegetables and Fruit
Vacuum packing vegetables is an excellent choice to preserve the quality. However, the vegetables should be blanched, vacuum packed, and then frozen. Vacuum packaging product this way will keep the flavor, color, and freshness. Vacuum packing fresh vegetables (without prior freezing or blanching) may allow the product to continue to ferment as it is still alive and will result in inferior quality.
Vacuum Packing Fish
Vacuum packing fish is highly effective in preserving the freshness because oxygen is extracted from the package and helps to prolong the process of oils in the fish to break down. The fish maintains the fresh color and firmness for a long time.
Tests have proven that lean fish like halibut kept for two days on ice will last up to 12 months in a freezer before any loss in quality. The same fish kept on ice for seven days can only be stored for 2 months in a freezer before a loss of quality. Oily fish such as salmon can be stored, under identical conditions, for a third of the time compared to leaner fish. Thus, it is very important that the fish is packed quickly while it is fresh.
Vacuum Packing Liquids (Sauces and Soups)
Vacuum packing sauces and soups in vacuum-bagged portion packaging allow just the right amount of products to be reheated and used. You can make a large quantity of the product and then portion pack in vacuum bags. Chefs will enjoy consistent quality and taste of the product each time the product is used for the right amount.
Vacuum packed sauces and soups can be reheated very easily in a water bath without reducing the moisture level of the product. As your product is vacuum packed in portions, you can reheat or cook several different items in the same water bath – saving space and time.
When vacuum packing liquids of any sort, it is advisable to use an inclined insert plate, one of the useful options offered by AMAC.