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Posted by Prajakta on May 22, 2024 at 4:35am 0 Comments 0 Likes
Posted by behocz on April 5th, 2020
Pack food when it is as low as possible. This avoids risky temperatures and the food will not give off steam harmful to the machine. Hot vacuum packed food can generate unwanted water vapor inside the vacuum bag.
The packaging of the Butter Silos prevents them from overflowing the vacuum bag. For certain foods, the cold generates better structure of the flesh which allows them to better withstand the effects of pressure. In some cases (seafood), the product is even chilled by immersing it in ice water.
4 tips for vacuuming fragile products
Should a product to be kept cool be vacuumed?
Yes. If bacteria that do not require oxygen are initially present in the product, after Butter Production Lines, these bacteria continue to grow more at room temperature than refrigerated.
The advantages of vacuum for Butter?
Preservation begins with protection
Protect red and pink meats and poultry with MAP packaging (gas injection),
Respect the minimum oxygen O2 content to maintain color,
Slow the development of microorganisms,
Multiply by 2 or 3 the DLC,
Keep your parts cool up to 5-8 days instead of 2-4 days.
Transport without odors or dirt
Avoid blood drips and odors during transport,
Respect HCCAP standards,
Physically protect your room from its environment,
Chemically protect organic products stored together.
An adapted and enticing presentation
Carefully present your products with traditional or luxury
packaging , Vary the packaging and consumables: sachets, trays and terrines.
The amplified smoked or dried taste
Concentrate better the aromas of smoking and salting,
Save the condiments and eliminate the preservatives and additives,
Cook the meats under vacuum with their accompaniments.
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