The purpose of vacuuming is to preserve the quality of the product as good and as long as possible, and to ensure that the taste, flavor, color, aroma, nutrition value are not lost.
Why vacuum pack?
The need for Vacuum Pouches To get an extended shelf life of food products without adversely affecting their quality, one of the most effective and popular ways is vacuum packing. It is an effective way to prevent spoilage of food.
It is essential to ensure that least amount of air enters the package while vacuum packing because that will directly influence the tenability and quality of the vacuum packed product. Hence, oxygen transmission rate is very necessary.
packaging opens up a world of delicious new product options that go straight into the oven in the package for simpler, safer cooking with little preparation. We’ve taken “easy” to a whole new level – easy production, easy preparation, easy cooking, easy clean-up and, with expanded product offerings, easier profits.
Chilld & Frozen ready to cook meat, fish, poultry and vegetables marinated meat, whole chicken, ducks & turkey for roasting long shelf products
VACUUM BAGS PACKING
The advantages of vacuum doesn’t regard only the conservation step but the preparation of the final dish as well.