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Vacuum packaging is convenient. How to operate jelly?

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1. Never touch the mouth of the bag when putting food into the bag. Replace the bag and reload it after touching it, otherwise the mouth of the bag cannot be sealed firmly after being stained with oil, and the bag will be broken in high temperature
2. The bag mouth cannot be folded when sealing, otherwise the bag will be broken in high temperature
3. Try to dry the food before bagging
4. Vacuumize as much as possible
5. After the product is cooked, go to the cold storage, take out the packaging, vacuumize and sterilize within one hour
otherwise, enter the cold storage after vacuumizing
6. Do not enter the cold storage after high-temperature sterilization, place it at room temperature, and observe whether there are bulging bags. Pick out and destroy the bulging bags
7. When loading the outer packaging bag, wipe the moisture on the vacuum bag, otherwise water vapor will be generated after bagging
8. Try to use thick and firm packing cases to avoid damage during transportation.

Hello, jelly belongs to starch products, and cold skin belongs to instant rice flour products. Different preservation methods must be applied. Cold skin, cold noodles and beef gluten noodles are instant wet noodles among instant rice noodles. The preservative specified in the national standard is only nisin. However, the preservation time of cold skin, cold noodles, beef gluten noodles and other instant wet noodles can be prolonged by improving sanitary conditions, packaging conditions and storage conditions. At the same time, adding edible salt and muscle strength source can increase the smoothness of cold skin, cold noodles, beef gluten noodles and other muscles, It can also prevent the next day from getting hard and sticky, and prolong the preservation time for 2-5 days.

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