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.
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?
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.
Respect HCCAP standards, Physically protect your room from its environment, Chemically protect organic products stored together.
packaging , Vary the packaging and consumables: sachets, trays and terrines.
Save the condiments and eliminate the preservatives and additives, Cook the meats under vacuum with their accompaniments.
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August 2020
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