很多人覺得，食品抽了真空，就不會壞了，那么，塑料包裝袋抽了真空，就真的能保證食品不會壞嗎？當(dāng)然不是的，只能說在相同條件下，抽了真空和不抽真空的塑料包裝袋相比，真空塑料包裝袋對食物的保質(zhì)期有一定的延長作用，但抽真空與否卻不是能否延長保質(zhì)期唯一的因素，延程包裝貼心提醒，并不是買了真空塑料袋就萬事大吉，真空包裝袋操作過程中的諸多細(xì)節(jié)影響食品真空包裝的效果：
1、真空包裝食品之前，要對作業(yè)環(huán)境以及食品進(jìn)行消毒殺菌，如果食品在生產(chǎn)和包裝過程中，沒有進(jìn)行消毒殺菌，或者生產(chǎn)環(huán)境不干凈衛(wèi)生，那么，產(chǎn)品本身就已經(jīng)被污染了，即使再怎么抽真空，也無法保證產(chǎn)品的保質(zhì)期，即使看起是真空包裝食品，也一樣會很快腐敗變質(zhì)，并不能延長食品保質(zhì)期，真空包裝食品的有效期和殺菌級別關(guān)系密切。
2、真空包裝過的包裝袋的殺菌方式也很重要，在加熱殺菌處理的時(shí)候，應(yīng)該嚴(yán)格的控制好殺菌溫度以及殺菌的時(shí)間。
3、避免因?yàn)闇囟冗^高造成包裝袋內(nèi)部壓力過高，導(dǎo)致包裝袋封口分離、破裂。
4、根據(jù)己產(chǎn)品的不同，選擇合適的壓力抽真空，但真空包裝的包裝袋必須完全抽氣，特別是對生鮮肉類和沒有定形的食品真空包裝，不能殘留氣體，防止殘留下的氣體導(dǎo)致真空包裝袋內(nèi)的食品腐敗變質(zhì)。
5、在電商運(yùn)輸過程當(dāng)中，盡量使用保溫效果號的包裝箱及填充物，泡沫箱，保溫棉袋，冰袋，搭配使用。任何生的家禽類肉最佳食用在六個(gè)月以內(nèi)（越近越新鮮），魚類最好不要超過三個(gè)月。
冰箱冷藏并不能阻止細(xì)菌的滋生繁殖！只是在低溫和空氣接觸面小的情況下，可以減少細(xì)菌滋生，放緩變質(zhì)的速度、熟的肉制品在真空的情況下，在理想的環(huán)境中理論上可以保存十天左右。
熟的肉類建議大家不要超過十五天到三十天！所以，還是盡快食用得好。
A lot of people think that food will not go bad if it is vacuum-pumped, so can plastic packaging really guarantee that food will not go bad if it is vacuum-pumped? Of course not, can only say that under the same conditions, vacuumized and non-vacuumized plastic bags, vacuum plastic bags have a certain extension of the shelf life of food, but vacuumized or not is not the only factor to extend the shelf life, the extension of packaging intimate reminder, not to buy vacuum plastic bags, everything is fine. Many details in the operation of vacuum packaging bag affect the effect of food vacuum packaging:
1. Before vacuum packaging food, the operating environment and food should be disinfected and sterilized. If the food is not disinfected and sterilized in the process of production and packaging, or the production environment is not clean and sanitary, then the product itself has been contaminated. Also, it will deteriorate quickly and cannot extend the shelf life of food. The expiration date of vacuum packaged food is closely related to the level of sterilization.
2. The sterilization method of vacuum packed packaging bags is also very important. When heating sterilization treatment, the sterilization temperature and the sterilization time should be strictly controlled.
3. Avoid the high pressure inside the packaging bag caused by the high temperature, resulting in the separation and rupture of the packaging bag seal.
4, according to the different products, choose the appropriate pressure to vacuum, but the vacuum packaging bag must be completely pumped, especially for fresh meat and formless food vacuum packaging, no residual gas, to prevent the residual gas to lead to the deterioration of the food in the vacuum packaging bag.
5. In the process of e-commerce transportation, try to use packing boxes and fillers with insulation effect number, foam boxes, thermal insulation cotton bags and ice bags together. Any raw poultry meat is best eaten less than six months old (the fresher the closer), and fish is best eaten no older than three months.
Refrigeration does not stop bacteria from growing and multiplying! Only in the case of low temperature and small air contact surface, can reduce the growth of bacteria, slow down the rate of deterioration, cooked meat products in vacuum under the condition of ideal environment can be stored in theory for about ten days.
Cooked meat is recommended for no more than 15 to 30 days! So, it's better to eat as soon as possible.
