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WHY VACUUM SEALER AND OUR ADVICE?
Keep Vacuum Packed Food Refrigerated or Frozen
Vacuum packing is not a substitute for freezing or refrigeration. Despite being vacuum packed foods still have to be stored in the refrigerator or freezer.
Use Containers for Foods that Contain a Lot of Liquid
Do not use bags or rolls for packing foods which contain a lot of liquid. Soups, sauces and liquids should be either pre-frozen before packing in a vacuum bag or vacuum packed in an acrylic container.
Vacuum Packing Raw Meat and Fish
For best results we recommend you to pre-freeze meat and fish for 1-2 hours prior to vacuum packing to ensure the retention of juices and shape, and to help guarantee a good seal. If pre-freezing is not possible, place a folded paper towel between the meat and the top of the bag, avoiding the area to be sealed. Leave the paper towel in the bag when vacuum packing to absorb excess moisture and juices.
Note: Beef may appear darker after vacuum packaging due to the removal of oxygen. However, this does not indicate it is spoiled.
Vacuum Packing Vegetables
Vegetables should be blanched prior to vacuum packing. The process of blanching stops the enzyme action and preserves flavor, color and texture. One to two minutes in boiling water is enough for fresh leaf vegetables or beans. For chopped zucchini or broccoli allow 3 to 4 minutes, for carrots allow 5 minutes and 7 to 11 minutes for cereals. After blanching, submerge the vegetables in cold water to stop the process then dry them with a paper towel prior to vacuum packing.
We recommend you to store leaf vegetables in vacuum containers. They should first be washed and dried with a paper towel, and then stored in a vacuum container. This way, spinach and lettuce will stay fresh up to 2 weeks when refrigerated.
Raw garlic and raw potatoes: We do not recommend vacuum packing these.
Thawing Vacuum Packed Food
Foods should always be thawed in the refrigerator to preserve quality.
These comparison tables show the difference in storage time for vacuum packed and regular storage.
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Only approximate time of duration is indicated in the tables, as it depends on the initial state (freshness) and way of preparing food. We have considered storage of food at +3 °C / +5°C in the refrigerator and at &ndash18 °C in the freezer. |
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