Last Updated on September 25, 2024 by Adams
What is the Proper Way to Store Vacuumed Material?
Vacuum packaging has gone from being a practice only seen in the industrial or professional field of catering to something more or less common in homes. It is so thanks to the fact that a vacuum sealer can easily be found on the market at very or quite affordable prices (depending on the type of packaging machine chosen). What is the Proper Way to Store Vacuumed Material?
The advantages of this system are clear: all juices and liquids are captured in the packaging bag, an aspect that slows down the rapid decomposition of food. Most household vacuum packing machines are compact and do their job of storing food well. By vacuum packaging, a safe space free of microorganisms that need oxygen to survive is guaranteed, and oxidation and decomposition of food are retarded.
Vacuum packaging allows maintaining the chemical properties and organoleptic qualities (color, aroma, and flavor) of food, except meat, whose color may be altered. However, it does not mean that it loses quality: the color change in the meat responds to the absence of oxygen, not to deterioration.
The moment the bag is opened again and exposed to oxygen, it will regain its original red color. Then, before packing, we can make the preparations that we consider appropriate (mark the meat or fish in the fire, season, and flavor with herbs.
It is very important to note that vacuum packaging needs to be complemented by other preservation methods, such as refrigeration or freezing. However, if done well, the shelf life of food with this system is multiplied.
Food that you vacuum seal stays fresh and shelf life longer, and is less likely to get freezer burn when frozen. Vacuum-packed food does not change in appearance or lose its aroma. It is a great advantage over boiling, drying, or freezing.
For vacuum sealing, you can use almost anything that you can find in your kitchen regarding food, from vegetables and meat to liquids such as wine, sauces, or stews, whether raw or cooked – in principle; everything is suitable for airtight sealing. Vacuuming itself is relatively easy if you have a vacuum sealer. In addition, these practical kitchen helpers are manageable in terms of their purchase price.
Vacuum sealing: A proper way
- First, you need good freezer bags or plastic-free alternatives – suitable glass containers with a mini pump to deflate.
- If you have decided on the freezer bag, you put your food in it and seal it completely – except for a tiny gap.
- Use a straw to suck the remaining air out of the bag.
- Important: During the process, you should not breathe into the straw to seal your food free of germs.
- Finally, pull the straw out again and seal the bag.
- To keep your food as long as possible, ideally, you combine vacuuming with freezing.
In addition, you can also freeze your food without a vacuum bag. However, there are good arguments for airtight packaging.
Whether it is fresh vegetables, meat, or fish – food always loses its taste and vitamins when frozen. During the freezing process and thawing, they lose water and wash out important nutrients and aromas.
The freezer burns: Food that is not vacuum-sealed can dry out quickly in the freezer, especially at the edge layers.
Not all preservation methods are suitable for all foods. “Not recommended” is entered as a placeholder in the appropriate places.
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