Appropriate food packing prevents food deterioration and results in quality foods with long shelf. Food quality and freshness are not guaranteed without vacuum packing in food process.
Vacuum skin packaging (VSP) is application to seal the product surface without changing its shape.A variety of meats, sausages, and cheeses are often packaged with skin packaging.
Water bath sterilization retort is by pre-heating softening water to the set temperature, and then flow into the retort for food sterilization in glass containers, metal cans or flexible pouches.
A vacuum fryer is a machine designed to fry vegetables, fruit, fish, and meat at low temperatures. The equipment has the ability to reduce the oil content of the food, sometimes well below 15 percent. It can also help to inhibit the loss of nutrients that commonly occurs with food cooked or fried at high temperatures. The vacuum fryer also maintains the food item’s color, consistency and flavor. Food fried with this frying method can be stored for a longer time than other types of fried food.