Frequently asked questions about vacuum packaging bags? Why sterilize?
A. Sterilization is to extend the shelf life of food.
Second question? Is it necessary to sterilize all foods?
A: Not all foods must be sterilized. It is aimed at some foods such as meat, food, cooked food, sauce, soup, and other foods with high humidity.
Three questions? How long is the shelf life of the food after sterilization?
A: Pet food is 6 months, cooked food is about 3 months, and the length of shelf life varies with food.
Four questions? What changes in food after high temperature sterilization (taste)
A: According to different food effects, there is no difference in the taste of the pickled chicken feet. After the duck eggs are sterilized, a little oil emerges.
Five questions? What kind of water is used for high temperature sterilization?
A: It is recommended to use pure water or higher standard water.
Six questions? Is it possible to sterilize any pot?
A: Not all pots can be sterilized. Household pots can not be sterilized less than 100 degrees, must have a professional sterilizer, which can be divided into two types: back pressure high temperature cooking pot and ordinary high temperature sterilizing pot.
Seven questions? Why is the package rising during the high temperature sterilization process?
A: The increase in the package is caused by the temperature inside the bag being greater than the temperature outside the bag. It is recommended to use the back pressure sterilization pot. The ordinary sterilization pot does not have the function of back pressure. If there is a bag that rises in the back pressure, it is a mistake in the operation of the back pressure process. Be sure to use the sterilizer properly.
Eight questions? When do you fight back pressure?
Answer; before warming up and before cooling down.
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