What is foil bags vacuum cooking?
High-temperature sterilization of meat due to high heating temperature and excessive shrinkage fibers so that the meat taste better than low-temperature sterilization products, but because of the removal of all bacteria, eliminating internal rot, can significantly extend shelf life.
Pasteurization of meat due to the heating temperature is low, the meat of the fiber is not damaged, and therefore fresh taste, nutrients well preserved; but because it only remove bacteria, there are still a large number of bacteria cause rotting meat, not only shelf-life short and can easily result in the loss of circulation.
For meat, soy products packaging, convenient, hygienic and practical, and well maintained the original flavor of food, the more consumers.
In the meat production process, and always there are two cropping process, that is low pressure and high temperature and pressure sterilization to kill bacteria.
Retort pouch is a composite plastic film bag can be heat-treated, it has two plastic containers and cans of boiling water resistant advantages. Food can be left intact in the bag, high temperature (usually in the 120 ~ 135 ℃) heating sterilization, remove and serve. After ten years of using proven, it is an ideal packaging container sales.
