There are many types of vacuum bags on the market. When customizing and using, we mainly pay attention to the following points:
1. The vacuum bag needs to be odorless and tasteless. It is not advisable to have obvious plastic and solvent smell. And the airtightness should be good, there is no bulging phenomenon after the food is put into the seal;
2. Whether the packaged food is suitable for vacuum packaging. Because some foods are easy to break, some need to maintain the necessary moisture, and some need to package the necessary taste, etc., vacuum packaging is not suitable, because vacuum packaging will inevitably produce squeezing force and vacuum itself It will also lead to the loss of moisture in the packaged food, and the squeezing force of the vacuum packaging will cause some originally loose food to become tight, etc.;
3. The material and structure of the vacuum packaging bag. Users (food manufacturers) must have sufficient knowledge and learning about vacuum packaging bags. Vacuum packaging bags generally use a composite film structure. According to the barrier properties, they are divided into non-non-high barrier and high barrier (including ultra-high barrier). Warm sterilization is divided into non-temperature resistant sterilization, boiling sterilization (including pasteurization), high temperature boiling sterilization, retorting sterilization, high temperature retorting sterilization, etc. It is divided into non-transparent vacuum and transparent vacuum according to whether the transparent film structure is adopted;
4. Pay attention to the vacuum bag before and after inflating, do not let sharp objects scrape, operate on the bed or on a clean table, if there are buttons, zippers and other hard objects in the storage, please fold it inside and put it on again. Put it in the collection bag. When storing in a cabinet or other place, pay attention to whether there are sharp objects in the storage place to ensure that the bag is in good condition.
