2018-11-05

Safety for Sous vide cooking

This is an article from ytpacki

Flexible packaging factory, YT packi.

I am Alice, info@ytpacki.com

Sous vide is a method of cooking food for commercial and home, vacuum sealed in plastic bags before heating, usually by immersion in a low temperature-controlled water bath for a set period of time. The temperature range is from 131°F to 212°F (or 55°C -100°C). The time will be 0.5 hour to 72 hous or more.

How to keep sous vide cooking safety? Let's find it out.

f:id:aliceflexiblepackaging:20181105154018j:plain

Bacteria makes food unsafety

As we all known, bacteria are the root of food spoilage. In order to make food satety, we have to control the bacteria in every section of cooking.

Top two bacteria of prepared meal are Salmonella, Listeria monocytogenes, other’s like Escherichia coli, Clostridium botulinum ect are threatens too.

When cooking at an internal temperature of 71°C two minutes (The FSAI recommends), it will kill listeria, and storage under vacuum at a temperature of 4°C or lower won't promote growth. Yersinia enterocolitica, Escheria coli, and Aeromonas hydrophilia are easily destroyed by pasteurization, and sous-vide eliminates risks of cross-contamination after cooking. For Clostridium Botulinum, there must be growth in order to produce toxins. No growth is detected at pH lower than 5.5 if temeprature is kept lower than 16°C. At higher pH, there is no growth at 3.5"C and lower.——From Micheline Beauchemin

Sterilization

Sterilization techonology for sous vide is similar with “Pasteurization”, the most widely usage in post-packaging pasteurization.

Let’s study sous vide sterilization by “Pasteurization”.

Example of equivalent core temperature/ time combinations for pasteurisation
TIME	TEMPERATUTE
64°C	12 min 37 sec
65°C	9min 17 sec
66°C	6 min 50sec
67°C	5 min
68°C	3 min 42 sec
69°C	2 min 43 sec
70°C	2 min
71°C	1 min 28 sec
72°C	1 min 5 sec
73°C	48 sec
74°C	35 sec
75°C	26 sec

Table 1——The data is from Food Safety Authority of Ireland

What’s more, by using #sousvidecooking method, you will save cost to buy a pasteurization equipment.

Most regulators require that red meat and chicken is cooked to internal product temperatures above 55°C and above 60°C respectively, if it is to be served immediately. Cooking temperature/time combinations are designed to reduce the level of any pathogens present in the food to safe levels.

Suggestions on sous vide cooking safety

Cooked in a proper temperature
Choice a food grade #sousvidepouh ——the environment within the bag will become anoxic (little or no oxygen) which will also impact on microbial survival
stored in the fridge immediately after cooking (≤5°C but preferably ≤3°C) or freezer (≤ -18°C).

2018-10-26

What’s the difference betweet sous vide bags?

This is an article from https://ytpacki.com

Flexible packaging factory, YT packi.

I am Alice, info@ytpacki.com

Comparing the technology of co-extruded sous vide bag and laminated sous vide bag, co-extruded sous vide bag has the following features:

More rigid.

Uneasy to be pulled

Not easy to be elongated.

Not easy to leak

Solvent free residue

Comparing the surface of channel sous vide bag and smooth sous vide bag, channel sous vide bag has the following features:

The air can be squeezed out thoroughly

More fit for irregular foods.

must be used with external suction machines

Comparing the shape of bag roll and die cut bag, bag roll is more suitable for home cooking.

2018-04-08

中国の冷凍食品の真空包装袋をどう選ぶか

この https://yington.en.alibaba.comからの記事

You trust packaging, YT packaging.

冷凍食品の#サプライヤーの包装真空包装袋を選んで、以下の事項に注意する必要があります#中国工場の包装：

Vacuum food packaging for frozen food

耐衝撃性の高い真空袋#包装を選択します；
なめらか性の良い真空袋を選んでください；
熱封強度の高い真空袋を選択します；
層の間に強度が高く、抵抗力の高い真空袋を選択します；
耐寒性の高い真空袋を選択します；
切り口のある真空袋を選んでください；
トゲの高い真空袋を選択します；

私はAlice, フレキシブル包装会社の選択yington；

Email:missalicesu@hotmail.com

TEL/Whats app/Wechat/facebook/ Skype/ Twitter: +8615975008181

2018-04-08

How to choose the vacuum packaging bag for frozen food in China

This is an article from https://yington.en.alibaba.com

You trust packaging, YT packaging.

To select frozen food #SupplierPackaging vacuum packaging bags, we should pay attention to the following matters #ChinamanufactoryPackaging .

Vacuum food packaging for frozen food

Select the vacuum bag with #Packaging high impact resistance；
Choose the vacuum bag with better skid;
Select the vacuum bag with high heat sealing strength；
The vacuum bag with high peel strength and high breaking force is selected；
A vacuum bag with high cold resistance is selected；
Choose a vacuum bag with a tearing mouth;
A vacuum bag with high puncture resistance was selected.

I am Alice. Flexi packaging company, choice Yington.

Email:missalicesu@hotmail.com

TEL/Whats app/Wechat/facebook/ Skype/ Twitter: 8615975008181

2018-04-03

真空包装袋は、即食食品の賞味期限を延長できます

この https://yington.en.alibaba.comからの記事

You trust packaging, YT packaging.

真空包装袋#スパイス食品包装を使用して、即食食品の賞味期限を延長するために、以下の点を厳しく制御します。

Vacuum packaging bags

加工作業場の環境衛生に注意して、掃除やタイミングの消毒に注意します。
真空包装#茶包装後に二回殺菌する時間と沸水温度を向上させる。
周回時間を減らすことを避ける。
よんしよ.製品の包装の過程の中で避け86-108より℉制がよくなってから、急速に予備冷却、二次殺菌後も迅速に予備冷却。
防腐剤の使用量を増やしたり、その他の防腐剤を交換したりします。
先に防腐剤を加えて再真空包装#コーヒー包装をして、防腐剤は真空袋の外に置くことができなくて、製品と一体になるべきです。
ななしち.し破壊試験：完成品を37℃の環境下に置けば、72時間に腐敗していませんが、あなたの製品の賞味期限がさんじゅう日ぐらい；168時間に腐敗していません、あなたは製品の賞味期限さんヶ月；一ヶ月に腐敗していません、製品の品質保証期間は半年。

私はAlice, フレキシブル包装会社の選択yington。

Email:missalicesu@hotmail.com

TEL/Whats app/Wechat/facebook/ Skype/ Twitter: +8615975008181

2018-04-03

Vacuum packaging bags can prolong the shelf life of instant food

This is an article from https://yington.en.alibaba.com

You trust packaging, YT packaging.

Vacuum packaging bags can extend the #TobaccoPackaging shelf life of instant foods, but we must strictly control the following aspects:

Vacuum packaging bags

Pay attention to the environmental hygiene in the processing workshop and cleaning and regular disinfection.
Improve the two sterilization time and boiling water temperature after vacuum packaging.
Try to avoid reducing the turnover time as much as possible.
To avoid the packaging process temperature that is more than 86-108℉, made it quickly after cooling, two times after sterilization to rapid cooling.
Increase the use of preservatives or replace other preservatives.
First adding preservatives and vacuum packaging #TeaPackaging , preservatives should not be placed outside the vacuum bags, and should be integrated with products.
To do destructive tests: the finished product is in the 98.6 ℉ environment #CoffeePackaging. If there is no corruption for 72 hours, the shelf life of your product will be about 30 days; If there is no corruption for 168 hours, your product quality is 3 months; If there is no corruption for a month, the quality of the product is half a year.

I am Alice. Flexi packaging company, choice Yington.

Email:missalicesu@hotmail.com

TEL/Whats app/Wechat/facebook/ Skype/ Twitter: 8615975008181