What You Need to Know
Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves placing items in a plastic film package, removing air from inside and sealing the package. Shrink film is sometimes used to have a tight fit to the contents. The intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package.
Steps
- 1.
Sous-vide cooking (France): Precise temperature control in vacuum environment
- 2.
Dry-aged beef storage (Global): Prevents oxidation during aging process
- 3.
Fermented vegetable storage (Korea): Creates anaerobic environment for lacto-fermentation