1.Foods like vegetables, soft berries, fruits, meats, cheese, etc. drying out/spoil easily.
Our vacuum packing remove the air, so that the foods natural moisture doesn't evaporate through air and is maintained along with all its flavour and texture.
Air is made up of about 21% oxygen. When removing the air, the vacuum packing also remove oxygen. This impedes the ability of oxygen-breathing microorganisms/bacteria to grow and spoil foods. The lack of oxygen also reduces the amount of spoilage of foods due to oxidation.
2.It takes hours/a whole day to marinate meat, fish, etc., or reconstitute dehydrated food(dried mushrooms, dried beans, etc.).
In vacuum sealing environment, the pores of the food are opened。 This allows foods to absorb marinades/water more quickly than normal environment.
3.Ready salad gets soggy after hours.
Oxidizing enzymes are naturally present in food. The lack of oxygen reduces the amount of spoilage of foods due to oxidation – the process that causes darkening in sliced vegetables, browning in sliced apples/bananas, for example.
4.The treated fishes/meats spoil easily after hunting/fishing.
Our vacuum packing remove the air, so that the foods natural moisture doesn't evaporate through air and is maintained along with all its flavour and texture. The removal of oxygen also reduce the speed of oxidation, and the growth of microorganisms and mold causing bacteria.
5.When go for an outing/a picnic, processed fruits oxidize and get negative changes in the color, flavor and odour.
Oxidizing enzymes are naturally present in foods. They speed up chemical reactions between oxygen and food components, and this leads to food spoilage. Air is made up of about 21% oxygen. When vacuum storage container removing the air, it also remove oxygen. This reduces the amount of spoilage of foods due to oxidation. Thus, the processed fruits, vegetables keep fresh as they are.
6.Foods(especially meats) get freezer burn in freezer, which ruins the flavor and texture of foods.
Foods(especially meats) get freezer burn in freezer, which ruins the flavor and texture of foods.
7.Cooked vegetables/meats/soup, leftovers, unable to finish at one time, but difficult to maintain its flavour and texture.
Our vacuum packing remove the air, so that the foods natural moisture doesn't evaporate through air and is maintained along with all its flavour and texture. The removal of oxygen also reduce the speed of oxidation, and the growth of microorganisms and mold causing bacteria.
8.cured meats/sea foods, smoked fish, dry herbs etc. go mouldy in warm wet condition.
Airtight vacuum packaging can protect foods from dust, moisture, insects, and a variety of other external elements that may harm or damage foods.
9.Grains, dry noodle/pasta, cereals, etc.. are easily become insect-eaten if improper storage.
Airtight vacuum packaging can protect foods from dust, moisture, insects, and a variety of other external elements that may harm or damage foods.
10.Nuts, biscuits, bread, snacks etc. packed in an opened bag get moist easily.
Our vacuum packing not only remove the air, but also the moisture it carries. This keep the dry foods away from moisture contamination.
11.Coffee beans, teas lose their flavor/get moisture/tainted flavor if improper storage.
Our vacuum packing remove the air, so that the foods natural flavour doesn't evaporate through air.
12.Our vacuum container is an ideal facility for lens of SLR camera, integrated circuits, or any materials/samples which are sensitive to dust, moisture, oxygen or other gases found in the environment.
Airtight vacuum packaging can protect products from dust, moisture, insects, and a variety of other external elements that may harm or damage products.
13.Vacuum packaging allows for a sous-vide cooking( also known as low temperature long time (LTLT) cooking).
Sous-vide, French for under vacuum, is a method of cooking in which food is placed in a vacuum plastic bag and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours) at an accurately regulated temperature(typically around 55 to 70℃ (131 to 158 ℉) ). This kind of cooking can retain foods’ shape, juices, aroma, freshness and nutrition.
14.After family dinner, party, drinking in a bar, hotel, restaurant or wine-tasting club, there may be wines left after opening the bottle. It’s not easy to put the original cork back in the wine bottle. The wine is easily to lose flavor and taste because of bacteria and oxidation processes.
Our vacuum packing remove the air, so that the wine’s natural flavour doesn't evaporate through air and is maintained along with its taste.
The lack of oxygen also reduces the oxidation process of wine. Thus, the wine’s shelf life is prolonged.