How to properly vacuum pack butter?
Posted by behocz on April 5th, 2020
Pack food when it is as low as possible. This avoids risky temperatures and the food will not give off steam harmful to the machine. Hot vacuum packed food can generate unwanted water vapor inside the vacuum bag.
The packaging of the Butter Silos prevents them from overflowing the vacuum bag. For certain foods, the cold generates better structure of the flesh which allows them to better withstand the effects of pressure. In some cases (seafood), the product is even chilled by immersing it in ice water.
- Pack liquids in bags that are long and wide enough to prevent them from overflowing. The liquid tends to swell the bag during evacuation and to escape through the part where the suction takes place.
- Make sure that the opening of the welding bag is always clean, flat and free of creases.
- Reinforce hygiene measures as much as possible: cleaning and disinfection.
- Choose the vacuum bags according to the machine and the products to be packaged.
- Labeling: the packaged product must imperatively be labeled by Butter Packing Machines. The labeling system can vary but a minimum of data is always required: contents of the sachet and useful life. The usual information is: the name of the product, its date of production, its expiry date, the person responsible for the preparation, the number of the preparation, the function or recipient of the preparation and the place of storage .
4 tips for vacuuming fragile products
- Pressure: set the vacuum pressure to a lower value while maintaining a minimum of 98% vacuum or 20 mbar.
- Vacuum boxes: use jars, vacuum boxes or Green Vac containers to put fragile products under vacuum.
- Inert gas: replace part of the vacuum with gas (bell machine gas option). The gas replaces the air and prevents the bag and its contents from being crushed.
- The gradual return to atmosphere: this option (bell machine) ensures slow and gradual return to the end of the cycle of Butter Making Machines so that the bag gently follows the packaged product.
Should a product to be kept cool be vacuumed?
Yes. If bacteria that do not require oxygen are initially present in the product, after Butter Production Lines, these bacteria continue to grow more at room temperature than refrigerated.
The advantages of vacuum for Butter?
Preservation begins with protection
Protect red and pink meats and poultry with MAP packaging (gas injection),
Respect the minimum oxygen O2 content to maintain color,
Slow the development of microorganisms,
Multiply by 2 or 3 the DLC,
Keep your parts cool up to 5-8 days instead of 2-4 days.
Transport without odors or dirt
Avoid blood drips and odors during transport,
Respect HCCAP standards,
Physically protect your room from its environment,
Chemically protect organic products stored together.
An adapted and enticing presentation
Carefully present your products with traditional or luxury
packaging , Vary the packaging and consumables: sachets, trays and terrines.
The amplified smoked or dried taste
Concentrate better the aromas of smoking and salting,
Save the condiments and eliminate the preservatives and additives,
Cook the meats under vacuum with their accompaniments.