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The vacuum packaging must be frozen at -40 degrees and then stored in an environment of -18 degrees to be stored for about three months.

If preservatives are added to the cooked food products, vacuum packaging can generally be stored for 15 days. If it is stored at low temperature, it can be stored for 30 days. However, if no preservative is added, vacuum packaging and cryopreservation can only be stored for 3 days. After the day, both the taste and the taste will be much worse.

Some products will be kept on the bag for 45 days or even 60 days. In fact, it is for entering a large supermarket. Because large supermarkets have regulations, the shelf life is more than one-third of the total, and it is not possible to receive the goods. More than one-half of them will be cleared, and more than two-thirds will be returned.

The shelf life of the food after vacuum packaging is the type of cooked food. If it is simple cooking, it will take 5-15 days. If it is smoked, fried, fried and spicy chicken, it can be 1-3 months. Braised roast meat can generally be stored for 5-15 days, and halogen products can generally be stored for 10-20 days.

The so-called packaging methods such as vacuum packaging and nitrogen-filled packaging do not play a bactericidal role. If there is no sterilization or sterilization procedure,

It is only the exhaustion of the air, and the shelf life of the food is actually only a few days. Because cooked foods are very moist and nutritious, they are extremely

It is easy to breed bacteria, and sometimes it accelerates the decay rate of certain foods after vacuum packaging. If vacuum packaging is used, but

It is not bactericidal, so the effect on the quality is very weak, and the bacteria will still corrupt the food, so the purpose of quality is not achieved.