The main function of vacuum packaging is to maintain the shelf life of food. The specific functions are as follows

1) Prevent drying:- The packaging material blocks the boiling gas, prevents drying, and keeps the surface area of fresh meat soft

2) Prevent oxygen:-  When vacuuming, oxygen and air are discharged together. Oxygen cannot enter the packaging bag and oxygen is completely prevented

3) Prevent the growth of microorganisms:- Bacteria, yeast, etc. seriously affect the quality of food. Their metabolic products have side effects on the human body. New products with vacuum packaging can prevent secondary contamination of microorganisms and the survival of aerobic microorganisms.

4) Prevent the loss of fragrance:- The packaging material can effectively block the escape of volatile aromatic substances, and also prevent the cross-flavor between different products.

5) Avoid freezing loss:- The packaging material isolates the product from the outside. Therefore, the formation of cold during freezing and air drying can reduce the loss to a minimum.

6) Prevent human contact so that the product can meet the hygiene requirements of the buyer.

The main uses of vacuum packaging are as follows :-

1. Cured products sausages, ham, bacon, pressed duck, etc.

2. Pickled vegetables mustard tuber, dried radish, kimchi, etc.

3. Soy products dried tofu, vegetarian chicken, bean paste, etc.

4. Convenient foods rice, cooked vegetables, etc.

5. Cooked food products roast chicken, roast duck, braised beef, etc.

6. Used for industrial machinery parts, electronic industry raw materials and precision machinery, etc.

7. Used for moisture-proof, anti-oxidation, anti-yellowing and deterioration packaging of various precious Chinese herbal medicines.

8. Used for tea, coffee, cocoa, essence, spices, food additives, oils and fats , fragrance and color preservation of cosmetics, facial masks, etc.