Verduras

1.Vacuum Packaging Solution for Vegetables Vegetable Characteristics & Applicable Scenarios Root vegetables, pickled vegetables, blanched vegetables, dried vegetables and processed vegetable products are compression-resistant and low-respiration after processing. They are mainly faced with moisture loss, oxidation discoloration, mold growth and oil deterioration during storage and bulk transportation. Vacuum packaging removes air completely, creates an anaerobic […]

Comidas preparadas

Characteristics & Custom Packaging for Different Ready Meals   1.Cooked Meat Ready Meals Product Features High protein and rich soup content. Meat products easily breed spoilage bacteria. Grease oxidizes quickly and produces rancid odors during storage. Recommended Gas Formula CO₂ 30%–45% + N₂ balance Suitable Packaging Form Vacuum replacement MAP packaging. High-concentration CO₂ provides strong […]

Carne Procesada

1.Processed Meat Packaging & Vacuum Machine Recommendation   Product Characteristics of Processed Meat Processed meat includes sausage, ham, bacon, smoked meat, marinated meat and ready-to-eat cooked meat. These products contain rich protein, fat and seasoning ingredients. Although pre-cooked and sterilized, processed meat is still prone to fat oxidation, flavor loss, bacterial reproduction and surface stickiness […]

Aves de corral

1.Vacuum Packaging Solution for Frozen & Cooked Poultry   Poultry Product Characteristics & Packaging Suitability Frozen poultry and fully cooked poultry meat are compression-resistant and do not need fluffy display texture. Their main requirements are oxidation resistance, anti-freezer burn, moisture locking and long-term preservation. Ordinary bag sealing cannot isolate air thoroughly, leading to short storage […]

Pastas y fideos

Vacuum Packaging Solution for Pasta and Noodles Product Characteristics of Pasta and Noodles Fresh noodles, wet pasta, egg noodles and stuffed pasta feature high moisture content and active starch. In refrigerated environments, they are prone to acidification, bacterial reproduction, discoloration, starch aging and adhesion. Traditional ordinary sealing cannot extend shelf life effectively, while vacuum packaging […]

Fruta

1.Vacuum Packaging for Processed & Preserved Fruits   Product Characteristics & Applicable Scenarios Dried fruits, blanched fruits, candied fruits, frozen whole fruits and preserved fruit products tolerate compression. Their main risks include fat oxidation, mildew and flavour fading during long-distance transportation and frozen storage. Raw fresh fruits cannot use vacuum packaging. Sustained squeezing will crush […]

Carne Roja Fresca

Professional MAP Gas Ratio for Fresh Red Meat Different from poultry, seafood and bakery food, red meat requires high oxygen environment to maintain its bright fresh color. We adopt industry-standard exclusive gas formula for fresh red meat preservation: Fresh Red Meat (Beef / Pork / Lamb): 70% O₂ + 20% CO₂ + 10% N₂ High […]

Lácteos

Professional MAP Gas Ratio for Dairy Products Dairy products require low-oxygen, antibacterial and anti-oxidation packaging environment to stabilize flavor and prevent acid spoilage. Standard MAP Formula for Cheese & Fresh Dairy Desserts: 30% CO₂ + 70% N₂ Carbon dioxide powerfully inhibits mold, yeast and spoilage bacteria, preventing dairy acidification and mildew. Nitrogen acts as a […]

Café

Why Vacuum Packaging Is the Best Choice for Coffee Beans Ordinary heat sealing and ordinary packaging cannot remove residual air inside the bag. Trace oxygen will gradually destroy the original rich flavor of freshly roasted coffee. Vacuum packaging completely extracts air from the packaging bag, creating a fully anaerobic sealed environment. It effectively solves the […]

Cereales

Special MAP Gas Ratio for Cereals Cereal packaging focuses on anti-oxidation, moisture-proof, crispness retention and anti-mold effect. Ideal Gas Formula for Cereal Products: 30% CO₂ + 70% N₂ Carbon dioxide effectively inhibits mold and microbial growth to avoid deterioration during long-term storage. Nitrogen acts as a stable inert filling gas to isolate oxygen, prevent fat […]