How to use vacuum pouches to pack/seal fresh vegetables and fruits?
Tips and Tricks to Vacuum Package your Fruits and Vegetables! Our vacuum pouches can extend the storage time of the fruits and vegetables.
Preparing Vegetables for freezing:
For larger vegetables it’s preferable to cut them into smaller portions after they have been processed. The best way to store all vegetables is to blanch them first, then cool, dry, vacuum pack and freeze.
Broccoli, cauliflower, cabbage, brussel sprouts, turnips and other cruciferous vegetables emit a gas when refrigerated, but not when frozen. You can use vacuum sealing to preserve these vegetables in the freezer, but not in the refrigerator.
1.Wash and clean the vegetables and bring a large pot of water to boil over high heat.
2. Add the vegetables to the pot in small batches so that the water continues to boil.
Make sure you blanch one type of vegetable at a time.most vegetables take between 2-5 minutes.
3. When the vegetables are done, quickly remove them from the boiling water with a slotted spoon and plunge them into the ice bath to stop the cooking process. (This is called "shocking.")
4.When the vegetables are completely cool, remove them from the ice bath and drain on the towel-lined plate. Blot any water still clinging to the vegetables, put vegetables in vacuum pouch and then vacuum package with your machine.
Except the vegetables, the vacuum pouch also can be packed other foods to keep them fresh, if you have any problem of packing you food, contact us ~
Contact US
Ivy Wang
GreenPak |Green Packaging Material(Jiangyin) Co.,Ltd | International Trade Department
Email: ivy.wang@greenpak.com.cn|
WhatsApp/Skpye: +8613585095711 LinkedIn: ivy wang
Website: http://www.greenpak.com.cn/ ; http://www.gvacpak.com/
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