Preserving agricultural products definitely requires vacuum packaging

If you want to taste the true, original flavor of meat, then beyond concepts like rapid freezing and small-portion packaging, the most important key still lies in "vacuum packaging." Vacuum packaging can seal off outside air, and together with a rigorous frozen transport process, it means that when the meat reaches your hands, you only need to refrigerate it or soak the whole bag in water to thaw it, and once the meat has regained its tenderness it is ready to cook, so you can enjoy the most natural, sincere, moving meat ingredients at home.

As a professional veterinarian, I know well the importance of overall hygiene and safety, and I strictly require that the entire process from slaughtering and cutting to transport all be handled at low temperatures, and beyond that, that it also needs "vacuum packaging." Because lifestyles have changed today, people often do not eat at home, and many families are in the habit of storing meat in the freezer, tossing it in for several months at a time. If the meat is not vacuum-packed, it will easily dry out in the freezer, because freezing also has a dehumidifying function that draws out moisture, so meat left for a long time will naturally dry out and turn black. If it is vacuum-packed, then as long as the vacuum state has not been broken, the meat has no contact with the air inside the refrigerator, so of course it will not spoil.

What is even more worrying is that if the refrigerator at home already contains improperly packaged spoiled food, such as milkfish or pork belly that has been stored for a long time, it may allow bacteria that can survive at low temperatures to spread throughout the refrigerator. If we then put in food with imperfect packaging, these new foods are very likely to become contaminated; not only will they fail to stay fresh, they will instead spoil quickly, which really is not worth it!

Because only rigorous packaging can work in tandem with a frozen environment to keep meat at its best state of freshness, just like freshly slaughtered meat, it not only balances flavor and hygiene, but also leaves no need to worry about its safety. Take it home and cook it, and one healthy dish after another can come to the table, so everyone can eat with peace of mind!

Vacuum small packaging is labor-intensive and time-consuming, yet its safety is beyond doubt

Many people ask, why is vacuum small packaging more expensive? Let me share my experience with you. Generally, slaughterhouses cut meat in large volumes, and the usual packaging is a box of 12 kg or more, going directly into plastic bags and boxes. Handling one box this way takes only about 15 minutes. If it needs to become vacuum small packaging, then several more steps are required:

1. The cutting temperature must be maintained throughout at below 15 degrees.

2. The meat must be fixed-weight, each pack 200 or 300 grams.

3. Put it into vacuum packaging bags (because the bags are all not large, this takes more labor).

4. Vacuum it with a vacuum packaging machine.

5. Box it.

6. Pass it through a metal detector (to check whether any iron filings or knife fragments were left behind during the packaging process).

7. Put it into a -40 degree rapid freezing warehouse for 2 days (it freezes in about 2 hours, but the high-standard specification is 2 days).

9. Move it into a -18 degree freezer for storage.

With such a complicated process, handling one box takes about 45 minutes, and one vacuum packaging bag also costs more than 4 yuan. Looking at all the factors, including the need to triple the manpower, the need to keep the cutting room air-conditioned at 15 degrees, 5 extra vacuum packaging bags per kilogram, the vacuum packaging machine, and the large amount of electricity for rapid freezing, these are all reasons why rapid-frozen vacuum small packaging is more expensive.

However, after understanding this handling process, would you not feel that, compared with meat from traditional markets, supermarkets, or meat you portion yourself, the meat in rapid-frozen vacuum small packaging is fresher and safer?