SOME PRODUCTS THAT CAN BE VACUUM PACKED
Pickles, Halvah, Vine Leaves, Deserts, Farina, Baked Products, Filo Pastry, Mille-feuille, Pizza, Turkish Ravioli, Industrial Materials, Spare Parts, Sensitively processed Metals, Chemical Products, Textile Products, Seafood, Celery, Kalamar, Shrimps, Fillet Fishes, Meat Products, Portion Meat, Salami, Sausage, Chicken and many more..
1. In the Fridge at 3-5°C.
Apricots – These velvety fruits are delicious and very rich in vitamins and minerals (calcium, chlorine, iron, sodium, potassium and sulphur). In order to exploit their characteristics as long as possible, the vacuum sealing technique is the right method of conservation: clean them with a cloth (without using water since it could endanger their preservation) and use a vacuum container in order to avoid any bruises.
Citrus Fruits – When preserved in ambient temperatures citrus fruits are soon affected by mould. Vacuum sealing will preserve them for a longer period avoiding this inconvenience. Accordingly to the skin thickness they can be put either in vacuum bags or in rigid containers.
Butter – Since butter is a fat substance, it is subjected to an oxidation process which makes it go rancid. In this case too vacuum sealing can solve any problem concerning conservation.
Pork chop, steak – In order to avoid bones piercing the bags, it is necessary to eliminate or blunt sharp parts. The best thing to do is to wrap them in an aluminium foil first.
Minced meat, boneless pulp – Divide meat into portions and wrap it in a food cloth then vacuum seal: the high nutritional values (rich in proteins) will last longer.
Cherries, plums and grapes – These fruits are particularly rich in vitamins, mineral salt and sugar that can last longer if kept vacuum sealed. To avoid crushing these fruits they must be kept in vacuum containers.
Tender or Parmesan cheese – When vacuum sealed tender and Parmesan cheese doesn’t become ruined by mould or dryness. In the case of soft cheese use vacuum containers only.
Fresh mushrooms – Clean them with a paper towel without water and keep them in vacuum containers.
Apples – Must be cleaned without water and kept in vacuum containers so they don’t lose vitamins.
Pasta, fresh ravioli – Can be kept in vacuum containers.
Fish – Before vacuum sealing fish, wrap it in aluminium foil. Stored in a vacuum bag fish will last longer without smelling bad.
Peaches – When kept in a vacuum peaches will always be juicy as just harvested and not loose any vitamins. Peaches should be cleaned without water and kept in rigid containers.
Delicatessen, salami – Vacuum storing will prevent oxidation and keep fresh.
Vegetables, herbs – Clean all vegetables and herbs without water and keep them stored preferably in a vacuum container.
2. In the Freezer at -18° C.
Minced meat – Minced meat can be conserved after preparing meatballs. A useful piece of advice: it is better to choose an oval container and separate each layer with aluminium paper. Once prepared and frozen meatballs can be taken out of the freezer and cooked immediately without defrosting: they can be browned or fried, without wasting time.
Liver, heart, kidney, sweetbreads – For these items the preparation before vacuum is very important. Wash and dry them carefully and put them in a rigid container so that freezing will be uniform and preservation period will be longer.
Pasta, ravioli – After preparation, put the pasta in the refrigerator for half an hour so that it gets harder. Then, it is possible to vacuum seal them in the most practical way.
Dough for pizzas, fancy cakes – Put the dough in the container before leavening begins. Yeast activity will start once the bag or the container is opened.
Chicken breast, turkey breast, cutlets – beat one egg or more in a terrine with a pinch of salt and pepper. Dip your breast or cutlet in flour or in bread crumbs and press well. Put the meat aside for about half an hour and then vacuum seal it. Separate each layer with aluminium foil. Meat can be cooked without defrosting.
Poultry, game, rabbit – Once plucked, portion them in pieces and vacuum seal with the giblets kept separate. Since poultry, game and rabbit can be cooked without defrosting put them directly in the saucepan.
3. In the Larder at 18° C.
Hard biscuits – Vacuum sealing keeps the fragrance of biscuits unaltered and avoids oily essences going rancid.
Coffee beans or round coffee – A vacuum seal permits the freshness of aroma and prevents the rancidity of essential oils.
Dried fruits, nuts, hazelnut, pistachio, coffee, dried fig, all Legumes, pine-seeds, etc… This produce contains a large quantity of oil, thus a vacuum prevents oxidation and rancidity.
Dry mushrooms – A vacuum keeps dry mushrooms longer while maintaining their aromatic properties.
Grated bread – Vacuum seal grated bread preferably in a vacuum container it keeps its fragrance longer.
Rice, cereals – A vacuum keeps the starch structure of rice and cereals and prevents parasitic attack.
Dry seeds – In a vacuum condition the kernel of dry seeds are better preserved.