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Sausage vacuum magic: Why it works? Seal this way, even better!
Sausage vacuum magic: Why it works? Seal this way, even better!
2025-08-07
Why can sausages be sealed and preserved with a Home Vacuum Food Sealer?
Sausages (especially raw and cooked ones) are rich in protein and fat. In ordinary storage environments, oxygen in the air accelerates the reproduction of aerobic bacteria (such as bacilli that cause food to go bad). They may deteriorate in 1-2 days at room temperature, and refrigeration can only delay this to 3-5 days.
In ordinary storage, the moisture on the surface of sausages will be lost due to the dry environment of the refrigerator or evaporation at room temperature, making the meat dry and the taste tough. At the same time, odors and bacteria in the refrigerator can contaminate the sausages through air transmission, accelerating deterioration.
A Home Vacuum Food Sealer removes more than 90% of the air from the bag, putting the sausages in an almost oxygen-free environment. Aerobic bacteria lose their living conditions, and their reproduction rate is reduced to 1/10 or even lower of the original.
How to make the vacuum sealer seal sausages better?
1. First, we need to choose a vacuum seal bags with moderate thickness and no damage.
2. Cut the sausages into appropriate lengths according to eating needs.
3. If the surface of the sausage to be sealed has dust or moisture, wipe it clean first and then put it neatly into the vacuum seal bags. If there is oil on the surface, wrap it with oil-absorbing paper before putting it neatly into the vacuum seal bags.
4.Place the sausages in the middle of the food storage bags, leaving as much space as possible at the sealing area to prevent the sausages from being close to the edge of the seal, which may lead to an insecure seal.
Sausages (especially raw and cooked ones) are rich in protein and fat. In ordinary storage environments, oxygen in the air accelerates the reproduction of aerobic bacteria (such as bacilli that cause food to go bad). They may deteriorate in 1-2 days at room temperature, and refrigeration can only delay this to 3-5 days.
In ordinary storage, the moisture on the surface of sausages will be lost due to the dry environment of the refrigerator or evaporation at room temperature, making the meat dry and the taste tough. At the same time, odors and bacteria in the refrigerator can contaminate the sausages through air transmission, accelerating deterioration.
A Home Vacuum Food Sealer removes more than 90% of the air from the bag, putting the sausages in an almost oxygen-free environment. Aerobic bacteria lose their living conditions, and their reproduction rate is reduced to 1/10 or even lower of the original.
How to make the vacuum sealer seal sausages better?
1. First, we need to choose a vacuum seal bags with moderate thickness and no damage.
2. Cut the sausages into appropriate lengths according to eating needs.
3. If the surface of the sausage to be sealed has dust or moisture, wipe it clean first and then put it neatly into the vacuum seal bags. If there is oil on the surface, wrap it with oil-absorbing paper before putting it neatly into the vacuum seal bags.
4.Place the sausages in the middle of the food storage bags, leaving as much space as possible at the sealing area to prevent the sausages from being close to the edge of the seal, which may lead to an insecure seal.
5.At last,press the vacuum&seal button.
Special cases:
Cooked sausages with soup: They can be refrigerated until the soup solidifies before sealing; or wrapped with kitchen paper to absorb excess soup before putting into the vacuum pack bags.
Frozen sausages: The surface of frozen sausages may frost. They need to be thawed until there is no ice residue on the surface before sealing, otherwise moisture will affect the sealing effect.
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