V-ZUG VS60144, Руководство по эксплуатации

Страница: 16 / 44

5 Food handling
Vacuum sealing food can generally extend its shelf life.
5.1 Quality and hygiene
The initial bacterial content of food determines how long a product
can be preserved. The higher the bacterial content, the shorter the
maximum storage time.
In order to preserve food for as long as possible, only vacuum seal food that
is in perfect condition. Products that have been kept for some time before va-
cuum sealing have a higher bacterial content and are therefore not suitable for
long-term storage.
To prevent fresh food from being contaminated with bacteria, the following
points should be observed:
▪ Wash hands well before handling food.
▪ Ensure food preparation surfaces are smooth and hygienically clean. Clean
food preparation surfaces before use.
▪ Clean all utensils (knives, forks, spoons, etc.) before use.
5.2 Preparing special types of food
Some types of food have to be specially prepared so that they can be stored.
Brassicas, pulses, stalks and shoots
All brassicas (cauliflower, broccoli, white cabbage, red cabbage, etc.), pulses
(fresh beans, peas, etc.), and stalks and shoots (asparagus, etc.) have to be
blanched before vacuum sealing. These foods have to be blanched in a steam
cooker or in plenty of boiling water, then run under cold water until cold. The
vacuum-sealed food can then be frozen (as it is compact it takes little space in
the freezer).
16