Vacuum Packaging falls into 3 categories:
Involves removing air from a package and being left with a hermetically sealed package where a near perfect vacuum remains.
Involves filling the bag with hot cooked food, expelling the air and sealing. The bag is rapidly chilled and refrigerated to inhibit growth of pathogens.
Product is vacuum sealed and cooked thoroughly. The product is then rapidly chilled and refrigerated for later reheating and immediate serving.
Additional benefits of vacuum:
- Storage of food
- Infusion/compression (transforms crisp, light food texture into a dense meaty texture, works well with melon, cucumber, and tomato)
- Sous Vide