Sous vide bags reusable|Double zipper and valve
sous vide bag details:
| Brand name | OEM/ODM |
| Origin | China |
| Material | Nylon +PE |
| Size | 16*22cm,21*22cm,26*28cm,28*34cm;
other Customized design |
| Color | Transparent with OEM printing heat |
| Heat Resistance | -22℉ to 212℉ |
| Applications | 1.Food packing: Meat /Vegetables
2.Suitable for Freezer/sous vide/ Microwave /Boil |
| Packing | 1.Use PE film to cover the products in cartons;
2. Use a packing belt to fix it better 3.100pcs bags in PE self-sealing bag. 4. another Customized packing. |
| Sealing & Handle: | Zipper Top |
| Certified | FDA/BPA Free/LFGB |
| Manufacturer | TeamxPack |
| Logo: | Accept Customized Logo |
FAQ：
What are the disadvantages of reusable sous vide bags cooking?
1. Not all foods are suitable for sous-vide cooking, such as large hard bones and brisket, etc.
2. The cooking time is very long, usually 1-3 hours, not suitable for you in a hurry.
3. The taste of cooked meat is not as layered as fried and pan-fried, such as charred, crispy, etc. The color is also general.in other words, the color and fragrance are relatively inferior.
4. Requires additional water oven equipment. This machine is expensive and has complex functions.
5. If you enjoy cooking and use it as a mindful way to reduce stress, it is clear that low-temperature cooking is not as fun and stress-relieving。
6. Scientific assessment of proper cooking temperature is required.
7. Bacteria can easily grow at unsuitable temperatures， The danger zone for food to grow bacteria is 40-140 degrees Fahrenheit. Or the food was not vacuum sealed properly and was contaminated before cooking
The sous vide bag is safe?
First, the sous vide bag is made of food-grade nylon and PE raw materials.
Second, make sure the raw materials have approved FDA and BPA-FREE certifications;
Finally, the nylon content must exceed 30% to ensure excellent vacuum performance.
Are our air valve vacuum bags necessary?
Sure! there are some advantages like the following:
1. It will not change the volume of the food. we found that the longer the steak is fried, the smaller the volume.
2. prevent overcooking.
3. It’s a great way for fitness enthusiasts and those who want to lose weight. Cooking at a low temperature will reduce the calories and fat in the food. Especially suitable for cooking chicken breasts, and making chicken and vegetable salads
4. Preserves the original flavor and protein of the food itself.
5. Extend the shelf life of food through the low-temperature sterilization mode of pasteurization.
6. Consistent food flavor and quality through precise temperature and cooking time
How hot can sous vide bags get?
70°C-120° C
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