Vacuum packing machine

[Sarmatex]

People, what are you doing? Everyone can do the same! Now we know a new stable phrase. Corrugated vacuum roll. Many of you have selected it and clicked "search", mm? And the results were very interesting to me.

More .. About finding a store strictly in your city. Which is not found in any way! Biju, among other things, advised 2gis, right? Well, here's a picture of Rostov. 71 position, Karl !!!



Yes, not all of these firms sell exactly vacuum packaging. But Sarmatex among them there are, I checked.

I went to 🔗
Can you set up your city and see what happens?)) There are also interesting options with a more than adequate price. Sarmatex is there too.))

Biju, suck up - what if you can find other stores with bags in Moscow

Young lady, and you are in Moscow in general eat too much (s).
Already somewhere, and there the sea is poured from goods.)) Pzhalsta! 🔗

[Bijou]

Bijou,



In fact, in Moscow, of course, there is a choice, I'm not complaining, but after all, we also have distances ... Many shops have self-pickup from places that are like going to another city. And delivery is 300-500 rubles. And I generally live in the suburbs, delivery conditions from Moscow stores are even worse to me, so only pickup.
I still remember with horror how I took the yoghurt maker by myself in winter - the price was very good, and I was flattered. And then she walked in some kind of field waist-deep in snow to this warehouse, almost stayed there forever)).

Well, here's a picture of Rostov. 71 position, Karl !!!

Lenochka, in such searches, the bulk with delivery to Rostov from other cities or wholesale firms or firms that only produce do not trade. Yes, even in Rostov, we have delivery of 300 or even 500 rubles. You, sorceress, found this for me with free shipping. Generally unique! But, in general, you're right, you need to delve deeper !!!

In fact, in Moscow, of course, there is a choice, I'm not complaining, but after all, we also have distances ...

Yes, it is understandable. And yet I think that you can pick up something if it bakes properly... It's just that it will take a lot of time - should I choose from ten positions or you from three thousand?)) We need to think about algorithms. I have no introductory letters of yours, and I don't know Moscow.))

Lenochka, in such searches, the bulk with delivery to Rostov from other cities or wholesale firms or firms that only produce do not trade.

Well, who is easy today? Imagine how I was digging the Internet, when they told me that "we buy these bags in that district on the other side of the city, but we don't know what the store is called".
And I found it!

Okay, all's well that ends well.




My browser is stupid, so when restoring the session, I had to close many tabs. And among them was with a description of the packages, their compositions and temperature limits. I remember that mylar is the cheapest and most unreliable, two-layer with some kind of non-oriented polymer is better, two-layer with oriented - even better. In terms of temperature, there are 90 degrees, 120 degrees and some more. And even then it was .. I don't remember, I sniffed the paint and parallelize reality.

[Bijou]

Of course, I’ll look for it later, now I’m finishing my thesis, I’m a little busy with others, and there’s no time to go somewhere to pick it up.
Bijou, and you, perhaps, can tell on thickness? I've already asked a question here several times, but no one answered. I want to orientate myself at least approximately: expensive brand names that come with the packer, they are thick - how much can there be in numbers? Or smooth from the Metro? In order to then understand what to compare with.For manufacturers, the thickness is indicated from 110 for some to 65 for others ...

[Sibelis]

Sibelis, oops .. I just closed the package tabs ... ((
Here's what was immediately caught: 🔗
Probably, I wrote about this earlier that there are different types.



And from the link that I gave before. Also about the thickness and arrangement of bags.

🔗

[Bijou]

Bijou, you understand, the fact is that I want to know the thickness of those bags that I have in stock in order to feel, and then use these figures to navigate. And now what is written on the site does not tell me anything until I touched their packages. Although they are great, of course they write.
Unfortunately, on none of the three types of film / bags that I have, the thickness is not written.



And these comrades have a very far from the pickup point from any transport, to them only on deer. And I would have taken, of course, a roll.

[Sibelis]

Sibelis, I don’t know how to help .. I was surprised that Khoreka didn’t write such data, checked - yes, he didn’t write.

Oh, girls, I ate something sous-vid. I put today's ones in the freezer, after unpacking them, I didn't dare to store them in a vacuum without nitrite in the freezer (and I don't recognize nitrite). Obviously, my experiments with packages were a bit too much for me alone.

I also liked a 15 liter plastic bucket for food.
My Easter cake dough never fits into a 10-liter saucepan. But the bucket has no lid, otherwise I would be interested.
Sorry for offtopic

[sleepyhead]

sleepyhead, and why?
What is in a vacuum will freeze through and through in the freezer without it. I have a raw steak in a vacuum and stored without nitrite. The only difference is that they froze it in production and I hope it didn't unfreeze anywhere during the sale.

I put today's ones in the freezer, after unpacking them, I didn't dare to store them in a vacuum without nitrite in the freezer (and I don't recognize nitrite).

Svetlana, there was no need to unpack them.

Oh, girls, I'm afraid of botulism. It's not raw for me, but ready-made both with juice and in a vacuum, something scary to send to the freezer. I'll see how it goes when I take it out of the freezer. I'm afraid to keep nitrite even in the apartment, I've heard enough stories such as my grandmother mixed up salt and salted with nitrite and died with my granddaughter. Even though I didn't keep it in my kitchen, I still threw it down the toilet, even in the trash I was afraid to throw it out because of the homeless people. With my absent-mindedness, I'm calmer without her.

[sleepyhead]

sleepyhead, what is the percentage of that salt in the mixture? I suppose there was a horror story about pure nitrite. It lies quietly with me, along with the spices, although at first I was also shaking and I suddenly forget and salt the tomato.
And now, when buying salt, I try to avoid iodized salt much more - it seems to me that in such an amount it is no longer useful

Oh, girls, I'm afraid of botulism. It's not raw for me, but ready-made both with juice and in a vacuum, something scary to send to the freezer.

Finally, I didn't understand anything ... That is, there are no clostridia in raw, but did they appear in the finished one? Where from ???
And do clostridia reproduce at subzero temperatures? No, it’s impossible to kill spores anyway, I’m aware of that. But they produce poison with active life, as I understand it?

In general, as for me, the most terrible dish in this regard is all kinds of cucumbers, tomatoes, berries, canned with a decrease in vinegar or sugar. Botulinus generally lives in the soil, but we eat cucumbers fearlessly, at the same time shoving them into vacuum packaging. Sometimes even with a plus, mind you !! temperature. When botulinum blooms and multiplies.

Convinced, girls! I will not unpack it any more, I will put it in the freezer right in a vacuum. I'm still an inexperienced vacuum cleaner

I even read this that it is in a vacuum that it reproduces well, without oxygen. Therefore, canned food is dangerous, but a cucumber from a garden is not.

I even read this that it is in a vacuum that it reproduces well, without oxygen

Well, again, I was thinking. Okay, I'll see what comes out of the unpacked one.

[sleepyhead]

sleepyhead, Svetlana, in a vacuum, without oxygen and in a warm place, not in a freezer.

[Annutka]

Annutka, I don't understand the technology of sous-vide, I just started reading, but it seems that in order to be able to send it to the freezer for storage, the meat in a vacuum needs to be shocked, and not just allowed to cool at room temperature.

[Natasha]

Natasha, yes, we subject the meat to shock chilling and then it can be frozen. It is advisable to keep it warm in a vacuum at room temperature as little as possible.

[Annutka]

Annutka, well, that's what I'm talking about. I think Svetlana sleepyhead I did not do this, so it is correct that I unpacked it.

I think Svetlana Sonnyka did not do this, so it was right that she unpacked it.

I just chilled it in cold water, without ice, and then kept it in the refrigerator for four hours.

I always shock chill, in the bag in which the meat was cooked and then, without removing it from the bag and without cutting it, I put it in the freezer.

[Annutka]

In general, you need to study the question. I did sous vide for the first (and so far the last) time in my life: I unpacked the cooked turkey breast, dried it in the airfryer and ate



Annutka, and how do you shock chill?

Water + ice.

Therefore, canned food is dangerous, but a cucumber from the garden is not.

And the canned cucumber?
I also mean that it is customary to be afraid of established myths. For some reason, no one is afraid of cucumbers or pasteurized salads. Although Clostridia are many, many times more likely to be there than in a piece of an almost synthetically grown cattle bird.

[Natasha]

Natasha, yes, I cool in ice water. Cucumber is scary in canned food, just like other vegetables. As an oxygen-free environment and heat.

And the canned cucumber?
I also mean that it is customary to be afraid of long-standing myths. For some reason, no one is afraid of cucumbers or pasteurized salads. Although Clostridia have many, many times more chances to be there than in a piece of an almost synthetically grown cattle bird.

Lena,

Girls, I'm surprised at you. Have you never eaten shop sausages or sausages? There is also nitrite salt everywhere, but within normal limits. And vegetables or fruits contain more nitrite than sausage. Botulism develops only under anaerobic conditions, i.e. without oxygen. I store nitrite in a jar, in a dark bag, not in the kitchen at all. And the inscription on the can is nitrite salt. And I have not canned cucumbers for a long time precisely because of fear of botulism. I just salt it in a jar and keep it on the balcony (so small under the window) on the north side. And boldly add nitrite to the sausage and ham. I can't eat the store. And you want sausages. At least I know what I'm making from fresh meat, and not God knows what. So don't be afraid. This is not dangerous.

Yes, the percentage of sodium nitrite in the nitrite salt is very low. To get poisoned, you need to use it well, very much.

[Bijou]

Bijou, Annutka, that's what I'm talking about: from the garden - in the sense of fresh, not canned - safe, but anything can happen in canned food.
Although, to be honest, I have not come across such a thing, and none of my acquaintances poisoned with cucumbers. Mushrooms only.

[Sibelis]

Sibelisbut mushrooms because mushrooms or because botulism in a vacuum?

[Bijou]

BijouI don’t know, the mushrooms were canned. I know two such cases, both times people were barely pumped out. But the details passed me by, not close friends.

Yes, it is better to salt the mushrooms without rolling. And then, if you know what.

[Annutka]

Annutka, we once ate mushrooms in the company of 10 people, from one can. One was poisoned, and it was very cool, with a loss of consciousness, it was very scary. Apparently, the mushroom itself was poisonous in the jar.
Offtopic

I tried one piece of thawed chicken fillet - it loses in taste to non-ice cream. I will try not to freeze, cook for two or three days, no more.

Here I am about that in another topic. I have no idea where it does not lose, except maybe put in a hodgepodge ...
It's really easier for me - I'm not afraid of nitrite, although I put 50-50 rather out of savings and unwillingness to buy again. And this despite the fact that all the same there are plans to buy casings for sausages and all that, and where they are there and salt.But the opened package still deteriorates faster than I need

Hi there. I tried to vacuum these smooth bags with folds already used, for the second time. Dry products evacuate perfectly, but for wet products the length is not enough. Another nice thing is the savings even on sleek, cheap packages. And even more so without any adaptations, I just lay folds. Class !!!

I checked the vacuum packaging at home, but my rolls are only wide, so I bought 6 rolls of 200 and 150mm. My son took it, I'll see it only tomorrow.

and 150mm

There are rolls with a groove of 150 mm, right? Now I will take these too. And how much do they cost, Allochka?

[sleepyhead]

sleepyhead, Svetlana, rolls 150mm wide cost 160r

What a good price!

What a good price!

Aha! For corrugated - super price!




Only there is nothing to see, and there is no need to pack, I cook little by little.

[sleepyhead]

sleepyhead, make us Muscovites envy you

Only there is nothing to see, and there is no need to pack, I cook little by little.

Yes, I also do not have a kitchen factory, like some girls, but I’ll figure out what to vacuum)). For now, I keep myself in control, as there are other important things to do.

soneyka, make us Muscovites envy you

Natasha, why envy?
In general, I have almost all the equipment, the same rolls and packages, everything was delivered from Moscow.
There is delivery to all regions.

Good morning. After sous-vide corrugated bags with wet re-my vacuum machine does not want to solder. Apparently, indeed, they are not completely washed, the fat remains. I decided not to save will throw it away. At such prices, it's a sin to fool your head. It will take more detergents while washing than the package is worth. True, in a smooth plum, for the sake of experiment, I re-sealed it yesterday, the vacuum holds well. You should probably try the dry ones, otherwise you should throw out the "toad strangling" the first time. What kind of reuse experience do you guys have?

Dry re-go with a bang, after marinating meat (as well as cooking sous vide), pickling cucumbers, my zucchini with the help of fairies or other means, dry and reuse. Used up to three times. After cooking fish with a view or salting the fish in a vacuum, I throw away the bags, it is impossible to wash them from the smell.

I re-solder basically the store freeze in my own bags.

soneyka, make us Muscovites envy you

From the same logic ... Moscow.
If a province discovers something in Moscow at an attractive price, then no one bothers that they will have to pay deny for delivery, on the contrary, everyone is happy that they have successfully entered.))) But how is it the other way around - so little stuff? We sit and envy?

Today I looked at the prices for rolls in the dns, usually they are cheaper there than in other stores. Shocked by the prices!
Here and with delivery in half will be cheaper.
How will the rolls be on hand, I will compare with the existing ones.