How to make vacuum bags. Vacuum bag for storing things and clothes. Advantages of vacuum packaging products

The vacuum compression bag is designed for long-term storage of things in a compressed form. In this form, things take up several times less volume, are protected from dust and moisture. The bag has a zipper for multiple use. To pump air out of the bag, you do not need a special electric, hand pump or vacuum cleaner. Removal of air to reduce the volume occurs by bleeding air through a special valve, by compressing the bag. Even if you take such a bag with things on a trip, you do not have to look for a vacuum cleaner before the return trip to pack your suitcase. Just 2 minutes and your thing is again in a compressed state and ready for transportation. After you take the item out of the package, it will instantly acquire its original volume.

What are vacuum bags

Packages have different sizes:

• 50*70cm
• 60*80cm
• 70*100cm
• 80*110cm
• 102*132cm
• custom sizes

First of all, packages are divided according to the type of air intake: with a valve for a pump and with a valve without using a pump, it is these packages that we consider in this article. Further division goes according to the type of package storage. There are bag packages, with a carrying handle. Bags with a built-in hanger for convenient storage of clothes in the closet. And the most common option is for storage on any surfaces or shelves. The third characteristic of vacuum bags is color. Saami common - the usual transparent bag. Also on sale you can find packages of a wide variety of colors and patterns. A transparent bag is better because you can always tell at a glance what is in it. On colored packages, as a rule, there is a place for drawing an inscription about the contents of the package with a marker.

Where can I buy vacuum bags

Bags for vacuum packaging and storage of things and clothes can be bought everywhere in chain stores Auchan, Ikea (Ikea), Lerua Merlin (Leroy Merlin), Fix Price (Fix Price). In such stores you can find a wide variety of bag options from various manufacturers, with and without a valve, in a set with an electric or manual pump. But the lowest price for vacuum packaging is obtained if you order cheap sets of bags in Chinese online stores. These stores usually offer free shipping. The most inexpensive options start when ordering in small bulk from 10 pieces.

Can you make your own vacuum bags?

As easy as pie. The most budget option is to vacuum your things for further storage. But at the same time, it has one drawback - the package can be used once, because when you unpack it, you are likely to damage it. What is required for this:

1. vacuum cleaner or pump for vacuum bags. The vacuum cleaner is more preferable - quality and speed.
2. wide tape
3. scissors or utility knife
4. package

As a compression bag, you can take at least a garbage bag as an experiment, it is not capable of more, because due to its thinness, after a few hours it noticeably gains air. It is better to buy thicker bags, their price in a large size is about five rubles apiece. In the bag you put clothes intended for long-term storage, or bed linen. Distribute evenly throughout the package. Gather the end of the bag into a bundle around the hose of the vacuum cleaner and press firmly with your hand so that the vacuum cleaner draws air from the bag into itself. Turn it on for a few seconds at full power until the packet stops shrinking. With a quick movement, pull the bundle off the pipe and twist. From above, wrap with tape, if possible, making one or two bends of the neck.

Things in hand-made vacuum bags are stored no worse than in factory-made bags. If your homemade or purchased vacuum bag lets air through, it is likely that its surface has been damaged. Of course, you can try to find a hole and seal it with adhesive tape or glue with a piece of polyethylene. But such a repair is not rational due to the low cost of the package.

Photo report of pillow compression in a vacuum bag without a pump

In the photographs, we have experimented with squeezing a 50*70cm pillow in a vacuum bag of the same size.

Vacuum bag before use.

1. First, let's talk about food. Put the food in a regular string-lock bag and close it, leaving the lock slightly ajar. Insert a regular tube into this place and press the bag around. Make sure that the air passes only through the straw. We begin to blow air out of the bag. When you see that all the air has been blown out, carefully remove the tube and close the bag.

2. If you don't have a string lock bag on hand, you can make your own. To do this, take a regular bag of groceries and two preferably wide tubes. Cut one of the tubes lengthwise. We wrap the second tube around the top of the bag, and then put the incised tube over the bag wrapped over the tube.

3. So that your things take up little space on the road, use vacuum bags. Prepare a stack of the things you need and put them in a large bag or trash bag. Before doing this, be sure to check that there are no cracks or holes in the package. The package should be a maximum of two-thirds full.

4. Pick up the remaining third of the bag and insert the vacuum cleaner pipe into the hole. Press the bag tightly against the tube. Turn on the vacuum cleaner and remove the air. Make sure that the tube of the vacuum cleaner does not touch the bag, otherwise the vacuum cleaner may become clogged or simply tear it. After that, quickly pull out the tube and, after scrolling through the bag, tie it up.

5. If you want to pack your things, but there is no vacuum cleaner at hand, you can use another method. This method is less efficient, but also gives its results. Put things in the bag and check that there are no holes or cracks anywhere. Tie the top of the bag, leaving a small opening. Pour water into the bathtub or sink to such a level that your things in the bag are completely covered with water, and the top of the bag is not.

6. After lowering the bag into the water, start pressing on it with your hands, expelling the air. Be careful not to get water into the bag. Once most of the air is out, remove the bag, twist and tie off the top of the head. This is how easy it is to create vacuum bags with your own hands. Stay with us and learn more and more new, useful and interesting.

Many of you, dear friends, have already become familiar with what I wrote about, and some, as far as I know, are successfully using it at home. This means that I won’t have to talk for a long time about the main drawback of this technology, which at the same time is an obstacle to its appearance in the kitchens of not only people who are passionate about food, but also ordinary housewives: the relatively high “entry price”, that is, the amount that you have to pay in order to cook your first sous vide or. There is nothing to be surprised here: some kind of meat grinder or blender, which is always at work - this is one thing, but if we are talking about devices of an incomprehensible purpose, few will rush to fork out for them.

In order to try out the new technology, however, additional costs are not necessary - for example, you can pack products in a vacuum (well, almost) without a vacuum sealer. This method can be called displacement of air by water, and once you master it, you will realize that it has many uses. These include:

• sous vide cooking. This method can not only completely replace the vacuum cleaner, but in some cases (for example, if you need to pack liquid - marinade, etc. - or products that are extremely sensitive to pressure) in a bag, it is more preferable.
• Storage. Of course, a "real" vacuum is preferable, but by packing the product in a water displacement bag, you can expect it to be stored in the refrigerator for significantly longer.
• Freeze. One of the enemies of frozen food is chapping, but packaging in a bag from which air has been removed can significantly slow down this process, extending the shelf life of food in the freezer.

This method has other uses, but those I have described above are enough to interest those who have not heard of it. Therefore, without delay, I turn to its description.

Water displacement method

To get started, you will need to buy plastic ziplock bags, which are usually sold in the departments where there is foil, cling film and sandwich bags. A ziplock is a fastener that looks like a zipper and moves back and forth to open or close a bag. An example of such packages is shown in the photo below:

When choosing bags, make sure that it is food-grade plastic, and be guided by the fact that their size exceeds the size of the products that you will pack: in order to remove as much air as possible, it is necessary that there is free space around the product - ideally at least 2 centimeters on the right, left and bottom, and at least 5 centimeters above. The sequence of further actions is as follows:

1. Put the product (a piece of meat, fish, cheese, etc.) into the bag and close the ziplock almost to the end, leaving the bag only a couple of centimeters open.

2. Fill a large pot or other container that will easily fit your bag with plain tap water.

3. Gently lower the bag into the water, which will squeeze the air out of it so that the bag seems to stick together. The package must be lowered into the water almost completely, leaving only a slightly open part above its surface, from which air will come out.

4. When all but a small part of the bag is under water and you can see that almost all air has come out of it, close the bag and remove it from the water.

5. You've packed your food in a virtually airless environment, and now you can cook it sous vide or store it in the refrigerator or freezer.

After using the package, you can throw it away or, if you wish, wash it and reuse it. At the same time, it should be taken into account that some ziplock bags can begin to leak air over time, so I do not recommend using them for long-term storage.

I hope I described everything more than intelligibly, but if you are one of those who are better off seeing once than hearing a hundred times, pay attention to this short and understandable video:

Vacuum packaging machines are designed to pack products in a vacuum or inert gas environment. This is usually an industrial option. But it turns out that there are also home vacuum sealers - the devices themselves, and containers for them - for vacuum packaging food at home.

Vacuum packaging is necessary, first of all, for perishable products. It is very convenient to pack cheese and butter, vegetables, berries and fruits, and much, much more for storage.

Home vacuum sealers for products are quite expensive - from 175 to 400 euros depending on the model, plus special utensils are needed. However, this is a good investment. Including in the conditions of the village, when shopping trips and trips to the city for groceries are a rarity. :-) There is a mini version for 99 euros.

They are sold in your favorite store - in the same place as home mills, dehydrators, ice cream makers and a host of other useful and convenient household items. Sometimes - simply irreplaceable nothing, like windmills. So vacuum sealers also seem to be unique - I have not seen other household options.

Where to buy vacuum sealers

Advantages of vacuum packaging products:

When products are stored in vacuum packaging, the amount of oxygen is significantly reduced by reducing the air pressure, and volatile substances are also removed.

Products spoil due to the presence of oxygen, as they are oxidized. They lose their taste and nutritional qualities, enzymes, change their appearance and smell - in other words, they deteriorate.

Oxygen also contributes to the development of most types of different microbes (bacteria, mold). Freezing is also not an ideal option, because the presence of oxygen during freezing leaves “burns” on the product.

Vacuum packaging limits the oxidation process and stops the development of microbes.

Products that contain a lot of moisture, even in vacuum packaging, should be stored in the refrigerator at low temperatures.

The vacuum sealer works not only with bags, but also with containers of different sizes and shapes - they are on sale. If you are using pouches (the pouches come in rolls and must be torn off before use), first unroll the roll to the size needed to wrap the product, then cut off the pouches and seal one end. After that, put your product in the bag you made, and start vacuuming.

If it is necessary to vacuumize soft and loose products, such as berries, fruits, vegetables, herbs and cereals, soups, compotes, etc., then it is best to use special containers.

You can buy a universal lid for vacuuming, you can use a regular glass jar with it. We put the product in the container, connect the adapter tube with one end to the apparatus, the other to the container lid, set it to the "VACUUM" mode. After that, you can start the vacuuming process. When the process is completed, close the lid by toggling the "CLOSED" state.

Vacuum bags are intended for vacuum packaging of various products, primarily frozen meat, poultry, sliced ​​pieces of sausage, ham, boiled pork, fish, meat and fish semi-finished products and culinary products.

Vacuum bags allow you to solve many issues related to the shelf life of products.

Thanks to the use of polymeric materials that have increased barrier properties, a stable atmosphere is created inside vacuum bags that prevents the development of microorganisms and is able to preserve the product until safe consumption.

Vacuum bags do not allow oxygen and carbon dioxide to penetrate, do not allow water vapor and foreign odors to enter.

• thanks to the vacuum film, the product does not dry out;
• vacuum film preserves the composition of products, smell, taste and color;
• vacuum packaging increases the shelf life of products;
• vacuum film allows you to improve the appearance of the product;

Vacuum sealer SOLIS Mini

The package includes one roll 20x300 cm, 5 pcs. bags with a size of 20x30 cm and a tube-hose for evacuating the container.

Specifications

the ability to connect a hose to create a vacuum in containers (jars, bottles)
Dimensions (W x H x D) 29 x 9 x 14 cm
Weight: 2.0 kg
Voltage: 230V

Vacuum sealer SOLIS Classic

The package includes one roll 30x600 cm, 20 pcs. bags of 20x30 cm and one lid with the possibility of connecting a hose.

Specifications

Adjusting the suction and sealing of plastic bags
Adjustable vacuum up to 60 cm / Hg (0.8 bar)
air suction 10 l / min
Dimensions (W x H x D) 38 x 9 x 14 cm
Weight: 2.9 kg
Voltage: 230V

Vacuum sealer SOLIS Champion Magic Vac

The price is 305 euros.

Specifications

Adjusting the suction and sealing of plastic bags

Adjustable vacuum up to 60 cm / Hg (0.8 bar)

Adjustable soldering time

Air suction 11 l / min

Packing roller storage compartment

cutting pouches

Connection hose for creating vacuum in containers (cans, bottles)

Weight: 3.450 kg

Voltage: 230V / 320W

Vacuum sealer SOLIS Maxima

400 euros (more precisely, 399) - Vacuum sealer SOLIS Maxima.

The price is 399 euros.

Specifications

Power: 320W
Adjustable vacuum up to 70 cm / Hg (-0.92 bar)
High performance due to double piston pump
does not require maintenance
self-cooling system without fan
suction up to 13 l / min
Dust filter: prevents damage to the pump
Adjustable soldering time
Packing roller storage compartment
pouches cutting
Connection hose for creating vacuum in containers (cans, bottles)
Locking system for automatic operation
Semi-automatic and automatic vacuuming and soldering
Voltage: 230V
Dimensions (W x H x D) 50 x 10 x 16 cm
Weight: 4 kg

Vacuum sealer SOLIS Mini, 99 euros.

305 euros - Vacuum sealer SOLIS Champion Magic Vac.

175 euros - Vacuum sealer SOLIS Classic.

400 euros (more precisely, 399) - Vacuum sealer SOLIS Maxima.

Vacuum packaging is used for a wide range of products in the medical, cosmetic and other industries, but it is especially successful in food packaging. The advantages of vacuuming are the ability to eliminate the harmful effects of oxygen and other air components on products, while there is no oxidation of fat-containing products and the development of microflora is slowed down, which allows to increase the shelf life. Vacuum packaging also gives additional aesthetics to the appearance of products.

Vacuum packaging is used for meat, fish, dairy products, fresh fruits and vegetables, salads and semi-finished products, bread and confectionery. Vacuum bags have undeniable advantages over classic plastic bags.

Tightness. The bags do not allow oxygen, water vapor and other gases to pass inside, which can lead to product damage in a short time.

Increased strength. Therefore, the film is widely used with various forms of substrates, including angular ones. In addition, it is also possible to use such packaging for products with bones, which is quite common in meat products.

Security. Vacuum bags are made from eco-friendly materials. They are non-toxic and do not contain harmful chemicals. Their use is safe and does not adversely affect the products.

Excellent consumer properties. The transparency of the packages leaves no doubt. The juicy and fresh look of the product lasts for a long time.

Price. The price of bags for vacuum packaging of products is low. It does not affect the final offer for the consumer, and therefore does not lead to a decrease in demand for the product. The film is sold separately, as well as covers - and is very inexpensive.

ADDITION FROM THE SELLER:
"Many people think that vacuum sealers require a lot of consumables. On the one hand, this is true, if you pack in film, then there is a consumption. If you store products in plastic containers or glass jars, it turns out that a jar with a regular lid can be reused!

At one exhibition in Germany, I saw a presentation of "our" vacuum sealers, so they used special containers of various sizes and volumes (they are also on the site). A jar is placed inside the container, the jar is slightly covered with a lid (and any caps can be used, even threaded ones), the container is closed with a special lid and air is removed from it. According to the laws of physics, air escapes not only from the container itself, but also from the can inside it. The lid of the jar closes automatically. Then the container is opened, the vacuumed can is taken out and can be stored for a long time, and the container is ready for
evacuation of the next jar or container.

Having a certain set of special containers, any package can be closed in this way. In other words, for example, they bought a jar of sour cream, opened it, took
as much as necessary, then slightly covered with the original lid so that there was a small gap for air to escape, placed inside the container and the air was removed from the container. The lid on the jar of sour cream will automatically suck after the air has been removed. We opened the container and put the jar of sour cream in the refrigerator.

This is just one example. There are many uses for a vacuum sealer in the kitchen! So you can close, long and safely store jars with cereals, buckwheat
pasta. Small bags of spices can also be placed in one glass jar and protected from moths or other insects.

Bottle caps also work on this principle, that is, you can close a bottle of olive oil or a bottle of wine. I wonder how a bottle containing a carbonated drink, lemonade or beer will behave in this case. It’s a pity that I didn’t ask at the exhibition, I’ll have to buy and try. :-)"

What is the device for? Firstly, in vacuum packaging, the shelf life is extended by 2 or more times.

Most of all in this table, the shelf life of vegetables and fruits in the freezer is impressive - as much as 2 years! But in general, by and large, are such deadlines necessary? We do not buy sausage in order to contemplate it in the refrigerator for 40 days.
Therefore, we turn to the second property of vacuum packing.
This is the preservation of the original taste of the product, because the oxidation processes under the film, devoid of air, are slowed down, and an apple, for example, freshly picked and sealed under the film, smells just as divine as soon as it is plucked. The same goes for freshly fried cutlets, chicken wings, barbecue and more.
And third, in vacuum packaging, you can cook products using the sous-vide technology, which has become popular in the 21st century. In short, this is cooking in a vacuum at low temperatures, from 52 degrees.

First, let me introduce you to the functionality.
The product comes in a cardboard box with color printing. You don't have to think of anything for a gift.


There are 15 packs included. But the packages are far from cheap. These are special bags that have several layers - a layer of polyethylene alternates with a layer of polyamide or lavsan, and a third corrugated layer is applied on one side to suck air. By the way, they put the packages, you can immediately sit down and pack.


On the top cover you can see the control button combined with the LED, in the middle there is an orange rubber valve, you need to pull it to release the vacuum.

There is also a secret button that is pressed when you just need to seal the package. There are no physical buttons, but you need to press in the inscription area
vacuum packaging system, below it is a switch. Why they made it so difficult, I don't know.
If you open the device, you can see the heating element from the front. And then there is a vacuum chamber limited by sealing cuffs. It is in this chamber that the edge of the package should fit.


At the bottom is a sign with information. Two magnets are also mounted, with the help of which the packer can be stored on the refrigerator wall.




I'm starting to use it. To begin with, I sealed a dry-cured smoked sausage.


And now I will cook pork using sous vide technology.
The meat was cut and sprinkled with ready-made spices.


I placed it in a bag, and the bag in a packer. This is how the process goes

Result.


Professionally, sous vide products are cooked in thermostatic baths. Of course, I do not have such equipment and never will. Therefore, I put the meat in a suitable pan. Here you need to choose larger dishes so that the temperature is more or less constant.


I set it to the right temperature. Boiling time and temperature taken from this table


Cooked for three hours. I take out the bag and refrigerate. It can be seen that liquid was released during cooking.


The next day I decided to open the package, and it could be stored in the refrigerator for at least 10 days. I take out a piece of meat and finally smell the food. The fact is that when cooking in a vacuum, no odors are emitted, this is unusual, there is nothing to focus on. So this smell reminded me of marinated meat for barbecue. In principle, I sprinkled meat with spices for barbecue. Next time - no spices and salt. All only at the final roast.


Before frying, the meat was dried with improvised means.

On the meat, I apply a little softened butter and place the pork in a pan, well heated and fry for a minute on each side.


I don't know how it should turn out, there is nothing to compare with. But more like a barbecue, but suspiciously juicy and fried at the same time. It is a pity that the piece is large and quickly cools down while you eat it. Here the thought dawned on me that it would be very nice to fry the meat as needed in small pieces on an alcohol burner like a hazelnut.


Now beef. No spices or salt here.


After 4 hours of cooking at 57 degrees. The smell of the product is like that of fresh cow's milk.


And here is a steak from this meat, fried for 2 minutes on each side. Seasonings and salt are added during frying.




Cooking beef steak is more impressive than pork steak. Namely, to make a beef steak, you need to have very good, young meat. And here it is guaranteed to get a juicy, marketable steak, and the beef can be quite mediocre.
You can experiment with the temperature and cooking time as much as you like, but it is quite obvious that the product cannot be spoiled in this way of heat treatment.
It attracts the opportunity to pre-prepare meat for barbecue, beef steaks, chicken breasts, etc., put in the refrigerator or even freeze (which is more acceptable for the prevention of botulism). And as far as trips to nature, take it with you ... And there, in the bosom of nature, cook delicious delicacies in a couple of minutes.
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