The difference between food preservation and shelf life

Many customers will ask about the shelf life and shelf life of modified atmosphere packaging when they buy a modified atmosphere packaging machine. The so-called modified atmosphere preservation of food is to maintain the original fresh state of food. For cooked food, it is about keeping the cooked food fresh on the day it was made. Traditional packaging and storage can only solve the problem of food quality, but cannot keep food fresh. At present, there are more and more cooked foods with different flavors, tastes and characteristics in various packages in the domestic market, both traditional and modern. However, in order to prolong the shelf life of food, in addition to pickled, air-dried and other cooked foods, most Retort sterilization, freezing and vacuum packaging are used, and some even add antiseptic additives. In this way, many foods with unique flavors become similar in taste and lose their original characteristics, which also seriously damages consumers' confidence in consumption and misleads consumers' understanding of specialty foods. Due to the problem of the preservation period, many real specialty foods, fast food distribution, etc. cannot be sold at home, and they cannot be sold overnight. The market radius is very narrow, thus losing a huge consumer market. The emerging compound modified atmosphere fresh-keeping packaging has solved the problem of food fresh-keeping to a large extent, and can extend the fresh-keeping period of cooked food from 1 day to more than 7 days, which greatly expands the market radius of manufacturers, and also enables consumers to be able to store food at their doorstep. Taste local specialties thousands of miles away. Especially for cooked food manufacturers, it is undoubtedly a good news.