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専利醃漬技術，快速入味醃肉，晚餐提早開動！

美國SEASONSEAL 玻璃真空保鮮盒(1大+1中)含高質感真空機

$2,822
$3,135
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  • 真空秒速到位，一鍵啟動智能停機，保鮮＋醃製二合一
  • 抗爆玻璃耐冷耐熱，可用於烤箱、微波爐、冷凍庫、洗碗機（不含蓋子）
  • 只需 20 分鐘快速専利醃漬技術，肉品就能鮮嫩入味，完全媲美傳統一整天的醃製成果。
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  • OPENOPENSEALEDSEALEDSEAL MODE (真空保存模式)使用前先充電紅燈表示正在充電。充電完成後紅燈會熄滅。2 cm2 cm將食物放入 玻璃真空盒中。食物和蓋子之間留出約2公分的空間。OPENSEASON MODE (醃漬技術模式)將食物和醃料放入 玻璃真空盒中。食物和蓋子之間留出2公分的空間。OPEN將容器蓋上的指示氣槓桿翻到OPEN 位置(必須OPEN,以允許醃漬技術模式加速醃漬時間,快速上菜)。鎖定容器蓋子,將指示氣閥槓桿翻至“SEALED”以進入真空模式。將真空設備放在蓋子的接口處並按下按鈕。白燈會亮起。真空完成時會自動停止。將真空設備放在蓋子的接口處,長按按鈕5秒鐘。藍燈會亮起。它將循環10次(30-40分鐘),並會自動停止。移除真空設備並存放密封好的食物。要釋放真空並打開容器,將槓桿翻至“OPEN”SEALEDSEALED*注意: 專利醃漬技術模式完成後,容器不是真空狀態。如果希望在醃漬後真空保存,請將閥翻到SEALED”後,再次進行真空,即可真空保鮮儲存

     

    會呼吸的醃製模式

    容器可放烤箱微波爐

    輕鬆解除真空LEDSEA

    SEASONSEAL玻璃真空盒輕鬆釋放真空SEALED 需要真空時將閥SEALED設定SEALEDOPEN需要洩氣時將閥OPEN設定為 OPEN食品安全且不含毒素SealVax材料不含有害化學物質。玻璃可安全用於冰箱、洗碗機、微波爐和烤箱完美真空我們的智慧真空裝置可偵測氣壓,並在達到完美壓力時自行停止氣密密封堅固的蓋子可保持真空,並帶有易於鎖定的蓋子,以保持食物新鮮

    SEASON·SEAL玻璃真空盒容器材質 - 高硼矽玻璃蓋子材質 - PP、矽膠耐熱玻璃瞬間溫差 -20C~+150C 可耐高溫+300C~+容器可用於冷藏、冷凍、滾水殺菌、洗碗機、微波爐、烤箱蓋子不適用於烤箱與微波爐與滾水

    13cm22cm2400ml產品規格22cm1500ml※標示容量為容器裝滿液體至瓶口的最大容量。裝入液體食材時請勿裝滿務必與蓋子上的真空保留至少1公分空間以避免抽真空時液體被吸入真空機,影響使用與設備壽命。SEASONSEAL玻璃真空盒8cm品名容量2400ml,1500ml重量1410g,1140g22長 x 20寬 x 13高 公分尺寸材質耐熱22長 x 20寬x8高 公分300C~40°C盒子:高硼矽耐熱玻璃;蓋子:50% PP聚丙烯/50%矽膠抗凍-20°C*僅限本體玻璃

     

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    SealVax SeonSeal STTEUNIVERSITY plates EFFECT OF VCUUM CYCLING ON MRINTIONIn the NC State University food testing labthe Sealvax vacuum cycling technologyproved demonstrably better marination in 25minutes standard vacuum systems and theconventional 2 hours in a e 25 minutefull marination is a game changer for those ofus with busy lifestyles!NCSUs Key Take-AwayVacuum cycling in particularshowed the greatest amount ofmarinade uptake compared totraditional and straight vacuummethod during the same amountof time Additionally vacuumcycling resulted in a considerablyLarger uptake of marinade inshorter duration of time ofcompared to traditional methodsNC STATE UNIVERSITYTask 4 PhotosSample after for 2 hours in the fridge no vacuumSample after vacuum cycling for 10 rounds at -8 psifridgMarinating is a traditional cookingtechnique that enhances flavor andtenderizes food Typically thisprocess involves submerging food ina marinade within a plastic bag orcontainer and allowing it to rest forseveral hours or overnightRecently vacuum technology hasgained popularity as a marinationmethod This approach cansignificantly reduce the timerequired for effective marinationthereby shortening overallpreparation and cooking timeThis study examined two vacuum-assisted marination methods-vacuum cycling and staticmarination in a vacuum container-to determine which is moreeffective in marinating foods Redfood dye was used as the marinadeUsing daikon radishes thesevacuum methods were compared totraditional marination where thefood simply sits in the marinadewithout any vacuum assistance Tomeasure the effectiveness of eachmethod a colorimeter was used torecord redness as measured by abefore and after the marinationprocess. Additionally, colorimeterreadings were taken from slices ofthe food samples after themarination processfor eachtreatment.September 2024KEY FINDINGSVacuum Cycling ParametersHold at psi for 60 seconds releasing for 30 secondsreturning to -12psi for a total of 10 cyclesHold at 8psi for 60 seconds releasing for 30 secondsreturning to -8psi for a total of 10 cyclesCycling at -12 psi resulted in greater uptake of marinade asmeasured by larger increases in a values measures the redness of a sample higher a valuesmeans more intense red color a measurements taken before and after marination todetermine changeuptake of red dye A)Vacuum Traditional Marination MethodRadishes marinated using three different methods anduptake of red dye measured with colorimeter Vacuum cycling resulted the greatest uptake of red dye/highest values of A 11.6 Straight vacuum: average A 5.2Traditional marination: average A Vacuum Cycling vs Marinating in Refrigerator Samples using vacuum cycling for an average 25 minutesresulted in a greater a marinade (A 10.9) compared tosamples resting in the refrigerator for 2 hours (A )KEY TAKE-AWAYSFor the home chef, vacuum technology can reduce the amount oftime needed to marinate foods, thus reducing the overall timeneeded for preparation and cooking. Vacuum cycling, in particularshowed the greatest amount of marinade uptake compared totraditional and straight vacuum method during the same amount oftime. Additionally, vacuum cycling resulted in a considerably largeruptake of marinade in shorter duration of time of compared totraditional methods. Future studies on vacuum cycling could focuson different food items; types of marinades; and its use in otherfood preparation areas such as brining and pickling.

    FAST & THOROUGH MARINATIONSeason SealSHOP NOW

規格說明
SEASON•SEAL真空機: 玻璃真空盒專用真空機 -1入 容器: 玻璃真空盒-大 -1入 玻璃真空盒-中 -1入 高硼矽玻璃，可直接從冰箱拿到烤箱，耐急冷熱溫差，可抗爆裂。
標準配備
配件: 充電線-1入
備註
台灣製造 美國NC State University認證世上唯一的専利醃漬技術真空容器。 快速縮短你醃製食物的時間，從一天變成半小時。 ⚠️為了達到最佳的密封效果，請在食物與蓋子之間保留約 2 公分的空隙，保持蓋子及閥門區域乾燥，並避免吸入液體，以免損壞手持式真空機。
購物須知