Vacuum Capping Machine for Oil-Marinated Fermented Beancurd and Oil-Fermented Black Beans: Vacuum Pumping and Capping Equipment
As traditional Chinese fermented foods, oil-marinated fermented beancurd and oil-fermented black beans are widely popular for their unique flavors and nutritional value. With the advancement of food processing technology, vacuum capping machines have been increasingly applied in the production of oil-marinated fermented beancurd and oil-fermented black beans, providing important guarantees for product preservation and quality control. This article will detail the advantages and key application points of vacuum capping machines in the production of oil-marinated fermented beancurd and oil-fermented black beans.
A vacuum capping machine is an automated device that removes air from packaging containers through vacuum technology and then seals the bottle caps. It can extend the shelf life of food, prevent oxidation and microbial contamination, and is especially suitable for high-fat and easily perishable fermented foods such as oil-marinated fermented beancurd and oil-fermented black beans.

The application of vacuum capping machines is crucial in the production process of oil-marinated fermented beancurd. Oil-marinated fermented beancurd contains a large amount of oil. If not properly packaged, it is prone to oxidative rancidity due to contact with air, affecting the taste and food safety. The vacuum capping machine creates a negative pressure environment inside the bottle through vacuum pumping, reducing oxygen residue, thereby delaying the oxidation of oil and maintaining the fresh and fragrant taste of the marinated beancurd. At the same time, vacuum sealing can also prevent the invasion of external microorganisms, ensuring the stability of the product during transportation and storage.

Display of the Prototype of Automatic Vacuum Capping Machine:

The production of oil-fermented black beans also requires the support of vacuum capping machines. After fermentation, black beans contain high moisture and protein, which are prone to mold and bacterial growth if exposed to air. Vacuum capping machines inhibit the growth of harmful microorganisms through rapid vacuum pumping and sealing, extending the shelf life of black beans. Additionally, vacuum packaging reduces water loss during storage, maintaining their soft texture and rich flavor.  

When selecting a vacuum capping machine suitable for the production of oil-marinated fermented beancurd and oil-fermented black beans, the following key factors should be considered: First, the vacuum pumping capacity to ensure that air inside the bottle is fully exhausted; second, the sealing performance, with a stable and reliable capping mechanism to ensure a tight fit between the cap and bottle mouth to prevent air leakage; and the degree of automation—modern vacuum capping machines are typically equipped with a PLC control system that can adjust vacuum levels and capping torque to adapt to different packaging specifications.  

In actual production, operators must pay attention to daily equipment maintenance, regularly checking the oil level of the vacuum pump and the wear of seals to ensure long-term stable operation of the equipment. Meanwhile, the selection of packaging materials is also critical. It is recommended to use high-temperature-resistant and corrosion-resistant glass bottles or food-grade plastic bottles to improve sealing performance and product safety.  

Display of Automatic Vacuum Capping Machine Samples:

Vacuum capping machines play an irreplaceable role in the production of oil-marinated fermented beancurd and oil-fermented black beans. They not only improve the preservation effect of products but also enhance market competitiveness. With the continuous development of the food industry, vacuum capping technology will be further improved, providing more reliable support for the modernized production of traditional fermented foods.