裝袋量與蒸煮容(rong)(rong)量(liang)要匹(pi)配，裝(zhuang)袋(dai)量(liang)大多在(zai)封(feng)(feng)(feng)(feng)(feng)(feng)口(kou)(kou)(kou)時(shi)容(rong)(rong)易造(zao)成污(wu)染(ran)(ran)，不要裝(zhuang)大塊(kuai)或帶骨的內容(rong)(rong)物，否則(ze)影響封(feng)(feng)(feng)(feng)(feng)(feng)口(kou)(kou)(kou)，甚至(zhi)(zhi)刺透復合(he)(he)膜造(zao)成滲(shen)漏而(er)導致食(shi)品(pin)(pin)腐敗。其次，裝(zhuang)袋(dai)時(shi)保持一定(ding)的真空度，以(yi)防(fang)止袋(dai)內食(shi)品(pin)(pin)氧化、褐(he)變、香(xiang)味變異。再次，裝(zhuang)袋(dai)時(shi)防(fang)止封(feng)(feng)(feng)(feng)(feng)(feng)口(kou)(kou)(kou)污(wu)染(ran)(ran)，如(ru)果封(feng)(feng)(feng)(feng)(feng)(feng)口(kou)(kou)(kou)部(bu)位有汁液、水滴附著，熱(re)封(feng)(feng)(feng)(feng)(feng)(feng)時(shi)封(feng)(feng)(feng)(feng)(feng)(feng)口(kou)(kou)(kou)部(bu)分(fen)的內層產(chan)生(sheng)蒸汽壓，當封(feng)(feng)(feng)(feng)(feng)(feng)口(kou)(kou)(kou)處壓力消除時(shi)，瞬間產(chan)生(sheng)氣泡而(er)使(shi)封(feng)(feng)(feng)(feng)(feng)(feng)口(kou)(kou)(kou)部(bu)分(fen)膨脹，導致封(feng)(feng)(feng)(feng)(feng)(feng)口(kou)(kou)(kou)部(bu)密封(feng)(feng)(feng)(feng)(feng)(feng)。另外(wai)，油脂類及纖維附在(zai)封(feng)(feng)(feng)(feng)(feng)(feng)口(kou)(kou)(kou)部(bu)位，則(ze)部(bu)位區域不能密封(feng)(feng)(feng)(feng)(feng)(feng)。在(zai)加壓殺(sha)菌及加壓冷卻時(shi)，造(zao)成二次污(wu)染(ran)(ran)及滲(shen)漏腐敗。防(fang)止袋(dai)口(kou)(kou)(kou)污(wu)染(ran)(ran)，一是(shi)(shi)控制袋(dai)裝(zhuang)量(liang)，離袋(dai)口(kou)(kou)(kou)至(zhi)(zhi)少3~4cm；二是(shi)(shi)灌(guan)裝(zhuang)器適合(he)(he)于產(chan)品(pin)(pin)特(te)性；三是(shi)(shi)灌(guan)裝(zhuang)時(shi)使(shi)用翼狀(zhuang)保護片插入袋(dai)內防(fang)止污(wu)染(ran)(ran)；四是(shi)(shi)袋(dai)要能充(chong)分(fen)張開；五是(shi)(shi)袋(dai)能定(ding)位。