To perform a vacuum packing inexpensively without collapsing the shape of a food by a method wherein a soft food is formed into a specified shape, and after wrapping the food with a film for food packaging, the food is placed in a package, and the package is vacuum-packed.
When a soft food, e.g. a hamburger steak raw material 10 before heat-cooking, is vacuum-packed, the hamburger steak raw material 10 is first formed into an oval shape, and then, the hamburger steak raw material 10 after the forming is wrapped with a thin film 20 of polyvinylidene chloride as a film for food packaging. In this case, the thin film 20 is folded in the lateral direction of the hamburger steak raw material 10, and is superposed on the upper surface of the hamburger steak raw material 10, and then, the open end part in the longitudinal direction are folded back and superposed. Then, the hamburger steak raw material 10 being wrapped with the thin film 20 is housed in a package 30, and then, a packing is done by a normal method under a state wherein the inside of the package 30 is vaccumized. By this method, when the vacuum packing is performed, the shape of the hamburger steak raw material 10 can be kept, and the ends of the raw material 10 are suppressed from being locally crushed.
HORI YUIMI
FURUNO EYUMI
