The main function of vacuum inflatable packaging is not only the function of deoxidization and quality guarantee, but also the function of pressure resistance, air blocking and fresh-keeping, which can effectively keep the original color, fragrance, taste, shape and nutritional value of food for a long time. In addition, there are many foods that are not suitable for vacuum packaging and have to use vacuum inflatable packaging. Such as crunchy and fragile food, easy to agglomerate food, easy to deform and take oil food, food with sharp edges and corners or high hardness that can puncture the packaging bag, etc. After the food is packed in vacuum, the air pressure inside the bag is greater than that outside the bag, which can effectively prevent the food from being broken and deformed under pressure without affecting the appearance of the bag and the printing decoration. The vacuum gas filled package is filled with nitrogen, carbon dioxide, oxygen or a mixture of two or three gases after vacuum. The nitrogen is an inert gas, which plays a filling role and keeps a positive pressure in the bag, so as to prevent the air outside the bag from entering the bag and play a protective role for the food. Its carbon dioxide can dissolve in all kinds of fat or water, and lead to weak acid carbonic acid, which has the activity of inhibiting fungi, putrefactive bacteria and other microorganisms. Its oxygen can inhibit the growth and reproduction of anaerobic bacteria, keep fruits and vegetables fresh and colorful, and high concentration of oxygen can keep fresh meat bright red.