One Stop Flexible Packaging Solutions Service Provider for stand up pouch

Sterilization method and principle of high temperature cooking bag for food

by:Supouches Packaging     2022-07-10
With the accelerated pace of modern society, meat product packaging bags are a big demand in modern society. Meat product packaging bags generally use high-barrier packaging materials (general selection of three-layer structure: PET/pure aluminum/CPP, PPET/ There are two types of PA/CPP, and the four-layer structure generally uses PET/pure aluminum/PA/CPP). And it needs to be sterilized to ensure extended shelf life during storage and transportation. Due to the characteristics of meat food, it is necessary to sterilize food at high temperature. Now the commonly used sterilization methods are: high temperature and high pressure sterilization and low temperature and atmospheric pressure sterilization. The two sterilization methods have their own advantages. The low-temperature sterilization method has a low heating temperature, so the fiber of the meat is not damaged, so the taste of the meat is fresh and tender, and various nutrients are well preserved; but the problem is that the low temperature only After killing the pathogenic bacteria, there will still be a large number of spoilage bacteria in the food, so the shelf life of the food will be shorter than that of high temperature sterilization, and it will easily cause product loss during transportation. Compared with the low-temperature sterilization method, the high-temperature sterilization method, because the heating temperature is high, the fibers of the meat will shrink excessively, so the taste will not be as good as the meat products processed by the low-temperature sterilization method. The only advantage is that the high-temperature sterilization method will kill Killing all the bacteria can eliminate the spoilage germs of the food, which will greatly extend the shelf life of the food. After the meat products are cooked and sterilized, the phenomenon of bag swelling may occur during the processing of meat products and when the finished meat products are cooled. There are many reasons for the swelling bags. The reasons should be found out and different responses should be taken. method to solve the problem. First of all, a certain pressure needs to be controlled in the sterilization equipment to balance it with the pressure in the package, so that the required sterilization temperature can be quickly reached. Secondly, it may not only be the problem of equipment temperature, positive and negative pressure, but also temperature. Safety, etc., the detailed process management of these processing is very important.
Qingdao Supouches Packaging Ltd. is fully committed to supplying high quality products and services.
is making its name in professional flexible packaging solutions all over the world, and with Qingdao Supouches Packaging Ltd. taking great care to make an excellent product & actively involved in keeping the industry well-regulated, it's a product that should make its way into your flexible packaging solutions.
Supouches Packaging provides a number of flexible packaging solutions designed to handle flexible packaging solutions.
When you choose to buy instead of flexible packaging solutions, the money you save may allow you to buy multiple other necessities, more than you had initially planned on buying.
Custom message
Chat Online
Chat Online
Chat Online inputting...
Sign in with: