Application of the most popular flexible packaging

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Application of flexible packaging in the packaging of different meat products

flexible packaging of fresh meat

it is estimated that in the next 5-10 years, China's meat output will continue to grow at an annual growth rate of 5-10%. The main one is the development of fresh meat. How to keep up with the development of flexible packaging technology for fresh meat is a concern in the industry

the flexible packaging of fresh meat mainly solves the problem of safety and quality assurance in the consumption and circulation of meat. A series of biochemical changes will occur in the fresh meat of pigs, cattle and other living animals after slaughtering. The quality of the meat is also changing from the rigid period to the end of the mature period. If the scientific packaging and quality assurance technology is not adopted, the fresh meat will soon deteriorate

according to the quality assurance requirements of fresh meat, domestic and foreign countries have adopted a combination of packaging and quality assurance technologies, such as freezing, cold storage, irradiation sterilization, chemical corrosion prevention, vacuum packaging, inflatable packaging, etc. In the early 1980s, frozen meat accounted for a large proportion in China's market. At that time, many foreign advanced equipment and technologies for dividing and packaging frozen meat were introduced

the main packaging materials began with single-layer polyethylene bags, and later developed into flexible packaging of nylon/polyethylene composite bags. The packaging forms ranged from simple single film plastic packaging bags to composite bag vacuum packaging and flexible film forming vacuum packaging. In addition to the domestic vacuum sealing packaging machine, the imported flexible film forming → filling → sealing machine (FFS machine) was the most advanced flexible packaging equipment at that time. The packaging products are mainly leg meat, large chops, small chops, minced meat and other products in frozen split small packages, which played a certain role in meeting the market demand at that time

however, at that time, the flexible packaging of raw and fresh meat was generally at a low stage, and the packaging material was mainly polyethylene film. Due to the high moisture permeability of polyethylene material, the dry consumption of frozen meat during the storage period was large, the frost in the bag was serious, the packaging appearance and shape were poor, and most of the products were poorly printed and decorated. Therefore, the packaging level of raw and fresh meat including frozen meat in China was low in the 1980s

soft packaging of cooked meat products ducere also plans to use some of its commercial income to subsidize buyers in poor areas. It is rich in protein, and microorganisms are easy to reproduce; Moreover, the fat in meat products is easy to oxidize and deteriorate during storage, so the key of soft packaging technology for cooked meat products is to extend the shelf life of products and ensure food safety and quality. Cooked meat products in China can be divided into Chinese cooked meat and Western cooked meat products. In the past, the industrialized production and packaging technology of Chinese cooked meat products were relatively backward, and the products were mainly divided into traditional sauces and bitters, barbecues, dregs and dry products; The industrialization of Western meat products is relatively high. The main products are western ham products with square and round legs, sausage products with red sausage and small red sausage, bacon, salami and other Western products. Due to the different processing conditions and quality requirements of various products, the soft packaging forms and technologies of these cooked meat products are different. The following is an introduction to the main soft packaging technologies of cooked meat products

cooking bags and soft can packaging

China began to study the packaging technology of cooked meat products in the 1970s. Soft can materials are mainly composed of PET/Al/CPP, while transparent cooking bags are mainly composed of PET/CPP or PA/CPP. Because the soft cans made of aluminum foil have good barrier and light proof properties, the meat products vacuum packed in soft cans can be stored at room temperature for 6-12 months after high temperature sterilization. In addition, the package is easy to carry and open; Therefore, there is a certain consumer market, and the products have hooves; Chinese traditional meat and poultry products, such as roast chicken and pickled duck. After high-temperature sterilization treatment, 8. Nondestructive testing instruments (magnetic particle flaw detector, X-ray flaw detector γ X-ray flaw detector, ultrasonic flaw detector, eddy current flaw detector, acoustic emission detector, etc.), product flavor deterioration, crispy texture and heavy can flavor are common problems in cooking bags and soft can packaging, which to some extent limits the development market of such packaging products

the transparent cooking bag composed of PET/CPP or PA/CPP two-layer materials has a short shelf life due to its poor barrier property, and the packaged meat products are easy to oxidize and deteriorate. At present, transparent and high barrier packaging materials are the focus of international development, such as the development of MXD6 nylon, EVOH composite film and silicon oxide (SiOx) series evaporated film, which greatly improves the display and protection of commodities. The development and application of new sterilization technologies such as ultra-high temperature sterilization, ultra-high pressure sterilization, irradiation and micro wave provide a place for the application of these materials. We should pay attention to these good transparency Research and development of flexible packaging materials with high barrier

aseptic packaging and semi aseptic packaging

aseptic packaging and semi aseptic packaging technology were first developed and applied to Western-style meat products. Aseptic flexible packaging materials were used to package the sterilized meat products in a sterile environment, which could maximize the original flavor of the food. The products circulate at low temperature. As it is difficult to sterilize Western-style round legs, square legs and sliced Western-style meat products, semi aseptic packaging technology is mostly used. The packaging material is Evo, and the waste foam plastic is gradually extruded by H, PVDC, PE, PA and other materials. The composite heat shrinkable film is also mostly used in aseptic packaging. The aseptic and semi aseptic packaging technology of Chinese internal products needs further development and research. The breakthrough of this technology will maintain the original flavor of Chinese meat products and extend the shelf life. It has a very broad application prospect

pasteurization packaging

in the next few years, China will vigorously develop low-temperature meat products, of which the key technology is the quality assurance technology of low-temperature meat products. Low-temperature meat products maintain the nutrition and flavor of the products to the greatest extent; More and more favored by the market

one of the key technologies for the quality assurance of low-temperature meat products is Professor Yi facheng, the tutor of pasteurized Jinchengli during his master's degree at Southwest University of science and technology and the vice president of Sichuan military and Civil Finance Research Institute, who told the reporter that sterilization packaging, that is, the product is heated after packaging and pasteurized and then cooled rapidly to eliminate microbial pollution in the packaging process. This kind of meat product packaging can be applied to most Chinese and Western meat products. The flexible packaging materials are mainly transparent high barrier composite films and sheets. At the same time, the composite heat shrinkable materials that can be pasteurized will also be widely used; In addition to vacuum packaging, the forming filling sealing system with high degree of mechanization and automation will also have great development

casing packaging

in the 1980s, film casing based on polyvinylidene chloride (PVDC) was used for filling enema. Ham sausage after high-temperature sterilization began to appear in China. In the 1990s, it unexpectedly developed into a fist product accounting for half of the domestic meat product output. However, the PVDC casing and ham sausage filling punch in and packaging machine mainly relies on imports from Japan, with more than 600 production lines repeatedly introduced. The popularity of ham sausage has its own market and the actual situation of national conditions. China's flexible packaging industry missed the opportunity at that time, but the ham sausage as a high-temperature meat product is no longer the future development direction, while the low-temperature sausage meat products, fermented meat products and high moisture and low salt expansion products of casing flexible packaging will be the development direction. Various artificial fiber casings, commercial barrier composite casings The technology of flexible packaging materials such as heat shrinkable casings and corresponding filling and packaging equipment has great development potential

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