Application of flexible packaging for the most pop

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Application of flexible packaging for different meat

flexible packaging for fresh meat it is estimated that China's meat production will continue to grow at an annual growth rate of 5-10% in the next 5-10 years. The main one is the development of fresh meat. How to keep up with this development of flexible packaging technology of 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. Fresh meat from pigs, cattle and other live animals after slaughtering will produce a series of biochemical changes. The quality of meat is also changing from the stiffness period to the end of the maturity period. If scientific packaging and quality assurance technology is not adopted, fresh meat will soon deteriorate. In view of the quality requirements of fresh meat, domestic and foreign countries have adopted a combination of packaging and quality assurance technologies, such as freezing, refrigeration, 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 technology 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 vacuum packaging of composite bags and vacuum packaging of soft film molding. In addition to the domestic vacuum sealing packaging machine, the imported soft film forming → filling → sealing machine (FFS machine) was the most advanced soft 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 in the low-level stage. In 1999, the state expressly banned the production of tar modified polyurethane waterproof coating. 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 products were rough in printing and decoration. 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

cooked meat products are rich in protein, and microorganisms are very 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 sauce and brine, barbecue, dregs, dry products and other varieties; Western style meat products are highly industrialized. The main products are western style ham products with square and round legs, sausage products with red sausage and small red sausage, bacon, salami and other western style 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 products have hooves; Chinese traditional meat and poultry products such as roast chicken and pickled duck. Due to the high-temperature sterilization treatment, the deterioration of product flavor, crispy texture and heavy flavor of cans are common problems of cooking bags and soft can packaging. The development market of this kind of packaging products is limited by the high-precision lead screw pair driving the moving beam to rise and fall through a certain microcomputer controlled electronic universal experimental machine. The transparent cooking bag composed of PET/CPP or PA/CPP two-layer materials has a short shelf life because of its 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 goods. The development and application of ultra-high temperature sterilization, ultra-high pressure sterilization, irradiation, micro wave and other new sterilization technologies 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 food. Products circulate under low temperature conditions. Western style round legs, square legs and sliced Western-style meat products mostly adopt semi sterile packaging technology due to the difficulty of aseptic treatment of solid food. The packaging materials include high barrier multilayer sterile film or sheet formed by composite coextrusion of EVOH, PVDC, PE, PA and other materials, and composite heat shrinkable film is also mostly used in aseptic packaging. The aseptic and semi aseptic packaging technology of Chinese interior 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, which has a very broad application prospect

next step 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, which 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 pasteurization packaging, that is, the product is heated after packaging and then cooled rapidly after pasteurization, so as to eliminate the microbial pollution of lead screws and filature as performance components 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 a high degree of mechanization and automation will also have great development

casing packaging

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

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