Introduction to the most popular foreign food pack

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Introduction to foreign food packaging and anti-corrosion technology

fruit juice drinks

natural fruit juices such as oranges and apples are sold in cans, bottles and paper containers. Among them, natural drinks in paper containers have the best flavor, and waste paper after drinking can be recycled. Aseptic packaged fruit juice is the most popular in the market. The pH of fruit juice is below 4.5, and the sterilization temperature is not more than 100 ℃. For example, Wenzhou Mandarin juice is sterilized at 90 ℃ ~ 93 ℃ for a few seconds and then quenched to 20 ℃. Paper containers are sterilized first, and then aseptic packaged. The packaging material of fruit juice beverage is composed of PE/Al/PE/paper/PES layer. Aluminum foil can isolate the invasion of oxygen and prevent the oxidation of fruit juice

dairy products

there are two kinds of cream produced in Japan: ordinary cream and soft cream. Cheese includes fresh cheese and processed cheese, which are divided into hot packaging and cold packaging

the representative packaging materials and microbial control methods of cream and cheese are as follows:

cream, the packaging materials are metal cans, sulfuric acid paper and aluminum foil film, and the low-temperature circulation prevents microbial re pollution

soft cream is packaged in sterile plastic and circulated at low temperature

fresh cheese, aseptic packaging with aluminum foil and plastic film, aseptic packaging in polystyrene containers, low-temperature circulation

carton cheese, packaging materials are sulfuric acid paper, plastic packaging materials and cartons, aluminum foil film, heating treatment, to prevent microbial re pollution

rod cheese is packaged with PVDC film and heated to prevent microbial re contamination

slice cheese, PVDC inside, wrapped with cellophane pet, and PET/PVDC/P/PE outside. In order to prevent microbial re pollution, inflatable packaging can be used

meat products

processed meat products (ham, sausage) require low salt and low heat. At the same time, the roots of salad plants are collected and packed with sterile packaging and gas filling. Microorganisms growing on raw meat of ham and sausage include Streptococcus, Pseudomonas, Micrococcus, Leuconostoc, Lactobacillus and other bacteria with poor heat resistance, and Clostridium botulinum and other bacteria with strong heat resistance

the composition and characteristics of meat food packaging and packaging materials are as follows:

sterile cans: most of them are used in the United States to package stewed beef, meat paste, broth, etc., which are sterilized by high-temperature steam

inflatable packaging: packaging materials PET/pfopp/PE, cheap gas, packaging sausage, beef, mixed sausage, etc

sealed inert gas packaging: used for high-grade sausage, high-grade beef, mixed sausage, etc. the packaging materials are km/P/CPP, OPP/QS/CPP, and the gas and water vapor barrier is good

surface packaging: used for packaging bacon slices (a meat processing name) and incense increased by US $0.240 per ton (15180000 tons) compared with yesterday; The ocean freight from Western Australia to China is 9.877 US dollars/ton for sausage slices, ham slices, sausage, etc. The packaging materials are iono mer/e-val/EVA, ionomer/PVDC/EVA, Eval and PVDC for gas barrier, and e-va for thermal adhesion

deep pressure vacuum packaging: used for packaging ham slices, sausage slices and roast pork. The base material of packaging material is nylon/PE, nylon/ionomer, and the cover material is OPP/PE, PET/PE or ilnom er-ny/PE or ionomer

sequential close packing: ham slices, sausage slices, sausages and packaging materials are films made of soft materials PVC/PVDC, PVC/PVDC/EVA, and hard materials are PVC films

close packing outside the line: packing ham slices and sausage slices. The packaging material is ionomer/Eval/nomer/PVDC/C/PVDC/EVA pressed film

vacuum shrink packaging: package the whole sausage or half sausage of the whole or half ham. The packaging material is EVA/PVDC/EVD. Heat shrink after vacuum packaging

air jet device: packaging ham and sausage, packaging material PVDC

package cooking bag: package hamburger beef pie, meat balls, etc. Packaging materials: PET/PVDC/CPP, PET/Al/CPP

meat processing products are protein foods, which have the problems of microbial pollution and meat color change. Bagged products are generally sterile at 118 ℃ for 35 ~ 40 minutes, and air-jet packaging products are sterilized at 120 ℃ in a distillation kettle for 10 ~ 27 minutes, which can completely sterilize the microorganisms that make meat processing products corrupt, and store them at room temperature for 3 months

in order to keep ham and sausage products for a long time, the working oil cylinder and the working piston have a good cooperation, the following packaging bags and anti-corrosion methods are adopted: make the processed meat almost frozen before slicing, and prevent the recontamination of knives. Seal and fill with 100% nitrogen or carbon dioxide gas that can reduce pH to prevent microbial growth. Packaging materials are multilayer films composed of EVA or polyvinylidene dichloride with good insulation. Gas filled packaging products are sold below 10 ℃. 7.2.1 factory inspection items include dimensional deviation, appearance quality, color, compressive strength and flexural strength

food based on vegetables

food centered on salad (Western style cold mixed vegetables) is developing. The raw materials of salad include carrots, cucumbers, onions, potatoes, macaroni, vermicelli, etc. Microbial control in raw material processing and packaging focuses on reducing pH. most of the bacterial pollution of salads comes from the heating treatment and raw materials in the process of knife cutting and mixing. In order to prolong the shelf life of non-staple food mainly vegetables, attention should be paid to the disinfection and sterilization of raw materials, machinery, appliances and containers. For example, cucumber is soaked in acetic acid solution with available chlorine of 200 ~ 300ppm and pH4.0, stirred for 60 minutes, washed with water, passed through a water shower for 20 ~ 30 seconds, and then sliced with a sterile knife after being treated with hot water above 90 ℃ containing available chlorine of 200 ~ 300ppm and iodoform of 50 ~ 100ppm

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