The hottest fresh-keeping, cold resistant and impe

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The packaging material of fresh-keeping, cold resistant and impermeable meat products is almost no good (Part 2)

② film for cooling meat

this film is a multi-layer composite film with high shrinkage produced by special coextrusion technology. In the center of the film, polyvinylidene chloride (PVDC) is used as the barrier material, and polyolefin is used as the outer layer on both sides. This kind of film has low temperature and high shrinkage, and has excellent transparency and gloss; The transmittance of oxygen, water vapor and other gases is very small, and the initial tension enables the package to be stored in a stable state for a long time; With excellent hot water shrinkage, it can stick the meat closely, so that the meat juice is not easy to exude, and the operation of the packaging process is relatively easy; Both card type and heat sealing packaging equipment are suitable for use. This kind of film can be used to pack not only chilled meat (such as chilled beef, chilled pork, chilled mutton, Turkey, chicken, etc.), but also cooked meat products (such as fork roast meat, bacon, meat pie, sausage, large ham, sausage), cheese, fresh fish and aquatic products

film for low temperature storage of meat products

low temperature meat products refer to those cooked meat products whose central temperature reaches 63 ℃ and is maintained for 30 minutes during the ripening process. Although the pathogenic bacteria have been killed, there are still some high temperature resistant spores, so they must be preserved at low temperature. There are many packaging materials suitable for this product, including natural casings, collagen casings, fiber casings, cellulose casings, all kinds of plastic films, etc

① natural casings

natural casings are processed from the intestines of goats, sheep, pigs and cattle. This kind of casing has good smoke permeability, air permeability and elasticity. It is edible and can be smoked, dried and boiled. It can appear good color after smoking. Harbin big red sausage, Guangdong sausage, breakfast sausage, hot dog, frankfurter sausage, etc. are all filled with this kind of casing. The defects of natural casings are inconsistent specifications and poor mechanical adaptability. Because casings themselves are a good environment for microbial growth, they are easy to be polluted

② collagen casing

this casing is generally made of bovine collagen. This kind of casing has good smoke permeability, air permeability and mechanical strength. It has unified specifications and diverse varieties. It can be eaten, smoked and boiled. It is evenly colored during smoking, and is suitable for mechanized production and clock in. This kind of casing should be soaked in warm water for about 10 minutes before use, and then filled after rehydration. Filling should be solid, and any form of smoking and cooking can be used. After drying and smoking, the maximum cooking temperature should be controlled below 80 ℃. After cooking, it can be cooled by spraying or water bath. This kind of casing can be used to make vienna sausage, breakfast sausage, hot dog sausage and other kinds of steamed sausage

③ cellulose casings

refers to casings directly blown with cellulose viscose. Breathable and permeable, smokeable, good mechanical strength, suitable for high-speed automatic production. This kind of casing is not edible. The casing does not need to be processed before use and can be directly filled. It is mainly used for making small diameter intestines such as hot dog intestines and Frankfurt intestines

④ fiber casing

refers to the product processed with cellulose viscose and a layer of paper. High mechanical strength, can punch in; It has permeability to cigarette sets and no penetration to fat; It is not edible, but it can be smoked and printed; It can shrink during drying. This kind of casing should be soaked before use (the soaking time of printing should be longer), and it should be filled firmly (holes can be pierced for exhaust during filling). Before smoking, the surface of the casing should be completely dry, otherwise the smoking color will be uneven, and it can be sprayed or cooled by water bath after cooking. This kind of casing is suitable for processing all kinds of cold cut sausage, all kinds of dry or semi dry sausage, smoked sausage, cooked sausage and Tongji ham

⑤ fiber coated casing

refers to the casing made of cellulose viscose, a layer of paper, and a layer of polyvinylidene chloride on the inner surface of the casing. This kind of casing has good barrier property, which can prevent the loss of water in the product during storage, and strengthen the protection of microorganisms; High shrinkage, plump and beautiful appearance, and can be printed; But it cannot be smoked or eaten. Before use, it should be soaked in warm water. When filling, it should be filled firmly (holes cannot be pierced), which can be steamed to the required central temperature, and then it should be sprayed with cold water, such as polymer materials with high elongation or cooled by water bath. It is suitable for all kinds of steamed intestines. The products with such casings do not need secondary packaging

⑥ plastic casing

includes polyvinylidene chloride casing, nylon casing (polyamide casing), polymer casing (such as polyester), etc

composite bag: composite film produced by coextrusion technology for plastic with low noise of the same or the same fatigue testing machine (common is coextrusion between polyolefin plastics), film produced by coextrusion of heterogeneous plastics (mainly coextrusion of high polar nylon PA, ethylene vinyl alcohol evai, polyvinylidene chloride PVDC and non-polar polymer compounds such as polypropylene PP, polyethylene PE, ethylene vinyl acetate copolymer EVA, etc.). This kind of composite film can be printed, waterproof, airtight, high mechanical strength, a wide range of applications, low price, suitable for the secondary packaging of all kinds of meat products

in addition, there are low-temperature meat products packaged in tin. After pasteurization, the products can be stored for 6 months at low temperature. This kind of packaging is mainly used for the processing of exported meat products

packaging for meat products stored at room temperature

meat products stored at room temperature refer to those packaged with impermeable materials and sterilized at above 121 ℃, which can be circulated at room temperature and have a shelf life of more than 6 months. The materials suitable for this kind of packaging must be non permeable and resistant to high temperature sterilization. Commonly used materials for meat products packaging include tin, aluminum foil, composite bags, glass cans, and polyvinylidene chloride films

① tin cans are made of tinplate. It is mainly used for the packaging of canned meat, such as canned lunch meat, canned fish, etc. the products of this kind of packaging can be guaranteed for more than 1 year under normal temperature

② aluminum foil cans are formed by stamping aluminum foil. It is mainly used for canned meat

③ the composite bag is a composite film for cooking based on nylon (PA) and polypropylene (PP), which is made by using high temperature resistant adhesive resin through coextrusion process; Or it is a composite bag made of aluminum foil, which can withstand 121 ℃ sterilization and prevent external oxygen from entering the bag, so as to effectively prevent the deterioration of materials in the bag and keep meat products at room temperature for 6 months. It is mainly used for roast chicken stored at room temperature Beef, etc. "you must have a deep understanding of resin packaging.

④ polyvinylidene chloride film this film has been introduced before, which can be used for packaging both low-temperature meat products and high-temperature sterilized meat products. For example, it is now widely used for the packaging of ham sausage.

⑤ glass cans are currently mainly used for the packaging of canned fruits, but rarely used for the packaging of meat. (Part 2)

information source: China food news

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