Forming-filling-sealing machine using the materials used for slicing luncheon meat
DATE：2019/12/26 9:03:22 / READ： / SOURCE：This station
Forming-filling-sealing machine using the materials used for slicing luncheon meat
Modified packaging is sold using Ny / ionic or Ny / EVOH / ion molded or non-formed films.
Zhonghe: O の M thing, mme1, 0-10
Section 4 Fish Packaging
More
Question
As everyone knows, the best way to eat fish is to cook it immediately after catching it. The longer it is kept, the worse the fish's freshness. In order to keep the fish fresh for a long time and prevent the enzymes and bacteria in the fish from spoiling the fish, you can use
It can be stored frozen or frozen, and can even be stored in deep cold. The unfrozen fish only has a useful life of 3 to 4 days, and the deep cold can reach
The one-month through-use period and cold-use period can also be improved by using CO or N inflatable packaging. The flavor and hygiene of fish products are more sensitive to oxygen than meat and poultry. Fish consumption in the United States is increasing by 12% every year. This is due to the continuous publicity that eating fish is good for human health and rich nutrition of fish meat. It is sold in retail stores, and is also sold in a frozen or frozen state and is packaged in paper. Later, nitrocellulose-coated cellophane was used to package fish to keep it clean and prevent loss of moisture. This is why NC-coated cellophane plus cardboard tray packaging can still be seen in supermarkets. The use of cardboard boxes, wrapped with PET, OPP, HDPE film on the outside can meet the requirements. Because fish has a lot of fat, the inner layer of PVDC can be used to meet the oxygen barrier requirements. At the time, the National Fisheries Research Institute developed a package that the US government has approved for safe use in fish.
Bottom: an
① The high-quality fish that was washed with cold water was cold: non-powerful writing 外 「外 成 ② Clean and cut the fish pieces and immerse them in the mixture of polyphosphates; Guoji 3
③ Put the fish pieces in a plastic bag made of heat-sealable film. The oxygen permeability of the plastic bag is greater than 3.1mL / (cm3
d ・ MPa);
Under oxygen barrier
Factor
① Use 70% CO2 + 30% N2 / O2 mixture to flush the gas in the bag; dried meat in small country products
⑤ Heat shrink or vacuum bag, deep-freeze to 2.2 ℃ (28F) and ship;
⑥ Take out the contents in the supermarket and sell them under freezing conditions.ヨ 901 white MO city つ 0V9 mt
In the UK, PVC / LDPE film thermoformed tray-lid packaging is used. Polyolefin resin EVA blend is used to wrap fish and then covered with PVDC coated PET / LDPE or BON / LDPE composite film The top packing is performed in a mixed gas stream of CO2, N, and O2. Today, only a few processors in the United States use the universal MAP packaging. One of these processors is packaging 228 salmon, shrimp, and scallops, using a thermoformed OPP / ion tray, using the same film cover material, and vacuuming. Package and reflow with a mixture of CO2, N2, O2 and a fourth unidentifiable gas, and then pack them in a carton. Twelve cartons are put into an LDPE bag to evacuate and reflux with CO2. According to the manufacturer's requirements, the use of non-barrier films can remove some MAP gases and inject a small amount of oxygen. To prevent the problem of botulism, when the product is microwave-heated in the package, it is filled with water vapor through a special weak seal on one corner. in
Modified packaging is sold using Ny / ionic or Ny / EVOH / ion molded or non-formed films.
Zhonghe: O の M thing, mme1, 0-10
Section 4 Fish Packaging
More
Question
As everyone knows, the best way to eat fish is to cook it immediately after catching it. The longer it is kept, the worse the fish's freshness. In order to keep the fish fresh for a long time and prevent the enzymes and bacteria in the fish from spoiling the fish, you can use
It can be stored frozen or frozen, and can even be stored in deep cold. The unfrozen fish only has a useful life of 3 to 4 days, and the deep cold can reach
The one-month through-use period and cold-use period can also be improved by using CO or N inflatable packaging. The flavor and hygiene of fish products are more sensitive to oxygen than meat and poultry. Fish consumption in the United States is increasing by 12% every year. This is due to the continuous publicity that eating fish is good for human health and rich nutrition of fish meat. It is sold in retail stores, and is also sold in a frozen or frozen state and is packaged in paper. Later, nitrocellulose-coated cellophane was used to package fish to keep it clean and prevent loss of moisture. This is why NC-coated cellophane plus cardboard tray packaging can still be seen in supermarkets. The use of cardboard boxes, wrapped with PET, OPP, HDPE film on the outside can meet the requirements. Because fish has a lot of fat, the inner layer of PVDC can be used to meet the oxygen barrier requirements. At the time, the National Fisheries Research Institute developed a package that the US government has approved for safe use in fish.
Bottom: an
① The high-quality fish that was washed with cold water was cold: non-powerful writing 外 「外 成 ② Clean and cut the fish pieces and immerse them in the mixture of polyphosphates; Guoji 3
③ Put the fish pieces in a plastic bag made of heat-sealable film. The oxygen permeability of the plastic bag is greater than 3.1mL / (cm3
d ・ MPa);
Under oxygen barrier
Factor
① Use 70% CO2 + 30% N2 / O2 mixture to flush the gas in the bag; dried meat in small country products
⑤ Heat shrink or vacuum bag, deep-freeze to 2.2 ℃ (28F) and ship;
⑥ Take out the contents in the supermarket and sell them under freezing conditions.ヨ 901 white MO city つ 0V9 mt
In the UK, PVC / LDPE film thermoformed tray-lid packaging is used. Polyolefin resin EVA blend is used to wrap fish and then covered with PVDC coated PET / LDPE or BON / LDPE composite film The top packing is performed in a mixed gas stream of CO2, N, and O2. Today, only a few processors in the United States use the universal MAP packaging. One of these processors is packaging 228 salmon, shrimp, and scallops, using a thermoformed OPP / ion tray, using the same film cover material, and vacuuming. Package and reflow with a mixture of CO2, N2, O2 and a fourth unidentifiable gas, and then pack them in a carton. Twelve cartons are put into an LDPE bag to evacuate and reflux with CO2. According to the manufacturer's requirements, the use of non-barrier films can remove some MAP gases and inject a small amount of oxygen. To prevent the problem of botulism, when the product is microwave-heated in the package, it is filled with water vapor through a special weak seal on one corner. in
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