Introduction and advantages of high temperature cooking bag

- Jan 20, 2020-

Everyone knows that high temperature has a bactericidal effect. Therefore, it has a sterilization effect at high temperatures and is widely used for sterilization of meat, soy products, and medical treatment. On the packaging surface, a packaging bag for high-temperature sterilization is also produced, which is a high-temperature retort pouch, which is a composite plastic film pouch which can be heat-treated. The commonly used materials are: polyester film with high strength selected in the outer layer, middle The layer is made of a light-shielding and air-tight aluminum foil, and the inner layer is made of a polypropylene film. The three-layer structure is PET/AL/CPP, PPET/PA/CPP, and the four-layer structure is PET/AL/PA/CPP. The chemical materials selected for high temperature cooking bags mainly refer to inks, glues and solvents. Ordinary inks do not have high temperature resistance. They will leave the layer after being exposed to high temperature, and the color will change. Therefore, the choice of high temperature resistant cooking ink is the condition for making high temperature cooking bags. Generally, the printing adhesion is good. After the curing reaction, it can withstand high temperature cooking and produce strong adhesion to the glue.

高温蒸煮铝箔袋

The sterilization temperature range of the high temperature cooking bag is controlled between 121-135 °C, which can completely eliminate harmful bacteria and meet the requirements of sterility. Through thorough sterilization, it can inhibit the growth of bacteria with little or no preservatives, prolong the shelf life of the product, and keep the original design flavor at room temperature for a long time. It is often used in high-temperature cooking products for food.

In the process of meat food production and processing, there are always two kinds of cooking processes, namely high temperature and high pressure sterilization and low temperature and atmospheric pressure sterilization. Because of the low heating temperature and the fiber of the meat, the meat is not damaged, so the taste is fresh and the various nutrients are well preserved. However, since it only kills the pathogenic bacteria, there are still a lot of spoilage bacteria, which not only has a short shelf life. And it is very easy to cause losses in the circulation field. High-temperature sterilized meat foods cause excessive shrinkage of meat fibers due to high heating temperature, and the taste is not as good as low-temperature sterilization products, but because it kills all bacteria, the internal cause of corruption is eliminated, and the shelf life can be greatly extended.

High-temperature sterilization meat products, such as high-barrier packaging materials, not only store at room temperature for a long shelf life, but also transport, storage, and sales are very convenient, very suitable for the consumption needs of modern society. Therefore, vigorously developing the production of meat products that are resistant to storage at room temperature is an important product development direction of the meat food industry. The packaging industry is in line with this development trend, making a difference and innovating to meet the needs of the food industry, but also to win a broad market for itself.

High-temperature cooking bags have good application value in food packaging, and have a significant effect on the diversification and quality of food packaging.