Beef food packaging and anti-corrosion technology

[Chinese Packaging Network News] beef processed products, usually aseptic packaging and gas filling packaging, and more use the following packaging methods.

Sterile tank

It is used to package beef stew, meat paste, broth, etc., and it is sterilized by high temperature steam.

Inflatable packaging

Packaging materials PET/PFOPP/PE, cheap gas, used for packaging sausage, beef sausage, mixed sausages and so on.

Inert gas packaging

It is used to pack high-level sausages, high-grade beef sausages, and mixed sausages. The packaging materials are KM/PE, KOP/CPP, OPP/QS/CPP, and these materials have good gas and water vapor barrier properties.

Surface Packaging Method Packaging

Used for packing sausage slices, ham slices, sausages, etc. The packaging materials are IONO MER/eval/EVA, IONOMER/PVDC/EVA. If you need to block the gas, you can use eval and PVDC. When you need to add water in the bag, you can use EVA material with better thermal properties.

Deep pressure vacuum packaging

For packaging ham, sausage, roast beef. The packaging substrates are nylon/PE, nylon/IONOMER, and cover materials are OPP/PE, PET/PE, IL-NOMERNY/PE or IONOMER.

Serial Packing

For packaging ham, sausage slices and so on. The packaging material is a soft PVC/PVDC, PVC/PDC/EVA film, and the hard material is a PVC film.

Outer packaging

For packaging ham and sausage slices. The packaging material is IOMOMER/eval/EVA, IONOMER/PVDC/EVA, PVC/PVDC/EVA pressed film.

Vacuum shrink packaging

For packaging whole or half ham, whole or half sausages. The packaging material is E-VA/PVDC/EVD, which is blanched after vacuum packaging.

Jet device

Used for packaging ham and sausages. The packaging material is PVDC.

Package cooking bag

It is used to package hamburgers, meatballs and other meatballs. Packaging materials are PET/PVDC/CPP, PET/AL/CPP.

Beef food processing products are protein foods, there is the problem of microbial contamination and changes in the color of the meat, bagged products generally require sterilization at a temperature of 118 °C 35 to 40 minutes; It takes ~27 minutes for the microorganisms and harmful bacteria that corrupt meat processed products to be completely killed, and to ensure that the products are not deteriorated for three months at room temperature.

In order to preserve ham and sausage products for a long period of time, the following anti-corrosion measures shall also be taken: 1 Slice the meat processed product in a nearly frozen condition, and prevent re-contamination of the tool during operation; 2 Recharge 100% nitrogen or reduce the pH value. Carbon dioxide gas prevents the growth of microorganisms. Packaging materials Multi-layer films made of EVA or polyvinylidene chloride with good barrier properties. Under normal circumstances, gas filled packaging products need to be sold below 10°C.