Meat, Egg Food Packaging

2017/10/7 13:38:33

Fresh meat packaging using breathable and low moisture permeability of the film and then inflated into a bag, pulp molding tray or foam PS tray liner into the bag, and then filled with a certain percentage of oxygen, carbon dioxide and nitrogen Sealing, can better prevent its corruption and deterioration. In recent years, fresh meat began to use PVDC film for packaging, PVDC has a very low permeability, moisture permeability.

Processing cooked meat products generally use a good oxygen barrier, blocking the light transmission, high moisture resistance, with good processing technology and packaging process adaptability and high temperature sterilization and low temperature storage of materials. Commonly used packaging materials are plain cellophane, coated cellophane, PE, PP, PVC, PVDC, aluminum foil and composite film, such as cellophane / PE, polyester / PVDC / PE, cellophane / PVDC / PE and so on.

Microbial invasion of eggs is the main way of the eggshell shell pores, and the eggs are fragile characteristics, so commonly used method is water glass, paraffin and other water-soluble material coating surface barrier, while the use of paper eggs and foam eggs Care is broken.

And then made of eggs, pickled eggs, bad eggs and other traditional egg products, the surface coating on the microbial inhibition, and at room temperature have a certain shelf life, but the appearance does not meet the market demand and limited, so often used Paraffin, PVC or other resin coating, and then PS or isothermal box or portable carton packaging and then sold. Ice egg packaging is mainly used in plastic film bag or carton packaging, and then into the cold storage below -18 ℃. Egg powder mainly to moisture and anti-oxidation, the general use of metal cans or composite film.