ZHONGSHAN HEYING PRINTING & PACKAGING CO., LTD

Sausage packing bag

It is divided into outer packaging and inner packaging. The outer packaging is usually made of high permeability materials, such as OPP / CPP; The inner packaging needs vacuum pumping, so PA / PE material is commonly used. The vacuum packaging bag is explained in detail below.

Vacuum packing bag

In the season of high temperature and high humidity, pickled and cured meat products are prone to mildew, rancidity, bag expansion and other qualitative changes during sales and storage. At the same time, because pickled and cured meat products must have certain softness, it puts forward higher and newer requirements for the anti-corrosion and fresh-keeping technology of products.

1. The packaged products are packed in composite vacuum bags. In the season of high temperature and high humidity, the ambient temperature of the product is very suitable for the growth and reproduction of microorganisms. At the same time, pickled and cured meat products are easy to be polluted by microorganisms in the production and processing process. Vacuum packaged cured and cured meat products can be stored at room temperature for more than half a year without deterioration in low temperature seasons and when the packaging is intact.

2. A self-made preservative solution with alcohol and Qu liquor as solvent. 100ml of edible ethanol (purity above 95%), 100ml of Daqu wine (alcohol content about 52%), 3G of tert butyl hydroxyanisole (BHA) and 2T of sodium isovitamin C as preservative.

Ethanol and koji liquor are not only used as solvents, but also as safe and efficient preservatives. Ethanol molecule has the function of dehydration, denaturation and precipitation of bacterial protein, resulting in cell death. The purpose of adding Qu liquor is to give the fresh-keeping liquid mellow and thick flavor without damaging the flavor of the product; The second is to dilute the high concentration of alcohol to make it at the most appropriate and effective bactericidal concentration (70% ~ 75%).

Tert butyl hydroxyanisole (BHA) and di tert butyl hydroxytoluene (BHT) are used for preservation. BHA and BHT are commonly used antioxidants, which are cheap and easy to obtain. They both have strong antioxidant capacity and good stability. The combination of BHA and BHT can play a synergistic role. BHA itself also has strong antibacterial ability. They are soluble in alcohol but insoluble in water. When sprayed on the surface of meat, they can alleviate the oxidation and hydrolysis on the surface of meat.

Sodium isovitamin C for preservation. The main function of sodium isovitamin C is to increase the efficiency of antioxidants. At the same time, it has its own antioxidant property, and cooperates with the role of nitroso salt to protect the color of the product.