Packaging and antisepsis of the hottest processed

2022-09-24
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Packaging and antisepsis of processed food

fruit juice drinks

natural fruit juices such as oranges and apples are sold in cans, bottles and paper containers. Among them, natural drinks in paper containers have the best flavor, and waste paper after drinking can be recycled. Aseptic packaged fruit juice is the most popular in the market. The pH of fruit juice is below 4.5, and the sterilization temperature is not more than 100 ℃. For example, Wenzhou Mandarin juice is sterilized at 90 ℃ ~ 93 ℃ for a few seconds and then quenched to 20 ℃. Paper containers are sterilized first, and then aseptic packaged. The packaging material of fruit juice beverage is composed of PE/Al/PE/paper/PES layers. Aluminum foil can isolate the invasion of oxygen and prevent the oxidation of fruit juice

dairy products (cream, cheese)

there are two kinds of cream produced in Japan: ordinary cream and soft cream. Cheese includes fresh cheese and processed cheese, which are divided into hot packaging and cold packaging

the representative packaging materials and microbial control methods of cream and cheese are as follows:

cream, the packaging materials are metal cans, sulfuric acid paper and aluminum foil film, and the low-temperature circulation prevents microbial re pollution

soft cream is packaged in sterile plastic and circulated at low temperature

fresh cheese, aseptic packaging with aluminum foil and plastic film, aseptic packaging in polystyrene containers, low-temperature circulation

carton cheese, the packaging materials are sulfuric acid paper, plastic packaging materials and cartons, aluminum foil film, heating treatment, and it will take time to prevent the upgrading of the market structure to stop microbial re pollution

rod cheese is packaged with PVDC film and heated to prevent microbial re contamination

slice cheese, PVDC inside, wrapped with cellophane pet, and PET/PVDC/pe.kop/PE outside. In order to prevent microbial recontamination, inflatable packaging can be used

processed meat products

(ham and sausage). Ham and sausage require low salt and low heat, and adopt aseptic packaging and gas filling packaging. Microorganisms growing on raw meat of ham and sausage include Streptococcus, Pseudomonas, Micrococcus, Leuconostoc, Lactobacillus and other bacteria with poor heat resistance, and Clostridium botulinum and other bacteria with strong heat resistance

the packaging, packaging material composition and characteristics of meat processing products are as follows:

sterile cans: most of them are used in the United States to package stewed beef, meat paste, broth, etc., which are sterilized by high-temperature steam

inflatable packaging: packaging materials PET/PF ∨ OPP/PE, cheap gas, packaging sausage, pork beef, mixed sausage, etc

sealed inert gas packaging: used for high-grade sausage, high-grade pork beef, mixed sausage, etc. the packaging materials are km/pe.kop/CPP, OPP/QS/CPP, and the gas and water vapor barrier is good

surface packaging: used for packaging bacon slices (a meat processing name), sausage slices, ham slices, sausage and other samples: width 50mm, length 350mm 5. The packaging materials consist of ionomer/Eval/EVA, ionomer/PVDC/EVA, Eval and PVDC for gas barrier and EVA for thermal adhesion

deep pressure vacuum packaging: used for packaging ham slices, sausage slices and roast pork. The base material of packaging material is nylon/PE, nylon/ionomer, and the cover material is OPP/PE, PET/PE or ilnomer NY/PE or ionomer

sequential close packing: packing ham slices, sausage slices, sausage, packaging materials: soft materials PVC/PVDC, PVC/PVDC/EVA pressed film, hard materials PVC film

close packing outside the line: packing ham slices and sausage slices. The packaging material is the film pressed by ionomer/Eval/eva.ionomer/PVDC/eva.pvc/PVDC/EVA

vacuum shrink packaging: package the whole sausage or half sausage of the whole or half ham. The packaging material is EVA/PVDC/EVD. Heat shrink after vacuum packaging

air jet device: packaging ham and sausage, packaging material PVDC

package cooking bag: package hamburger beef pie, meat balls, etc. Packaging materials: PET/PVDC/CPP, PET/Al/CPP

meat processing products are protein foods, which have the problems of microbial pollution and meat color change. Bagged products are generally sterile at 118 ℃ for 35 ~ 40 minutes, and air-jet packaging products are sterilized at 120 ℃ in a distillation kettle for 10 ~ 27 minutes, which can completely sterilize the microorganisms that make meat processing products corrupt, and store them at room temperature for 3 months

in order to preserve ham and sausage products for a long time, the following packaging bags and anti-corrosion methods are adopted: the meat processing products are almost frozen before slicing, and the re contamination of knives is prevented. Seal gas with 100% nitrogen, or carbon dioxide gas that can reduce pH, to prevent microbial growth

packaging materials are multilayer films composed of EVA or polyvinylidene dichloride with good insulation. Gas filled packaging products are sold below 10 ℃. Vegetable based non-staple food

non staple food centered on salad (Western style cold mixed vegetables) is developing. The raw materials of salad include carrots, cucumbers, onions, potatoes, macaroni, vermicelli, etc. Microbiological control in raw material processing and packaging should raise the temperature to reduce the pH. bacterial contamination of salads. Most 3 countersunk screws should not protrude from the surface of parts from the heated treatment and raw materials in the process of cutting and mixing. In order to prolong the shelf life of non-staple food mainly vegetables, attention should be paid to the disinfection and sterilization of raw materials, machinery, appliances and containers. For example, cucumber is soaked in acetic acid solution with available chlorine of 200 ~ 300ppm and pH4.0, stirred for 60 minutes, washed with water, passed through a water shower for 20 ~ 30 seconds, and then sliced with a sterile knife after being treated with hot water above 90 ℃ containing available chlorine of 200 ~ 300ppm and iodoform of 50 ~ 100ppm

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