Juices Juices Oranges, apples, and other natural fruit juices are available for sale on the market in cans, bottles, and paper containers. Natural beverages packed in paper containers have the best flavor. Waste paper can be recycled after drinking. The aseptic packaging juice is the most popular on the market, the juice pH is below 4.5, the sterilization temperature does not exceed 100 °C, such as Wenzhou orange juice, sterilized at 90 °C ~ 93 °C for several seconds and then chilled to 20 °C, the paper container is first sterile Disinfect and then aseptically package. The packaging of juice drinks consists of PE/AL/PE/paper/PES layers. Using aluminum foil can cut off the intrusion of oxygen and prevent juice from oxidizing.
Dairy products (cream, cheese)
There are two kinds of butter: plain butter and soft butter, fresh cheese, processed cheese, hot and cold packaging.
Typical methods for packaging cream and cheese packaging materials and microorganisms are as follows:
Cream, packaging materials for the metal cans, sulfuric acid paper and aluminum foil film, low temperature circulation to prevent microbial recontamination.
Soft cream, packed in sterile plastic, circulated at low temperature.
Fresh cheese is aseptically packed with aluminum foil and plastic film, and polystyrene containers are aseptically packaged and circulated at low temperatures.
Cartons of cheese, packaging materials for sulfuric acid paper, plastic packaging materials and cartons, aluminum foil film, heat treatment, to prevent microbial recontamination.
Bar cheese, packed in PVDC film, heat treated to prevent recontamination of microorganisms.
Sheet cheese, with PVDC inside, wrapped with cellophane PET, and PET/PVDC/PE.KOP/PE for packaging, can be packed in air to prevent recontamination of microorganisms.
Meat processing products (ham, sausage), ham, sausages require low salt, low calorie, aseptic packaging and gas filling packaging. The microorganisms that grow on ham and sausage raw meats include Streptococcus, Pseudomonas, Pediococcus, Leuconostoc, Lactobacillus, and other poorly heat-resistant bacteria, and Clostridium botulinum and other heat-resistant bacteria. .
The composition and characteristics of packaging and packaging materials for processed meat products are as follows:
Sterile cans: Most used in the United States, used for packaging beef stew, meat paste, broth, etc., after high-temperature steam sterilization.
Inflatable packaging: PET/PF OPP/PE packaging materials, cheap gas, packaging sausage, pork beef, mixed sausages and so on.
Encapsulated in inert gas packaging: used for high-quality sausages, high-grade pork beef, mixed sausages, etc. The packaging materials consist of KM/PE.KOP/CPP, OPP/QS/CPP, and gas and water vapor barrier properties are good.
Surface Packaging Method Packaging: It is used to package bacon slices (a meat processing name), sausage slices, ham slices, sausages and so on. 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 to package ham, sausage, roast pork. The packaging material is nylon/PE, nylon/IONOMER, cap material: OPP/PE, PET/PE or ILNOMER-NY/PE or IONOMER.
Serial-type packaging: packaging ham, sausage slices, sausage, packaging materials: soft material PVC / PVDC, PVC / PVDC / EVA pressed into the film, hard material for the PVC film.
Line-style close packaging: packaging ham, sausage slices. The packaging material is IONOMER/eval/EVA.IONOMER/PVDC/EVA.PVC/PVDC/EVA pressed film.
Vacuum shrink packaging: Whole or half sausages packed in whole or half ham, packed in EVA/PVDC/EVD, shrink-wrapped after vacuum packaging.
Jet: Packing ham, sausage, packaging material PVDC.
Packaging cooking bag: Pack hamburger beef, meatballs and so on. Packaging materials PET/PVDC/CPP, PET/AL/CPP.
Meat processed products are protein foods, which have the problem of microbial contamination and changes in the color of the flesh. Bagged products are generally aseptic at a temperature of 118°C for 35 to 40 minutes, and the air-packed product is sterilized at 120°C in a distillation pot for 10 to 27 minutes. Microorganisms that sterilize the processed meat products are stored at room temperature for 3 months.
In order to preserve ham and sausage products for a long period of time, the following packaging bags and antiseptic methods are used: after the processed meat products are frozen, they are sliced ​​again to prevent re-contamination of the tools. Enclose 100% nitrogen gas, or carbon dioxide gas that can lower pH to prevent microbial growth. Packaging materials Multi-layer films made of EVA or polyvinylidene chloride with good barrier properties. Gas filled packaging products, sold below 10 °C.
Vegetable-based non-staple foods such as salads (Western-style mixed vegetables) are developing non-staple foods. Salad ingredients include carrots, cucumbers, onions, potatoes, macaroni, vermicelli, and more. Microorganism control in raw material handling and packaging, with a view to lowering pH, most of the bacterial contamination of salads comes from heat treatment and raw material during knife cutting and mixing. In order to extend the shelf life of non-staple foods mainly composed of vegetables, the disinfection and sterilization of raw materials and mechanical devices and containers should be emphasized. For example, the cucumber is immersed in an acetic acid solution having a chlorine content of 200 to 300 ppm and a pH of 4.0, stirred for 60 minutes, and then washed with water, passed through a water rinsing device for 20 to 30 seconds, and then passed hot water at a temperature of 90° C. or more and contained 200 to 300 ppm of available chlorine and iodoform 50. Sterile knife slices after ~100 ppm treatment.
Dairy products (cream, cheese)
There are two kinds of butter: plain butter and soft butter, fresh cheese, processed cheese, hot and cold packaging.
Typical methods for packaging cream and cheese packaging materials and microorganisms are as follows:
Cream, packaging materials for the metal cans, sulfuric acid paper and aluminum foil film, low temperature circulation to prevent microbial recontamination.
Soft cream, packed in sterile plastic, circulated at low temperature.
Fresh cheese is aseptically packed with aluminum foil and plastic film, and polystyrene containers are aseptically packaged and circulated at low temperatures.
Cartons of cheese, packaging materials for sulfuric acid paper, plastic packaging materials and cartons, aluminum foil film, heat treatment, to prevent microbial recontamination.
Bar cheese, packed in PVDC film, heat treated to prevent recontamination of microorganisms.
Sheet cheese, with PVDC inside, wrapped with cellophane PET, and PET/PVDC/PE.KOP/PE for packaging, can be packed in air to prevent recontamination of microorganisms.
Meat processing products (ham, sausage), ham, sausages require low salt, low calorie, aseptic packaging and gas filling packaging. The microorganisms that grow on ham and sausage raw meats include Streptococcus, Pseudomonas, Pediococcus, Leuconostoc, Lactobacillus, and other poorly heat-resistant bacteria, and Clostridium botulinum and other heat-resistant bacteria. .
The composition and characteristics of packaging and packaging materials for processed meat products are as follows:
Sterile cans: Most used in the United States, used for packaging beef stew, meat paste, broth, etc., after high-temperature steam sterilization.
Inflatable packaging: PET/PF OPP/PE packaging materials, cheap gas, packaging sausage, pork beef, mixed sausages and so on.
Encapsulated in inert gas packaging: used for high-quality sausages, high-grade pork beef, mixed sausages, etc. The packaging materials consist of KM/PE.KOP/CPP, OPP/QS/CPP, and gas and water vapor barrier properties are good.
Surface Packaging Method Packaging: It is used to package bacon slices (a meat processing name), sausage slices, ham slices, sausages and so on. 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 to package ham, sausage, roast pork. The packaging material is nylon/PE, nylon/IONOMER, cap material: OPP/PE, PET/PE or ILNOMER-NY/PE or IONOMER.
Serial-type packaging: packaging ham, sausage slices, sausage, packaging materials: soft material PVC / PVDC, PVC / PVDC / EVA pressed into the film, hard material for the PVC film.
Line-style close packaging: packaging ham, sausage slices. The packaging material is IONOMER/eval/EVA.IONOMER/PVDC/EVA.PVC/PVDC/EVA pressed film.
Vacuum shrink packaging: Whole or half sausages packed in whole or half ham, packed in EVA/PVDC/EVD, shrink-wrapped after vacuum packaging.
Jet: Packing ham, sausage, packaging material PVDC.
Packaging cooking bag: Pack hamburger beef, meatballs and so on. Packaging materials PET/PVDC/CPP, PET/AL/CPP.
Meat processed products are protein foods, which have the problem of microbial contamination and changes in the color of the flesh. Bagged products are generally aseptic at a temperature of 118°C for 35 to 40 minutes, and the air-packed product is sterilized at 120°C in a distillation pot for 10 to 27 minutes. Microorganisms that sterilize the processed meat products are stored at room temperature for 3 months.
In order to preserve ham and sausage products for a long period of time, the following packaging bags and antiseptic methods are used: after the processed meat products are frozen, they are sliced ​​again to prevent re-contamination of the tools. Enclose 100% nitrogen gas, or carbon dioxide gas that can lower pH to prevent microbial growth. Packaging materials Multi-layer films made of EVA or polyvinylidene chloride with good barrier properties. Gas filled packaging products, sold below 10 °C.
Vegetable-based non-staple foods such as salads (Western-style mixed vegetables) are developing non-staple foods. Salad ingredients include carrots, cucumbers, onions, potatoes, macaroni, vermicelli, and more. Microorganism control in raw material handling and packaging, with a view to lowering pH, most of the bacterial contamination of salads comes from heat treatment and raw material during knife cutting and mixing. In order to extend the shelf life of non-staple foods mainly composed of vegetables, the disinfection and sterilization of raw materials and mechanical devices and containers should be emphasized. For example, the cucumber is immersed in an acetic acid solution having a chlorine content of 200 to 300 ppm and a pH of 4.0, stirred for 60 minutes, and then washed with water, passed through a water rinsing device for 20 to 30 seconds, and then passed hot water at a temperature of 90° C. or more and contained 200 to 300 ppm of available chlorine and iodoform 50. Sterile knife slices after ~100 ppm treatment.
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