Tel: +86 188 2689 9458
Tel: +86 188 2689 9458
source:other news release time:2023-09-08 Hits:
High temperature steaming and boiling bags are generally used to package foods that need vacuum high temperature sterilization, such as meat products, braised meat products, cured meat products, bacon, dried fish, sausages, roast chicken, salted duck, Pickled vegetables, bean paste, corn, Zongzi, etc
Meat products use high barrier packaging materials, which not only have a longer shelf life when stored at room temperature, but also are convenient for transportation, storage, and sales, making them very suitable for the consumption needs of modern society. Therefore, vigorously developing the production of meat products that are resistant to storage at room temperature is an important product development direction for the meat industry.
The sterilization time of transparent high-temperature steaming vacuum bag is determined based on the product it contains. Generally, the sterilization time for braised products is 30 minutes, while for soy products, it is 15 minutes. If the sterilization time for soy products is too long, the packaged food may not have a good taste
The high temperature resistance of steaming bags is generally 121 degrees Celsius
To find a qualified high-temperature cooking bag, the following precautions need to be taken:
1. When the high-temperature cooking bag leaves the warehouse, it is odorless and odorless
2. After the product leaves the factory, there is a product inspection certificate written on it
3. There is a material testing report available
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