What are the advantages of high temperature cooking bags?

High temperature cooking bag is a kind of plastic which can be heated and can withstand high temperature cooking and has high barrier property.

The definition of high temperature cooking bag is that the food can be intact in the bag, after high temperature (generally 120~135 ° C) sterilization and heating, take out can be eaten.

It has the advantages of both canned containers and boiling water resistant plastic bags. It is suitable for the packaging of meat and soybean products, convenient, hygienic and practical, and can maintain the original flavor of food very well, which is favored by consumers.

High-temperature sterilization of meat such as the use of high barrier packaging materials, not only at room temperature storage shelf life is longer, and transportation, storage, sales are very convenient, very suitable for the consumer needs of modern society. Therefore, vigorously developing the production of storable meat products at normal temperature is an important product development direction of the meat industry. The packaging industry conforms to this development trend, makes a difference and innovates, which can not only meet the needs of the food industry, but also win a broad market for itself.

In order to prolong the shelf life of meat, the meat that is resistant to high temperature cooking is packaged with vacuum body. The vast majority of cooking bags in the world are manufactured by dry compounding, and a few can also be manufactured by solvent-free compounding or co-extrusion compounding. In the process of meat production and processing, there are always two kinds of cooking technology, namely high temperature and high pressure sterilization and low temperature and normal pressure sterilization. Because of the low heating temperature, the fiber of the meat is not destroyed, so the taste is fresh and tender, and various nutrients are well preserved. However, because it only kills pathogenic bacteria, there are still a large number of spoilage bacteria, which not only has a short shelf life, but also easily causes loss in the circulation field. High temperature sterilization meat food due to high heating temperature and excessive contraction of the meat fiber, taste is not as good as low temperature sterilization products, but because it kills bacteria, eliminates the internal cause of corruption, can greatly extend the shelf life.

High-temperature sterilization of meat such as the use of high barrier packaging materials, not only at room temperature storage shelf life is longer, and transportation, storage, sales are very convenient, very suitable for the consumer needs of modern society. Therefore, vigorously developing the production of storable meat products at normal temperature is an important product development direction of the meat industry.