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How to use high temperature cooking bags

The high temperature retort packaging bag has to withstand the test of the packaging process of the content and the previous sterilization process, which has a great influence on it. The finished product after the final packaging and sterilization treatment must be flat on the surface of the bag, and the packaging material itself has no shrinkage, wrinkling, blistering, separation, or leakage. 1. Select appropriate materials and structures according to the shape and properties of the contents, such as solid, liquid or solid-liquid mixed state, different material structures should be selected, meat contents with bones and thorns should be cooked at about 121 degrees at high temperature. Do not puncture the bag. If the acidity and alkalinity of the contents are different, the material structure and material specifications of the bag should also be adjusted according to the needs. 2. After food enterprises use retort bags in batches, the performance of the retort bags should be confirmed by simulation tests. Due to the influence of the physical and chemical properties of the content, it may change under high temperature and generate new substances, which may penetrate between the layers of the retort bag and cause the packaging performance of the retort bag to decrease. 3. Select the appropriate packaging sealing temperature to make the sealing firm, prevent material leakage during the cooking process, and prevent bacterial infiltration and contamination during the cooling process. 4. If it is not vacuum-packed, pay attention to controlling the amount of gas remaining in the packaging, so that the proportion can be moderate and the residual amount is basically the same. Otherwise, even if there is back pressure during the cooking process, the bag with a large amount of residual gas will burst the packaging. bag. 5. Determine the stable high-temperature sterilization process conditions. For example, according to the standard cooking conditions, the temperature resistance is 121 for 40 minutes. When the various materials for making the cooking bag reach 121, the tolerable limit has been reached. If the temperature and time are so much beyond this process It is difficult to ensure that some properties of the retort bag will never be damaged, such as discoloration of light-colored ink, serious attenuation of composite strength, and reduction of heat sealing strength. 6. Pay attention to the impact of material changes on the packaging, such as the hardening of RCPP after cooking, the precipitation of additives in the material, etc., to evaluate the impact of changes in physical properties after cooking and before cooking, and also pay attention to the impact on the hygiene of the contents . 7. Prevent bag breakage and air leakage during storage and transportation, especially vacuumed cooking bags. Generally, the RCPP after cooking will become hard, and the air leakage problem is easy to occur at the crease of the vacuum, which needs to be solved based on the selection of materials and technology. 8. Avoid rough handling, loading and unloading of products packed in high temperature retort bags. In addition, they should be stored in a clean, dry, ventilated and cool place, and the unreliable heat source is very close, so as to ensure the physical and chemical properties of the packaging bag and the contents are as stable as possible. . Products found to be bulging and leaking during storage and sales are prohibited from being sold and eaten. If there are more bad situations in the sales process, it will seriously affect the image of the product, and may destroy a brand. Enterprises using high-temperature cooking bags should do a full evaluation. 9. The contents and bags that have undergone high temperature cooking should have a reasonable shelf life. For example, cooked meat products are rich in protein and microorganisms are very easy to reproduce. Therefore, the fat in meat products is easily oxidized and deteriorated during storage. Generally, the shelf life is one year. Within 24 months, even the structure with AL membrane should not exceed 24 months. Moreover, after high temperature cooking, some additives in the packaging material will accelerate to the surface under high temperature conditions, such as the opening agent, antistatic agent, slip agent, etc. added to the plastic film will gradually seep out, in addition to There is a risk of gradually contaminating food, and plastic products will have a gradual aging process, which will rapidly affect the performance of the bag, so it is not suitable for long-term storage. Although according to the structure of the composite material, theoretically, the shelf life of the contents can be calculated based on its moisture permeability, oxygen permeability data and aging time. The theoretical shelf life can be two years or more than five years, but there are many uncertain factors in practical applications. , Due to the characteristics of the composite material itself and the uncertainty of the content of the contents, the shelf life must not be determined only by the moisture permeability, oxygen permeability data and sealing performance of the packaging material, so the shelf life of high-temperature cooking food that exceeds two years is lack of factual basis. of. 10. Special requirements cannot be ignored. For example, if 500ml exceeds the standard requirement of the high-temperature cooking and infusion bag sealed on the side of the organ, it must meet the requirements of the 1.8m high natural drop without breaking the bag. At this time, it must not be rudely copied according to the national standard, only by adding materials Thickness or adding anti-dropping additives to the heat-sealing layer to meet this requirement. Vacuum packaging bags, tea packaging bags

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