Sharing of key points of vacuum food packaging bags cold fresh meat process

Vacuum bagging meat is a common method in the world. As the country with the largest meat consumption in the world, China widely uses the technology of vacuum packaging chilled or frozen meat in its export or domestic market. [Food bag] Vacuum food packaging​can make the meat products to be packaged have a longer shelf life and more stable quality, ensuring that the products enter the market in the best condition. Below we will introduce how to vacuum-pack chilled meat. Vacuum packaging bags, tea packaging bags 1． Oxygen barrier bags are generally stored in a cool and dry place below 30°C. 2. After the animal is slaughtered, the carcass must be pre-cooled to below 10°C as soon as possible, that is, the temperature of the center of the hind legs to below 10°C. There are three main points in the vacuum packaging process, they are: 1) In the dividing room, good temperature and processing speed control. The meat should not stay in the cut room for more than 40 minutes. This means that the total time from entering the deboning room to the time when the carcasses are vacuum packed and returned to the cold storage should not exceed 40 minutes. 2) Hygiene is a crucial point in any chilled meat packaging system. It is imperative to pay attention to hygiene during slaughtering and deboning. Meat should not be stacked on the cutting table, as this will cause some products to be “first in, last out”, which will increase their temperature and allow bacteria to grow. 3) High quality packing material. Make sure your supplier provides you with the correct bag size and that the packaging material meets food safety standards. 3. Make sure your bags are sized to the correct specifications. Loading becomes easier when a bagger is used. Do not use bags that are too large or too small. Packs that do not fit the size will affect the vacuum and make it more difficult to shrink the bag. Packing bags that are too large will cause unnecessary waste. Always keep the inside of the bag mouth clean and free of meat residue. 4. Packaging materials must not be damaged during the process from bagging to vacuum packaging. When you put the bagged meat into the vacuum chamber, make sure: Do not pull the bag too tightly with the sealing rod. About 50-75mm of free space is left inside the bag, which contributes to better packaging performance. Smooth out the creases of the packaging bag at the sealing line, and place the bag containing the product into the vacuum chamber smoothly, making sure that the open side of the bag is completely inside the vacuum chamber. For larger pieces, make sure that there is about 50mm of free space on the side of the packaging seal inside the bag. This facilitates vacuum packaging and reduces the stress on shrink wrap during future shipping. 5. Make sure the vacuum is working properly. Make sure the tape covering the seal is in good condition and has no burn or damage. Because the damaged plastic bag will damage the overall sealing performance of the package, and eventually cause the leakage of the package, causing losses to you and your customers. Protective maintenance is more economical and more effective than repair after damage. 6. Why shrink the oxygen barrier bag? 1) The shrinking process thickens the packaging bag and makes the packaging material tougher; 2) Shrink packaging eliminates packaging wrinkles and fine streaks, prevents the penetration of blood and water and affects the color and taste of fat; 3) Shrinkage reduces The “capillary” phenomenon caused by film folds is eliminated. 4) Shrinkage can further reduce the oxygen permeability of the bag. 5) When the packaging is accidentally damaged during the distribution process, the shrinked packaging is not easy to loosen, so that the meat is in a relatively protected state, thereby reducing losses. 7. Use hot water or automatic shrink tunnel and other shrinking equipment, and the temperature should be controlled at 83℃-85℃. 1) If the pipe is too hot, it may “burn” the surface of the meat. 2) If the temperature is too low, the packaging bag cannot shrink normally, which brings risks to the meat. 3) During the production process, the shrinking water temperature should be checked regularly. 4) The shrinking time of vacuum-packed meat in hot water is 1-1.5 seconds. 8. Box correctly. 1) The meat products after vacuum shrink packaging must be strictly inspected before packing; 2) Put the meat products in the box with the fat side facing up. Do not throw the packaged meat into the carton, as this may cause the packaging to leak. 3) Do not overfill the carton. Overcrowded cartons can damage vacuum bags and cause product loss. 9. Action points. 1) Keep the top of the bag facing up, and the seal should face the top of the carton; 2) The fat side of the meat in the carton is facing up; 3) Avoid prolonged processing time, remember: 40 minutes is the time from the carcass to the deboning room to the meat 4) Avoid stacking too much meat in the carton; 5) The carton should not be stacked too high; 6) Keep the meat moving continuously in the deboning room, time delay will cause temperature rise and bacteria 7) Hold up the whole bag, not just the top of the bag; 8) Quickly return the packaged meat to the cold storage; 9) The internal temperature of the meat must be reduced to 0 within 24 hours °C to 1 °C.