Meat packaging method

Because of the different types of meat and meat products, the required storage conditions of fresh-keeping boxes are different, so there are many types of packaging materials used. According to the types of products, the packaging materials can be divided into fresh-keeping packaging materials, low-temperature storage packaging materials and normal temperature preservation meat packaging materials

1. Materials suitable for fresh-keeping packaging

·Cling film: generally a kind of ultra-thin transparent film made of single-layer polyvinylidene chloride, this film has high oxygen and moisture resistance, high heat resistance temperature, the film is easy to cut during packaging, and at the same time , The film itself has strong adhesion and is easy to use. At present, traditional meat products, fresh meat, semi-finished products, cheese, vegetables, fruits, etc., which are retailed in supermarket freezers, are generally packaged with this film.


·Cooling meat paper: also known as meat wrapping paper, paper types include honeycomb paper and high-strength kraft paper. The meat wrapping paper uses 100% wood pulp and no other materials are added. The paper is thick and stiff, so the paper surface is shiny; the permeability of oxygen, water vapor and other gases is average, but its advantage is that it can wrap the meat and roast it on the fire, which is not easy to burn and produce other harmful gases. It can be kept without burning for 30 minutes when the core temperature reaches 180 degrees Celsius. It can also be coated on the surface of the meat wrapping paper according to customer needs to improve the oxygen resistance and moisture resistance, which is suitable for long-distance transportation and long-lasting storage.

·Plastic casing: including polyvinylidene chloride casing, nylon casing (polyamide casing), polymer casing (such as polyester), etc.

Polyvinylidene chloride casing: This type of casing is a cylindrical or sheet casing made of a copolymer film of vinyl chloride and vinylidene chloride. This type of casing can effectively block water and oxygen, can withstand high temperatures of 121 degrees Celsius, is resistant to heat and humidity, cold, acid, alkali, and grease. It has no water absorption and has a beautiful luster. This casing is suitable for ham and sausage produced by high-frequency heat sealing and filling (such as ham sausage, fish sausage, etc.). The manufacturers of such casings are represented by Kureha Chemical in Japan, Asahi Kasei, and Dow in the United States. This kind of casing is also widely used for room temperature preservation of high-temperature sterilized products.

Polyamide casing: also known as nylon casing, it is a single-layer or multi-layer casing used for nylon processing. The single-layer product has high mechanical strength: it is not corroded by acid, oil, grease, etc., which is not conducive to the growth of fungi and bacteria. It can also shrink during the cooking process. It has strong mechanical strength and elasticity, and can withstand high temperature sterilization. . It should be soaked in water temperature of 30 degrees Celsius before use. When filling, it should be filled firmly (not pierced). After cooking, it can be cooled by spraying or water bath. It is suitable for making various cooked sausages, black sausages and liver sausages.