Vacuum Packing Machine For Food Controlled Atmosphere Preservation Fruit Vacuum Sealing Machine For Sauce Box Packing Machine

Vacuum Packing Machine For Food Controlled Atmosphere Preservation Fruit Vacuum Sealing Machine For Sauce Box Packing Machine

Baokang vacuum packaging machine is a kind of vacuum packaging machine for food boxes.

1. Flexible packaging and high efficiency.

2, especially suitable for fragile or deformed products packaging.

3, vacuum sealing, moisture-proof, anti-oxidation, dustproof, anti-loose parts, can effectively protect product quality, prolong product life.

4. Low packaging cost.

Double-station air-modified box packaging machine tmosphere packaging machine

Vacuum Packing Machine For Food Controlled Atmosphere Preservation Fruit Vacuum Sealing Machine For Sauce Box Packing Machine

The vacuum packing machine uses its vacuum chamber to vacuum the package, and then fills inert gas to achieve the purpose of anti-corrosion and quality assurance. It can effectively prevent the oxidation of lipid products and the reproduction of aerobic bacteria caused by the article corruption and deterioration, to achieve the quality, fresh, taste, color preservation function of the storage period, at the same time for some soft goods, after vacuum packaging, reduce the packaging volume, easy to transport and storage. This machine is specially designed for packing products in the high water content, controlled by the Japanese lines, absorb foreign advanced technology industry experience, its electrical appliances microcomputer controller to control all the way, the frame body USES the international standard food with 304 stainless steel plate, high strength, not easy damaged, its unique tilt table design, can guarantee the product in water is not lost, Thus, the water-bearing vacuum packaging of products is easier to operate.

Application of modified atmosphere fresh-keeping packaging in fresh meat:
Fresh meat packaging can be divided into two categories: one is pig. Beef, mutton, meat is red, also known as red meat packaging, requirements both to maintain the red color of fresh meat and preservative; Another kind of chicken and duck and other poultry meat, can be called white meat packaging, only requires preservative preservation. Red meat contains bright red oxygenated myoglobin, which can be kept bright red in high oxygen environment, and reduced to lilac myoglobin in low oxygen environment. Traditional vacuum-packed red meat, due to lack of oxygen meat is lilac, consumers will be mistaken for not fresh and affect sales. The protective gas of red meat modified atmosphere fresh-keeping packaging is composed of O2 and CO2. The concentration of O2 should exceed 60% to maintain the red color of meat, and the minimum concentration of CO2 should not be less than 25% to effectively inhibit the reproduction of bacteria. The content of myoglobin of all kinds of red meat is different, and the red degree of meat is different. For example, beef is darker than pork. Therefore, the oxygen concentration of different red meat in modified atmosphere packaging needs to be adjusted to achieve the effect of maintaining color and anticorrosion. The composition of protective gas in the packaging of pork modified atmosphere preservation is usually 60%-70%O2 and 40%-30% CO2, and the shelf life of 0-4 is usually 7-10 days. The purpose of the modified atmosphere fresh-keeping packaging of poultry meat is to prevent corrosion. The protective gas is composed of CO2 and N2. The shelf life of the mixed gas of 50%-70% CO2 and 50%-30%N2 for poultry meat is about 14 days in 0-4.

Ternary gas mixing:
Used for meat, fruits, vegetables and grain preservation of mixed gas, more varieties and specifications: the mixed gas is generally composed of carbon dioxide, nitrogen and oxygen. Carbon dioxide has no bactericidal effect on bacteria, but it can inhibit the development of filamentous bacteria (mold) and gas bacteria. Nitrogen has the function of antioxidant and preventing bacterial development; Oxygen can make vitamin and adipose oxidation, the tissue of fresh food and fish shellfish is to have activity, it consumes oxygen ceaselessly, in anaerobic state, the myoglobin of muscle pigment is reduced to show dark color, namely beef, fish is in the absence of oxygen condition, cannot have fresh-keeping effect. A small amount of ethylene oxide can also be added to the fresh-keeping mixture to enhance the killing ability of bacteria.