“Vacuum packaging bag” analysis of material characteristics of vacuum packaging bags for cooked food

Cooked food is a dish made by mixing marinade, red oil salad, roasting, frying, etc., processing or blanching raw materials. It is a common food on people’s table. In order to protect the color and flavor of food during transportation and sales, most manufacturers will choose to use vacuum packaging bags. Then, let’s learn about the “material characteristics of vacuum packaging bags for cooked food” with yltpacking. 1. Food packaging requires high temperature treatment. High temperature cooking bags are often used to package various cooked meats, which are easy to use and hygienic. Material: NY/PE, NY/AL/RCPP, NY/PE Features: Moisture-proof, temperature-resistant, light-shielding, fragrance-preserving, tough Application: high-temperature sterilization food, ham, curry, grilled fish and meat marinade, etc. 2. After food packaging does not require high temperature treatment, it is necessary to use ordinary food vacuum packaging bags, which are usually used in various salads. Material: PA/PE, PET/PE, PET/PA/PE Features: Oxygen removal, compression resistance, gas barrier, freshness preservation, etc. Scope of application: all kinds of cold salad, dry salted aquatic products, etc. The above is the whole content of “”Vacuum Packaging Bag”Analysis of the Material Characteristics of Vacuum Packaging Bags for Cooked Food”.