Talking about the Characteristics and Requirements of Freeze-packing

With the improvement of people's living standards and the accelerated pace of life, it has become a demand for people to reduce labor in the kitchen, and frozen foods are favored by people because of their convenience, taste, and variety. To sum up , there are four main categories of frozen foods:

1, aquatic frozen food, such as fish, crab sticks and so on.

2, frozen fruits and vegetables, such as bamboo shoots, soybeans and so on.

3, livestock frozen food, such as pork, chicken and so on.

4, conditioning type frozen food, such as pasta dumplings, dumplings, steamed stuffed buns, hot pot material dumplings, fish balls, pork balls, wrap noodles fried chicken, salmon steak, and food dishes and other food.

There are seven aspects to consider when considering frozen food packaging:

A packaging standard and regulations.

The second is the characteristics of frozen foods and their protection conditions.

Third, the performance and application of packaging materials.

Fourth, the food market positioning and circulation area conditions.

The fifth is the effect of the overall packaging structure and materials on frozen foods.

Sixth, reasonable packaging structure design and decoration design.

Seven is the packaging test.

The packaging of frozen foods must meet the requirements of large circulation, from production, transportation, and sales to maintaining the quality characteristics of frozen products and preventing the contamination of bacteria and harmful substances. Taking frozen dumplings as an example, many consumers no longer purchase products after a certain consumption of a brand has taken place. Many of the reasons for this are poor packaging materials causing moisture loss, oil oxidation and air drying, yellowing, cracking, and crusting. Harbin taste and other quality problems.

Frozen food packaging materials must meet the following conditions:

1. The plastic in the inner packaging should have a good barrier to the penetration of water vapor and oxygen.

2. The cold resistance of plastics is better. If the cold resistance of the packaging materials is poor, the sharp protrusions of the frozen foods will pierce the packaging during the later period of loading and unloading, causing leakage and accelerating the corruption of the food.

The high-barrier, high-strength inner packaging material is usually selected, and the cold resistance and mechanical strength of the inner packaging material are improved by compounding or co-extrusion. The soft plastic packaging used in the frozen food field is mainly divided into single-layer bags, composite soft plastic bags, multilayer co-extruded flexible plastic bags, and edible packaging films.

Project Description:

Single bag

Single-layer bags such as PE bags have poor barrier effect and are commonly used for vegetable packaging.

Composite soft plastic bags

The second type is a composite soft plastic bag. Two or more layers of plastic are bonded together using an adhesive, such as PP/LLDPE, NY/LLDPE, etc., and have good moisture resistance, cold resistance, and puncture resistance.

Multi-layer co-extruded soft plastic bags

The third category is multi-layer co-extruded flexible plastic bags. The raw materials with different functions, such as PA, PE, PP, PET, EVOH, etc., are respectively melted and extruded, and then combined at the head of the common mold by inflation molding and cooling. This type of material does not use adhesives, with no pollution, high barrier, high strength, high temperature resistance and other characteristics.

Edible packaging film

Edible packaging film, which uses biodegradable polysaccharides, proteins or lipids as a matrix, forms a layer on the surface of frozen food by means of wrapping, dipping, coating or spraying, and uses natural edible substances as raw materials to form through intermolecular interactions. Protective film to control moisture transfer and oxygen penetration.

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