Tell you how to perform sterilization and sealing in high-temperature cooking vacuum bags.food vacuum bag

According to the experience of manufacturers, food bag packaging often requires sterilization operations before packaging, and the processing and sterilization process of steaming and vacuum bagged food includes food raw materials, processing, bagging, hot melt sealing, inspection, heating sterilization, and drying packaging. Among them, the three processes of bagging, sealing, and sterilization are most closely related to the cooking bag itself.

(1) Bagging

Firstly, the bagging amount should match the capacity of the steaming vacuum bag. The bagging amount is often prone to contamination during sealing. Do not pack large or bony contents, as this may affect the sealing process and even penetrate the composite film, leading to food spoilage. Secondly, maintain a certain degree of vacuum when bagging to prevent oxidation, browning, and flavor variation of the food inside the bag. Once again, when bagging, prevent sealing contamination. If there is juice or water droplets adhering to the sealing area, steam pressure will be generated on the inner layer of the sealing area during heat sealing. When the pressure at the sealing area is eliminated, bubbles will be generated instantly, causing the sealing area to expand and seal. In addition, if oils and fibers are attached to the sealing area, the area cannot be sealed. During pressure sterilization and pressure cooling, secondary pollution and leakage are caused. To prevent contamination at the opening of the bag, one is to control the amount of packaging, which should be at least 3-4 cm away from the opening; Secondly, the filling device is suitable for product characteristics; The third is to use wing shaped protective sheets to insert into the bag during filling to prevent contamination; The fourth is that the bag should be able to fully open; The fifth is that the bag can be positioned.

(2) Sealing

Generally, hot melt sealing method is used: heating temperature is 180-220 ℃, pressure is 30N/cm Time is 1 second, cool under pressure. During hot melt sealing, wrinkles should be avoided. Firstly, the bag opening should be flat; Secondly, both sides of the sealing knife should be flat and parallel; Thirdly, the content should be limited.

(3) Heating sterilization

The microbial spoilage type of steamed vacuum bagged food is the same as that of other foods, and the heating sterilization process is appropriately modified based on the characteristics of the steamed vacuum bag.

(1) Bagging

Firstly, the bagging amount should match the capacity of the steaming vacuum bag. The bagging amount is often prone to contamination during sealing. Do not pack large or bony contents, as this may affect the sealing process and even penetrate the composite film, leading to food spoilage. Secondly, maintain a certain degree of vacuum when bagging to prevent oxidation, browning, and flavor variation of the food inside the bag. Once again, when bagging, prevent sealing contamination. If there is juice or water droplets adhering to the sealing area, steam pressure will be generated on the inner layer of the sealing area during heat sealing. When the pressure at the sealing area is eliminated, bubbles will be generated instantly, causing the sealing area to expand and seal. In addition, if oils and fibers are attached to the sealing area, the area cannot be sealed. During pressure sterilization and pressure cooling, secondary pollution and leakage are caused. To prevent contamination at the opening of the bag, one is to control the amount of packaging, which should be at least 3-4 cm away from the opening; Secondly, the filling device is suitable for product characteristics; The third is to use wing shaped protective sheets to insert into the bag during filling to prevent contamination; The fourth is that the bag should be able to fully open; The fifth is that the bag can be positioned.

(2) Sealing

Generally, hot melt sealing method is used: heating temperature is 180-220 ℃, pressure is 30N/cm Time is 1 second, cool under pressure. During hot melt sealing, wrinkles should be avoided. Firstly, the bag opening should be flat; Secondly, both sides of the sealing knife should be flat and parallel; Thirdly, the content should be limited.

(3) Heating sterilization

The microbial spoilage type of steamed vacuum bagged food is the same as that of other foods, and the heating sterilization process is appropriately modified based on the characteristics of the steamed vacuum bag.

High temperature sterilization process

The steaming vacuum bag pressure heating high-temperature sterilization process can be divided into intermittent and continuous types. The hot medium can be saturated steam, steam air mixture, or hot water. Due to the low mechanical strength and sealing strength of the steaming vacuum bag material, the sterilization equipment must use back pressure sterilization. For cooking bags, constant pressure and back pressure control are mainly used, which starts by introducing compressed air during the sterilization and heating stage.

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