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　　1. Products with soft shape rules or surface:

　　For products with shape rules or soft surfaces, such as meat intestine products, soy products, etc., the mechanical strength of the material is not required. It only needs to consider the impact of the obstruction of the material and the impact of sterilization temperature on the material. Therefore, such products generally use OPA/PE structure packaging bags. If high temperature sterilization (above 100 ° C) is required, the OPA/CPP structure can be used, or a high -temperature PE is used as a thermal seal.

　　2. Products with high surface hardness:

　　Products such as flesh products, due to high surface hardness and hard protrusions, are easy to pierce the packaging bag during vacuum and transportation. Therefore, the packaging bags of these products need to have good puncture resistance and cushioning performance. You can choose a vacuum bag made of PET/PA/PE or OPET/OPA/CPP. If the product weighs below 500g, you can try to use the OPA/OPA/PE structure packaging bag. This kind of bag has good product adaptability, the vacuum effect is better, and it will not change the shape of the product.

　　3. Products that are easy to deteriorate:

　　Low -temperature meat products such as prone to deteriorating and requires low -temperature sterilization products do not have high requirements for the strength of the packaging bag, but it requires it to have excellent barriers. Therefore, you can choose a pure co -squeezing film, such as PA/PE/EVOH/PA/PA/PA/ The PE structure can also use a dry method, such as a PA/PE film, and the K coating material can also be used. High -temperature products can use PVDC contracting bags or dry re -bag.

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