High temperature cooking bag

The high-temperature cooking bag is a magical thing. When we eat, we may not even notice the packaging and just focus on eating. In fact, the high-temperature cooking bag is just a bag, but it is not an ordinary bag. It has a heating treatment function and is a packaging bag with composite properties. It can be said that high-temperature cooking bags combine the characteristics of containers and cooking-resistant plastic bags. What is the principle of high temperature cooking bag?

The food can remain intact in the bag and can be sterilized and heated at high temperature (usually 120~135℃) and then taken out and eaten. After more than ten years of use, it has been proven to be an ideal sales packaging container. It is suitable for the packaging of meat and soy products. It is convenient, hygienic and practical, and can well maintain the original flavor of the food, which is more popular among consumers.

In the process of meat production and processing, there are always two cooking processes, namely high temperature and high pressure sterilization and low temperature and normal pressure sterilization. Since the heating temperature is low, the meat fibers are not destroyed in low-temperature sterilized meat products, so they taste fresh and tender, and their various nutrients are well preserved. However, since only pathogenic bacteria are killed, a large number of spoilage bacteria are still present, which not only shortens the shelf life but also easily causes losses in the circulation field. High-temperature sterilized meat products will cause the meat fibers to shrink excessively due to the high heating temperature, and the taste is not as good as low-temperature sterilized products, but because it kills all bacteria and eliminates the internal causes of corruption, the shelf life can be greatly extended.

If high-temperature sterilized meat products are packaged in high-barrier materials, they will not only have a longer shelf life at room temperature, but will also be convenient for transportation, storage, and sales, making them very suitable for the consumer needs of modern society. Therefore, vigorously developing the production of meat products that can be stored at room temperature is an important product development direction for the meat food industry. The packaging industry, in line with this development trend, has made some achievements and innovations, which can not only meet the needs of the food industry, but also win a broad market for itself.

It is understood that the earliest packaging that can store meat products at room temperature is canned food, which is an iron can made of tinplate, and later glass bottles are used as outer packaging. Both tinplate and glass bottles are resistant to high temperature cooking and have high barrier properties, so the shelf life of canned food can reach more than 2 years. However, because tinplate cans and glass bottles are both rigid packaging containers with large size and heavy weight, tinplate has poor chemical corrosion resistance, especially when acidic foods are placed in them, metal ions are easily precipitated, affecting the flavor of the food.

At present, if meat products with a long shelf life are stored at room temperature, if hard packaging containers are used, tinplate cans and glass bottles are still preferred; if soft packaging is used, almost all of them use aluminum-plastic composite films.

Aluminum-plastic composite film is a laminated composite multi-layer film, generally three layers, and its typical structure is surface layer/adhesive/aluminum foil/adhesive/heat sealing layer (CPP). The advantages of this packaging film are beautiful appearance, good mechanical properties, high barrier properties, high temperature cooking resistance and excellent hygiene, and it is light and soft, so it is widely used in the packaging of various foods. However, there are also some defects, such as the aluminum foil is hard and brittle, and its softness is not as good as that of plastic film.