Views: 0 Author: Site Editor Publish Time: 2022-09-28 Origin: Site
1. The market dilemma of specialty food The so-called preservation of food is to maintain the original and fresh state of the food. For cooked food, it is about keeping the cooked food fresh on the day it was made. Traditional packaging and storage can only solve the problem of food quality, but cannot keep food fresh. At present, there are more and more cooked foods with different flavors, tastes and characteristics in various packages in the domestic market, both traditional and modern. However, in order to prolong the shelf life of food, in addition to pickled, air-dried and other cooked foods, most Retort sterilization, freezing and vacuum packaging are used, and some even add antiseptic additives. In this way, many foods with unique flavors become similar in taste and lose their original characteristics, which also seriously damages consumers' confidence in consumption and misleads consumers' understanding of specialty foods. Due to the problem of the preservation period, many real specialty foods, fast food distribution, etc. cannot be sold at home, and they cannot be sold overnight. The market radius is very narrow, thus losing a huge consumer market. The emerging compound modified atmosphere fresh-keeping packaging has solved the problem of food fresh-keeping to a large extent, and can extend the fresh-keeping period of cooked food from 1 day to more than 7 days, which greatly expands the market radius of manufacturers, and also enables consumers to be able to store food at their doorstep. Taste local specialties thousands of miles away. Especially for cooked food manufacturers, it is undoubtedly a good news.
Second, the characteristics of modified atmosphere fresh-keeping packaging Compound modified atmosphere fresh-keeping packaging is also known as gas replacement packaging, fresh-keeping is more in line with consumers' needs than quality preservation. The composite modified atmosphere fresh-keeping packaging can meet the requirements of Chinese and Western-style cooked food, stewed vegetables, stir-fried vegetables, stewed vegetables, fast food and other cooked food products, preservation and preservation within a certain period of time. The fresh-keeping gas in the modified atmosphere fresh-keeping packaging is generally composed of CO2, O2, N2 and other gases. CO2 gas has the effect of inhibiting the growth and reproduction of most spoilage bacteria and molds, and is the main bacteriostatic agent in fresh-keeping gas; O2 gas can inhibit the growth and reproduction of most anaerobic spoilage bacteria, maintain the color of fresh meat, and maintain the quality of fresh fruits and vegetables. The role of respiratory metabolism in fresh state; N2 is an inert gas, which generally does not chemically interact with food, nor is it absorbed by food, and is used as filling gas in modified atmosphere packaging. After modified atmosphere packaging, the fresh-keeping gas forms a protective film on the surface of the food, so as to achieve antibacterial and fresh-keeping, and maintain the nutritional content of the food and the original taste, taste and shape.
3. Process flow of gas fresh-keeping packaging Cooked food generally adopts a complete set of technological processes such as vacuum rapid cooling, bacteria reduction treatment, and modified atmosphere fresh-keeping packaging, and is produced in a standard clean workshop below a certain temperature to effectively control the pollution and reproduction of microorganisms and prevent Cooked food oxidizes at high temperature, extending the shelf life of cooked food. The vacuum quick cooling of cooked food is to use vacuum cooling technology, so that the food can pass through the rapid propagation zone of food bacteria between 25 and 50 ℃ in a vacuum state at an extremely fast cooling rate, so that the temperature of cooked food is reduced to below 10 ℃. Avoid secondary pollution before the product is packaged. This improves the quality and safety of the food and extends the shelf life. Composite modified atmosphere fresh-keeping packaging is also known as gas replacement packaging, and internationally known as MAP packaging (ie Modified Atmosphere Packing). The principle of the composite modified atmosphere packaging machine is to use composite fresh-keeping gas (2-3 kinds of gases are mixed according to the food characteristics) to replace the air in the packaging box or packaging bag, change the external environment of the food in the tray, and inhibit bacteria (microorganisms). ) growth and reproduction, thereby extending the shelf life or shelf life of food.