Why use a modified atmosphere packaging machine for cooked food with sauce

Cooked food products, such as braised chicken wings, duck wings, duck necks, fish, etc., because they are often ready-to-eat and no longer need to be cooked before eating, they have particularly high requirements for food preservation. At present, the better effect is the modified atmosphere fresh-keeping packaging. The most commonly used packaging method on the market is to use vacuum packaging to solve the problem of freshness. Most businesses or enterprises hope that food can effectively extend the shelf life after vacuum packaging, which is convenient for sales and long-distance transportation. However, because the shelf life has a lot to do with the sterilization process, sometimes food additives need to be added to the vacuum packaging machine to achieve a good preservation effect. Vacuum packaging will also destroy food fiber cells and affect the taste. The gas fresh-keeping packaging process is further than the quality preservation. The following is a brief introduction to this new packaging method, modified atmosphere packaging.

Modified atmosphere packaging is called MAP packaging internationally (ie Modified Atmosphere Packing). The principle of the modified atmosphere packaging machine is to use mixed fresh-keeping gas (oxygen, nitrogen, carbon dioxide three gases are mixed according to the characteristics of the food) to replace the air in the packaging box or packaging bag, change the external environment of the food in the tray, and inhibit bacteria. (microbial) growth and reproduction, thereby extending the shelf life or shelf life of food. Different foods have different components and proportions of fresh-keeping gas.

The commonly used fresh-keeping gases for cooked food are nitrogen and carbon dioxide. The general mixing ratio is 30% CO2 and 70% N2. The ratio of the mixed gas must be accurate, otherwise it will affect the food preservation cycle. CO2 is a gas that inhibits the growth of bacteria, but it can only inhibit aerobic bacteria, but it is ineffective against anaerobic bacteria and yeast, and the concentration must be accurate at 30%. Nitrogen is just a filling gas and does not react with any food. In the process of storage, transportation and sales of modified atmosphere packaging products, the temperature is always controlled within the range of 0 to 4 °C, so that the product preservation period is more than 7 days.

Compared with the traditional processing technology, the whole process of modified atmosphere packaging has the characteristics of reasonable process, convenient operation and low energy consumption. The cooked food produced by it has outstanding advantages such as color, fragrance, delicious taste, good shape, original taste, high sanitation and safety, and long shelf life.

The modified atmosphere packaging made by the modified atmosphere packaging machine produced by Zhejiang Mingwei Packaging Machinery Co., Ltd. makes your products fresher.