Shelf life of modified atmosphere packaging for cooked food

The modified atmosphere fresh-keeping packaging of cooked food relies on carbon dioxide to inhibit the lagging phase of the growth and reproduction curve of most aerobic bacteria and fungi. Therefore, it is very important to choose a good modified atmosphere packaging machine for the precise requirements of the fresh-keeping gas. The less the number, the better the antibacterial effect of modified atmosphere fresh-keeping packaging, and the longer the shelf life.

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 below a certain temperature in a standard clean workshop to effectively control microbial contamination and reproduction, prevent cooked food from being oxidized at high temperatures, and prolong the life of the cooked food. Shelf life of cooked food. The vacuum rapid cooling of cooked food adopts vacuum cooling technology, so that the food can pass through the rapid breeding zone of food bacteria between 25-50°C at a very fast cooling speed in a vacuum state, so that the temperature of cooked food can be reduced below 10°C. Avoid secondary pollution before the product is packaged. This improves the quality and safety of food and extends its shelf life. The modified atmosphere packaging machine can achieve the effect.

During the storage, transportation and sales of the finished product, the temperature is always controlled within the range of 0-4°C, so that the freshness period of the product can reach more than 7 days. Compared with the traditional processing technology, the whole process has the characteristics of reasonable process, convenient operation and less energy consumption. The cooked food produced by it has outstanding advantages such as color, fragrance, delicious taste, good shape, original taste, high hygiene and safety, and long fresh-keeping shelf life. Modified atmosphere fresh-keeping packaging for cooked food not only has strict requirements on raw materials, but also food cooking and processing standards and preservation time are very important. Immediately after cooking, cooked food needs to be quickly cooled in vacuum and cut and packaged at a temperature lower than 20°C. If the processing sanitation conditions are poor at this stage, such as pathogenic bacteria in the air and insufficient disinfection of knives and operators, the food will be contaminated again. The CO2 in the composite gas can inhibit the proliferation of residual bacteria, but to a certain extent, it will still affect the fresh-keeping shelf life of food.