Gas-filled packaging method for retaining freshness of cherries

Abstract

The invention relates to the technical field of package and in particular relates to a gas-filled packaging method for retaining the freshness of cherries. According to the invention, a composite controlled-atmosphere packaging method is adopted, wherein air in a packaging box or packaging bag is replaced; the packaging box or packaging bag is made from a low-barrier film; and the controlled-atmosphere gas consists of 5-8% carbon dioxide (CO2), 82-87% nitrogen (N2) and 8-10% oxygen (O2). The packaging box or packaging bag is sealed after air in the packaging box or packaging bag is replaced, and then stored at a temperature of 0-4 DEG C. The gas replacing rate is over 99.8%, and the error rate of the freshness retaining gas mixing accuracy is less than 1.5%.

Description

[0001] technical field [0002] The invention relates to the technical field of packaging, in particular to an air-filled packaging method for fresh-keeping cherries. Background technique [0003] At present, the commonly used food preservation (or quality preservation) methods are: (1) chemical preservation; (2) freezing preservation; (3) vacuum high temperature sterilization preservation; (4) vacuum nitrogen filling preservation; (5) composite gas (6) Natural biological preservation. Among the six fresh-keeping (quality-preserving) technologies mentioned above, chemical preservation uses chemical agents to preserve antiseptic and inhibit bacteria, but consumers are limited due to concern about the side effects of preservatives; the shortcoming of frozen preservation is that the taste and taste of food will change after freezing; The disadvantage of bacteria is that it damages the unique taste, taste and nutrition of food; Nitrogen-filled packaging can better maintain the ...

AI Technical Summary

Problems solved by technology

Among the six fresh-keeping (quality-preserving) technologies mentioned above, chemical preservation uses chemical agents to preserve antiseptic and inhibit bacteria, but consumers are limited due to concern about the side effects of preservatives; the shortcoming of frozen preservation is that the taste and taste of food will change after freezing; The disadvantage of bacteria is that it damages the unique taste, taste and nutrition of food; Nitrogen-filled packaging can better maintain the taste, taste and nutrition of food, but the preservation period is very short. If you need to extend the preservation period, you need to use high temperature after packaging Sterilization, taste and taste change greatly