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Nitrogen-charged packaging method

A nitrogen-filled packaging and packaging technology, which is applied in the field of food packaging, can solve problems such as the growth and reproduction of oxygen microorganisms, food spoilage, product extrusion deformation, etc., and achieve the effects of extending the shelf life, inhibiting oxidation, and avoiding permanent deformation

Inactive Publication Date: 2017-05-24
SHUNHUA DUCK INDAL DEVMET LINWU COUNTY HUNAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are "dead corners" in the traditional vacuum packaging bags, which cause problems such as the growth and reproduction of aerobic microorganisms, oil oxidation, and food spoilage during storage; and the product is prone to extrusion deformation and appearance shrinkage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Nitrogen filling packaging method: including vacuuming, nitrogen filling, quick sealing, and cooling steps; in the vacuuming step, the vacuum degree changes with the content of the package: the content of the package is 4g / bag, and the vacuum degree corresponding to the vacuum is switched The point is 0.08MPa; in the nitrogen filling step, the amount of nitrogen filling varies with the content of the package: the content of the package is 4g / package, the amount of nitrogen filling is 7MPa, and the nitrogen replacement rate reaches 99.95%.

Embodiment 2

[0024] Nitrogen filling packaging method: including vacuuming, nitrogen filling, quick sealing, and cooling steps; in the vacuuming step, the vacuum degree changes with the content of the package: the content of the package is 6g / package, and the vacuum degree corresponding to the vacuum is switched The point is 0.12MPa; in the nitrogen filling step, the amount of nitrogen filling varies with the content of the package: the content of the package is 6g / pack, the nitrogen filling rate is 9MPa, and the nitrogen replacement rate reaches 99.93%.

[0025] The inventive method compares with conventional two kinds of nitrogen replacement modes:

[0026] Conventional method (1): directly inject nitrogen into the container, and the nitrogen replacement rate is generally 90%; conventional method (2): pack in a nitrogen environment, and the nitrogen replacement rate is between 95% and 96.5%. However, the method of vacuumizing first and then filling nitrogen in the present invention avoid...

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Abstract

The invention belongs to the technical field of food packaging, in particular to a nitrogen-charged packaging method. According to the nitrogen-charged packaging method, selection of the vacuumizing degree and the quantity of charged nitrogen changes intelligently along with the weights of contents in packages, the main embodiment lies in that under the condition that the weights of products in packaging bags are different, the numerical value of the vacuum degree switching point corresponding to vacuumizing and the numerical value of the nitrogen switching point for nitrogen charging can change, and specifically, when the weight of the product in each packaging bag is 4-6 g, the vacuum degree is 0.08-0.12 MPa, and the quantity of charged nitrogen is 7-9 MPa. In this way, the packaging stability of the products is guaranteed, and the problem that the quantity of charged nitrogen is difficult to adjust and control when irregular food is packaged is solved; and airtightness of the packaging bags is better guaranteed, the original flavor of the products is maintained, the shelf life of the products is prolonged, and oxidization of greases and the like is restrained.

Description

technical field [0001] The invention belongs to the technical field of food packaging, and in particular relates to a nitrogen-filled packaging method. Background technique [0002] In the food industry, in order to keep food fresh, such as various cooked products such as chicken legs, ham, sausages, grilled fish fillets, beef jerky, etc., pickled products such as various pickles, soy products, preserved fruits, etc., are more and more widely used. Vacuum packaging, after vacuum packaging, reduces the oxygen content in the package, prevents the mold and deterioration of the packaged food, maintains the color and fragrance of the food, and prolongs the shelf life. However, there are "dead corners" in the traditional vacuum packaging bags, which cause problems such as the growth and reproduction of aerobic microorganisms, oil oxidation, and food spoilage during storage; and the products are prone to extrusion deformation and appearance shrinkage. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B65B31/00B65B25/06
CPCB65B31/00B65B25/067
Inventor 胡建文蔡海兵苏华章熊纪成
Owner SHUNHUA DUCK INDAL DEVMET LINWU COUNTY HUNAN
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