Packaging and transporting box for cooked crayfish and packaging method of packaging and transporting box

Abstract

The invention discloses a packaging and transporting box for cooked crayfish. The packaging and transporting box comprises a first shell and a second box body, and is characterized in that the secondbox body is arranged in the first shell, the second box body is at least internally provided with three interlayer plates, four or more chambers are formed in the box body and used for containing thecooked crayfish, subacid electrolytic water ice, seasoning ingredients and drying agents, a breathable mesh screen is arranged on the side face of the second box body, a cover body in clamped connection with the second box body is arranged at the top of the second box body, the cover body is provided with an interlayer plate to form a cavity for storing the drying agents. According to the packaging and transporting box for the cooked crayfish, as for long-distance transporting of the cooked crayfish with seasonings, the special and good flavor quality of the cooked crayfish can be well kept inthe transporting process under the low-cost condition, spoilage of the cooked crayfish due to microbial breeding is lowered, and the popularization value for development of the crayfish industry is achieved.

Description

technical field [0001] The invention relates to the technical field of packaging materials, in particular to a packaging transport box and a packaging method for cooked crayfish. Background technique [0002] The packaging and transportation of cooked crayfish is facing a huge problem. First of all, the cooked crayfish whose flavor is the first element should not be transported frozen, which will damage the texture of the crayfish meat. However, the fresh or room temperature transportation can easily make the crayfish corrupt, and it is not easy to travel long distances. Transportation; again, the good flavor quality of cooked crayfish will decline rapidly during transportation, and it is difficult for cooked crayfish after transportation to impress consumers with its delicious taste. Finally, cooked crayfish need to be served with a lot of seasonings such as garlic and chili. These seasonings are difficult to preserve for a long time. Mixing them with crayfish will greatly ...

AI Technical Summary

Problems solved by technology

[0002] The packaging and transportation of cooked crayfish is facing a huge problem. First of all, the cooked crayfish whose flavor is the first element should not be transported frozen, which will damage the texture of the crayfish meat. However, the fresh or room temperature transportation can easily make the crayfish corrupt, and it is not easy to travel long distances. Transportation; again, the good flavor quality of cooked crayfish will decline rapidly during transportation, and it is difficult for cooked crayfish after transportation to impress consumers with their delicious taste

Finally, cooked crayfish need to be served with a lot of seasonings such as garlic and chili. These seasonings are difficult to preserve for a long time. Mixing them with crayfish will greatly increase the speed of spoilage of crayfish. its flavor quality

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