Steaming bag for large-piece solid cooked food soft can

Abstract

The present invention discloses a cooking bag for large-piece solid cooked food soft cans, which comprises a polyolefin inner layer, an aluminum foil intermediate layer and a polyester outer layer. An outer shape adjustment layer is further provided below the polyester outer layer. The outer shape adjustment layer includes at least two layers, namely a surface film and a bottom film. The outer shape adjustment layer further includes at least a first outer shape adjustment airbag and a second outer shape adjustment airbag. The first outer shape adjustment airbag is located above the second outer shape adjustment airbag. A first inflatable trachea is provided inside the first outer shape adjustment airbag, and a second inflatable trachea is provided inside the second outer shape adjustment airbag. The deformation adjustment of the built-in outer shape adjustment layer in the present invention is carried out after the cooking bag completes cooking and sterilization. By independently adjusting different amounts of deformation generated by the outer shape adjustment airbags at different positions, the wrinkles on the outer surface of the large-piece solid cooked food soft can can be effectively eliminated, the required flatness can be obtained, a good commodity information display effect can be achieved, and at the same time, it also helps to improve the shopping experience of consumers.

Description

Technical Field

[0001] The present invention belongs to the field of flexible can packaging, and particularly relates to a retort pouch for large-piece solid cooked food. Background Art

[0002] With the improvement of living standards, people's demand for food is getting higher and higher, and the packaging technologies and forms of food are becoming more and more diverse. Flexible canned foods are widely welcomed by consumers because they are smaller in volume, faster in heat transfer, safer and more hygienic, more beautiful in appearance, easier to carry, and can be eaten immediately compared with the conventional canned packaging form.

[0003] As one of the main packaging carriers of flexible canned foods, retort pouches are more and more widely used in life. Retort pouches are usually made of composite materials such as polyester, aluminum foil, and polyolefin, and are widely used in vacuum and frozen packaging of meat foods, and can withstand high-temperature and high-humidity sterilization at 100 - 150 °C.

[0004] Among retort pouches of various materials, aluminum foil retort pouches are particularly suitable for packaging meat foods. The aluminum foil retort pouch generally has three main structures: an inner layer, a middle layer, and an outer layer. The innermost layer is a non-toxic polyolefin material with a thickness of about 70 microns; the middle layer is aluminum foil with a thickness of about 10 microns, and a very thin nylon film is often prepared on the inner and outer surfaces of the aluminum foil to improve toughness; the outermost layer is a polyester material with a thickness of about a dozen microns, and its surface can be used for printing and displaying product introduction information of soft-packaged foods, and also for preventing the aluminum foil from cracking, and has both waterproof and aesthetic functions.

[0005] However, for flexible canned foods of large-piece solid cooked foods such as large-piece beef, in order to prevent the corruption and deterioration of components such as meat proteins, a relatively high vacuum degree is usually required, so that the final product form of the retort pouch is greatly affected by the filler. The typical result is that the retort pouch shows many bulging phenomena and gully morphologies. Especially for large-piece meat foods, due to the vacuum treatment, the deformation drop at the edge of the meat block increases sharply, folds accumulate, and even due to the uneven distribution of the large-piece solids filled, the original product printing content on the outer surface of the retort pouch is folded, severely blocked or covered with each other, and the basic content or core information of the flexible canned food cannot be displayed at all. For some cases where product information needs to be pasted on the surface of the soft-packaged food later, it cannot be smoothly pasted due to the greatly wrinkled and uneven surface of the retort pouch after vacuum treatment and steam sterilization treatment, which affects the normal production efficiency.

[0006] To solve the above problems, improvements can be made from two aspects: the processing technology of the retort pouch and the structure of the retort pouch itself. In terms of improving the processing technology of the retort pouch, since the surface of the retort pouch is wrinkled and uneven during the production stage, which is an inevitable result of its being a food packaging carrier, the space for process optimization in the existing technology is limited. During the retorting process, the existing technology uses a pressurized method to reduce the pressure, which to a certain extent slows down the degree of deformation and prevents problems such as the retort pouch bursting due to high temperature and swelling during retorting. However, due to the significant differences in the volume of the filled food, the volume of the retort pouch, and the structure, the deformation problem during the production process of the retort pouch cannot be fundamentally solved. In terms of improving the structure of the retort pouch, some food packaging enterprises use the method of increasing the area outside the sealing area of the retort pouch to provide a flat position for pasting product information, but the overall unattractive shape of the retort pouch still affects the consumer experience satisfaction; using the method of putting another packaging bag outside the retort pouch is the simplest treatment method, but for this type of food mainly featuring instant food and small portion packaging, this solution will increase the volume of the product and also increase the additional costs during storage and transportation, which is not conducive to market acceptance.

[0007] Therefore, for the retort pouch of large-piece solid cooked food soft cans, the problem of uncontrollable deformation of the outer surface of the retort pouch is an urgent problem to be solved, which also greatly affects the consumer experience satisfaction. Summary of the Invention

[0008] Aiming at the serious deformation problem of the outer surface of the retort pouch of the above-mentioned large-piece solid cooked food soft cans, the purpose of the present invention is to provide a retort pouch for large-piece solid cooked food soft cans with a brand-new structure, so that the retort pouch can be adjusted for deformation as needed after processing to meet the requirements of the surface flatness of the product.

[0009] A retort pouch for large-piece solid cooked food soft cans of the present invention adopts the following technical solutions:

[0010] It includes a polyolefin inner layer, an aluminum foil intermediate layer, and a polyester outer layer. Below the polyester outer layer, there is also a shape adjustment layer. The shape adjustment layer includes at least two layers, namely a surface film and a bottom film. The shape adjustment layer includes at least a first shape adjustment airbag and a second shape adjustment airbag. The first shape adjustment airbag is located above the second shape adjustment airbag. The first shape adjustment airbag is internally provided with an inflatable first air tube, and the second shape adjustment airbag is internally provided with an inflatable second air tube. The first air tube and the second air tube are independent of each other.

[0011] Further, elastic plastic support strips are provided at the edges of the first shape adjustment airbag and the second shape adjustment airbag.

[0012] Further, the first air tube is in a dendritic or reticular structure.

[0013] Furthermore, the area density of the first air tube is greater near the lower part of the first shape adjustment airbag of the cooking bag.

[0014] Furthermore, the ends of the first air tube and the second air tube are closed and are respectively bonded to the bottom film surfaces of the first shape adjustment airbag and the second shape adjustment airbag.

[0015] Furthermore, the inflation ends of the first air tube and the second air tube both pass through the heat-sealed edge of the cooking bag, and the inflation ends are both provided with openable lids.

[0016] Furthermore, the average area density of the first air tube is greater than that of the second air tube.

[0017] Furthermore, the thickness of the ends of the first air tube and the second air tube is greater.

[0018] Furthermore, the deformation amount of the first shape adjustment airbag is greater than that of the second shape airbag.

[0019] Furthermore, an intermediate layer that can swing freely between the surface film and the bottom film of the shape adjustment layer is also provided.

[0020] Compared with the prior art, the cooking bag of a large-piece solid cooked food soft can of the present invention has the following advantages:

[0021] First, the present invention adopts a design with an internal shape adjustment layer for the large-piece solid cooked food soft can. In particular, aiming at the problem that the deformation degrees of the lower and upper surfaces of the cooking bag are significantly different due to vacuum treatment of the large-piece solid cooked food before heat sealing, a design of multiple independent shape adjustment airbags from top to bottom is adopted. By using the independent adjustment of different shape adjustment airbags at different positions to generate different deformation amounts, the wrinkles on the outer surface of the large-piece solid cooked food soft can can be effectively eliminated, and the required flatness can be obtained.

[0022] Second, the deformation adjustment of the built-in shape adjustment layer of the present invention is carried out after the cooking bag has completed cooking and sterilization, making the adjustment of its outer surface more targeted and further obtaining a better outer surface flatness effect. The shape adjustment airbags inside the shape adjustment layer are all provided with air pipes for inflation support to achieve the deformation of the shape adjustment layer. Taking the preferred embodiment with the first shape adjustment airbag and the second shape adjustment airbag as an example, the inflation ends of the first air pipe and the second air pipe both pass through the heat-sealed edge of the cooking bag, and the inflation ends are both provided with openable lids, which is convenient for later inflation operations. The area density of the first air pipe is greater near the lower part of the first shape adjustment airbag of the cooking bag, so as to make up for the problem that the upper part of the cooking bag shows a deformed mutation cross-section due to the concentrated location of solid cooked food in the lower part after vacuum treatment, making the transition from the second shape adjustment airbag to the first shape adjustment airbag smooth and realizing the flatness of the outer surface of the cooking bag. Further, as a preferred solution, when filling solid cooked food of different volumes, an intermediate layer that can swing freely between the surface film and the bottom film of the shape adjustment layer can be provided, and multi-layer deformation adjustment in the thickness direction of the cooking bag is used to supplement and strengthen the overall adjustment effect.

[0023] Third, the air pipe inflation section of the present invention is located at the heat-sealed edge and can be opened for inflation operation. The operation process is simple and easy to promote, and a good product information display effect can be obtained. At the same time, it also helps to improve the shopping experience of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 is a schematic structural diagram of the cooking bag of the present invention.

[0025] Figure 2 is a schematic structural diagram of the shape adjustment layer of the present invention.

[0026] Figure 3 is another schematic structural diagram of the shape adjustment layer of the present invention.

[0027] Figure 4 is a schematic structural diagram of the intermediate layer of the shape adjustment layer of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0028] See Figure 1 and Figure 2 , according to a cooking bag for large-piece solid cooked food soft cans of the present invention, which includes a polyolefin inner layer 1, an aluminum foil intermediate layer 2, and a polyester outer layer 3. An outer shape adjustment layer 4 is further provided below the polyester outer layer 3. In order to better correspond to the different layer structures of the cooking bag, Figure 1The polyolefin inner layer 1, aluminum foil intermediate layer 2, polyester outer layer 3, and shape adjustment layer 4 in it are all distinguished and indicated by black strip layers or white strip layers with a certain thickness. The shape adjustment layer 4 includes at least two layers, a surface film 42 and a bottom film 41. The shape adjustment layer 4 includes at least a first shape adjustment airbag 43 and a second shape adjustment airbag 44. The first shape adjustment airbag 43 and the second shape adjustment airbag 44 are located in the hollow space formed between the surface film 42 and the bottom film 41. The first shape adjustment airbag 43 is located above the second shape adjustment airbag 44. The first shape adjustment airbag 43 and the second shape adjustment airbag 44 are independent of each other. The first shape adjustment airbag 43 is internally provided with an inflatable first air tube 431, and the second shape adjustment airbag 44 is internally provided with an inflatable second air tube 441. By filling the first air tube and the second air tube with gases in different contents respectively, the adjustment and control of the expansion volume of the first shape adjustment airbag 43 and the second shape adjustment airbag 44 can be realized, and then the corresponding deformation amount can be obtained according to the needs of different positions in the upper and lower parts.

[0029] Further, elastic plastic support strips are provided at the edges of the first shape adjustment airbag 43 and the second shape adjustment airbag 44.

[0030] Further, in a preferred embodiment, the first air tube 431 is in the shape of a dendritic structure, where the main trunk serves as the main gas passage, and the branches extend into the first shape adjustment airbag 43 to achieve deformation adjustment in more areas. As another preferred embodiment, the inside of the first air tube 431 is in a reticular structure. A single intake channel or multiple independent intake channels are adopted in this structure, and the density and distribution of the reticular structure can also be adjusted according to needs.

[0031] Further, the area density of the first air tube 431 is greater near the lower part of the first shape adjustment airbag of the cooking bag.

[0032] For large-piece solid cooked food soft cans, after heat sterilization treatment or vacuum suction processing, there is often a phenomenon that the fillers in the lower part of the cooking bag are concentrated while the upper part is vacant, resulting in an obvious sudden change in the contour shape height between the lower and upper parts. By designing the first air tube 431 in the first shape adjustment airbag located in the upper part so that its area density is greater near the lower part of the first shape adjustment airbag of the cooking bag, the deformation difference that is significantly different from the large-piece solid filling food in the lower part can be better compensated, effectively alleviating the sudden change in the shape, and thus effectively solving the problem of wrinkles or unevenness on the outer surface. Further, the average area density of the first air tube 431 is greater than that of the second air tube 441. As the main factor in solving the problem of sudden change in the contour shape height, the second air tube can make the surface of the lower cooking bag flat while complementing the deformation adjustment effect of the first air tube.

[0033] Furthermore, the ends of the first air tube 431 and the second air tube 441 are closed and are respectively bonded to the bottom film surfaces of the first outer shape adjustment airbag 43 and the second outer shape adjustment airbag 44, so that the deformation adjustment positions are basically fixed according to the required adjustment conditions.

[0034] Furthermore, the inflation ends of the first air tube 431 and the second air tube 441 both pass through the heat-sealed edge of the cooking bag, and the inflation ends are both provided with openable lids. This design makes the inflation of the first air tube 431 and the second air tube 441 simple and feasible.

[0035] Furthermore, the ends of the first air tube 431 and the second air tube 441 have a greater thickness. This design increases the difficulty of deformation at the ends, making the expansion volume at the ends smaller than other positions, and avoiding sudden drops in local deformation caused by the deformation of the ends of the air tubes. Further preferably, the inner hole diameter of the ends is smaller than other positions of the air tubes, which can make the deformation at the ends further smaller and achieve a slow transition of the deformation.

[0036] Furthermore, the deformation amount of the first outer shape adjustment airbag is greater than that of the second outer shape airbag. This design can make the deformation conditions between the upper and lower parts of the cooking bag coordinate with each other and have a smooth transition, thereby obtaining a flat outer surface.

[0037] Furthermore, referring to Figure 3 and Figure 4 , an intermediate layer 40 that can move freely between the surface film 42 and the bottom film 41 of the outer shape adjustment layer 4 is further provided. Furthermore, the intermediate layer 40 is located on the upper surfaces of the first outer shape adjustment airbag 43 and the second outer shape adjustment airbag 44, and an inflation tube and an inflation port passing through the edge of the cooking bag are provided on one side of the intermediate layer 40. Due to the free movement characteristics of the intermediate layer, it can coordinate with the first outer shape adjustment airbag 43 and the second outer shape adjustment airbag 44. According to actual needs, by using the different deformation amounts and air pressures in the first outer shape adjustment airbag 43 and the second outer shape adjustment airbag 44, the deformation of the intermediate layer can be self-regulated as needed, and the intermediate layer can also move as needed under the surface film 42, ultimately further optimizing the outer shape adjustment function of the outer shape adjustment layer 4 and making the outer layer obtain a beautiful surface without wrinkles or unevenness.

[0038] Although the embodiments of the present invention have been shown and described above, those of ordinary skill in the art can make changes to these embodiments without departing from the principles and spirit of the present invention, and these also belong to the protection scope of the present invention.

Claims

1. A cooking bag for large-piece solid cooked food soft cans, comprising a polyolefin inner layer, an aluminum foil intermediate layer and a polyester outer layer, characterized in that, An outer shape adjustment layer is further provided below the polyester outer layer. The outer shape adjustment layer includes at least two layers, namely a surface film and a bottom film. The outer shape adjustment layer further includes at least a first outer shape adjustment airbag and a second outer shape adjustment airbag. The first outer shape adjustment airbag is located above the second outer shape adjustment airbag. A first inflatable trachea is provided inside the first outer shape adjustment airbag, and a second inflatable trachea is provided inside the second outer shape adjustment airbag. An intermediate layer that can swing freely between the two is further provided between the surface film and the bottom film of the outer shape adjustment layer. The first trachea has a dendritic or reticular structure. The ends of the first trachea and the second trachea are closed and are respectively bonded to the bottom film surfaces of the first outer shape adjustment airbag and the second outer shape adjustment airbag. The inflation ends of the first trachea and the second trachea both pass through the heat-sealed edge of the cooking bag, and the inflation ends are each provided with an openable lid. After the cooking bag is subjected to cooking and sterilization, the first trachea and the second trachea are inflated through the inflation ends to achieve deformation adjustment of the outer shape adjustment layer.

2. The retort pouch for a large-piece solid cooked food soft can according to claim 1, characterized in that, Elastic plastic support strips are provided at the edges of the first outer shape adjustment airbag and the second outer shape adjustment airbag.

3. The retort pouch for large solid cooked food soft can as claimed in claim 1, characterized in that, The first trachea has a greater area density in the area near the lower part of the first outer shape adjustment airbag of the cooking bag.

4. The retort pouch for large-piece solid cooked food soft can as claimed in claim 1, wherein, The average area density of the first trachea is greater than that of the second trachea.

5. The cooking bag for large-piece solid cooked food soft can as claimed in claim 1, wherein, The ends of the first trachea and the second trachea have a greater thickness.

6. The retort pouch for large-piece solid cooked food soft can as claimed in claim 1, wherein, The deformation amount of the first outer shape adjustment airbag is greater than that of the second outer shape airbag.

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