26 results about "Retort pouch" patented technology

The invention discloses a microbial safety prediction method and system for retort pouch food and a medium, and relates to the field of retort pouch food sterilization, and the method comprises the following steps: obtaining basic data, microbial pollution data and microbial heat resistance data of to-be-processed retort pouch food; calculating the initial pollution amount of the to-be-processed retort pouch food based on the configuration proportion of the different raw materials and the number of microorganisms corresponding to the different raw materials; based on the initial pollution amount, the formula parameters and the process parameters, the total pollution amount of the to-be-processed retort pouch food is calculated; based on the total pollution amount and the process parameters, calculating the process sterilization amount of the to-be-processed retort pouch food; calculating target sterilization time of the to-be-processed retort pouch food based on the process sterilization amount, the process parameters and the microorganism heat-resistant data; and when the target sterilization time is less than or equal to the preset sterilization time, the to-be-processed retort pouch food does not have the problems of microbial safety and corruption in subsequent production. According to the method, the microbial safety of the retort pouch food is effectively predicted in the earlier stage of production of the retort pouch food.

The invention discloses an ultrasonic-sealed sterile packaging system and method for retort pouches, and relates to the technical field of ultrasonic sterile packaging material forming. The ultrasonic-sealed sterile packaging system for the retort pouches comprises a sealing matching degree monitoring module, an ultrasonic-sealed sterile packaging module and an ultrasonic-sealed sterile packaging module, a sterilization stress monitoring module; a cooling stress evaluation module; and a retort pouch plastic molding qualification monitoring module. According to the method, whether sealing parameter self-adaptive adjustment is adopted or not is determined by conducting sealing matching degree analysis, then sterilization stress evaluation is conducted to determine whether sterilization temperature and pressure adjustment is adopted or not, then cooling stress evaluation is conducted to determine whether retort pouch cooling gradient adjustment is adopted or not, and finally retort pouch plastic forming state qualification verification is conducted. The effect of improving the percent of pass of the ultrasonically-sealed retort pouch aseptic packaging product is achieved, and the problem that the percent of pass of the ultrasonically-sealed retort pouch aseptic packaging product is low in the prior art is solved.

The invention relates to the field of food packaging bags, and particularly discloses an inner-layer composite film for a retort pouch and a preparation method of the inner-layer composite film for the retort pouch. The material is prepared from 20-40 parts of PET, 10-30 parts of polyamide, 40-50 parts of modified polypropylene, 2-4 parts of compatilizer, 1-2 parts of plasticizer and 1-3 parts of filler. The modified polypropylene is prepared from polypropylene, nano cellulose and polyvinylpyrrolidone according to the mass ratio of 100 to (2 to 4) to (1 to 3); the preparation method comprises the following steps: weighing the PET, the polyamide, the modified polypropylene, the compatilizer, the plasticizer and the filler, and uniformly mixing and stirring to obtain a mixture; carrying out melt co-extrusion on the mixture, and then cooling and rolling to obtain a composite film; the sealing device has the advantage that film separation is not easy to occur during high-temperature cooking, and food safety is not easy to influence while the sealing effect is ensured.

The utility model discloses a temperature-controllable vacuum retort pouch, and relates to the technical field of retort pouches. The bag comprises a bag body, the bag body comprises an inner layer and an outer layer, the inner layer and the outer layer are used for forming the bag body, the outer layer is fixedly connected with the outer wall of the inner layer and used for protecting the inner layer from being damaged by the outside, and a reversible temperature measuring label is fixedly connected to the middle of the outer wall of the front end of the bag body and used for displaying the temperature of the bag body in a color change observing mode. According to the food packaging bag, the sealing performance of the bag body is jointly enhanced through the design of the reinforcing assemblies, the connecting belts, the reinforcing belts, the annular air bags, the strip-shaped clamping blocks and the strip-shaped clamping grooves, the phenomena of untight sealing and air leakage caused by long-time cooking or external force extrusion are effectively prevented, and the freshness and safety of food are guaranteed; meanwhile, due to the design of the plastic blocks on the two sides of the reinforcing belt, the user can easily tear the connecting belt, so that the retort pouch is conveniently opened, and the use experience of the user is improved.

The present application relates to pet can production and processing technical field, disclose a kind of production and processing method of pet can, comprising the following steps: step S1: water is sent to cooking box;Step S2: a plurality of built-in cooking raw materials are placed into cooking basket;Step S3: drive hoisting assembly drive built-in a plurality of cooking basket of cooking bag drop into cooking box;Step S4: a plurality of driving sources are driven respectively a plurality of partition plate drop to a plurality of cooking bag in cooking basket are separated, while horizontal shake component and vertical shake component are all started;In the process that cooking box is shaken horizontally and vertically, a plurality of cooking bag are shaken and collide with each other, then the gap between adjacent cooking bag is changed, it is helpful to partition plate drop and insert between adjacent cooking bag, change the gap between cooking bag so as to facilitate hot water contact heating, that is, it can avoid that cooking bag is covered for a long time and cannot be heated evenly cooking, simultaneously, promote a plurality of cooking bag separated by partition plate.

The present invention relates to a solvent-free two-component adhesive kit comprising an isocyanate-functionalized aliphatic polyurethane prepolymer and a polyol crosslinker. The present invention further relates to a lamination adhesive comprising the components of said adhesive kit of the invention and to retort pouches comprising said lamination adhesive.

The utility model discloses a cold-resistant shock-resistant retort pouch which comprises a composite film, the composite film is matched together to form a pouch body, and the composite film comprises a PET (polyethylene terephthalate) film layer, a first asynchronous stretching double-sided corona nylon film layer, a second asynchronous stretching double-sided corona nylon film layer, a polyethylene lamination layer and a polyethylene film layer, the polyethylene film layer is arranged between the PET film layer and the polyethylene film layer, the first asynchronous stretching double-sided corona nylon film layer is arranged between the PET film layer and the polyethylene film layer, and the second asynchronous stretching double-sided corona nylon film layer is arranged between the polyethylene film layer and the polyethylene film layer. The composite film is formed by compounding the PET film layer, the first asynchronous stretching double-sided corona nylon film layer, the second asynchronous stretching double-sided corona nylon film layer, the polyethylene spraying film layer and the polyethylene film layer, and after the composite film is prepared into the retort pouch, the whole retort pouch still has good sealing performance and good impact resistance at low temperature.

To provide formed food in retort pouch, in which highly nutritious barley and oat are formed to be eaten directly from the pouch, and a production method thereof.SOLUTION: Formed food in retort pouch contains barley and / or oat, gelatinizer, fat and oil and water, and cohesion / hardness (N / N) measured by a texture analyzer is 0.01-0.1, and cohesion is 0.09-1 N. The production method of the formed food in retort pouch includes the first step for making emulsion in which gelatinizer and fat and oil are dispersed in water, the second step for making viscous liquid by dispersing barley and / or oat in the emulsion and the third step for filling the viscous liquid into a pouch, and heat-sterilizing and cooling the same to be solidified in a lump.SELECTED DRAWING: None

The utility model discloses a food-grade retort pouch tensile strength detection device, relates to the technical field of material tensile testing, and provides the following scheme aiming at the problems that the existing retort pouch cannot meet the strict requirement on the heat sealing strength of the retort pouch in actual production and the strength is not qualified, the food-grade retort pouch tensile strength detection device comprises a vertical plate, the four sides of the vertical plate are connected with protective plates, and the protective plates are connected with the protective plates. A sliding lifting structure is arranged on one side of the protection plate, a stretching mechanism is connected to the middle of the upper end of the vertical plate, the stretching mechanism is of a telescopic stretching moving structure, a retort pouch is connected into the stretching mechanism, moving mechanisms are connected to the two sides of the upper end of the vertical plate, and the moving mechanisms are of screw rotating moving structures. The first lead screw is rotated to drive the movable transverse plate to ascend, the retort pouch is longitudinally stretched, the two ends of the retort pouch are bent to the position between the two round rods, the second push cylinder stretches and retracts to pull the retort pouch towards the two ends for stretching testing, the strength of the retort pouch can be detected, and the overall quality of products is guaranteed.

The invention relates to the field of seafood processing, and discloses a thick-shell mussel quality maintaining method based on steam and vacuum synergistic heating, which comprises the following steps: S1, pretreatment: firstly selecting fresh thick-shell mussels with the same size, and then taking complete mussel meat by using a meat taking tool; s2, vacuum sealing: putting the shellfish meat taken out in the step S1 into a food-grade retort pouch, and immersing in a steam water bath at 95-100 DEG C, and S3, seasoning and packaging: firstly preparing seasoning liquid, then mixing the seasoning liquid with the shellfish meat cured in the step S2, and soaking for 45-60 minutes, so that the flavor is uniformly permeated; and S4, low-temperature storage and shelf life prediction: establishing a suitable cold chain storage environment by using a refrigerator, and putting the vacuum shellfish meat prepared in the step S3 into the refrigerator for storage. Through a steam vacuum synergistic heating technology, the limitation of a traditional single hot processing technology is effectively overcome, compared with traditional boiling water heating (BH), the juice loss rate is reduced by 30% or above, and the structural integrity of muscle fibers is remarkably improved.

The application relates to the field of food packaging materials, in particular to a high-temperature cooking packaging bag, which is used for solving the problems that traditional food packaging bags are damaged, deformed and food is adhered during high-temperature cooking, and the used and discarded packaging bags are difficult to degrade; the high-temperature cooking packaging bag uses polypropylene and temperature-resistant hydrophobic polyester as main raw materials, the melting point of the polypropylene is high, so that the polypropylene is not easy to break at high temperature, can resist high temperature without melting during the cooking process, the temperature-resistant hydrophobic polyester has good environmental protection, heat resistance and hydrophobicity, under the synergistic action of the polypropylene and the temperature-resistant hydrophobic polyester, the prepared high-temperature cooking packaging bag can keep the integrity and sealing property of the packaging bag during high-temperature cooking, can effectively prevent water permeation, protect food from moisture erosion, prolong the shelf life, is not easy to cause food adhesion, and guarantees the appearance beauty of food.

This disclosure concerns a multilayer packaging film having a first base layer, a second base layer on the first base layer, and a sealing layer on the second base layer. In some embodiments, a shrinkage value of the second base layer is less than a shrinkage value of the first base layer. In some embodiments, the shrinkage value of the second base layer is greater than or equal to a shrinkage value of the first base layer. In some embodiments, the second base layer has a shrinkage value that is greater than 5%, and the shrinkage value of the second base layer is less than a shrinkage value of the first base layer. Also disclosed are methods of producing multilayer packaging films and hermetically sealed packages (e.g., thermoformed trays or cups and retort pouches) formed from the multilayer packaging film.

The present disclosure relates to a sealing film comprising one or more polypropylene layers and a sealing layer comprising a polypropylene terpolymer and one or more polymers selected from polybutene-1 or plastomers. The sealing film is a machine direction oriented (MDO) film comprising at least 95 wt% polypropylene. Also disclosed are multilayer packaging films comprising such sealing films, and hermetically sealed packages (e.g., retort pouches) formed from the multilayer packaging films.

The invention relates to the technical field of food processing, and discloses a preparation method of a meat stuffing modifier and application of the meat stuffing modifier in steamed stuffed buns, and the preparation method comprises the following steps: (1) dissolving 18-30 parts by mass of pea protein isolate with 40-50 parts by mass of water, adding TG enzyme, adjusting the pH value to 6.5-7.5, and reacting at 50-55 DEG C; (2) adding 2-4 parts of wheat fibers, and performing high-shear dispersion uniformly; (3) adding 15-20 parts of hydrated citrus fiber slurry, and uniformly stirring; (4) adding 50-55 parts of a hot agar solution and 0.05-0.13 part of calcium lactate, and uniformly stirring; (5) adding 0.1-0.4 part of sodium chloride, and uniformly stirring; and sub-packaging into retort pouches, vacuumizing, and boiling in a boiling water bath. The meat stuffing modifier can achieve a good water retention effect, better simulate the taste and glossiness of fat and construct a tough and tender stuffing texture.

To provide a production method of shark fin steak retort food product capable of deodorizing, softening dried shark fin, without flowage of water soluble nutrient components of the dried shark fin, for producing a cooked shark fin steak retort food product including rich nutrient.SOLUTION: There is provided a production method of shark fin steak retort food product comprising: a deodorizing step for heating dried shark fin, by directly applying steam to the dried shark fin; and a deodorizing / softening step of shark fin for, adding a solution of edible alcohol to the shark fin which is subjected to the first deodorizing step, then, adding an amount of water to the dried shark fin, a total amount of the amount of the water and the amount of the added edible alcohol solution corresponding to 70-90% of a saturation water content of the dried shark fin, for soaking the dried shark fin in water, then heating the shark fin.SELECTED DRAWING: Figure 1

As a laminate that can suppress the deterioration of gas barrier properties after retort treatment when used in a packaging bag, such as a retort pouch, the laminate includes at least a barrier film in which a substrate, an inorganic oxide layer, and a barrier covering layer are stacked in this order, an adhesive layer, and a sealant layer, wherein the substrate includes a stretched substrate containing polypropylene as a main component, the sealant layer contains polypropylene as a main component, the barrier film is disposed such that the covering layer faces the adhesive layer, a cross section of the adhesive layer in the laminate has a modulus of elasticity of 100.0 MPa or less as measured with an atomic force microscope (AFM), and an indentation hardness measured from a cross section of the covering layer in the laminate by a nanoindentation method is 0.9 GPa or more and 1.7 GPa or less.

This product is used to package products such as retort foods, and as shown in the reference diagram showing the state of use, it is a packaging bag that can be easily opened by providing a pair of guide portions on the front and back on the line connecting the left and right notches.

To provide packaged noodles having excellent feeling on the tongue of a seasoning liquid with respect to the retort packaged noodles obtained by putting a seasoning liquid added with maltodextrin or saccharide such as a starch decomposition product, and noodles into one container.SOLUTION: A production method of a seasoning liquid to be used for producing retort packaged noodles filled with a seasoning liquid containing isomaltodextrin and / or a starch decomposition product, and noodles includes: heating a raw material liquid of a seasoning liquid which does not contain isomaltodextrin and / or a starch decomposition product to a temperature exceeding 60°C; and cooling the heated raw material liquid of the seasoning liquid to 60°C or less followed by adding isomaltodextrin and / or a starch decomposition product.SELECTED DRAWING: None

The utility model relates to the technical field of packaging bags, in particular to a self-standing freshness-locking high-temperature-resistant retort pouch which comprises a pouch body, a self-standing bottom, a first easy-to-tear opening, a second easy-to-tear opening, bonding points, a protective layer, an anti-oxidation layer, an anti-puncture layer and a high-temperature-resistant layer. The self-standing fresh-locking high-temperature-resistant retort pouch made of an AL film with the thickness of 0.007 mm, a PA film with the thickness of 0.015 mm and a PE film with the thickness of 0.075 mm has certain high-temperature retort performance, is good in shading effect and excellent in impermeability, and can be sterilized at the high temperature of 130 DEG C and the retort time of not less than 40 minutes, so that semi-finished chestnut kernels are retort to obtain finished products, and the quality of the finished chestnut kernels is improved. A series of operations play a certain role in fresh locking, fresh keeping and high-temperature sterilizing and cooking.

This invention discloses a method for precise heat sterilization of ready-to-eat water chestnut cake that is directly packaged with partially gelatinized slurry. The invention relates to the field of food processing technology; the method includes: (1) mixing raw slurry with sugar water at 80-90℃ at a volume ratio of 1:2.5-3.5 using the slurry mixing method, controlling the starch gelatinization degree at 35-45%, to obtain a partially gelatinized slurry with appropriate consistency; (2) directly injecting it into a PA / RCPP retort bag, controlling the sample thickness at 1.5-2.5cm and the weight at 400g, and vacuum sealing; (3) based on the F0 value threshold of 6min, using one of the process parameters of 115℃×35min, 121℃×20min or 127℃×11.5min for precise heat sterilization, with a heating rate of 1.5-2.0℃ / min, and using the heating stage to complete the remaining gelatinization. This invention solves the technical problems of secondary heating and deterioration in "steaming before packaging", retrogradation and hardening in fully cooked pulp bagging, and uncontrollable gelatinization in fully raw pulp bagging. It achieves integrated gelatinization and sterilization, resulting in a product with uniform texture and good transparency. It achieves commercial sterility after 10 days of storage at 37°C, with a coefficient of variation of texture indicators of <5%.

This invention discloses a method for the industrial production of braised eggs with a high whole egg rate, relating to the field of food processing technology. The method includes: S1, high-temperature pre-cooking: pre-cooking fresh eggs in saturated brine at 110-120℃ for 5-20 minutes; S2, shell removal: placing the eggs in saturated brine at 40-50℃, ensuring the air cell end of the cooked egg floats upwards, cutting or cracking the shell at the air cell location, injecting cold water, and kneading and squeezing the cooked egg to remove the shell; S3, packaging and brine filling: placing the shelled eggs into high-temperature retort pouches, filling the pouches with brine, and vacuum sealing the pouches; S4, sterilization: sterilizing in an autoclave to obtain a finished braised egg product. The beneficial effects of this invention are a reduced shell breakage rate, not only improving the integrity rate of the peeled eggs but also preventing damage during peeling that leads to excessive salt penetration during subsequent braising, thus deteriorating the taste.

The present invention provides a sealant film including a base material layer, an intermediate layer, and a seal layer, wherein the intermediate layer contains linear low-density polyethylene and an ethylene - α-olefin copolymer, the seal layer contains linear low-density polyethylene and high-density polyethylene, and an MFR of the resin constituting the base material layer and the intermediate layer is less than 3.0 g / 10 min (190°C, 21.18 N). The invention also provides a laminate using the sealant film as a sealant, a packaging material including the laminate, and the packaging material that is a packaging material for retort food.

The invention provides a waxberry juice sterilization and fresh-keeping method based on sound-heat-pressure synergistic treatment, and belongs to the technical field of liquid food preservation and fresh-keeping. The preparation method comprises the following steps: packaging red bayberry normal juice by using a food retort pouch to obtain packaged red bayberry juice; immersing the packaged waxberry juice in hot water, and carrying out sound-heat-pressure synergistic sterilization and fresh-keeping treatment; the sound-heat-pressure synergistic sterilization and fresh-keeping treatment conditions are as follows: the temperature of hot water is 40-90 DEG C; the ultrasonic frequency is 20-200 kHz, and the ultrasonic power is 3-7 kW; the pressure ranges from 1.1 bar to 2.5 bar. The method is used for sterilizing and preserving the waxberry juice, the process is simple, the safety of the waxberry juice is guaranteed, the quality of the waxberry juice can be effectively maintained, and the shelf life of the waxberry juice is prolonged.

The application discloses an environment-friendly antibacterial high-barrier retort pouch and a preparation method thereof, and belongs to the technical field of packaging materials, and is used for solving the problem that the antibacterial property and the barrier property of the retort pouch need to be further improved; the environment-friendly antibacterial high-barrier retort pouch is obtained by adhering, curing and cutting a PET film, a nylon film and a modified polypropylene film through an adhesive; the preparation method of the modified polypropylene film comprises the following steps: reacting 10-hydroxy decanaldehyde and amino-modified titanium dioxide to obtain modified titanium dioxide; reacting allyl succinic anhydride and the modified titanium dioxide to obtain allyl succinic anhydride grafted modified titanium dioxide; melt blending an intermediate I, polyethylene and a compatilizer to obtain a melt, and then extruding, casting and molding and edge cutting and winding to obtain the modified polypropylene film; the environment-friendly antibacterial high-barrier retort pouch prepared by the method has the antibacterial property and the barrier property, and also has good high-temperature resistance.

The application provides an aluminum foil cooking bag with a surface having a shape flatness adjusting function, comprising a polyolefin inner layer, an aluminum foil middle layer and a polyester outer layer, further comprising an elastic hose, the elastic hose being located at the lower part of the polyester outer layer; further comprising an extrusion type self-inflating device, the extrusion type self-inflating device being connected with the air inlet of the elastic hose at the end of the cooking bag. The aluminum foil cooking bag with a surface having a shape flatness adjusting function can adjust the shape of the outer surface of the cooking bag as needed, effectively solves the uncontrollable deformation problem of the cooking bag, can repeatedly adjust the flatness at any link after leaving the factory, satisfies the surface flatness adjustment of the cooking bag at any link of production, transportation and sales, effectively improves the appearance of the soft can cooking bag, promotes the effective display of commodity information, promotes the market sales of the soft can product, and improves the consumer experience satisfaction.

The application relates to the field of food packaging bags, in particular to a microwave cooking bag and a processing equipment thereof. The microwave cooking bag comprises a bag body and a buffer bag fixed on one side of the bag body and communicating with the inside of the bag body; the inside of the bag body and the inside of the buffer bag communicate and are closed areas; a closed pressure relief space is arranged on the side of the buffer bag away from the bag body; a pressure relief opening communicating with the outside is arranged at the pressure relief space; and a low-pressure-bearing adhesive line is arranged between the pressure relief space and the inside of the buffer bag. The application has the effect of realizing pressure relief of the microwave cooking bag and reducing the influence of external water on food in the bag body.