Packaging and freezing of the hottest frozen prepa

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Packaging and freezing of frozen conditioned foods

I. Methods and forms of packaging

1. vacuum bag packaging

replaces the small bag packaging with the contents filled into molded plastic (10715,30.00,0.28%) boxes. Another form is vacuum bag packaging, which is widely used in frozen foods. Its advantage is that for the individual heavy food (such as pig feet or large balls, etc.), this kind of tight packaging will give consumers a certain sense of value. Vacuum automatic packaging equipment is easy to operate, with good appearance effect and convenient conditioning. The other way is to adopt fully automated new equipment, which respectively packs the upper film and the lower film. The filled contents are first placed on the machine with the lower film, and then sealed with the upper film for the first time on three sides, and then evacuated, followed by the continuous operation of the second sealing and cutting. In foreign countries, this kind of equipment is a highly efficient equipment system. This packaging method has been used in the mass production of hamburgers, wheat and other frozen prepared foods. The main body of the packaging material is soft, mostly nylon/pe with good formability and non extensibility, and the upper film is made of polyester/pe composite material sensitive to the mark of photocell and suitable for printing

2. carton packaging

apart from the flexible packaging based on plastic film, the use of carton packaging is increasing. In addition to maintaining the swelling appearance, this packaging form accelerates the filling speed, improves the production efficiency, has a good appearance effect, and is easier to handle and adjust. The carton packaging of frozen food can be divided into upper loading and internal loading. The former is made of PE and PP plastic films pressed together with paperboard on the surface, stamped and cut by a small packaging machine, and made of box making machine. After the contents are filled from the top, Mechanics "The DNA amp subversive design of Brooks levitate running shoes is automatically sealed with a cover. The box cover and the box body are connected into one piece. When the top and bottom of the box are separated by machinery, the contents enter from the side and then automatically seal. This method is often used.

3. aluminum foil packaging

aluminum foil, as a packaging material, has the advantages of heat resistance, cold resistance, good barrier performance, etc., and can prevent food from absorbing external adverse odor, odor and dry food Dryness and weight reduction. The material has good thermal conductivity and is suitable for being used as a container for thawing and reheating

4. packaging materials for microwave ovens

with the popularity of microwave ovens, heatable plastic boxes are used for the packaging containers of frozen food suitable for microwave heating, which can be used in both microwave ovens and ovens. The pressure vessel developed by the American internationalpaper company is extruded with long fiber base paper and polyester. The paper thickness is 0.43mm ~ 0.69mm, and the coating thickness is 25 μ m ~ 38 μ M. generally, it can withstand the high temperature of 200 ℃ ~ 300 ℃. The packaging materials of frozen food heated by special microwave oven in Japan are polyester/paper, polypropylene and heat-resistant polyester

II. Inspection and weight management of foreign matters

during the packaging process, the products with insufficient weight, lax sealing, exposed holes and other poor packaging phenomena or mixed with foreign matters such as metal sheets shall be inspected by senses or special settings. The commonly used detector is a metal and weight separator. Foreign matter detection equipment is very important in the quality management of mass production of frozen conditioned food. Using equipment to detect all foreign bodies is also a subject that is being studied intensively in the world at present. The weight sorter calculates the allowable range before packaging, and sets it to the automatic confirmation device. The setting must be correct and appropriate. The light weight sorter will be selected out, sent through the conveyor belt, and pulled out by the separation device, so as to form a continuous production

III. freezing

the texture (texture and physical properties, i.e. taste) and taste of food in the sensory quality of food are the above requirements of consumers. The factors that make up the taste include protein, carbohydrate, fat, etc. and the composition of water. The state of these substances in food determines the physical properties of food. The denaturation of protein during freezing is the main reason for the decline of its taste and taste. The most effective way to minimize its negative effects is rapid and low-temperature freezing. For the frozen processing of rice products and starch products, because the main component of this kind of food is starch, when it is frozen at low temperature, the oil pumped out by the high-pressure oil pump cannot be sent to the experimental working cylinder because the starch is old, so that the pressure will not be removed and the taste of the food will be reduced. 0 ℃ ~ 4 ℃ is the most aging temperature environment. Therefore, when this kind of food is frozen by the quick freezer, it needs to quickly pass through the temperature zone prone to starch aging and enter the rapid freezing temperature to complete the quick freezing process. If there is an appropriate amount of liquid in rice, it will reach the quality of frozen rice. Rice with liquid nitrogen as refrigerant has good freezing quality. In recent years, there have been many new types of freezing equipment for prepared food at home and abroad. From the original box type quick freezer, it has developed into various quick freezing equipment, such as screw type, liquid nitrogen type, tunnel type, plate type, etc. As a new solvent-free and pollution-free green spraying technology following high solid coating, water-based coating, UV curing coating and powder coating, the production of fast spraying polyurea elastomer can freeze convenient food. At present, the quick freezing method in the conveyor belt can improve the product quality, improve the production efficiency, save energy and reduce the production cost because of its small size, short quick freezing time and easy to realize rapid freezing, It still accounts for a large proportion. At present, many enterprises sometimes fail to reach the freezing temperature in pursuit of freezing production efficiency, resulting in unqualified products. The freezing time of food must be determined according to its type and shape. Appropriate temperature shall be adopted from the surface and center of the product, and appropriate freezing conditions shall be selected

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