1. Vacuum bag packaging

Instead, they are filled in molded bags, and another form of packaging is vacuum bag packaging, which is widely used in frozen food. The strong point is that for heavier individual foods (such as pig's feet or balls, etc.), the tight packaging will give consumers a sense of value. Automatic vacuum packaging equipment is easy to operate, beautiful shape and easy to adjust. The other method is to use the new equipment of automatic equipment, which is composed of upper and lower packaging film respectively. The content filling is put on the machine of the film for the first time, then the first three pieces of film and a sealed upper surface, and then vacuum, followed by continuous operation of secondary sealing. In foreign countries, this kind of equipment is an efficient system. In the mass production of hamburgers, this kind of packaging is already used in frozen food and other small cages. The main packaging material is soft, mainly nylon / PE, with good formability and non expandability. The upper film is made of polyester / PE composite material, sensitive to phototube and suitable for printing.

2. Carton packaging
Flexible packaging based on plastic film is increased in the form of carton packaging. The utility model not only keeps the appearance of expansion, speeds up the packaging speed, improves the production efficiency, and has the advantages of easy processing, convenient adjustment and the like. There are two kinds of carton packaging for frozen food: top loading and inside packing. The former material is made of PE, PP plastic film and paperboard, pressed and cut by a small packaging machine, composed of box mechanism box and upper filler, with mechanical automatic sealing. When the machine is separated from the upper door from the lower door, the contents enter from the side, and then seal automatically. This method is often used.
3. Aluminum foil packaging
It has good heat resistance and heat resistance, and can prevent food from bad smell and heat resistance. This material has good thermal conductivity and is suitable for thawing and reheating.
4. Packaging materials for microwave oven
With the popularity of microwave oven, the packaging container suitable for microwave heating frozen food has been used, which can be used in microwave oven and oven. The pressing container developed by international paper company of USA is extruded with long fiber base paper and polyester. The thickness of paper is 0.43 mm-0.69 mm, and the coating thickness is 25 μ M-38 μ M. generally, it can withstand the high temperature of 200 ℃ - 300 ℃. Japan's special microwave oven heating frozen food packaging materials are polyester / paper, polypropylene and heat-resistant polyester.
2、 Inspection and weight control of foreign matters
In the process of packaging, the products with insufficient weight, loose sealing, open holes and other poor packaging phenomenon or mixed with metal sheet and other foreign matters, shall be inspected by sensory or special settings. Generally used detector is metal, weight sorter. Foreign body detection equipment is very important in the quality control of mass production of frozen prepared food. Using equipment to detect all foreign bodies is still an international research topic. The weight sorter calculates the allowable range before packaging and sets it to the automatic confirmation device. The setting must be accurate and appropriate. The light weight sorting machine is sent through the conveyor belt, and the light weight is pulled out by the separation device, so as to form continuous production.
3、 Freezing
The sensory quality, texture (organizational structure and physical properties, i.e. taste) and taste of food are the requirements of consumers. The ingredients of taste are protein, carbohydrate, fat and water. Their existence in food determines the physical properties of food. The denaturation of protein during freezing is the main reason of taste and taste decline. The most effective way to reduce its negative effect is to freeze rapidly at low temperature. The use of frozen processing products and rice starch products, because the main component of this food is frozen starch, because of the aging of starch, the taste of food is reduced by 0 to

 4 degrees Celsius, which is the most easily aging temperature environment. So this food goes through the freezer. When it freezes, it is necessary to quickly pass through the temperature zone of easy aging starch and enter the quick freezing temperature to complete the quick freezing process. If the liquid of steaming rice class is frozen, it will reach a quality. Using rice liquid as refrigerant, the freezing quality is good. In recent years, many new frozen food equipments have been used in the world and China. From the original box refrigerator spiral, liquid nitrogen, tunnel, plate type and other quick freezing equipment. At present, the production of quick-frozen food is on the conveyor belt. Because of its small body and short freezing time, it is easy to realize fast freezing, improve product quality, improve production efficiency, save energy and reduce production cost, which still accounts for a large proportion. At present, many enterprises sometimes seek to freeze the production efficiency, but can not reach the freezing point temperature, leading to product divergence. The freezing time of food must be determined according to its type and shape. From the surface of the product, the center should take the appropriate temperature and select the appropriate freezing premise.