1、 Methods and forms of aluminum foil packaging and vacuum packaging
1. Vacuum bag packaging method
Instead of filling the contents into the forming box, another form of small bag packaging is vacuum bag packaging, which is widely used in frozen food. Its advantage is that it can produce a certain sense of value to the consumer's sense of value when it comes to individual heavy food (such as pig's feet or big balls). Vacuum automatic packaging equipment is easy to operate, good appearance effect and convenient conditioning. The other way is to use a new type of fully automatic equipment. The upper film and the lower film are respectively packaged by the equipment. The filled contents are first placed on the machine with the lower film, and then sealed three sides with the upper film for the first time. Then the vacuum is extracted, and then the continuous operation of the second sealing and blocking is carried out. In foreign countries, this kind of equipment is a highly efficient equipment system, which has been used in the mass production of hamburgers, roasted wheat and other frozen prepared foods. The main body of the packaging material is soft type, most of which are nylon / PE with good formability and no stretch. The upper film is made of polyester / PE composite material which is quick to mark the photoelectric cell and suitable for printing.
2. Carton packaging
In addition to plastic film based flexible packaging, the use of carton packaging is increasing. In addition to maintaining the appearance of expansion, this packaging form has the advantages of faster filling speed, improved production efficiency, good appearance effect, and more easy handling and convenient conditioning. The carton packaging of frozen food is divided into upper loading and internal loading. The material of the former is that the surface is pressed together by PE, PP plastic film and paperboard, and is punched and cut by a small packaging machine. After the contents are filled from the top, the mechanical automatic sealing is used. The box cover and the box body are connected into one piece. When the machine separates the upper and lower parts of the box, 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
In the sensory quality of food, the texture (organizational structure and physical properties, i.e. taste) and taste are the above requirements of consumers. The components of taste include protein, carbohydrate, fat and water. The state of these substances in food determines the physical characteristics of food. The denaturation of protein during freezing is the main reason for the decline of taste and taste. The most effective way to reduce the negative effect is to freeze quickly and at low temperature. The main component of this kind of food is starch. When frozen at low temperature, the taste and taste of the food will be reduced due to the aging of starch. The temperature range from 0 ℃ to 4 ℃ is the most aging temperature environment. Therefore, when this kind of food is frozen by the quick freezing machine, it is necessary to enter the rapid freezing temperature through the temperature zone where starch aging easily occurs, and complete the quick freezing process. If there is a proper amount of liquid in rice, the frozen rice will reach the quality of real. If liquid nitrogen is used as refrigerant, the quality of rice is good. In recent years, there have been many new freezing equipment for food conditioning both at home and abroad. From the original box type quick freezing machine to spiral type, liquid nitrogen type, tunnel type, flat plate type and other quick freezing equipment. For the production of quick-frozen and convenient food, because of its small size, short freezing time and easy realization of quick freezing in conveyor belt, the product quality is improved, the production efficiency is improved, the energy is saved and the production cost is reduced. At present, many enterprises sometimes pursue the freezing production efficiency, but can not reach the freezing temperature, so as to produce different products. The freezing time of food packaged in food bags must be determined according to its type and shape. From the surface of the product, the center, take the appropriate temperature, choose the suitable freezing premise.
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