Pike Perch Fillet and Whole Round Net Catch Ribbon Fish Packaging Food Packaging

Product Description

CHARACTERISTIC:

By appling proper oxygen permeation material. The shrink bag be able to prolong the products shelf life and avoid shell.

Avoid outside moisture get in and can prevent the blood leak out. it makes the poultry cooling and use more effective methods. Such as soak in the cold salt water or liquid ethylene glycol. the shrink bags makes cooling after packing possible to avoid breeding bacteria,anti-pollution,guarantee the food safety.tough outer layer resists abrasion,anti puncture(frozen poulty:one year of longer;fresh poultry(0-4ºC

Perfect water vapor barrier(WVTR),reduce freezer burn and dehydration so as to prevent the weight loss and Ugly appearance. Improve the hygiene and safety of meat; high shrink rate,tight packing function to produce the second layer skin's effect on the product surface, to minimize blood drip leakage, improve appearance; high performance on anti pollution and heat seal to reduce gas leakage rate.

It can be applied to various kinds of vacuum packaging machine,improveing production efficiency and seal strength class.

our new product, it is based on PA/PE/PO/PVDC or EVOH materials. We can also supply different variants for different appliations and different packaging requirements.

SERIES	MODE	BARRIER LAYER	CHARACTERISTIC	APPLICATION
A Series heat shrink bag&film	HRLD01	PA RESIN	Excellent oxygen barrier and water vapor barrier. OTR<38ml/m2,atm;WVTR<10g/m2,atm. High strength and abuse resistance. Shrinkage rate is 26%-30%(90°C,2S).	High-breath cheese,tuna loin,processed meat,frozen bone-in beef,mutton,pork
	HRLX01	EVOH,PA RESIN	Excellent oxygen barrier and water vapor barrier. OTR<10ml/m2.atm;WVTR<10g/m2,atm. High strength and anti resistance, Shrinkage rate is 30%-40%(90°C,2S).	Mid-breath cheese,processed meat,ham,sausage.
	HRLD02	PA resin	Excellent oxygen barrier and water vapor barrier. OTR<10ml/m2,atm;WVTR<10g/m^2,atm.High Tensile strength,anti-resistance and tear propagation properties,Shrinkage rate is 30%-40%(90°C,2S).	Heavy weight fresh bone-in beef,mutton,pork,can bear 50kgs Max.
	HRLX02	PA resin	Specialized for beef,mutton & sheep & lamb brick type meat, a ideal substitution for traditional vacuum bag and film,77% higher abuse resistance and anti-break rate,more flexible,can bear 38ºC, Puncture proof,anti-damage under low temperature,more cost effective.	Specialized for beef,mutton brick type meat,a ideal substitution for traditional vacuum bag.
Back seam casing	HRC	EVOH,PA Resin	High oxygen barrier and water vapor barrier,Applied to poly-clip automatic sealing/clipping machine.Improved production efficiency.	Non meat adhesive,sausage.
	HRC			All kinds of ham,sausage.

 

 

Application field

A. Packing fronzen and fresh Meat, Poultry, Processed and Smoked Meat.

a. Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.

b. Can prevent fat from oxidation, decay and changing it's fresh color.

c. Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.

d. To keep apart from oxygen to maintain the natural color of fresh meat for more long time.

B. Packing Cheese

The lower shrinkage temperature make it more suitable for products such as cheese which need the less temperature.

It looks more attractive for the character of transparency and luster.

C. Packing seafood

Oxygen can be blocked and inhibiting the propagation of aerobic bacteria. Vacuum-packed while storage at a low temperature ( below 4ºC) can inhibit the reproduction of anaerobic bacteria and barry the intrusion and breeding of external bacterial, which ensure the food healthy.

 

Additional materials:

 

PVDC RESIN:

Advantage:

***Excellent oxygen, water vapor barrier, OTR <20ml/m2.atm; WVTR<5g/m2, atm,high heat shrinkage rate 35-60%, 85°C, 2S; good strength and puncture resistance. Good anti-pollution heat sealing effect.

***Appropriate shrinkage rate to form a body-fit effect, increase the aesthetics of meat products; long-term cooking, can cook for 4 hours at 100 degrees, so that meat products are cooked and distributed in the same package, saving secondary pasteurization The link improves production efficiency and reduces production costs.

Excellent oxygen and water vapor barrier properties, allowing meat products to have a long shelf life; good toughness and low temperature resistance, reduced juice leakage, and low temperature storage

Application:

1,Shrink packaging of cold fresh beef, sheep and pork, shrink packaging of tuna fillet, Chinese and Western cooked meat products and various types of ham, shrink packaging of sausages, shrink packaging of low-breathing cheese.

2,Shrink-wrapped chilled beef, lamp, and pork with bones, shrink-wrapped with bone-processed meat products.

3,The special shrink bag for retort-processed meat can be widely used in meat production, which needs to be cooked and marinated, and its good retort resistance can increase the yield of meat products from about 65% to over 80%.

 

PO RESIN:

Advantage:Excellent water vapor barrier, WVTR<5g/m2, high heat shrinkage, 35-60%, 85°C, 2S; good strength and puncture resistance. Good anti-pollution heat sealing effect.

Application:Shrinkage packaging of  bone and boneless frozen cattle, sheep and pork; shrink packaging of cold fresh poultry meat; cold fresh salmon, shrink packaging of tilapia; shrink packaging of cold fresh turkey.

 

EVOH/PA RESIN:

Advantage:

1,Good oxygen, water vapor barrier, OTR <38ml/m2.atm; WVTR<10g/m2, atm, good heat shrinkage rate 26-30%, 90°C, 2S; excellent strength and puncture resistance.

2,Excellent oxygen, water vapor barrier, OTR <10ml/m2.atm; WVTR<10g/m2, atm, good heat shrinkage rate 30-40%, 90°C, 2S; excellent strength and puncture resistance.
Optimum strength and puncture resistance, good oxygen, water vapor barrier, OTR<20ml/m2.atm; WVTR<10g/m2, atm, good heat shrinkage 22-30%, 90°C, 2S.
3,The special shrinkage bag for fat cattle and mutton blocks is an ideal substitute for vacuum bag; it has better puncture resistance than the vacuum bag currently used on the market, and the puncture resistance is increased by 77%; tensile strength and elongation at break. Higher, the bag is more flexible, resistant to -38 ° C, not easy to break under low temperature conditions, improve the yield of packaging; the price is lower than the average shrink bag, with good cost performance.

Application

1,Shrink-wrapped packaging of high-breathing cheese, shrink-wrapped tuna fillet, shrink-wrapped Chinese and Western-style cooked meat products, shrink-wrapped with frozen beef, sheep, and pork.

2,Shrink-wrapped packaging of medium-breathing cheese, Chinese and Western-style cooked meat products, shrink packaging of ham and sausage.

3,Cold-shrink packaging with bone cattle, sheep and pork, heavy-duty packaging of various cold and fresh meat products, up to 50kgs.