With the increasing quality of people's lives, the demand for fresh aquatic products continues to increase. Judging from the current domestic and foreign markets, fresh and better aquatic products not only have high prices but also have a strong sales momentum. Thus, regardless of high-grade or low-value aquatic products, its freshness is the most important quality indicator, and it is also the main factor determining its price. Therefore, giving full play to the preservation function of packaging and enhancing the economic value of aquatic products is an important issue facing the aquaculture industry. In recent years, the research and development of fresh-keeping packaging for aquatic products has been highly valued internationally and new technologies have emerged.
Fresh fish preservation - no deterioration for four weeks
Recently, the United States has invented a new technology for fish preservation. The method is to put freshly caught fish into a plastic bag and inject mixed gas (including 60% of carbon dioxide, 21% of oxygen, and 19% of nitrogen) into sealed bags. After four weeks in a regular warehouse, the appearance and taste of the fish did not change, just as it did when it was caught.
Live fish canned - will not die within two weeks
A new type of marine fish canned on the Japanese market has been prepared by soaking live fish in a coma with an anesthetic liquid and loading it into canned food. It will not die within two weeks. Just take out the can and put the fish in clean water before cooking, and you will wake up in about 10 minutes. The live fish cans are easy to carry, clean and delicious.
Live shrimp delivery - special packaging for peace
A Japanese company recently developed a special packaging container for carrying live shrimp. The container uses polyethylene as the outer layer and puts crushed ice between the two layers to prevent damage. It is installed in the polyethylene grains of live shrimp. Into the sterilized live water, and then sealed with a cover to be shipped. Using this method, the survival rate of live shrimp can be maintained at 90% or more within 24 hours even at a high temperature of 40Â°C.
Oyster Preservation--Vacuum Foil Blister Packaging
Oysters are a kind of delicious seafood food, but they will die soon after the water is out, and they are easily contaminated by Listeria and spoil. Recently, the New Zealand Institute of Marine Fisheries has invented a new process that allows raw oysters to be processed for long-term storage while maintaining their umami taste. The process is to sterilize the live oysters that have been harvested and wash them immediately. The temperature is 100 degrees Celsius and the pressure is 13 kilograms per square meter. This can kill the parasites attached to the oyster shells. The sterilized glutinous rice is then blister-packed in a vacuum aluminum foil. After the consumer purchases it, it is heated in a microwave oven for 2 to 3 minutes to taste delicious grilled oysters.
Frozen fish and shrimp - good vacuum packaging effect
A food factory in Myanmar produced quick-frozen fish and shrimp products, which are vacuum-sealed, sterilized, and other treatments that are durable, hygienic, and tasty. They introduced foreign canned food technology, first purification treatment, re-ingredient production, sterilization vacuum packaging, can be regarded as an instant food to replace canned food. Vacuum packaging not only saves manufacturers costs, but also resists air intrusion and extends shelf life.
Squid fillet packaging technology - safe and easy to open
US Crown Holdings Limited recently developed a new packaging technology for squid fillets - the technology of heat-sealable cans. The cover is covered with a thin layer of aluminum foil and heat-sealed on hard steel or aluminum ears. Usually this is a curling ring to accommodate the double sealing process. A small pull ring is used to cover the lid. The surface of the outer layer of the outer layer of the pull ring and the inner polyethylene film can be varnished. It is easy, fast, and safe to open the lid with the lid.
Source of information: pack.cn
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