A juice drink Orange, apple and other natural juice canned, bottled and paper container packaging are sold in the market, in which the natural beverages loaded with paper containers have the best flavor, and the waste paper can be recycled after drinking. The aseptic packaging juice on the market is the most popular, juice pH is 4.5, and sterilization temperature does not exceed 100cC, such as Wenzhou orange juice, kill at 90 °C-93 °C, bacteria chilled to 20 ~ C after a few seconds, the paper container Sterilely disinfected before aseptic packaging. The juice beverage packaging material consists of PE/AL/PE/paper IPES layer. The use of aluminum foil can cut off the oxygen and prevent fruit juice oxidation. Dairy products Japan has two types of butter: plain butter and soft butter, cheese with fresh cheese, processed cheese, and hot and cold packaging. The typical methods for controlling cream and cheese packaging materials and microorganisms are as follows: Cream: The packaging materials are metal cans, sulfuric acid paper and aluminum foil film, and the low-temperature circulation prevents the recontamination of microorganisms. Soft cream: Sterile plastic packaging, low-temperature circulation. Fresh cheese: Aseptic packaging using aluminum foil and plastic film, polystyrene containers aseptic packaging, low-temperature circulation. Carton cheese: Packaging materials are sulphuric acid paper, plastic packaging materials and carton, aluminum foil film, heat treatment, to prevent microbial recontamination. Bar cheese: Packed in PVDC film, heat treated to prevent recontamination of microorganisms. Sheet cheese: Built-in PVDC, coated with cellophane PET, and outer packaging PET/PVDC/PE.KOP/PE, in order to prevent microbial recontamination can be used inflatable packaging. Meat Products Meat processed products (ham, salami) are packed in aseptic packaging and gas-filled packaging while requiring low salt and calories. The microorganisms that grow on ham and sausage raw meats include Streptococcus, Pseudomonas, Pediococcus, Leuconostoc, Lactobacillus, and other poorly heat-resistant bacteria, and Clostridium botulinum and other heat-resistant bacteria. . The composition and characteristics of packaging and packaging materials for meat products are as follows: Sterile cans: Mostly used in the United States. They are used to package beef stew, meat paste, broth, etc., and are sterilized by high-temperature steam. Inflatable packaging: PET / PPFPP / PE packaging materials, cheap gas, packaging wax, sausage, beef, mixed sausages and so on. Sealed inert gas packaging: used for high-level sausages, high-grade beef, mixed sausages, etc. The packaging materials consist of KM/PE.KOP/CPP, OPP/QS/CPP, and gas and water vapor barrier properties are good. Surface Packaging Method Packaging: It is used to package bacon slices (a meat processing name), sausage slices, ham slices, sausages and so on. The packaging material consists of IONOMER/E-VAL/EVA, IONOMERJPVDC/EVA, EVAL and PVDC for gas barrier, and E-VA for thermal adhesion. Deep-pressure vacuum packaging: used for packaging ham, sausage, and roast pork. The packaging material is nylon/PE, nylon/IONOMER, cap material: OPP/PE, PET/PE or ILNOMER-NY/PE or IONOMER. Serial packaging: Packing ham, salami, sausage, packaging material For the soft PVC/PVDC, PVC/PVDC/EVA film, the hard material is PVC film. Line outside the packaging: packaging ham. , sausage slices. The packaging material is IONOMER/EVAL/E-VA.IONOMER/PVDC/EVA, PVC/PVDC/EVA pressed film. Vacuum shrink packaging: Whole or half sausages packed in whole or half ham, packed in EVA/PVDC/EVD, shrink-wrapped after vacuum packaging. Jet device: Packing ham, sausage, packaging material PVDC. Packing cooking bag: Pack hamburger beef pie, meatballs and so on. Packaging materials PET / PVDC / CPP, PET / AL / CPP. Meat processed products are protein foods, there is the problem of microbial contamination and changes in the color of the flesh, bagged products are generally aseptic at 18cC for 35-40 minutes, jet packaging products in distillation The microbiological sterilization of the processed meat products can be carried out by sterilizing the kettle for 120 minutes at 120-C for 10-27 minutes, and it can be stored at room temperature for 3 months. In order to preserve ham and sausage products for a long period of time, the following packaging bags and preservative methods are used: after the processed meat products are frozen, they are sliced ​​again to prevent re-contamination of the tools. Encapsulate 100% nitrogen, or carbon dioxide that lowers pH to prevent microbial growth. The packaging material is a multilayer film made of EVA or polyvinylidene chloride with good insulation properties. Gas filled packaging products, sold below 10 °C.
Our Small Port has a good sealing ability and stable chemical properties. The excellent chemical resistance,heat resistance and good compatibility with the Drugs give us a guarantee to use the products safely. From the input to the output, the products go through a series of professional tests and strict quality controlling procedure. The joint is produced in the clean plant with the whole working plant reaching to Class 10000, and some even for Class 100 million grade. Our workshops are designed which meet the GMP standard.
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