Function and effect of preservative film
Barrier, anti-fog, antibacterial, preservation, quality, weight, moisture loss ≤ 5%, decay rate ≤ 1%, delay oxidation, reduce decay, control mildew, reduce loss, and improve efficiency. Alleviate the pressure of insufficient cold chain, extend storage time, extend transportation time, and extend transportation distance, so that agricultural products can avoid the risk of slow sales and rot, let famous, special, and high-quality new agricultural products go out of the origin and go to the market, and develop efficient agriculture
Scope of preservative film application
Vegetables, fruits, edible fungi, grains, cold chain food, processed food. Fresh products are kept fresh and rot-proof, and dry products are moisture-proof and mildew-proof. The bag can be directly used for manual packaging of products, food factories, bases, front warehouses, farmers’ families, fields and supermarkets can be packaged, and it is easy to use.
How to use preservative film?
Packaging of fruits and vegetables:
Packaging procedures and methods: agricultural products are harvested, sorted, graded, weighed, pre-cooled, bagged, and sealed with a sealing machine or tied with a tie (vacuum can be used if conditions permit). After the product is packaged, it can be stored in a cool and room temperature environment or a 4°C refrigerator.
Notice:
1. Pack in time after harvesting, it is best not to delay more than 24 hours.
2. The rotten, insect-infested, dropped, squashed and old vegetable leaves should be picked out, and cannot be mixed, otherwise it will affect the preservation of good products.
3. Do not pack directly into bags when wet. If it needs to be cut and cleaned, it is best to dry it before bagging or put absorbent paper in the bag. Because water is a major cause of decay, the anti-fog and waterproof performance of the bag is limited. Directly wrapping things with water will increase the burden on the bag and affect the preservation effect.
4, pay attention to seal or tie the bag mouth tightly, airtight. Do not use damaged bags.
Meat Packaging:
1. Endogenous acid discharge for 24 hours, cold chain warehouse -18 ℃ for 2~3 hours, and standard ultraviolet sterilization conditions for acid discharge workshop;
2. UV sterilization for 30 minutes
3. Divide into bags and vacuum
4. The storage temperature is 0~4 degrees, which can be used for cold fresh meat in supermarkets, for about 30 days, and -2℃~0℃ for about 90 days. Or freeze at -18°C in cold chain storage.
Preservative film form and specifications
According to different packaging methods, it can be made into films and various types and specifications of packaging bags, etc. The bag specifications can be customized according to product and customer requirements. The film can be used for automatic packaging machine packaging, generally large bases and sub-packaging front warehouses, as well as food factory packaging production lines.
Storage and storage of fresh-keeping bags and plastic wrap
Store the fresh-keeping bags that are not in use, and keep them sealed to avoid failure. Store in a cool, dark place.