ISO SGS Vacuum Storage Bag for Meat

PE is suitable for low temperature, RCPP is suitable for high temperature cooking;

PA is to increase physical strength and puncture resistance.

AL aluminum foil is to increase the barrier performance, shading;

PET, increased mechanical strength, excellent stiffness.

Then according to the requirements, combination, a variety of properties, also transparent, in order to increase the barrier performance using water resistant PVA high barrier coating.

The main function of vacuum-filled packaging is not only the function of oxygen quality preservation, but also the function of pressure resistance, air resistance and freshness preservation, which can effectively maintain the original color, aroma, taste, shape and nutritional value of food for a long time.In addition, many foods are not suitable for the use of vacuum packaging and must use vacuum inflatable packaging.Such as crunchy fragile food, easy to agglomerate food, easy to deform oil food, sharp edges or high hardness will puncture the packaging bag of food.After the food is vacuum-filled packaging, the air pressure inside the packaging bag is greater than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed without affecting the appearance of the packaging bag and printing decoration.Vacuum-filled packaging after vacuum is filled with nitrogen, carbon dioxide, oxygen a single gas or two or three gas mixture.Its nitrogen is an inert gas, filling role, so that the bag to maintain positive pressure, to prevent the air outside the bag into the bag, food plays a protective role.Its carbon dioxide can dissolve in all sorts of adipose or water, lead into acid weaker carbonic acid, have the activity that restrains microbial such as mould, corrupt bacterium.Oxygen can inhibit the growth and reproduction of anaerobic bacteria, keep fruits and vegetables fresh and color, high concentration of oxygen can make fresh meat keep its bright red.