With the improvement of the global economic level, the demand for meat in various countries also increases. At the same time, the demand for meat packaging machines has also increased. Many people want to know about the methods of meat packaging. In this article, we will introduce this point in detail for you.
Njia ya kufungasha kwa kupunguza ukubwa
Njia ya ufungaji wa kupunguza ni kufunga nyama kwanza, kisha kutumia mashine ya ufungaji wa nyama kutoa hewa ndani, na kisha kuifunga. Kisha, weka kifurushi kwenye maji ya moto au kwenye njia ya hewa moto. Kusudi la hili ni kupunguza nishati ya joto, kuimarisha filamu na kufunika bidhaa kwa tightly. Mwisho, mfuko huvunjwa hewa. Ni njia bora ya ufungaji wa nyama.
Kifurushi cha kupunguza kinaweza kuwa katika fomu ya mifuko, mifuko, tray, n.k. Faida ya mifuko hii ya ufungaji wa nyama ni kwamba muonekano wa bidhaa ni laini na ubora wa nyama ni dhahiri. Na si rahisi kuvunjika wakati wa usafirishaji. Njia hii ya ufungaji ilitumiwa kwanza kwa ufungaji wa Turkey. Kwa sababu ya athari nzuri, imepanuliwa kwa ufungaji wa aina zote za ndege, bacon, na sausage. Katika miaka ya hivi karibuni, imepanuliwa kwa ufungaji wa nyama mbichi.
Vifaa vya ufungaji
Mstari wake wa ufungaji ni bora kuwa wa polyethylene ya chini ya msongamano wa biaxially iliyounganishwa, ambayo inapunguza uwezekano wa kuvunjika kwa nyenzo wakati wa ufungaji, uhifadhi, na usafirishaji. Njia hii ni rahisi zaidi na ina gharama ya chini kuliko ufungaji wa mazingira yaliyorekebishwa na ufungaji wa vakuum.
Njia ya ufungaji wa mazingira yaliyorekebishwa
Modified atmosphere packaging is a packaging method that completely extracts the air through vacuum operation. And then injects carbon dioxide, oxygen, nitrogen, and other gases into the bag to prevent the reproduction of microorganisms. If you want to pack pork, then you can use carbon dioxide and oxygen. And the oxygen infusion is 80%. This kind of gas packaging can keep the fresh meat in good condition within 7 days at 0~4℃. After 12 days, sensory determinations of activin, volatile base nitrogen, and pH in the packaging were all very low.
Aina hii ya ufungaji haitaji kuf frozen na inahitaji tu hatua za baridi. Wakati wa kuingiza hewa, ongeza dioksidi kaboni na oksijeni. Ikiwa dioksidi kaboni pekee ilitumika, baada ya siku 12, ingawa freshi haikuanguka, rangi ilikuwa mbaya. Hii ni kwa sababu ya ukosefu wa oksijeni. Ili kuweka rangi ya nyama ndani ya begi, oksijeni inapaswa kuongezwa. Ili kufikia athari hii ya ufungaji, unahitaji mashine ya ufungaji mazingira yaliyobadilishwa kwa nyama.
Njia ya ufungaji wa vakuum
Njia ya ufungaji wa vakuum ni kufunga nyama katika mfuko wa plastiki ulioondolewa hewani. Tunaweza kufikia hili kwa mashine ya kufungasha vakuum kwa nyama. Kwa sababu ya kazi ya kisaikolojia ya nyama yenyewe, oksijeni itatumika haraka, na kaboni dioksidi itazalishwa kwa wakati mmoja. Kwa njia hii, ukuaji wa bakteria unaweza kuzuia, muda wa kuhifadhi nyama unaweza kupanuliwa, na inaweza kuhifadhiwa kwa angalau miezi 2 kwa 1°C.
At Taizy Machinery, we have many models of this type of vacuum packing machine for meat. This meat packaging equipment is very attractive to meat sellers and supermarket operators. Because it not only simplifies the process of the slaughterhouse but also greatly reduces the storage space compared with refrigerated white strips. It has the flexibility of turnover in purchasing and selling and can prolong the storage period of meat. This is the main methods of meat packaging. If you want to buy a meat vacuum packaging machine, please feel free to contact us.