Wuhan bag in box: the difference between cooking bag and boiled bag
With the continuous increase of consumption level, the packaging forms and brands of cooked food are more and more diverse, and the product grade is also constantly improving. Today, bag in box manufacturers share with you some differences between cooking bag and boiled bag in the application of cooked food packaging, and how to choose the most reasonable cooking bag and boiled bag.
Cooking bag, cooking bag is a general term, because according to the temperature of its use environment, there are also general type (cooking temperature 100 ~ 200 ℃, sterilization for 30 minutes), high temperature type (121 ℃, sterilization for 45 minutes) and high temperature resistant type (135 ℃, sterilization for 15 minutes).
In fact, the most common name for boiled bags is pasteurization, which means that water is used to sterilize. Therefore, according to the different boiling temperatures of bag manufacturers in boxes, boiled bags are also divided into low temperature (sterilization at 100 ℃ for 30 minutes) and pasteurization (sterilization at 85 ℃ for 30 minutes).
How to distinguish the two bag types from each other? In fact, the materials of the two bag types have a lot in common, but the commonly used materials for boiled bags are generally made by two-layer composite processing, such as common NY / CPE, NY / CPP, PET / CPE, PET / CPP, etc.; the commonly used three-layer composite is PET / PET / CPP, etc.
Bag in box manufacturers introduce the bag type of high-temperature bag and boiled bag. Generally speaking, there is no difference between them. When they are used, they should be sterilized. Now meat products and seafood in food packaging are generally used. http://m.switzerland-hotel.com/
Dongguan Beite packaging materials Co., Ltd
Aluminum foil packaging bags, mask bags, self-supporting zipper bags, eight side sealing bags, red wine bags, dog food bags, beverage bags, bags in boxes, wrapped films, perforated fruit bags.
