Vacuum Shrink bag - pa9

Social Share: Facebook Twitter LinkedIn Google Google+

Barrier shrink film, bags, pouches and tubing for poultry, seafood, red meat and cheese. This new product is environmental-friendly and recyclable. It is not just vacuumized but shrunk to squeeze out the remain of air and compact the foods molecule without ruin to organic structure. It is directly used to pack many kinds of fresh food such as cheese, patty, seafood, poultry, red meat such as beef, lamb and etc. It will be very popular in these countries where the fresh and processed meat, seafood, cheese and poultry is popular and whose systems of distribution cold chains are very common and developed. It keep the food fresh for a longer time (e.g., not less than 90 days for beef, lamb and etc.) when the temperature is 0-4 . Even the distribution cold chain are break during the transporting the packaging also can keep the food fresh for a few days for its excellent high barrier properties. As the world population growth, the economy development and the increasing comsuption in above mentioned foods and products, the demands for this packaging material is increasing. There is a very large potential worlwide market. There just are several companies produce this similar kind film in world such as Sealed Air. We are the only one in China. Our new product is more proper than PVDC film such as BEMIS for its recyclable and it is the best substitute product of Sealed Airs . We believe it will be popular with its widely applications, competitive price and top quality in international market. USAGE A. Packing Red Meat a. Moisture can be maintained to prevent the loss of fresh water and color from becoming darker. b. Can prevent fat from oxidation, decay and changing its fresh color. c. Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy. d. To keep apart from oxygen to maintain the natural color of fresh meat for more long time. B. Packing Cheese The lower shrinkage temperature make it more suitable for products such as cheese which need the less attemperation It looks more attractive for the character of transparency and luster. C. Packing seafood Oxygen can be blocked and inhibiting the propagation of aerobic bacteria. Vacuum-packed while storage at a low temperature ( below 4) can inhibit the reproduction of anaerobic bacteria and barry the intrusion and breeding of external bacterial, wich essure the food healthy. D. Packing fresh fruits, vegetables and so on.