Vacuum burning chicken packaging vacuum effect

Vacuum burning chicken packaging vacuum effect

Key words: vacuum degree, vacuum packaging, meat products, residual gas volume, vacuum, expansion bag, mold

Roasted chicken is the traditional name of Chinese Han nationality. The records of roast chicken can be traced back to the Ming Dynasty. Roasted chicken is popular among consumers because of its rich flavor, rich nutrition and delicious taste. However, the rich nutrients of the roast chicken will cause it to be highly susceptible to microbial contamination, which may cause problems such as flavor loss, mold and deterioration. Therefore, with the expansion of the sales scope and the extension of the circulation time, the packaged form of the roast chicken is from the original paper. Simple packaging has gradually evolved into the vacuum packaging of common aluminum-plastic composite films.

The reason why the vacuum packaging form has the effect of preventing mildew in the roast chicken is that most of the microorganisms, spores and the like remaining in the sterilized roast chicken are aerobic, that is, the growth and reproduction of microorganisms or spores requires oxygen, and Vacuum packaging can effectively prevent the roast chicken from coming into contact with oxygen, thus preventing the growth of microorganisms. From the above principle, if the vacuum packaging is to achieve the desired anti-mildew and expansion bag effect, the residual oxygen content in the package should be controlled as low as possible, that is, a higher degree of vacuum should be achieved. Therefore, the residual amount of oxygen in the vacuum packaging bag is an important indicator for the packaging of the finished chicken.