High Temperature Retort Film

High-temperature sterilized meat products use high-barrier eleven-layer coextruded film packaging, and can be stored at room temperature for a long time, which facilitates transportation, storage and sales. The production of meat products stored at room temperature is the future development of meat production industry, which meets the requirements of food industry, suitable for promotion and winning bigger market in modern society.

During the production of meat and egg products, there are two cooking process, namely high-temperature high-pressure sterilization and low-temperature atmospheric press sterilization.

Low-temperature sterilized meat product packaging is cooked at low temperature that the meat fiber is not destroyed and thus the taste is tender, and nutrients are preserved.

But low-temperature sterilization can only prevent pathogenic bacteria, leaving putrefying bacteria that shortens the shelf life can causes loss during transportation. Therefore, high-barrier coextruded packaging is needed.

While high-temperature sterilized meat product packaging makes meat fiber to excessively shrink, resulting in inferior taste than low-temperature sterilized meat products. But high temperature kills all bacteria, eliminating the corruption, can greatly extend the shelf life.

Eleven-layer coextruded packaging is fully transparent, with good appearance and excellent mechanical properties, high barrier performance, high-temperature resistance and good hygiene, which facilitates the preservation of meat products. 

Barrier film has good oxygen and vapor barrier, and polymers do not contain toxic elements. The film is widely used for high-barrier packaging of various food. High-temperature steamed meat products often use vacuum packaging, which tightly wraps the food by removing the air, such as thermoforming film packaging. 

It is widely used for food packaging of meat products, frozen and instant food, and other products. High-temperature high-barrier coextruded film can slow down the spoilage process of packed food. Packed food has to be steamed to preventor reduce bacteria, common practice is pasteurization, heat sterilization, and cooking. This high-temperature coextruded film can withstand high temperature up to 121℃.