Quick-frozen food sells best, packaging safety attracts attention

With the improvement of people's income level and the acceleration of the pace of life, the emergence of quick-frozen food has saved those who are busy all day and have no time to cook carefully. Since the 1990s, my country's quick-frozen industry has been growing at an astonishing rate every year, but as the saying goes, "food is the first priority for people, and food safety is the first priority", the safety of quick-frozen food has become more and more the focus of everyone's attention.

Origin and Development

The concept of quick-frozen packaging was thought up by the Eskimos. A man named Clarence Bodesia, the inventor of quick-frozen food, found that some Eskimos hung fish outdoors while traveling in Greenland. Because the local weather was very cold, the fish was frozen in a few minutes. It is said that this can be preserved for a longer time and the taste is still delicious after melting. Later, he invented a device that can quickly freeze food in 1924, and quick-frozen food was born. However, due to the lack of knowledge about quick-frozen food at that time, it was not popular with consumers, and production development was very slow. It was not until after World War II that quick-frozen food developed rapidly. China's quick-frozen food industry started in the 1980s. After rapid development and price wars, it has become a competitive field in the food industry.

Current situation and problems

Quick-frozen food is widely classified. At present, it is mainly divided into aquatic products, agricultural products, livestock products, and some prepared quick-frozen foods, such as glutinous rice balls, dumplings, meatballs, chicken nuggets and various frozen cakes. "Food safety comes first", packaging, as an important part of quick-frozen food, is related to food safety, corporate reputation and benefits. Therefore, the packaging of quick-frozen food should have the following five characteristics: First, it should have high barrier properties to prevent the product from contacting oxygen and volatilizing water. Second, it should be impact-resistant and puncture-resistant. Third, it should be resistant to low temperatures. The packaging material will not deform or crack even at -45℃. Fourth, it should be oil-resistant. Fifth, it should be hygienic.

Vacuum skin packaging

When it comes to packaging, we have to mention Packaging Machinery, because there is a great correlation between the quality of packaging machinery and the quality of food. The more advanced the packaging equipment is, the higher the degree of automation of the machinery is, and the less chance there is for food to come into contact with contamination during the production process, which means the food is safer. INCHOI'sthermoforming stretch packaging machine is an automated packaging machine that can automatically form, fill, seal, and cut, and integrates multiple functions, meeting the packaging requirements of quick-frozen foods.