CN112715637A - Preservation method for preventing tuna white meat from being oxidized - Google Patents
Preservation method for preventing tuna white meat from being oxidized Download PDFInfo
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- CN112715637A CN112715637A CN202011628350.4A CN202011628350A CN112715637A CN 112715637 A CN112715637 A CN 112715637A CN 202011628350 A CN202011628350 A CN 202011628350A CN 112715637 A CN112715637 A CN 112715637A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B27/08—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/34—Layered products comprising a layer of synthetic resin comprising polyamides
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B33/00—Layered products characterised by particular properties or particular surface features, e.g. particular surface coatings; Layered products designed for particular purposes not covered by another single class
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2250/00—Layers arrangement
- B32B2250/24—All layers being polymeric
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/70—Other properties
- B32B2307/732—Dimensional properties
- B32B2307/734—Dimensional stability
- B32B2307/736—Shrinkable
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2439/00—Containers; Receptacles
- B32B2439/70—Food packaging
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Packages (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preservation method for preventing tuna white meat from being oxidized. The preservation method comprises packaging cooked tuna white meat with fresh-keeping bag, vacuumizing, heating for thermal contraction, cooling, rapidly freezing, and cold preserving. According to the method, the tuna white meat freshness protection package is packaged and vacuumized, and the freshness protection package is completely attached to the fish meat after thermal shrinkage, so that the freshness protection package is prevented from being damaged; cooling, quickly freezing to prevent oxidation reaction of fat in the tuna white meat, and refrigerating for one-step placing the tuna white meat to be oxidized and rancidity; the shelf life of tuna white meat is 12 months at most.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preservation method for preventing tuna white meat from being oxidized.
Background
The tuna meat is tender and delicious, has high protein content, is rich in DHA, EPA and other polyunsaturated fatty acids with biological activity, and is one of three kinds of nutritional fish recommended by the international society for nutrition; tuna is a kind of fish with high value, has large capture amount, is one of important fishes in ocean fishery, and has great market potential. Tuna is mainly processed into dry, canned and frozen products, wherein the canned food yield is the greatest.
In the production of the prior canned tuna, the tuna meat is easy to accumulate due to the reasons of time, manpower shortage, limited space and the like, and the high fatty acid content of the tuna meat is easy to cause fat oxidation, so that the tuna meat is yellow, peculiar smell and even putrefaction; resulting in increased costs and reduced efficiency in the production process.
Due to the original production process, the cooked tuna meat is produced, the scraped white meat is packaged by a freshness protection package and then stored in a refrigeration house for temporary storage, and is unfrozen when production is needed; when the production orders are few, the storage amount of the tuna white meat is large; however, the storage method has short shelf life, and the oxidative deterioration is started to cause loss after the storage is usually carried out for 1 month, so that direct economic loss is generated.
Disclosure of Invention
The invention provides a preservation method for preventing tuna white meat from being oxidized, which can greatly prolong the storage time of the tuna white meat.
The purpose of the invention is realized by the following technical scheme:
a preservation method for preventing oxidation of tuna white meat comprises packaging cooked tuna white meat with fresh-keeping bag, vacuumizing, heating for thermal contraction, cooling, rapidly freezing, and cold preserving.
Preferably, the freshness protection package is a multilayer co-extrusion heat-shrinkable package.
Further preferably, the multilayer co-extruded heat shrinkable bag sequentially comprises a heat sealing layer, a core layer and a surface layer from inside to outside; the heat-sealing layer, the core layer and the surface layer are mutually attached through an adhesive. The heat-sealing layer and the surface layer are made of polyethylene, the core layer is made of polyamide, and the adhesive is bonding resin.
Preferably, the vacuum degree of the vacuum pumping is more than or equal to 0.9 MPa.
Preferably, the heat shrinkage is to soak the sealed freshness protection package in hot water; the temperature of the hot water is 70-80 deg.C, and the soaking time is not less than 3 min.
Preferably, the temperature reduction is to reduce the temperature of the heat-shrunk product to be less than or equal to 10 ℃ in ice water with the temperature of less than or equal to 0 ℃.
Preferably, the quick freezing is to place the cooled freshness protection package at a temperature of less than or equal to-38 ℃ for more than or equal to 6 hours.
Preferably, the temperature of the white meat of the tuna after the quick freezing is less than or equal to-20 ℃.
Preferably, the temperature for refrigerated storage is ≦ -20 ℃.
According to the method, the tuna white meat freshness protection package is packaged and vacuumized, and the freshness protection package is completely attached to the fish meat after thermal shrinkage, so that the freshness protection package is prevented from being damaged; cooling, quickly freezing to prevent oxidation reaction of fat in the tuna white meat, and refrigerating for one-step placing the tuna white meat to be oxidized and rancidity; the shelf life of tuna white meat is 12 months at most.
Detailed Description
The following specific examples are provided to further illustrate the present invention so that those skilled in the art may better understand the invention and practice it, but the examples are not intended to limit the invention. Other various modifications, substitutions and alterations of the above-described structures of the present invention will occur to those skilled in the art without departing from the basic technical spirit of the invention as described herein.
In the present invention, PE means polyethylene; PP refers to polypropylene; LDPE is low density polyethylene; PA refers to polyamide; PETE refers to polyethylene terephthalate; all plastics are food grade.
The multilayer co-extruded heat shrinkable film is divided into three layers from inside to outside, namely a heat sealing layer directly contacting the fish meat, a core layer and an outermost surface layer; wherein the surface layer and the core layer, and the core layer and the heat sealing layer are bonded together by adhesives. The heat sealing layer is made of PE; the core layer is made of PA; the surface layer is made of PE; tie (adhesive resin) is used as the adhesive. The heat-sealing layer, the core layer and the surface layer are completely attached without gaps before heat sealing.
Example 1 effect of freshness protection package on shelf life of tuna white meat.
In order to verify whether different freshness protection packages have an influence on the storage period of the tuna white meat, the following experiment was set:
(1) taking the same tuna white meat which is steamed, peeled, boned and red meat removed, dividing into 5 pieces, and recording as No. 1-5; respectively put into freshness protection bags made of different materials.
(2) And (3) vacuumizing the freshness protection package filled with the tuna white meat by using a vacuum machine until the vacuum degree reaches 0.9MPa, and sealing.
(3) And (3) soaking the freshness protection package obtained in the step (2) in hot water at 80 ℃ for 3min for thermal shrinkage, and then cooling the freshness protection package in ice water at 0 ℃ to 10 ℃.
(4) Keeping the temperature within the range of-16 deg.C to-19 deg.C, standing for a period of time, and recording the oxidation condition of tuna white meat with different labels, as shown in Table 1.
TABLE 1
And (4) conclusion: compared with the preservation bag made of other materials, the preservation condition of the multilayer co-extrusion heat-shrinkable bag is best, and oxidation does not begin until the 55 th day.
Example 2 effect of vacuum on shelf life of tuna white meat.
To verify whether different vacuum levels have an effect on the shelf life of tuna white meat, the following experiment was set up:
(1) taking the same tuna white meat which is steamed, peeled, boned and red meat removed, dividing into 4 pieces, and recording as No. 1-4; respectively filling into multilayer co-extruded thermal shrinkage bags.
(2) And (3) vacuumizing the freshness protection package filled with the tuna white meat by using a vacuum machine, and sealing after the freshness protection package is vacuumized to a corresponding vacuum degree.
(3) And (3) soaking the freshness protection package obtained in the step (2) in hot water at 80 ℃ for 3min for thermal shrinkage, and then cooling the freshness protection package in ice water at 0 ℃ to 10 ℃.
(4) Keeping the temperature within the range of-16 deg.C to-19 deg.C, standing for a period of time, and recording the oxidation status of tuna white meat with different labels, as shown in Table 2.
TABLE 2
| Number 1 | Number 2 | No. 3 | Number 4 | |
| Degree of vacuum | 0.3Mpa | 0.5Mpa | 0.9Mpa | 1.2Mpa |
| Oxidation on day 3 | Is free of | Is free of | Is free of | Is free of |
| Oxidation on day 5 | Is provided with | Is free of | Is free of | Is free of |
| Oxidation on day 10 | Is provided with | Is free of | Is free of | Is free of |
| Oxidation at day 15 | Is provided with | Is provided with | Is free of | Is free of |
And (4) conclusion: when the vacuum degree reaches 0.9Mpa, the lower the vacuum degree is, the faster the oxidation start time is, and after the vacuum degree reaches 0.9Mpa, the further increase of the vacuum degree does not prolong the oxidation start time; therefore, the lower limit of the vacuum degree is selected to be 0.9 MPa.
Example 3 effect of heat shrinkage on shelf life of tuna white meat.
To verify whether different heat shrinkage temperatures, times have an effect on the shelf life of tuna white meat, the following experiments were set up:
(1) taking the same tuna white meat which is steamed, peeled, boned and red meat removed, dividing into 6 pieces, and recording as No. 1-6; respectively filling into multilayer co-extruded thermal shrinkage bags.
(2) And (3) vacuumizing the freshness protection package filled with the tuna white meat by using a vacuum machine until the vacuum degree reaches 0.9MPa, and sealing.
(3) And (3) soaking the freshness protection package obtained in the step (2) in hot water at different temperatures for a period of time, and then putting the freshness protection package in ice water at the temperature of 0 ℃ to cool the freshness protection package to 10 ℃.
(4) Keeping the temperature within the range of-16 deg.C to-19 deg.C, standing for a period of time, and recording the oxidation status of tuna white meat with different labels, as shown in Table 3.
TABLE 3
And (4) conclusion: when the temperature is within 70-80 ℃, the oxidation starting time is longest, and the oxidation starting time is shortened by over-low and over-high temperatures; after the thermal shrinkage time reaches 3min, the oxidation starting time cannot be prolonged by continuously delaying the thermal shrinkage time; therefore, the heat shrinkage water temperature is selected to be 70-80 ℃, and the heat shrinkage time is more than or equal to 3 min.
Example 4 effect of temperature reduction on shelf life of tuna white meat.
In order to verify whether the temperature and time of different cooling have influence on the storage period of the white tuna meat, the following experiment is set:
(1) taking the same tuna white meat which is steamed, peeled, boned and red meat removed, dividing into 5 pieces, and recording as No. 1-5; respectively filling into multilayer co-extruded thermal shrinkage bags.
(2) And (3) vacuumizing the freshness protection package filled with the tuna white meat by using a vacuum machine until the vacuum degree reaches 0.9MPa, and sealing.
(3) And (3) soaking the freshness protection package obtained in the step (2) in hot water at 80 ℃ for 3min for thermal shrinkage, then placing the freshness protection package in an ice-water mixture at 0 ℃ for cooling for a certain time, and recording the surface temperature of the fish meat.
(4) The tuna white meat was kept at a temperature ranging from-16 ℃ to-19 ℃ for a period of time and the oxidation of the tuna white meat was recorded for different markers as shown in table 4.
TABLE 4
| Number 1 | Number 2 | No. 3 | Number 4 | Number 5 | |
| Water temperature (. degree.C.) | 0 | 0 | 0 | 0 | 0 |
| Time (min) | 3 | 5 | 10 | 15 | 20 |
| Surface temperature (. degree.C.) of fish meat | 20 | 15 | 10 | 5 | 0 |
| Oxidation on day 10 | Is free of | Is free of | Is free of | Is free of | Is free of |
| Oxidation at day 15 | Is free of | Is free of | Is free of | Is free of | Is free of |
| Oxidation on day 25 | Is provided with | Is provided with | Is free of | Is free of | Is free of |
| Oxidation at day 30 | Is provided with | Is provided with | Is free of | Is free of | Is free of |
And (4) conclusion: when the surface temperature of the fish meat after vacuum heat shrinkage in a fish packaging bag is reduced to below 10 ℃, the oxidation starting time is longest, then the temperature is 10 ℃, 5 ℃ and 0 ℃, the effect of prolonging the oxidation time is not obvious, and the surface temperature of the fish meat is selected to be less than or equal to 10 ℃ for the reason of production efficiency.
Example 5 effect of quick freezing on shelf life of tuna white meat.
In order to verify whether different quick freezing temperatures and times have influence on the storage period of the white tuna meat, the following experiment is set:
(1) taking the same tuna white meat which is steamed, peeled, boned and red meat removed, dividing into 6 pieces, and recording as No. 1-6; respectively filling into multilayer co-extruded thermal shrinkage bags.
(2) And (3) vacuumizing the freshness protection package filled with the tuna white meat by using a vacuum machine until the vacuum degree reaches 0.9MPa, and sealing.
(3) And (3) soaking the freshness protection package obtained in the step (2) in hot water at 80 ℃ for 3min for thermal shrinkage, and then cooling the freshness protection package in ice water at 0 ℃ to 10 ℃.
(4) Placing the cooled freshness protection package into a quick freezing warehouse for quick freezing, setting different quick freezing temperatures and time, recording the central temperature of the freshness protection package after quick freezing, and then placing the freshness protection package into the cold warehouse for storage; the storage temperature of the cold storage is-18 ℃; and the oxidation of the tuna white meat was recorded as shown in table 5.
TABLE 5
| Number 1 | Number 2 | No. 3 | Number 4 | Number 5 | Number 6 | |
| Temperature of quick freezing (. degree. C.) | -30 | -38 | -38 | -38 | -42 | -42 |
| Quick freezing time (h) | 6 | 5 | 6 | 7 | 6 | 6 |
| Center temperature (. degree. C.) | -15.2 | -18.1 | -20.3 | -22.5 | -20.8 | -20.6 |
| Oxidation on day 3 | Is free of | Is free of | Is free of | Is free of | Is free of | Is free of |
| Oxidation on day 5 | Is free of | Is free of | Is free of | Is free of | Is free of | Is free of |
| Oxidation on day 10 | Is provided with | Is free of | Is free of | Is free of | Is free of | Is free of |
| Oxidation at day 15 | Is provided with | Is provided with | Is free of | Is free of | Is free of | Is free of |
And (4) conclusion: the temperature of the quick freezing warehouse is higher than-38 ℃, and the quick freezing time is less than 6 h. Finally, the central temperature of the tuna white meat is higher than-20 ℃; this results in a shorter oxidation start time; when the central temperature is less than or equal to minus 20 ℃, the further reduction of the central temperature can not lead to the prolongation of the oxidation starting time, thereby limiting the quick freezing temperature of the tuna to be less than or equal to minus 38 ℃, the quick freezing time to be more than or equal to 6 hours and the central temperature of the fish to be less than or equal to minus 20 ℃.
Example 6 the experiment was validated.
To verify the parameters obtained in examples 1 to 5, the following experiments were set up:
(1) and putting the white tuna meat which is steamed, peeled, boned and red meat removed in the same piece into a multilayer co-extrusion thermal contraction bag fresh-keeping bag.
(2) And (3) vacuumizing the freshness protection package filled with the tuna white meat by using a vacuum machine until the vacuum degree reaches 0.9MPa, and sealing.
(3) And (3) soaking the freshness protection package obtained in the step (2) in hot water at 80 ℃ for 3min for thermal shrinkage, and then cooling the freshness protection package in ice water at 0 ℃ to 10 ℃.
(4) Placing the cooled freshness protection package into a quick freezing warehouse for quick freezing at the quick freezing temperature of minus 36 ℃ for 6 hours, recording the central temperature of the freshness protection package after quick freezing, and then placing the freshness protection package into the cold warehouse for storage; the storage temperature of the cold storage is-19 ℃; and the oxidation of the tuna white meat was recorded.
The results showed that the center temperature of the bag after the quick freezing was-18 ℃ and the tuna white meat began to oxidize after 367 days.
Claims (10)
1. A preservation method for preventing tuna white meat from being oxidized is characterized in that the cooked tuna white meat is packaged by a freshness protection package, vacuumized, heated for thermal contraction, cooled, frozen quickly, and finally refrigerated for preservation.
2. The preservation method for preventing tuna white meat from being oxidized according to claim 1, wherein the freshness protection package is a multilayer co-extruded heat-shrinkable package.
3. The preservation method for preventing tuna white meat from being oxidized according to claim 2, wherein the multilayer co-extruded heat-shrinkable bag comprises a heat-sealing layer, a core layer and a surface layer in sequence from inside to outside; the heat-sealing layer, the core layer and the surface layer are mutually attached through an adhesive.
4. The preservation method for preventing tuna white meat from oxidation according to claim 3, wherein the heat-seal layer and the surface layer are polyethylene, the core layer is polyamide, and the adhesive is a bonding resin.
5. The preservation method for preventing tuna white meat from oxidation according to claim 1, wherein the degree of vacuum of the vacuum is not less than 0.9 Mpa.
6. The preservation method for preventing oxidation of tuna white meat according to claim 1, wherein the heat shrinking is immersing the sealed freshness protection package in hot water; the temperature of the hot water is 70-80 deg.C, and the soaking time is not less than 3 min.
7. The preservation method for preventing tuna white meat from being oxidized according to claim 1, wherein the temperature is reduced to 10 ℃ or less by putting the heat-shrunk tuna white meat in ice water at 0 ℃ or less.
8. The preservation method for preventing tuna white meat from being oxidized according to claim 1, wherein the quick freezing is to place the cooled freshness protection package at a temperature of-38 ℃ or lower for 6 hours or more.
9. The preservation method for preventing oxidation of tuna white meat according to claim 1, wherein the temperature of the tuna white meat after the rapid freezing is less than or equal to-20 ℃.
10. The preservation method for preventing oxidation of tuna white meat according to claim 1, wherein the temperature for cold preservation is ≦ -20 ℃.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113844698A (en) * | 2021-09-28 | 2021-12-28 | 绵阳艾佳科技有限公司 | Novel process for normal-temperature transportation of pork fresh-keeping bag after thermal shrinkage, plastic molding, hardening and fresh keeping |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000287618A (en) * | 1999-04-09 | 2000-10-17 | Fuji Suisan Kk | Storing method for tuna meat |
| CN1901805A (en) * | 2003-11-14 | 2007-01-24 | 智利天主教教皇大学 | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product |
| CN101247737A (en) * | 2005-06-14 | 2008-08-20 | Dwc密封有限公司 | Process for improving shelf life of refrigerated foods |
| CN101306593A (en) * | 2008-07-07 | 2008-11-19 | 苏州天加新材料有限公司 | Multilayer coextruding pyrocondensation film |
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2020
- 2020-12-31 CN CN202011628350.4A patent/CN112715637A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000287618A (en) * | 1999-04-09 | 2000-10-17 | Fuji Suisan Kk | Storing method for tuna meat |
| CN1901805A (en) * | 2003-11-14 | 2007-01-24 | 智利天主教教皇大学 | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product |
| CN101247737A (en) * | 2005-06-14 | 2008-08-20 | Dwc密封有限公司 | Process for improving shelf life of refrigerated foods |
| CN101306593A (en) * | 2008-07-07 | 2008-11-19 | 苏州天加新材料有限公司 | Multilayer coextruding pyrocondensation film |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113844698A (en) * | 2021-09-28 | 2021-12-28 | 绵阳艾佳科技有限公司 | Novel process for normal-temperature transportation of pork fresh-keeping bag after thermal shrinkage, plastic molding, hardening and fresh keeping |
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