CS200082B1 - Packing piece for packing of wet foodstuffs during stockage especilly of meat - Google Patents

Description

BACKGROUND OF THE INVENTION The present invention relates to a mat for packaging moist foodstuffs, particularly meat during storage. Hitherto known and used methods of packaging moist foods especially meats use a backing and packaging material of plastics. The pad has a differently shaped bottom with depressions and ducts of different shape to remove the natural efflux of juices of moist food especially meat during storage in cold and commercial conditions. Polyethylene, polypropylene, polyvinyl chloride, composite materials, etc. are used as packaging material for wrapping moist foods, particularly meat with a backing. modified in various forms of packaging - vacuum, gas, shrink, atmospheric - into the form of final shape of consumer packaging. When handling such treated packages, the naturally discharged juices of moist foods, particularly meat, are spilled over the entire contents of the package. This reduces the quality of the products, the aesthetic appearance, and thus the marketability in the packaged state.

The above-mentioned drawbacks are eliminated by the invention, which is based on the use of an absorbent pad, the layering of which is as follows: on the inside of a white paper board

200 to 400 g / m ² , a layer of polyethylene, polypropylene or other plastic impermeable to juices of wet foods, in particular of a weight of 20 to 50 g / m and an outer strap, a layer of white cardboard weighing 200 to 400 g / m 2. Suitable shape washers of dimensions

170 to 200 x 130 to 170 with slightly upward, bent edges, with or without shallow

200 062

200,002 '· f1 iÍ'mi vlhkc can store food especially meat weighing 0.5 _to 1.5 kg f in kuaoch SLCB Cutting and packed zrarašfovacím and optionally vacuum or atmospheric gas methods. The inner layer of cardboard absorbs the released juice of moist food especially meat during storage, the plastic layer prevents their penetration into the outer layer of cardboard. The outer layer of cardboard is intended to strengthen the structure of the entire substrate or to suck up the residues, especially of meat, of the pre-diffused juices of moist foodstuffs.

In view of improving the quality and aesthetic appearance of consumer packaging of moist foods, in particular meat, by preventing the flow of juices, zv; marketability and its overall hygiene standards. At the same time, the lack of plastic trays that can be produced according to the invention and from materials and equipment of domestic origin will be solved,

The increasing trend of the percentage of packaged food products, especially meat, as well as the long-term tendencies of the food and especially meat industries, require ever new solutions using domestic resources. This method of packaging according to the invention, while simultaneously removing juices of moist foods, in particular meat, released from the packaged goods as a basic hygiene drawback of the present method, can be used to package a wide range, e.g. certain fruit and vegetables, fresh meat and meat products, etc.3. Compared to the presently used foamed polystyrene or polypropylene backing, the use of polychlorinated polymers, the use of which has the aforementioned disadvantages, can also be expected to result in economic benefits resulting from the difference in cost of the base materials and their availability in the paper and pulp industry.

Claims (1)

In particular, the moist foodstuff may be deposited in a weight of 0.5 g and 1.5 kg in a portion or portion, and packaged in a refining or vacuum process, in a gas or atmospheric manner. The inner layer of paperboard sucks in the storage of the loose juice of moist foodstuffs especially meat, the layer of plastic material prevents their penetration into the outer layer of le-penky. The outermost layer of paperboard is intended to reinforce the structure of the entire backing to remove residuals, through the plastic, pre-peeled moist food juices, especially mash. Given the increase in the quality and aesthetic appearance of the consumer pack of moist foodstuffs, it is particularly desirable to prevent the spread of juices; marketability and its overall hygiene level. In this way, the lack of plastic trays to be manufactured according to the invention and the materials and equipment of the home plant is also solved. The increasing trend of the percentage of packaged food products, especially meat, as well as the long-term tendencies of the food and especially meat industry, still require new sšenia. using home sources. This method of packaging according to the invention, with the simultaneous removal of moist food juices, especially meat, released from the packaged goods and the essential hygienic defect of the present method, can be used for packaging a wide range, e.g., some fruits and vegetables, fresh meat and meat products. Compared to the currently used foamed polystyrene or polypropylene backing, polyvinyl chloride, the use of which has the above-mentioned disadvantages, can be expected to have an economic benefit resulting from the difference in the price of the base materials for their manufacture and the availability of the paper and cellulose technology. PREPARATION OF THE EQUIPMENT A mat for storing moist foodstuffs, during storage, preferably mSsa, characterized in that it is composed of two layers of cardboard of a weight of 200 to 400 g / s of interlayer-elastic weight of 20 to 50 g / n / formed into a rectangular or square tray of 170 to 200 x 130 to 170 mm in size with the edge bent up and down without or with shallow channels.