Prepared Meal Vacuum Packaging

Solutions

SOLUTIONS

Extend Shelf Life: Remove oxygen to inhibit microbial growth and oxidation. Preserve Characteristics: Prevent leakage and breakage, maintain dish texture and shape. Adapt to Distribution: Withstand temperature and pressure requirements for ambient / refrigerated / frozen logistics. Compliance & Safety: Conform to food contact material standards (GB 4806), with complete and accurate labeling.

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Core Objectives

Extend Shelf Life: Remove oxygen to inhibit microbial growth and oxidation.
Preserve Characteristics: Prevent leakage and breakage, maintain dish texture and shape.
Adapt to Distribution: Withstand temperature and pressure requirements for ambient / refrigerated / frozen logistics.
Compliance & Safety: Conform to food contact material standards (GB 4806), with complete and accurate labeling.

Equipment Matching

Equipment Type	Core Characteristics	Suitable Scenarios	Model Suggestions
Single Chamber Vacuum Packaging Machine	Small, manual, low cost	Small workshops (Daily output < 500 units)	SR650/2S, SR600
Cabinet Type Vacuum Packaging Machine	Semi-automatic, tiltable chamber	Liquid-heavy dishes (Soups, Curries)	SR650/500
Rolling Vacuum Packaging Machine	Fully automatic, high speed (10-30 bags/min)	Factory mass production	SR1100
Skin Vacuum Packaging Machine	Film conforms to product, high visual appeal	Premium products (Steak, Seafood)	SR520, SR580, SR860

Process Optimization

01

Liquid-heavy Dishes

Use tiltable chamber vacuum + internal liquid containment features, paired with stand-up pouches + one-way degassing valves (prevents bag swelling during reheating).
02

Fragile Items (Vegetables/Tofu)

Opt for soft films + mesh cushioning layers, reduce vacuum level to -0.07 ~ -0.08 MPa.
03

Extending Shelf Life

Combine vacuum packaging with sterilization (e.g., 121°C high-pressure sterilization for ambient dishes, pasteurization for refrigerated dishes). Oxygen absorbers / desiccants can be added.

Quality Control and Typical Scenario Examples

Quality Control

Material Compliance: Select suppliers with production licenses. Test each batch for barrier properties and temperature resistance.

Process Inspection: Perform seal integrity tests hourly (no bubbles in negative pressure water bath). Check vacuum levels per batch.

Label Compliance: Label according to GB 7718, listing ingredients, shelf life, storage conditions, and clearly mark "For Food Contact".

Typical Scenario Examples

Ambient Braised Pork Hock: PET/AL/PE bag -> Rolling vacuum machine (-0.095 MPa) -> 121°C sterilization for 30 mins -> Seal integrity / Microbiological testing.

Frozen Steak: Skin packaging with PA/PE film for steak + vertical form-fill-seal for sauce sachet -> Freezing at -18°C -> Freeze-thaw cycle testing.