隨著預(yù)制菜市場規(guī)模突破5000億元，食品包裝袋作為預(yù)制菜“品質(zhì)守護(hù)者”的角色愈發(fā)重要。其中，耐高溫蒸煮袋因能耐受121℃高溫殺菌、實(shí)現(xiàn)“即食加熱”，成為預(yù)制菜企業(yè)的包裝方案。近日，行業(yè)龍頭企業(yè)推出的“四層復(fù)合耐高溫蒸煮袋”，通過技術(shù)創(chuàng)新解決了傳統(tǒng)蒸煮袋加熱后異味、破袋等問題，推動(dòng)預(yù)制菜包裝升級。

　　With the size of the pre packaged food market exceeding 500 billion yuan, the role of food packaging bags as the "quality guardian" of pre packaged food has become increasingly important. Among them, high-temperature resistant steaming bags have become the packaging solution for pre packaged food enterprises due to their ability to withstand 121 ℃ high temperature sterilization and achieve "ready to eat heating". Recently, a leading enterprise in the industry has launched the "Four Layer Composite High Temperature Resistant Steaming and Cooking Bag", which solves the problems of odor and bag breakage after traditional steaming and cooking bags are heated through technological innovation, promoting the upgrading of prefabricated vegetable packaging.

　　技術(shù)解析：四層復(fù)合結(jié)構(gòu)，兼顧耐高溫與保鮮性

　　Technical analysis: Four layer composite structure, balancing high temperature resistance and freshness

　　優(yōu)質(zhì)耐高溫蒸煮袋通常采用**“PET/PA/AL/CPP”四層復(fù)合結(jié)構(gòu)**：

　　High quality high-temperature resistant cooking bags usually use a four layer composite structure of PET/PA/AL/CPP

　　外層PET：提供良好的印刷性和機(jī)械強(qiáng)度，保護(hù)包裝袋不易破損；

　　Outer layer PET: provides good printability and mechanical strength, protecting the packaging bag from easy damage;

　　中層PA（尼龍）：增強(qiáng)耐穿刺性，防止運(yùn)輸過程中因擠壓導(dǎo)致破袋；

　　Middle layer PA (nylon): enhances puncture resistance and prevents bag breakage caused by compression during transportation;

　　鋁箔（AL）層：阻隔氧氣、光線和水分，避免食品氧化變質(zhì)，延長保質(zhì)期；

　　Aluminum foil (AL) layer: blocks oxygen, light, and moisture, prevents food oxidation and spoilage, and extends shelf life;

　　內(nèi)層CPP（流延聚丙烯）：耐高溫達(dá)135℃，且具有優(yōu)異的熱封性，確保高溫殺菌后封口嚴(yán)密無滲漏。

　　Inner CPP (cast polypropylene): It can withstand high temperatures up to 135 ℃ and has excellent heat sealing properties, ensuring a tight and leak free seal after high-temperature sterilization.

　　某預(yù)制菜企業(yè)技術(shù)負(fù)責(zé)人表示：“采用四層復(fù)合蒸煮袋后，我們的紅燒肉產(chǎn)品經(jīng)121℃高溫殺菌30分鐘，包裝袋無變形、無異味，產(chǎn)品保質(zhì)期從常溫3個(gè)月延長至6個(gè)月，且加熱后口感與現(xiàn)制產(chǎn)品差異度小于10%?！?/p>

　　The technical director of a prefabricated vegetable enterprise said: "After using a four layer composite cooking bag, our Braised pork belly product was sterilized at 121 ℃ for 30 minutes, and the packaging bag was free of deformation and odor. The product's shelf life was extended from 3 months to 6 months at room temperature, and the difference between the taste and the prepared product after heating was less than 10%."

　　行業(yè)痛點(diǎn)與解決方案：從“能加熱”到“加熱好”的細(xì)節(jié)突破

　　Industry pain points and solutions: breakthroughs in details from "heating capability" to "good heating"

　　傳統(tǒng)蒸煮袋在應(yīng)用中常面臨兩大問題：加熱后異味和封口開裂。針對這些痛點(diǎn)，企業(yè)通過材料優(yōu)化和工藝改進(jìn)實(shí)現(xiàn)突破：

　　Traditional steaming bags often face two major problems in application: odor after heating and cracking of the seal. In response to these pain points, companies have achieved breakthroughs through material optimization and process improvement:

　　異味控制：選用食品級CPP樹脂，減少殘留單體（如丙烯）含量，并通過“預(yù)輻照處理”降低高分子材料在高溫下的降解風(fēng)險(xiǎn)，使加熱后異味物質(zhì)釋放量降低至0.01mg/m?以下，遠(yuǎn)低于標(biāo)準(zhǔn)限值；

　　Odor control: Use food grade CPP resin to reduce residual monomer (such as propylene) content, and reduce the degradation risk of polymer materials at high temperatures through "pre irradiation treatment", reducing the release of odor substances to 0.01mg/m after heating? Below, far below the standard limit;

　　封口強(qiáng)度提升：采用“無溶劑復(fù)合工藝”替代傳統(tǒng)溶劑型復(fù)合，避免膠水殘留導(dǎo)致的封口分層，同時(shí)優(yōu)化熱封溫度（180-200℃）和壓力（0.3-0.5MPa），使封口強(qiáng)度從傳統(tǒng)的3N/15mm提升至5N/15mm以上，滿足冷鏈運(yùn)輸?shù)目顾ご蛞蟆?/p>

　　Sealing strength improvement: Adopting "solvent-free composite technology" instead of traditional solvent based composite to avoid sealing delamination caused by adhesive residue. At the same time, optimizing the heat sealing temperature (180-200 ℃) and pressure (0.3-0.5MPa), the sealing strength is increased from the traditional 3N/15mm to over 5N/15mm, meeting the anti drop requirements of cold chain transportation.

　　應(yīng)用場景：覆蓋90%預(yù)制菜品類，推動(dòng)“廚房革命”

　　Application scenario: Covering 90% of pre made dishes, promoting the "kitchen revolution"

　　耐高溫蒸煮袋已廣泛應(yīng)用于各類預(yù)制菜：

　　High temperature resistant steaming bags have been widely used in various types of pre made dishes:

　　即熱式菜肴：如梅菜扣肉、佛跳墻等，消費(fèi)者無需拆袋，直接放入沸水中加熱10-15分鐘即可食用，方便快捷；

　　Instant dishes: such as preserved pork with plum vegetables, Buddha jumps over the wall, etc., consumers do not need to open the bag, but directly put it into boiling water to heat for 10-15 minutes, which is convenient and fast;

　　冷凍預(yù)制食品：如包子、餃子等，蒸煮袋可耐受-30℃冷凍，解凍后加熱不破損，解決傳統(tǒng)塑料袋冷凍后脆化問題；

　　Frozen pre made food: such as buns, dumplings, etc., the steaming bag can withstand freezing at -30 ℃, and will not break when heated after thawing, solving the problem of traditional plastic bags becoming brittle after freezing;

　　調(diào)味品包裝：如火鍋底料、濃縮湯汁，采用自立吸嘴式蒸煮袋，方便傾倒且可重復(fù)密封，提升使用體驗(yàn)。

　　Seasoning packaging: such as hot pot base and concentrated soup, using a self-supporting suction type steaming bag for easy pouring and repeated sealing, enhancing the user experience.

　　數(shù)據(jù)顯示，2024年國內(nèi)預(yù)制菜耐高溫蒸煮袋市場規(guī)模達(dá)85億元，同比增長35%，預(yù)計(jì)2025年將突破120億元。

　　Data shows that the market size of high-temperature resistant cooking bags for pre made vegetables in China will reach 8.5 billion yuan in 2024, a year-on-year increase of 35%, and is expected to exceed 12 billion yuan by 2025.

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