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Vacuum Shrink Bag For Tuna Loin
Product MAXPACK Seafood Packaging Bag series have high oxygen barrier with different formulas, and also high strength, high flexibility, anti-puncture property to ensure the freshness and safety of your packaged products. Application: fresh seafood, froze...
| Product |
MAXPACK Seafood Packaging Bag have high oxygen barrier with different formulas, and also high strength, high flexibility, anti-puncture property to ensure the freshness and safety of your packaged products.
Application: fresh seafood, frozen seafood, raw or cooked fish, shrimp or crab, etc.
| Advantage |
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●High Barrier(OTR & WVTR) ●Anti-puncture ●Low Temperature resistance
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●High Strength ●High Flexibility ●High Gloss |
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Shrink Bag process for tuna loins |
● Put Tuna loins (5-6kgs) into the bag.
● Seal with Vacuum sealing machine (Time 20s /Temperature 170 ℃/Name machine pack seal/ -74 kpa or -560 mmHg )
● Transport through belt onto Metal detector.
● Transport through Shrink Machine (T 88-93 ℃ /Time 5-6s)
● Transport through to Room (T 5-10 ℃ /Time not over 30min) before Freezing
● If temperature freeze room -20℃ count time (Freezing 10 hour until temperatures below -20 degrees Celsius)
● Tuna Loins after 10 hours Temperature average -32 ℃(T freezing -18 to -40℃)
● Pack Tuna loins then put on the pallet (the temperature in the storage room. -20℃)
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