Frozen food should also be 'warm' packaging machinery to automate the process

Introduction: According to China Food Machinery Equipment Network, in the past ten years, the market scope of my country's quick-frozen food industry has maintained a continuous and rapid growth momentum. The industry scope has rebounded from 4.566 billion yuan in 2004 to 64.981 billion yuan in 2013. The compound annual growth rate reached 30.42%, showing a good growth space for the industry. Because of its simple operation and convenient consumption, quick-frozen food has become a new favorite on the table of common people. Bulk quick-frozen dumplings, dumplings, etc. can be seen everywhere in supermarkets. Do you think that quick-frozen food is safe? That's a big mistake. In bulk quick-freezing applications, unpackaged dumplings and glutinous rice balls should be placed in plastic boxes one by one according to the different fillings, and consumers should choose them and put them into shopping bags with a spatula. However, there are many hygiene issues with such exposed foods. First of all, because there is no outer packaging bag, no matter when the food is on the shelves, or in the process of consumer selection, human conflict is inevitable, and it is difficult to guarantee the quality of hygiene. Secondly, due to the large contact area between food and air, it is easy to cause water evaporation, resulting in dry cracking of products, oil oxidation, rancidity and other symptoms, and at the same time it is easy to multiply bacteria. Third, the bulk frozen food sold in many supermarkets is only marked with the name, taste, and price, but not the production date and shelf life. When people eat frozen food, the product is likely to have passed the shelf life. The state stipulates that the shelf-life temperature of quick-frozen food is -18°C. Generally speaking, the lower the temperature, the slower the decomposition of nutrients and the oxidation rate of fat, and the more stable the product's charm and quality. However, because the bulk quick-frozen food in the supermarket is constantly being selected and purchased, it is difficult to keep the storage temperature at -18°C. What is more serious is that the quick-frozen food produced by some small workshops and enterprises uses inferior meat and vegetables as raw materials. During storage, the bacteria in the raw materials will multiply and even produce toxins, such as heat-resistant enterotoxin produced by Staphylococcus aureus. , This kind of toxin may be damaged at the oil temperature of 218 ℃ - 248 ℃, and it is easy to form food poisoning after human consumption.