High pressure food packaging features

The characteristic of high-pressure food packaging is that the vitamins, fragrances, pigments, etc. in the food will not change due to pressurization, so that the food can maintain its natural flavor without being destroyed. From jams, fruit juices, vegetables to meat, fish protein, etc. can be treated with high pressure. For example, a mixture of protein and minced meat can be made into soft, elastic meat products by high pressure treatment. High-pressure treatment can also tenderize beef. High-temperature-processed packaged foods are very popular in Japan for one year. Chen Mi has introduced three kinds of jams (strawberry jam, kiwifruit jam and applesauce), six kinds of desserts, three kinds of fruit sauces, and three types of fruit sauces. Total 15 items. These foods were processed by 400-500Mpa, and were packaged with high-quality packaging materials. The packaging design was reasonable and the printing was beautiful. The color and flavor of the products were all superior to the original similar products. Although the prices were higher, they were still favored by consumers.