Japan successfully develops reusable sterilized food packaging bags

Japanese scientists have recently developed a food-absorbable multi-use food packaging bag. To extend the shelf life of perishable foods such as cheese and sausages. Japanese experts add dehydration acid, various mineral salts and enzymes to the packaging material polymer. The inner surface of the packaging bag rich in these substances can absorb excess water and kill bacteria, thus improving the internal environment of the packaging bag. Enzymes in supplements can regulate food odors and create a living space for nutrients in foods. Experts from Japan used multiple freezing and thawing techniques to solve the problem that additives in packaging materials do not contaminate food. In order to make new packaging bags reusable, Japanese experts added pepsin to the packaging materials. In the process of making cheese, the cheese raw material needs to be wrapped in a packaging bag and processed through a specific process. Using this material to make a bag can be used repeatedly nine times in a specific process, thereby reducing packaging costs and reducing production costs.