隨著預制菜市場規模突破5000億元，食品包裝袋作為預制菜“品質守護者”的角色愈發重要。其中，耐高溫蒸煮袋因能耐受121℃高溫殺菌、實現“即食加熱”，成為預制菜企業的包裝方案。近日，行業龍頭企業推出的“四層復合耐高溫蒸煮袋”，通過技術創新解決了傳統蒸煮袋加熱后異味、破袋等問題，推動預制菜包裝升級。

　　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.

　　技術解析：四層復合結構，兼顧耐高溫與保鮮性

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

　　優質耐高溫蒸煮袋通常采用**“PET/PA/AL/CPP”四層復合結構**：

　　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械強度，保護包裝袋不易破損；

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

　　中層PA（尼龍）：增強耐穿刺性，防止運輸過程中因擠壓導致破袋；

　　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，延長保質期；

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

　　內層CPP（流延聚丙烯）：耐高溫達135℃，且具有優異的熱封性，確保高溫殺菌后封口嚴密無滲漏。

　　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.

　　某預制菜企業技術負責人表示：“采用四層復合蒸煮袋后，我們的紅燒肉產品經121℃高溫殺菌30分鐘，包裝袋無變形、無異味，產品保質期從常溫3個月延長至6個月，且加熱后口感與現制產品差異度小于10%。”

　　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%."

　　行業痛點與解決方案：從“能加熱”到“加熱好”的細節突破

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

　　傳統蒸煮袋在應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，企業通過材料優化和工藝改進實現突破：

　　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“預輻照處理”降低高分子材料在高溫下的降解風險，使加熱后異味物質釋放量降低至0.01mg/m?以下，遠低于標準限值；

　　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;

　　封口強度提升：采用“無溶劑復合工藝”替代傳統溶劑型復合，避免膠水殘留導致的封口分層，同時優化熱封溫度（180-200℃）和壓力（0.3-0.5MPa），使封口強度從傳統的3N/15mm提升至5N/15mm以上，滿足冷鏈運輸的抗摔打要求。

　　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.

　　應用場景：覆蓋90%預制菜品類，推動“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用于各類預制菜：

　　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，方便傾倒且可重復密封，提升使用體驗。

　　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.

　　數據顯示，2024年國內預制菜耐高溫蒸煮袋市場規模達85億元，同比增長35%，預計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.

　　本文由  食品包裝袋 友情奉獻.更多有關的知識請點擊  http://www.emanuelesemino.com/   真誠的態度.為您提供為全面的服務.更多有關的知識我們將會陸續向大家奉獻.敬請期待.

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