What are the differences between high-temperature steaming bags and boiling bags?

In recent years, the packaging forms and brands of cooked food have become increasingly diverse, and the product grades have also been continuously improved. People's use of high-temperature steaming bags and boiling bags has become more and more common. So, what are the differences between the two?

1. Steaming bag, also known as steaming bag, is a general type (steaming temperature between 100-200 ℃, sterilization for 30 minutes), high temperature type (121 ℃, sterilization for 45 minutes), and high temperature resistant type (135 ℃, sterilization for 15 minutes) depending on the temperature of its usage environment.

2. Water boiling bags, commonly known as pasteurization bags, are sterilized with water. Therefore, depending on the boiling temperature, water boiling bags can be divided into low-temperature (sterilization for 30 minutes at 100 ℃) and pasteurization (sterilization for 30 minutes at 85 ℃).

How to distinguish between the two types of bags in terms of material? In fact, there are many similarities between the materials of the two types of bags. However, the commonly used materials for boiled water bags are generally manufactured using two-layer composite processing, such as NY/CPE, NY/CPP, PET/CPE, PET/CPP, etc; The commonly used three-layer composites are PET/PET/CPP, etc.

The bag types of high-temperature bags and boiling bags are generally not much different, and they are also used for sterilization treatment. Nowadays, meat products and seafood are generally used in food packaging.

The above is an introduction to the differences between high-temperature steaming bags and boiling bags. If you would like to learn more, please feel free to contact us!