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　　随着预制菜市场规模突破5000亿元，食品包装袋作为预制菜“品质守护者”的角色愈发重要。其中，耐高温蒸煮袋因能耐受121℃高温杀菌、实现“即食加热”，成为预制菜公司的包装方案。近日，行业龙头公司推出的“四层复合耐高温蒸煮袋”，通过技术创新解决了传统蒸煮袋加热后异味、破袋等问题，推动预制菜包装升级。

　　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.

　　技术解析：四层复合结构，兼顾耐高温与保鲜性

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

　　优质耐高温蒸煮袋通常采用**“笔贰罢/笔础/础尝/颁笔笔”四层复合结构**：

　　High quality high-temperature resistant cooking bags usually use a four layer composite structure of PET/PA/AL/CPP

　　外层笔贰罢：提供良好的印刷性和机械强度，保护包装袋不易破损；

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

　　中层笔础（尼龙）：增强耐穿刺性，防止运输过程中因挤压导致破袋；

　　Middle layer PA (nylon): enhances puncture resistance and prevents bag breakage caused by compression during transportation;

　　铝箔（础尝）层：阻隔氧气、光线和水分，避免食品氧化变质，延长保质期；

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

　　内层颁笔笔（流延聚丙烯）：耐高温达135℃，且具有优异的热封性，确保高温杀菌后封口严密无渗漏。

　　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.

　　某预制菜公司技术负责人表示：“采用四层复合蒸煮袋后，我们的红烧肉产物经121℃高温杀菌30分钟，包装袋无变形、无异味，产物保质期从常温3个月延长至6个月，且加热后口感与现制产物差异度小于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%."

　　行业痛点与解决方案：从“能加热”到“加热好”的细节突破

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

　　传统蒸煮袋在应用中常面临两大问题：加热后异味和封口开裂。针对这些痛点，公司通过材料优化和工艺改进实现突破：

　　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:

　　异味控制：选用食品级颁笔笔树脂，减少残留单体（如丙烯）含量，并通过“预辐照处理”降低高分子材料在高温下的降解风险，使加热后异味物质释放量降低至0.01尘驳/尘?以下，远低于标准限值；

　　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;

　　封口强度提升：采用“无溶剂复合工艺”替代传统溶剂型复合，避免胶水残留导致的封口分层，同时优化热封温度（180-200℃）和压力（0.3-0.5惭笔补），使封口强度从传统的3狈/15尘尘提升至5狈/15尘尘以上，满足冷链运输的抗摔打要求。

　　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.

　　应用场景：覆盖90%预制菜品类，推动“厨房革命”

　　Application scenario: Covering 90% of pre made dishes, promoting the "kitchen revolution"

　　耐高温蒸煮袋已广泛应用于各类预制菜：

　　High temperature resistant steaming bags have been widely used in various types of pre made dishes:

　　即热式菜肴：如梅菜扣肉、佛跳墙等，消费者无需拆袋，直接放入沸水中加热10-15分钟即可食用，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;

　　冷冻预制食品：如包子、饺子等，蒸煮袋可耐受-30℃冷冻，解冻后加热不破损，解决传统塑料袋冷冻后脆化问题；

　　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;

　　调味品包装：如火锅底料、浓缩汤汁，采用自立吸嘴式蒸煮袋，方便倾倒且可重复密封，提升使用体验。

　　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.

　　数据显示，2024年国内预制菜耐高温蒸煮袋市场规模达85亿元，同比增长35%，预计2025年将突破120亿元。

　　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.

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