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​In the seafood market, two primary packaging methods dominate: vacuum-packed and unpackaged products. However, a new packaging innovation has arisen – seafood skin-type vacuum packaging, facilitated by specialized machines like the Seaweed Skin-Type Vacuum Packaging Machine.

​In today's dynamic packaging industry, advanced multi-functional hot forming packaging machines have emerged as game-changers. These innovative devices streamline the entire packaging process, seamlessly integrating container formation, filling, capping, and sealing into one seamless operation. Not content with standard capabilities, some cutting-edge models even incorporate vacuuming, gas inflation, and sterilization, ensuring enhanced product protection and extended shelf life.

​The cutting-edge, state-of-the-art device has recently hit the market, specifically designed to streamline the art of eye meat trimming for premium beef tenderloins. Equipped with advanced 3D technology, this innovative machine boasts unparalleled precision and efficiency in its operation.

In April, 2021, our customer has launched their new project of VSP package for Sauce Duck. As per customer's requirement, we designed this VSP machine for them.

The Meticulous Gas-Adjustment Packaging Machine boasts a sophisticated German Siemens control system with an PLC, allowing for precise parameter adjustment. The machine features stable performance, intuitive human-machine interface, low failure rate, and user-friendly operation. It automatically seals, evacuates, fills with preservation gases, heat-seals, slices, and outputs finished packages, all through a continuous process.

Vacuum skin packaging products are widely accepted by people worldwide.

Modified Atmosphere Packaging (MAP) (Modified Atmosphere Packaging), also known as gas replacement packaging, is widely used in the preservation packaging of fresh food (fish, meat, fruits and vegetables), cooked food and grilled food. Compared with frozen packaged foods, modified atmosphere packaging for foods has high freshness preservation quality, which can maintain the original juice, original taste and original color of foods, and meets the requirements of ready-to-eat or cooking in kitchen engineering.

​Based on extensive research in food science both domestically and internationally, chilled meat, particularly red meat, benefits from an atmosphere with a gaseous composition of approximately O2 = 80% and CO2 = 20%.

​In the modern food industry, vacuum skin packaging, also known as modified atmosphere packaging (MAP), has revolutionized the preservation and presentation of beef products. To ensure optimal quality and freshness, several advanced technologies are employed when packaging beef in a vacuum-sealed format.

Meat and Poultry: The primary application for a beef packaging machine is in the processing of fresh and frozen beef cuts, such as steaks, roasts, and sausages. By evacuating air and sealing with a thin layer of stretch film, these machines extend the shelf life and maintain product quality.

​ Vacuum skin packaging for seafood employs cutting-edge techniques to preserve and enhance product quality. Key technologies include: 1. High-purity vacuum seals: Advanced sealing machines create an airtight seal to eliminate oxygen, delaying bacterial growth and maintaining freshness.

The global beef industry relies on efficient preservation methods to maintain product quality and extend shelf life. Emerging technologies are revolutionizing the way we handle and store beef, ensuring freshness, safety, and sustainability.

Vacuum packaging refers to the method of removing the air in the packaging bag and sealing it to keep the food in the packaging bag from the outside.