Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags

China Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags, Find details about China Wrapping Film, Printing Film from Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags

Model NO.
EVOH LAYERS MULTIPLE
Packing
Standard Package
Package
Packaging Box
Printing
Printing Method Applicable
Packaging
Wound Roll Packed
Advantage
Anti Fog
Keyword
Plastic Wrap
Key Words
Vacuum Sealers
Product Name
Shrink Wrap Stretch Film
Use
Food Wrapping
Trademark
JHG BRAND
Specification
As required
Origin
Jiangsu, China
Model NO.
EVOH LAYERS MULTIPLE
Packing
Standard Package
Package
Packaging Box
Printing
Printing Method Applicable
Packaging
Wound Roll Packed
Advantage
Anti Fog
Keyword
Plastic Wrap
Key Words
Vacuum Sealers
Product Name
Shrink Wrap Stretch Film
Use
Food Wrapping
Trademark
JHG BRAND
Specification
As required
Origin
Jiangsu, China

JHG Barrier Shrink Film

JHG's barrier shrink films are based on PA/PE or EVOH materials. They are available of different sizes for a wide range applications and packaging requirements. All  shrink films have been tested by SGS according to REACH, FDA standards etc., and meet the regulations of contacting directly with foods.

Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and BagsSmoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and BagsSmoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags

Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and BagsSmoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and BagsSmoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and BagsSmoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags

Application:

1.  Fresh Meat, Poultry, Processed and Smoked Meat Packaging

       Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.

        Prevent fat from oxidation, decay and changing it's fresh color.

        Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.

        To keep apart from oxygen to maintain the natural color of fresh meat for more long time.

 

2. Cheese Packaging

        The lower shrinkage temperature make it more suitable for products such as cheese which need the less temperature. It looks more attractive for the character of transparency and luster.

 

3. Seafood Packaging

        Oxygen can be blocked and inhibiting the propagation of aerobic bacteria. Vacuum-packed while storage at a low temperature ( below 4ºC) can inhibit the reproduction of anaerobic bacteria , which ensure the food healthy.