What is the difference between a retort bag and a boiled bag? Let’s explain separately what is a retort bag and a boiled bag.
First explain the retort bag.
Retort bag, vacuum bag is used to pack all kinds of cooked meat, it is very convenient to use.
The material of the retort bag can be NY/PE, NY/AL/RCPP, KNY/PE.
The characteristics of retort bags: moisture-proof, temperature-resistant, light-shielding, and fragrant.
Applicable to: deli food, high-temperature sterilization food, such as: meat, ham, grilled fish, etc.
There are three types of retort bag sterilization:
The first type: general sterilization, cooking temperature at 100-200°C, sterilization for about 30 minutes
The second type: high temperature type, the cooking temperature is 121°C, and the sterilization is about 45 minutes
The third type: high temperature resistant type, the cooking temperature is 135°C, and the sterilization is about 15 minutes
Next, explain the boiled bag.
Material of boiling bag: PET/PE BOPA/PE PET/AL/PE
The characteristics of the boiled bag: it can withstand sterilization at a temperature not higher than 105°C, has good oil resistance, good printability, good heat-sealing strength, and high impact resistance.
Boiled bags are sterilized with water. There are two types of boiled bags:
The first type: low-temperature sterilization, sterilizing at 100°C for about 30 minutes.
The second type: pasteurization, sterilizing at 85°C for about 30 minutes.
In short, there is not much difference between retort bags and boiled bags, both of which need to be sterilized.
Post time: Jan-11-2023