Vacuum skin packaging:
Under the effect of heating and vacuum negative pressure, the cover material softens and extends, closely adhering to the outer surface of the packaged contents, and fully heat-sealed with the base material to form a complete packaging unit.
Application scope:
It is widely used in frozen meat, poultry and seafood products, such as ribeye steak, loin ribs, bones, fish, sushi, oysters, lobster tails, salmon, shrimp, etc.