Frozen Shrimp

Vacuum packaging frozen shrimp using double-sided plastic film vacuum bags or aluminum foil composite plastic film vacuum bags provides excellent barrier properties, with water vapor transmission ≤0.1 g/m²·day and oxygen transmission rate ≤0.5 cc/m²·day.

Packaging Process:

1. Place the shrimp into a two-layer vacuum bag, ensuring the flesh side adheres tightly to the inner layer (non-printed side).

2. Evacuate air using a vacuum machine (recommended vacuum level ≥90 kPa) and heat-seal for 3–5 seconds.

3. Inspect the seal for smoothness and absence of wrinkles to guarantee complete airtightness.

Sweet Shrimp

Vacuum skin packaging for sweet shrimp involves placing the shrimp into a tray, where a specialized conforming plastic film is tightly adhered to the product surface and sealed to the base tray through heat and vacuum action.

Key Features:

• Unlike thermoforming packaging, vacuum skin packaging requires no molds.

• For products of varying sizes and shapes, a transparent conforming film is used to closely adhere to the food surface and seal with the tray.

• Offers convenience, cost-effectiveness, and high efficiency, enabling adaptable packaging without tooling constraints.

Individual Packaging for Shrimp

Typically, a two-layer film system is used for heat-seal packaging, consisting of:

• Upper film: Requires excellent barrier properties and high-quality printability.

• Lower film: Demands superior stretchability for molding.

Packaging Process:

1. Lower Film Forming:

   • Heat and stretch the lower film.

   • Place the shrimp into the formed cavities.

   • Vacuum forming (-0.08 MPa) shapes the film, with mold cavity depths matching the shrimp’s thickness.

2. Upper Film Sealing:

   • Preheat the upper film to 80–100°C for softening.

   • Apply sealing parameters:

     • Temperature: 160–180°C

     • Pressure: 0.4–0.6 MPa

     • Duration: 2–3 seconds

   • Ensure seal strength ≥40 N/15mm for airtight integrity.

Shrimp Paste

Shrimp paste, a delicate and perishable seafood product, requires specialized packaging to maintain freshness, texture, and hygiene.

PA/PE or EVOH/PE Composite Films: High oxygen barrier (OTR ≤0.5 cc/m²·day) and moisture resistance (WVTR ≤1.0 g/m²·day) to prevent oxidation and moisture loss.

Lower film is heated and vacuum-formed into cavities matching the shrimp paste portion size (e.g., 100–200g units).  Mold cavity depth adjusted to accommodate product thickness (e.g., 20–30mm). 

Filling:  Shrimp paste is dispensed into formed cavities using a piston filler or auger system to ensure precise portion control.  Filling conducted in a hygienic, temperature-controlled environment (≤10°C). 

Sealing:  Upper film (pre-printed with branding) is aligned and heat-sealed to the lower film.

Fresh Shrimp

Extending the survival time of live fish and shrimp can be achieved by placing an appropriate amount of water and injecting sufficient oxygen into a sealed bag.

Process Details:

1. Use a three-side sealed bag made of PA/PE material with a thickness of approximately 500 μm.

2. Place live fish/shrimp into the bag and fill one-third of the bag’s volume with water.

3. Heat-seal the bag and inject 80% oxygen through a dedicated oxygen port.

4. Leverage the oxygen barrier properties of the PA layer; in some cases, oxygen can be retained for up to 24 hours without leakage, significantly prolonging survival time during transport.