CN114889885A - A kind of food bag structure for separate packing of dry gluten and sauce - Google Patents

Abstract

The invention discloses a food bag structure for subpackaging dried gluten and sauce, which mainly comprises a dry material bag body, a wet material bag body and an air guide pipe, wherein the dry material bag body is provided with a bottom flanging I, a sealing strip I, a printing area I, a top flanging I and an air hole I; the invention also provides a packaging process and a bag opening and eating process thereof correspondingly. The invention provides a mutually-communicated double-bag packaging structure for the first time, gluten and sauce are respectively packaged, the contact amount of dried gluten and the sauce can be adjusted, the dried gluten and the sauce can be replaced by self-made sauce or even self-made gluten, the taste is changeable when the dried gluten and the sauce are eaten, the packaging structure is suitable for making gluten and storing at home, and the packaging structure is suitable for being popularized and used in a large range.

Description

A kind of food bag structure for separate packing of dry gluten and sauce

technical field

The invention relates to the technical field of food packaging, in particular to a food bag structure in which dry gluten and sauce are packaged separately.

Background technique

Spicy strips are also called large gluten, vegetarian beef tendon, etc. It is a food made of wheat flour or other grains and beans as the main raw material. Spicy sticks are a kind of snack, which is a product made of flour, water, salt, and sugar, squeezed, cooked, and then seasoned. It is a snack processed by agricultural products. Regarding additives, as long as they are added according to national standards, they will not affect human health, so it cannot be said that spicy strips are junk food.

There are many kinds and rich flavors of spicy strips on the market, but the gluten fiber pores of most of the spicy strips contain a lot of oil seasoning. One is that after the oil seasoning is immersed, the fibers of the fermented flour are easily softened, and the taste is preserved for a long time after the bag is sealed. It affects the shelf life, so a large amount of additives needs to be added; the second is that after a long time of immersion in oil, the gluten has a large oil stain on the entrance and a numbness in the entrance, which is not suitable for the taste of many people; The amount of oil and seasoning cannot be adjusted, so that the unpacking is only suitable for the consumption requirements of a certain type of people, which is not conducive to multiple people eating.

Looking back to the ancient times, because the spicy strips originated from ancient traditional folk workshops or home-made, our company based on the traditional production methods of spicy strips in various places, the fresh gluten can be stored separately, and then the sauce is made. When eating, the gluten and the sauce are mixed. Mix, control the length of soaking time according to individual requirements, and even drain the sauce after soaking, so as to achieve the edible requirements of controlling gluten moisture.

Therefore, the company tries to promote the traditional manual method of spicy strips to the industrial production field through the packaging method of gluten and sauce, so that it can be suitable for consumption by a wider range of people.

SUMMARY OF THE INVENTION

The purpose of the present invention is to solve the shortcomings in the prior art, and proposes a food bag structure in which dry gluten and sauce are packaged separately.

In order to achieve the above object, the present invention adopts the following technical solutions:

A food bag structure in which dry gluten and sauce are separately packaged is mainly composed of a dry material bag body, a wet material bag body and an air duct for connecting the dry material bag body and the wet material bag body. One side of the wet bag body is provided with a bonding part, which is combined by adhesive gluing. The bottom surfaces of the dry bag body and the wet bag body are flat open areas, and the bottom edge of the side wall of the dry bag body is flat. There are two symmetrical bottom flanging I extending downward, the two ends of the two bottom flanging I form a closed circle, and the inner side of the two bottom flanging I is provided with a corresponding sealing strip I, that is, one side is a raised strip, and the other is a raised strip. One side is a groove strip, and the two are combined to form a seal; the bottom edge of the side wall of the material bag body extends downward with two symmetrical bottom flanging II, the two ends of the two bottom flanging II form a closed circle, and the two bottom flanging The inner side of side II is provided with a corresponding sealing strip II, that is, one side is a raised strip, the other side is a groove strip, and the two are combined to form a seal;

The middle part of the outer side wall of the dry bag is provided with a printing area I for identifying the main components of the dry gluten contained therein, the edible method mixed with the sauce and the production batches, and the middle part of the outer side wall of the wet bag is provided with a printing area. II, which is used to identify the main ingredients of the sauce contained therein, the audience for which the taste is suitable, and the production batch;

The top edge of the side wall of the dry bag body is oval and extends upward with a top flange I, the top edge of the side wall of the wet bag body is oval and extends upward with a top flange II, and one side of the top flange I is connected to the top. One side of the flange II intersects and forms a connected area, and the top flange I and the top flange II form a connected figure-of-eight fence structure;

The area of the top surface of the dry bag body is twice the area of the top surface of the wet bag body, so that the volume in the dry bag body is about twice the volume in the wet bag body, and the top surface of the dry bag body is provided with a ventilation hole I, and the wet bag body is provided with a ventilation hole I. The top surface of the material bag body is provided with a vent hole II, the air duct is an inverted U shape and the two ends are respectively connected with the vent hole I and the vent hole II. It is bonded to the top surface of the dry bag body by quick-drying glue and ensures that the air duct is connected to the vent hole I. The other end of the air duct is provided with a trumpet-shaped valgus II, and the bottom surface of the valgus II is bonded to the wet bag by quick-drying glue. On the top surface of the bag body and ensure that the air duct is connected to the ventilation hole II, the height of the air duct after bonding is lower than the height of the top flange I and the top flange II, so as to ensure that the top flange I and the top flange II can be turned upside down. The dry material bag body and the wet material bag body are supported, and the pipe wall near the two ports of the air duct is respectively sleeved with a tube sealing clip I and a tube sealing clip II, which are used to close the air duct.

A kind of food bag structure of the aforesaid dry gluten and sauce packaging, its packaging process comprises the following steps:

S1. Invert the bag body and bagging: use electrostatic stickers in advance to block the ventilation holes I on the top surface of the dry material bag body and the ventilation holes II on the top surface of the wet material bag body, and form the dry material bag body and the wet material bag body. Turn the bag body upside down, open the sealing strip I and sealing strip II to ensure that the dry bag body and the wet bag body are in the largest volume, and put the dry gluten into the dry bag body, requiring the dry gluten to contain less than 3% moisture and oil. Quantity < 5%, total amount of edible salt and alkali < 8%, pour the sauce into the wet bag body, and the viscosity of the sauce is required to be < 5cps, which is easy to flow through the trachea;

S2. Seal the mouth of the bag and turn the bag body: close the sealing strip I and the sealing strip II, and require the sauce to account for 1/4 to 1/3 of the total volume of the wet bag body, turn the bag body over, and fix the bottom of the bag body with a splint. At the same time, it also enhances the bonding stability of the sealing strip I and the sealing strip II, tearing off the electrostatic sticker, and recycling it after cleaning, drying and electrostatic treatment;

S3, the dry bag body is connected to the airway, and the vacuum is applied: the outer edge I of the airway is coated with quick-drying glue, and it is adhered to the periphery of the vent hole I of the dry bag to ensure that the airway is communicated with the inside of the dry bag. , open the tube on the side of the outer flanging II of the airway tube and connect the air pump, vacuum the dry bag body, and squeeze the outer side wall of the dry bag slightly, until the dry bag body and the airway become shriveled in turn. , lock the tube sealing clip I and the tube sealing clip II to seal both ends of the airway;

S4. Pressurizing the wet bag body and connecting to the airway: intubate from the vent hole II and connect the air pump to pressurize the air above the liquid surface of the wet bag body to 0.2-0.25MPa, and turn the airway inside out. Apply quick-drying glue on one side of the side II, remove the cannula, and quickly fit the valgus II to the periphery of the ventilation hole II of the wet bag body to ensure that the airway is connected to the inside of the wet bag, and slightly squeeze the outside of the airway. One end of the flanging II is tightly attached after 10s, and the sealing of the bag body is checked, that is, the packaging process is completed.

The process of unpacking and eating after packaging is as follows:

a. Invert or tilt the bag body to make the sauce contact with the ventilation hole II, first open the sealing clamp II, under the action of air pressure, if the flow rate is slow, you can squeeze the outer wall of the gas area of the wet material bag slightly, the sauce The juice is quickly introduced into the airway, and then the sealing tube clip I is opened again, so that the sauce is filled into the dry material bag body, and the inflow of the sauce is controlled. The sauce is fused, dipped for 5-15min, then the sealing strip can be opened and eaten;

b. If you are not satisfied with the taste of the sauce, you can make your own sauce, open the sealing tube clip II to replace the sauce, then close the tube sealing clip II, and ensure that there is enough air in the wet bag, and then repeat the operation of step a, such as The flow rate is slow, which can slightly squeeze the outer wall of the gas area of the wet bag body to form a sufficient pressure difference;

c, if the sauce is too little, then close the sealing strip I, repeat the step a and continue to import the sauce;

d. If there is too much sauce, then close the sealing strip I and open the sealing tube clip II, squeeze the outer side wall of the dry bag with force to dehumidify the gluten and make the sauce at the bottom of the dry bag return to the wet bag from the airway body.

Preferably, the airway tube is made of silicone, latex or soft rubber material, which facilitates the contraction and expansion of the airway tube and facilitates the discharge or entry of gas into the airway tube.

Preferably, the bottom surface of the outer flange I and the bottom surface of the outer flange II of the air guide tube are both frosted surfaces, which can enhance the adhesion stability and sealing performance.

Preferably, the tube-sealing clip I and the tube-sealing clip II are specifically wide ties or soft cuffs, not only for the convenience of packaging, but also for the convenience of manually controlling the switch of the airway when eating.

Compared with the prior art, the beneficial effects of the present invention are:

Aiming at the problem that the existing spicy strips are eaten by a narrow crowd, and the eating method and taste of gluten made by traditional workshops and households are quite different, the present invention proposes for the first time a mutually conductive double-bag packaging structure, which separates the gluten from the sauce. Encapsulation can not only adjust the amount of contact between dry gluten and sauce, but also can be replaced with homemade sauce or even homemade gluten. It has a variety of tastes, is suitable for a wide range of people, and is easy to store. It is suitable for home-made gluten and preservation. The market value is high, and it should be widely used.

Description of drawings

Fig. 1 is the structural representation of the food bag structure that a kind of dry gluten and sauce are packaged separately proposed by the present invention;

Fig. 2 is the package flow chart of the food bag structure that a kind of dry gluten and sauce are packaged separately proposed by the present invention;

In the picture: dry bag body 1, bottom flange I11, sealing strip I12, printing area I13, top flange I14, ventilation hole I15, wet bag body 2, bottom flange II21, sealing strip II22, printing area II23, Top flange II24, vent hole II25, airway 3, valgus I31, valgus II32, tube sealing clip I33, tube sealing clip II34, electrostatic sticker 4.

Detailed ways

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, but not all of the embodiments.

Referring to FIG. 1 , a food bag structure in which dry gluten and sauce are separately packaged is mainly composed of a dry material bag body 1, a wet material bag body 2 and an air duct 3 for connecting the dry material bag body 1 and the wet material bag body 2. Composition, one side of the dry material bag body 1 and one side of the wet material bag body 2 are provided with a bonding part, which is bonded together by adhesive gluing, and the bottom surfaces of the dry material bag body 1 and the wet material bag body 2 are both In the flat opening area, the bottom edge of the side wall of the dry material bag body 1 extends downward with two symmetrical bottom flanging I11, the two ends of the two bottom flanging I11 form a closed circle, and the inner side of the two bottom flanging I11 is provided with The corresponding sealing strip I12, that is, one side is a raised strip, the other side is a groove strip, and the two are combined to form a seal; the bottom edge of the side wall of the material bag body 2 extends downward with two symmetrical bottom flanging II21, two The two ends of the bottom flanging II21 form a closed circle, and the inner sides of the two bottom flanging II21 are provided with corresponding sealing strips II22, that is, one side is a raised strip, the other side is a groove strip, and the two are combined to form a seal;

The middle of the outer side wall of the dry bag body 1 is provided with a printing area I13, which is used to identify the main components of the dry gluten contained therein, the edible method mixed with the sauce, and the production batch and other information. The middle of the outer side wall of the wet bag body 2 is provided with The printing area II23 is used to identify the main ingredients of the sauces contained therein, the suitable population for the taste, and the production batches and other information;

The top edge of the side wall of the dry bag body 1 is oval and has a top flange I14 extending upward, and the top edge of the side wall of the wet bag body 2 is oval and has a top flange II24 extending upward, and the top flange I14 side It intersects with one side of the top flange II24 and forms a connected area, and the top flange I14 and the top flange II24 form a connected figure-of-eight fence structure;

The area of the top surface of the dry bag body 1 is twice the area of the top surface of the wet bag body 2, so that the inner volume of the dry bag body 1 is about twice the inner volume of the wet bag body 2, and the top surface of the dry bag body 1 is about twice that of the wet bag body 2. A vent hole I15 is provided, a vent hole II25 is provided on the top surface of the wet material bag body 2, the air duct 3 is an inverted U shape and the two ends are respectively connected with the vent hole I15 and the vent hole II25, and one end of the air duct 3 is provided with a trumpet-shaped The outer flange I31, the bottom surface of the outer flange I31 is bonded to the top surface of the dry material bag body 1 through quick-drying glue and ensures that the air duct 3 is communicated with the ventilation hole I15, and the other end of the air duct 3 is provided with a horn-shaped valgus II32 , the bottom surface of the outer flange II32 is bonded to the top surface of the wet bag body 2 by quick-drying glue and ensures that the air duct 3 is connected with the ventilation hole II25. After bonding, the height of the air duct 3 is lower than the top flange I14 and the top flange II24. The height of the top flanging I14 and the top flanging II24 can support the dry material bag body 1 and the wet material bag body 2 after being inverted. II34, for closing the airway 3.

Referring to Fig. 2, the aforementioned food bag structure of a kind of dry gluten and sauce packaging, its packaging process comprises the following steps:

S1. Invert the bag body and bagging: use electrostatic stickers 4 in advance to block the ventilation holes I15 on the top surface of the dry material bag body 1 and the ventilation holes II25 on the top surface of the wet material bag body 2, and seal the dry material bag body 1 and the wet material bag body. The bag body formed by the bag body 2 is inverted, and the sealing strip I12 and the sealing strip II22 are opened to ensure that the volume of the dry material bag body 1 and the wet material bag body 2 is in the maximum state, and the dry gluten is put into the dry material bag body 1. The water content of gluten is less than 3%, the oil content is less than 5%, the total amount of salt and alkali is less than 8%, and the sauce is poured into the wet bag body 2, and the viscosity of the sauce is required to be less than 5cps, which is easy to flow through the airway;

S2. Seal the mouth of the bag and turn over the bag body: close the sealing strip I12 and the sealing strip II22, and require the sauce to account for 1/4 to 1/3 of the total volume of the wet bag body 2, turn the bag body over, and fix the bottom of the bag body with a splint , At the same time, it also enhances the bonding stability of the sealing strip I12 and the sealing strip II22, tear off the electrostatic sticker 4, and then use it after cleaning, drying and electrostatic treatment;

S3. The dry bag body is connected to the air duct and vacuum: apply quick-drying glue to the outer edge I31 of the air duct 3, and adhere it to the periphery of the vent hole I15 of the dry bag body 1 to ensure that the air duct 3 is connected to the dry bag. The inside of the body 1 is connected, and the tube is opened on the side of the outer flanging II32 of the trachea 3 and an air pump is connected, and the dry bag body 1 is evacuated, and the outer wall of the dry bag body 1 is slightly squeezed until the dry bag body. 1 and the airway tube 3 are in a shriveled state in turn, and the sealing tube clamp I33 and the tube sealing clamp II34 are locked to seal both ends of the airway tube 3;

S4. Pressurizing the wet bag body and connecting the air guide: intubate from the vent hole II25 and connect the air pump to pressurize the air above the liquid level of the wet bag body 2 to 0.2-0.25MPa, and connect the air guide pipe 3 One side of the outer flange II is coated with quick-drying glue, the cannula is removed, and the outer flange II is quickly attached to the periphery of the ventilation hole II25 of the wet bag body 2 to ensure that the airway 3 is communicated with the inside of the wet bag body 2, and Slightly squeeze one end of the outer flanging II of the airway tube 3, and after 10s, it is tightly fitted, and the sealing performance of the bag body is checked, that is, the packaging process is completed.

The process of unpacking and eating after packaging is as follows:

a. Invert or tilt the bag body so that the sauce is in contact with the ventilation hole II25, first open the sealing tube clamp II34, under the action of air pressure, if the flow rate is slow, you can squeeze the outer wall of the gas area of the wet material bag body 2 slightly, The sauce is quickly introduced into the airway 3, and then the sealing tube clip I33 is opened, so that the sauce is filled into the dry material bag body 1, and the inflow of the sauce is controlled. The dry gluten is mixed with the sauce, soaked for 5-15 minutes, then the sealing strip I12 can be opened and eaten;

b. If you are not satisfied with the taste of the sauce, you can make your own sauce, open the tube sealing clip II34 to replace the sauce, and then close the tube sealing clip II34, and ensure that there is enough air in the wet bag body 2, and repeat the operation of step a. If the flow rate is slow, the outer side wall of the gas area of the wet bag body 2 can be slightly squeezed to form a sufficient pressure difference;

c. If the sauce is too little, then close the sealing strip I12, and repeat step a to continue importing the sauce;

d. If there is too much sauce, then close the sealing strip I12 and open the sealing tube clip II34, squeeze the outer side wall of the dry bag body 1 hard to dehumidify the gluten and make the sauce at the bottom of the dry bag body 1 return from the airway 3 Wet bag body 2.

The above description is only a preferred embodiment of the present invention, but the protection scope of the present invention is not limited to this. The equivalent replacement or change of the inventive concept thereof shall be included within the protection scope of the present invention.

Claims (6)

1. A food bag structure in which dry gluten and sauce are packaged separately, mainly consisting of a dry bag body (1), a wet bag body (2), and a dry bag body (1) and a wet bag body (2). 2) composition of the airway (3), characterized in that one side of the dry material bag body (1) and one side of the wet material bag body (2) are provided with a bonding part, which is bonded by adhesive Together, the bottom surfaces of the dry material bag body (1) and the wet material bag body (2) are flat open areas, and the bottom edge of the side wall of the dry material bag body (1) extends downward with two symmetrical The bottom flanging I(11), the two ends of the two bottom flanging I(11) form a closed circle, and the inner side of the two bottom flanging I(11) is provided with a corresponding sealing strip I(12); The bottom edge of the side wall of the material bag body (2) extends downward with two symmetrical bottom flanging II (21), the two ends of the two bottom flanging II (21) form a closed circle, and the two bottom flanging edges II (21) are closed. The inner side of the bottom flange II (21) is provided with a corresponding sealing strip II (22); The middle part of the outer side wall of the dry bag body (1) is provided with a printing zone I (13); the middle part of the outer side wall of the wet bag body (2) is provided with a printing zone II (23); The top edge of the side wall of the dry bag body (1) is elliptical with a top flange I (14) extending upward, and the top edge of the side wall of the wet bag body (2) is oval and extends upward with a top edge. Top flange II (24), one side of said top flange I (14) intersects with one side of top flange II (24) and forms a connected area, said top flange I (14) and top flange II ( 24) Form a connected 8-character fence structure; The area of the top surface of the dry material bag body (1) is twice the area of the top surface of the wet material bag body (2), so that the inner volume of the dry material bag body (1) is about the same as the inner volume of the wet material bag body (2). Twice, the top surface of the dry bag body (1) is provided with a ventilation hole I (15), the top surface of the wet material bag body (2) is provided with a ventilation hole II (25), and the air duct (3) It is in the shape of an inverted U, and the two ends are respectively connected with the vent hole I (15) and the vent hole II (25). The bottom surface of the side I (31) is bonded to the top surface of the dry bag body (1) by quick-drying glue and ensures that the air duct (3) is communicated with the ventilation hole I (15), and the other end of the air duct (3) is connected A trumpet-shaped outer flange II (32) is provided, and the bottom surface of the outer flange II (32) is adhered to the top surface of the wet bag body (2) by quick-drying glue and ensures that the air duct (3) is connected to the airway. The air hole II (25) is connected, the height of the air duct (3) after bonding is lower than the height of the top flange I (14) and the top flange II (24), and the air guide pipe (3) is close to the two ports. The tube wall is sleeved with a tube sealing clip I (33) and a tube sealing clip II (34) respectively, which are used for sealing the airway tube (3). 2. a kind of dry gluten according to claim 1 and the food bag structure that sauce is packed, it is characterised in that its encapsulation process comprises the following steps: S1. Invert the bag body and bagging: electrostatic stickers (4) are used in advance to connect the ventilation hole I (15) on the top surface of the dry material bag body (1) and the ventilation hole II (25) on the top surface of the wet material bag body (2). Block holes, invert the bag body formed by the dry bag body (1) and the wet bag body (2), and open the sealing strip I (12) and sealing strip II (22) to ensure that the dry bag body (1) and the The volume of the wet material bag body (2) is in the largest state, the dry gluten is put into the dry material bag body (1), and the sauce is poured into the wet material bag body (2); S2. Seal the mouth of the bag and turn the bag body: close the sealing strip I (12) and the sealing strip II (22), and require the sauce to account for 1/4 to 1/3 of the total volume of the wet bag body (2). Turn the bag body , the bottom of the bag body is fixed by the splint, and the bonding stability of the sealing strip I (12) and the sealing strip II (22) is also enhanced, and the electrostatic sticker (4) is torn off; S3. The dry bag body is connected to the air duct, and vacuuming: apply quick-drying glue to one side of the outer edge I (31) of the air duct (3), and stick it to the vent hole I (15) of the dry bag body (1). On the periphery, ensure that the airway (3) is connected to the inside of the dry bag body (1), open the tube on the side of the outer flange II (32) of the airway (3), and connect the air pump, and the dry bag body (1) Carry out vacuuming, and squeeze the outer wall of the dry bag body (1) a little until the dry bag body (1) and the air guide tube (3) are in a shriveled state in turn, and lock the tube sealing clip I (33) and the tube sealing clip. II (34) seals both ends of the airway tube (3); S4. Pressurizing the wet material bag body and connecting to the air guide: insert the pipe from the ventilation hole II (25) and connect the air pump to pressurize the air above the liquid level of the wet material bag body (2) to 0.2 ~ 0.25MPa , apply quick-drying glue on one side of the valgus II of the airway tube (3), remove the cannula, and quickly fit the valgus II to the periphery of the vent hole II (25) of the wet bag body (2) to ensure the airway. The trachea (3) is communicated with the inside of the wet material bag body (2), and slightly squeeze one end of the outer edge II of the trachea (3). 3. the food bag structure of a kind of dry gluten according to claim 2 and sauce packing, it is characterized in that, after its encapsulation, unpacking and eating process are as follows: a. Invert or tilt the bag body so that the sauce is in contact with the ventilation hole II (25), first open the sealing tube clamp II (34), under the action of air pressure, if the flow rate is slow, squeeze the wet material bag body slightly ( 2) On the outer side wall of the gas area, the sauce is quickly introduced into the air duct (3), and then the sealing tube clamp I (33) is opened, so that the sauce is filled into the dry bag body (1), and the inflow of the sauce is controlled. After meeting the requirements, immediately close the sealing clip I (33), shake the bag body to make the dry gluten and the sauce fuse, soak for 5-15 minutes, and then open the sealing strip I (12) for consumption; b. If you are not satisfied with the taste of the sauce, you can make your own sauce, open the tube sealing clip II (34) to replace the sauce, and then close the tube sealing clip II (34), and ensure that there is enough water in the wet bag body (2). air, and then repeat the operation of step a. If the flow rate is slow, the outer side wall of the gas area of the wet bag body (2) can be slightly squeezed to form a sufficient pressure difference; c. If the sauce is too little, close the sealing strip I (12), and repeat step a to continue importing the sauce; d. If there is too much sauce, close the sealing strip I (12) and open the sealing tube clamp II (34), squeeze the outer wall of the dry bag body (1) with force to dehumidify the gluten and make the dry bag body ( 1) The bottom sauce returns to the wet bag body (2) from the air duct (3). 4 . The food bag structure of claim 1 , wherein the air duct ( 3 ) is specifically made of silica gel, latex or soft rubber. 5 . 5 . The food bag structure of claim 1 , wherein the bottom surface of the outer flange I ( 31 ) and the bottom surface of the outer flange II ( 32 ) of the air duct ( 3 ) All are frosted. 6 . The food bag structure of claim 1 , wherein the tube-sealing clip I (33) and the tube-sealing clip II (34) are specifically wide cable ties or Soft hoop.

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