The Ready-to-Eat Food Packaging PVDC Vacuum Shrink Bag by Donghui manufacturer has high barrier and anti-deterioration, can lock the flavor and freshness of ready-to-eat food, prevent oxidation and cross-taste, and meet the packaging requirements of ready-to-eat braised pork, ready-to-eat salad and ready-to-eat rice balls.
Fresh Meat Packaging EVA Vacuum Heat Shrink Bag producted by Donghui is a special material for fresh meat packaging, with high flexibility EVA as the core material, which has excellent sealing and low temperature resistance, can fit the irregular shape of fresh meat, lock moisture and prevent oxidation, and is suitable for vacuum packaging of pork, beef, mutton and other fresh meat to ensure fresh taste and nutrition.
Donghui’s China EVA Heat Shrink Film for Pork is a special material for pork packaging, which has high flexibility and puncture resistance. It can fit pork belly, tenderloin, ribs and other pork parts, lock moisture and prevent oxidation, adapt to vacuum and non-vacuum packaging of pork, and ensure the stability of pork quality.
Beef Vacuum Packaging EVA Heat Shrink Film by Donghui is a special material for beef vacuum packaging, which has both high barrier and flexibility. It can fit the shape of beef nuggets, steaks and beef rolls, lock the fresh and tender taste and prevent oxidation, adapt to the vacuum packaging scene of beef, and improve the quality of beef products.
EVA Vacuum Shrink Bag for Sausage by Donghui supplier is a special material for sausage packaging, which has both high flexibility and tightness, can fit the cylindrical shape of sausage, prevent oxidation and odor, and is suitable for vacuum packaging of various sausages to ensure the Q-elastic taste of sausage.
The Donghui’s China Ham Packaging EVA Vacuum Shrink Bag is a special material for ham packaging, which has both high flexibility and high barrier property, can fit the shape of ham, lock the flavor and prevent oil production, and is suitable for ham vacuum packaging and long-term storage to ensure the stability of ham quality.
