Properties of products

Boiled in water at 85-110 °C, for 15-45 minutes, by sterilization to extend the shelf-life of content, this way of shelf-life is relatively short, generally within 3-6 months. Cooking is in a certain pressure, temperature in 121-135 °c water, through sterilization to extend the shelf life of content, this way sterilization is more thorough, shelf life will be longer, generally within 6-12 months

Structure

Retort Structure: BOPP/CPE,B OPA/CPE(CPP), BOPP/VMPET/CPE, PET/AL/CPE

Retort Structure: BOPA/RCPP, PET/BOPA/RCPP, PET/AL/RCPP, BOAP/AL/RCPP, PET/AL/BOAP/RCPP