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                Determination of nutrition label of canned fish

                viewed: 1241Release time:2020-06-28

                Canned food plays an important role in daily life. However, there are some misunderstandings about the principles of canning production, preservation, nutritional value, how to identify the quality of canning and the methods of storage. Today, Xiaobian will introduce canned food in detail:

                There are four misunderstandings about canned food

                Myth 1: there are many preservatives in cans, which are harmful to human health.

                Fact: the reason why can be preserved for a long time without deterioration is due to sealed containers and strict sterilization, which has nothing to do with preservatives. The principle of Canning is very simple: first, heat the raw materials sufficiently to kill all the microorganisms; at the same time, heat the packaging tank sufficiently to sterilize; then, put the sterile food into the sterile container and seal it while it is hot; finally, heat and sterilize it. After cooling, the air in the top gap of the container shrinks, which will generate negative pressure. The sealed bottle can't be opened, and the bacteria outside will not Maybe it's in. After these processes, the food will not be rotten naturally, and there is no need to add any preservatives. According to Hao Yu, Secretary General of the Standardization Technical Committee of the food industry, "preservatives are contained in cans", which is actually a prejudice against canned food and a misleading to consumers.

                Myth 2: canned food is convenient food, which is no different from instant noodles. There is no nutrition but hunger.

                Fact: the processing procedure of can is very simple, generally only need heating. What's more, the heating temperature of Canning is not too high, sometimes it's lower than that of cooking. Therefore, to some extent, the nutrient loss of canned food is less than that of home cooking. In general, with the pasteurization method, the processing temperature of the canned meat and marine fish will not exceed 120 ℃, the processing temperature of the canned vegetables and fruits will not exceed 100 ℃, and the cooking temperature of our daily family will easily exceed 200 ℃.

                Myth 3: cans are made of leftovers.

                Fact: in fact, can is made of high quality and good appearance materials. For example, most of the canned fruits are packed in glass bottles or transparent soft packages. You can see beautiful and complete oranges, yellow peaches, hawthorn, pineapple, etc. directly. As for the cans that can't see the "content", if the raw materials with quality problems are used, it is likely to affect the quality of a batch, and few manufacturers will take this risk. Finally, China is a big canning country in the world, with a large number of products exported to the United States, the European Union, Japan and other countries around the world, with an export volume of 3 million tons. These countries are especially strict in food inspection. Chinese cans can be so popular in the international market, which can prove that the quality of cans is excellent.

                Myth 4: how can canned food be safe and nutritious? As long as it is processed, it is not fresh!

                Truth: first of all, the raw materials used for canned food are fresh. Canning, in order to pursue lower cost and better taste, will choose fresh materials in the right season. Moreover, in order to save costs, regular Canners have their own raw material bases, and the production line is built in the nearest place from the base. In this way, the process from picking, transportation to processing is greatly shortened.