Those cans that we "misunderstood"
Today, when healthy eating has attracted much attention, canned food is not favored by Chinese people. Few people care about canned food on supermarket shelves, and they are rarely seen in family meals. Even canned food is regarded by some people as a representative of unhealthy food. However, people obviously misunderstand canned food. In fact, they are not only delicious, nutritious, but also hygienic and safe. Please see-misunderstanding one: canned food does not deteriorate because of preservatives. fact: canned food does not need or allow preservatives. the most fundamental feature of canned food is the use of sealing and high-temperature sterilization technology to eliminate pathogenic bacteria and spoilage bacteria. it is the food industry's food storage and long-term supply.
Today, when healthy eating has attracted much attention, canned food is not favored by Chinese people. Few people care about canned food on supermarket shelves, and they are rarely seen in family meals. Even canned food is regarded by some people as a representative of unhealthy food. However, people obviously misunderstand canned food. In fact, they are not only delicious, nutritious, but also hygienic and safe. Please see--
Misunderstanding 1: canned food does not deteriorate because of preservatives. Facts: canned food does not need or allow preservatives
The most fundamental feature of canned food is the use of sealing and high temperature sterilization technology to eliminate pathogenic bacteria and spoilage bacteria, which is a thorough revolution in food storage and long-term supply in the food industry. From the birth of canned food, it means safe food. Canned products due to the elimination of food spoilage factors, it is not required nor allowed to add any preservatives to a class of food. No matter how canned processing technology improves, safety is the primary feature and basic element of canned food. According to the US FDA statistics in the United States between 2007 and 2012, more than 4000 cases of foodborne disease reports were not related to canned food.
Canned food production generally adopts the following process: the food is processed and put into the can, and after the exhaust step, the food heat is as high as 80 ℃ or more; Then, the can is sealed by electric welding to make the can in a vacuum state. Then, the canned food is put into the furnace and heated to 135 ℃ for one and a half hours to ensure that all the bacteria in the can are killed at high temperature. The heated and sterilized canned food is stored in the warehouse after cooling; the warehouse is kept at a normal temperature of 25°C for 7 to 14 days (this temperature is the most likely to grow bacteria). During this period, broken cans will be thrown away to avoid entering the market.
Misunderstanding two: canned food is junk food, no nutrition facts: canned products nutrition loss will not exceed the normal cooking
Scholars from the University of California in the United States compared the nutrients of canned fruits and vegetables with fresh and frozen fruits and vegetables, and found that most of the fresh fruits and vegetables can only provide various vitamins and minerals to the human body when they are just picked. However, due to the oxidation during storage, the loss of nutrients during cooking and storage is higher than expected. However, commercial canning and frozen storage can maintain the main nutrients.
The loss of water-soluble and oxygen-labile nutrients, such as vitamin C and vitamin B, may result in the initial heat treatment stage of the canning process, but these substances are relatively stable due to the lack of oxygen during the later storage of the canned product. At the same time, the study also found that the amount of vitamin K, E, A and D in canned products was relatively stable. At the same time, the changes of phenolic substances which are also water-soluble and oxygen-unstable were also studied, and it was found that the situation was more complicated. Storage and cooking would lead to the loss of these substances, but the heating of the pre-processing of canning would help to improve the polyphenol content and antioxidant activity in tomato. A comparison of minerals and cellulose found that minerals and cellulose are generally stable during processing, storage and cooking, but are more lost during peeling and other processes. Carotene studies on fresh corn and canned corn also showed that the contents of lutein, zeaxanthin and total carotenoids were basically not significantly different, indicating that canning did not reduce the carotene content in corn. The reason is that the factory production of canned vegetables from picking to processing into products with stable quality experienced shorter time, less loss, and family cooking due to the logistics after picking vegetables into the family has been longer than the time before the factory production to processing, so the nutritional loss after harvest is greater, while the family processing loss is greater than the factory loss.
Misunderstanding three: not fresh raw materials will be made into canned facts: canned food more fresh
First of all, the raw materials used in canned food are fresh. Canned manufacturing, in order to pursue lower cost and better taste, will choose the freshest raw materials in the most suitable season. Moreover, regular canning manufacturers have their own raw material bases, and have strict controls on chemical fertilizers and pesticides, which can fully guarantee the quality of raw materials.
Secondly, the processing of canned food is precisely for food "preservation. If meat and fish cannot be processed in time, they will quickly corrupt. If vegetables and fruits are not processed in time after picking, they will also cause continuous loss of nutrients. Studies have shown that after plants are picked, because they cannot carry out normal biochemical synthesis, many chemical reactions are carried out in reverse, and vitamins and other nutrients will continue to be consumed. Therefore, the long time of transportation and sale will make the food that we thought was fresh become stale. And canned food from the field to the factory, from fresh raw materials to finished products, as long as less than 1 hour, the sterilization process can stop the chemical reaction of food in time, so that the nutrients of food are fully retained in a fresh state.
The above views are based on the opinions of experts such as Professor Liu Donghong of Zhejiang University.
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