Fish protein content is high digestible, contains B vitamins and calcium, zinc, selenium, iodine and other minerals, and its fat is rich in Omega -3 fatty acids. It is beneficial to prevent cardiovascular and cerebrovascular diseases and promote intellectual development.

 

Fish are rich in protein and a variety of nutrients, the acid is very low, especially easy to propagate bacteria, so when can be canned at 115 - 121 C under high temperature and high pressure sterilization. Such a high temperature has little effect on protein, but can cause a large loss of B vitamins. The content of vitamin B1 in canned fish can be reduced to about half of that of fresh fish, and it will also decrease in long-term storage.

 

According to the different processing methods, canned fish can be divided into three categories: braised pork, tomato juice, fresh fried, steamed, smoked, oil immersed and water soaked. Generally speaking, water-soaked fish with low fat content, and can basically maintain the natural fatty acid ratio of fish, is the most worthy of selection. You can make fish salad with fish sauce and seasoning and mix with vegetables. The salt content of tomato juice products is high, but the acidity of tomato juice is good for the preservation of B vitamins, and it is also a good choice. Although the smoke, fresh fry and red fever and other varieties are rich in flavor, after the frying, the fish's Omega -3 fatty acids are destroyed, the fat content is greatly increased, the B vitamins are most destroyed and the nutritional value is not high. The process of frying and fumigation may also produce toxic carcinogens such as benzopyrene, which makes food safety big. To reduce. Most of the canned oil can not be fry and smoked at high temperature, and the safety is high.

 

High temperature and high pressure heat makes the fish bones crisp and soft, so that calcium can be dissolved in large quantities. As a result, the calcium content of canned fish is more than 10 times higher than that of fresh fish, and iron, zinc, iodine, selenium and other minerals are not lost. Therefore, eating canned fish has a certain significance for mineral supplement. However, if the fish used to make cans is a deep-sea fish that has been contaminated with lead and mercury, as the bones become crisp and softened, the contaminants in the fish will dissolve in large quantities and increase the harm to the human body. Compared with tuna, sharks, sea bass, swordfish, barracuda, marlin, COD and other easily polluted fish, salmon, trout, and yellow fish are more safe.

 

The shelf life of canned fish is as high as 24 months. Many people think that it contains preservatives. In fact, canned food is a kind of important food processing method, which is to put the raw material in the airtight container through the exhaust. It is treated with high temperature to kill all kinds of microbes and bacteria, destroy the activity of the enzymes, prevent the external pollution and oxygen entering, so that the food can keep stable and edible for a long time. Therefore, most of the regular canned fish do not contain preservatives.

 

But take care when eating canned fish, not more than two cans per week (about 225 grams of fish per can); among them, fish and smoked fish should not be more than 1 cans; pregnant women, milk mothers and children do not eat as much as possible. The people who eat canned fish should pay attention to a balanced diet, eat more fresh vegetables, fruits and beans, and potato, in order to improve the anti pollution ability, so as to avoid the adverse effects on health of a large number of canned fish for a long time.