"If we want to avoid being eliminated by the market, we must produce according to standard." Yang Bangying, a consultant and senior engineer of China Canning Industry Association, put forward a warning to the canning enterprises. "Canned food has always been regarded as a kind of very hygienic, nutritious and convenient food, so many national laws and regulations do not allow the addition of any preservatives in canned food."

 

"I accompanied a US FDA delegation to a mushroom cannery in China. The FDA staff saw a machine wrapped in plastic cloth near the wall of the workshop. It looked clean, but the experts asked the factory to open it. This is a mushroom slicer, the factory is no longer ready to use, the machine has dozens of knives, FDA experts asked to open all the blades. On one of the blades there was a small piece of mushroom left unwashed. For manufacturers, it is time-consuming to remove the blades one by one, so they are sprayed with high-pressure spray guns. Because of this small piece of mushroom, FDA experts say that your factory is not aware of the quality, your products do not export to our country for the time being, after rectification to consider.

 

"From this we can see that standardization is embodied in every detail." Yang Bangying sighed: "in this regard, domestic enterprises can not compare with foreign canned manufacturers. In terms of conditions, their environment is very good, there are no flies, mosquitoes, so not like our enterprises do screens, pesticides. But the more subtle it is, the easier it is to make mistakes. The FDA does not allow tools such as cotton, silk, linen, bamboo and wood to be found in food production plants because they are prone to mold and bacteria.

 

Yang pointed out that canned food requires strict sealing and sterilization procedures, but the most basic and most important condition is the standardization of raw materials. The quality of raw materials is not fresh, not thoroughly cleaned, even under high sterilization conditions, it is difficult to meet the sterilization requirements. This requires canned food raw materials to achieve standardization, by contrast, foreign canned production, whether peeling, cutting, or planting, harvesting, have fully reached the mechanization and standardization of production.

 

Gas leakage is the key factor to promote canned perishable. Some enterprises have been unable to pass the technology in this area. Yang Bangying said, "the quality of the sealing machine is poor and the sealing is not up to the standard. A very important reason here is that the roller of the sealing machine, although only a small part, is very expensive to manufacture technical requirements and import. Because this technology is confidential internationally, at present a few domestic manufacturers can basically do it by themselves, but the quality of domestic roller has not reached standardization, and sealing equipment is not ideal, it is difficult to achieve the final quality requirements, which makes the sealing of cans very easy to occur problems.

 

"The requirements for the sealing of cans are very strict, and the containers can be absolutely sealed. The bottom cover of the can has two curling edges. There are five coats of tinplate and two layers of rubber at the curling edge. This rubber acts as a gasket for a pressure cooker. We have very high requirements for canned edge curling, which involves 12 quality indicators, in the detection to dissect it, to use projectors, video measurement size, so as to achieve absolute sealing. True curling is very small, so to measure the size, some manufacturers fail to meet the requirements. Some factories produce special-shaped tanks, the edge of the corner will appear folds, tightness can not meet the requirements, the U. S. FDA expert team came to China to inspect, pointed out that no folds can exist. Because if there are wrinkles, the outside bacteria, air will easily run to the contents, which is very high technical components.

 

Sealing technology has been solved, and strict sterilization process is needed. Yang Bangying said: "Generally speaking, canned fruits and other acidic food cans, as long as the temperature below 100 degrees Celsius sterilization can, and meat, fish, poultry and other low acidic cans must be high temperature sterilization, sterilization after the contents of basically close to sterile. However, the technology that looks simple is actually very high in technology. For example, sterilization time, chicken, duck, fish and canned vegetables sterilization time is very strict, should be moderately sterilized, some manufacturers for the sake of insurance, extended sterilization time, the content of the material will not take shape.

 

"The technical content of canned food is very high. If we want to avoid being eliminated by the market, we must produce according to standard. " Yang Bangying repeated this sentence again.