Twenty years ago, all kinds of cans were the favorite delicacies of many people: yellow peaches in glass cans, lunch meat in tin cans... Let's think of it and swallow it. But in recent years, fresh food has become abundant, and from time to time there are no nutritional canned, preservative "rumors", so that canned gradually away from our lives. Is it safe to eat canned food? In this issue, we invite Liang Zhongkang, chairman of the China Canning Industry Association, Shao Yunlong, secretary-general of the China Canning Industry Association, Cai Tong, director of the geriatric nutrition and Food Committee of the Chinese Geriatrics Society and member of the National Food and Nutrition Advisory Committee, and Fan Zhihong, associate professor of China Agricultural University, to open canned nutrients for you. Truth.

 

Grievance: "there are many preservatives in cans, which are harmful to human health. Why not put it in a year or so? "

 

Truth: Cans can be preserved for a long time without deterioration, thanks entirely to sealed containers and strict sterilization, and has nothing to do with preservatives. The reason for canning is simple: first, the raw materials are fully heated to kill all the microorganisms; at the same time, the packaging cans are fully heated to sterilize; then the sterile food is packed into sterile containers and sealed while it is hot; finally, after heating sterilization, cooling, the volume of air in the top gap of the container contraction, will produce negative pressure, the original seal is sealed. The bottle can't be opened anymore, and the bacteria outside can't go in. After these processes, food is naturally not corrupted, and there is no need for any preservatives. According to Hao Yu, secretary-general of the China Food Industry Standardization Technical Committee, canned food contains preservatives, which is in fact a prejudice against canned food and a mislead to consumers.

 

Grievance two: "cans are made of leftover bits and pieces."

 

Fact: in fact, canned goods are of high quality and good appearance. For example, canned fruits are mostly packaged in glass bottles or transparent soft packages, you can see the beautiful and complete oranges, yellow peaches, hawthorn, pineapple and so on. As for cans that can't see the "content," if the quality of the raw materials used is questionable, it is likely to affect the quality of a number of manufacturers will take this risk. Finally, China is the world's largest producer of canned goods, exports a large number of products to the United States, the European Union, Japan and other countries in the world, exports of 3 million tons. These countries are particularly strict with food censorship, and the fact that Chinese cans are so popular on the international market confirms the quality of canned goods.

 

Grievance three: "canned food is convenient, and instant noodles are no different. Only hunger, no nutrition. "

 

Fact: the processing procedure of canned food is very simple. More importantly, the heating temperature of canned food is not too high, sometimes lower than the temperature of home cooking. So, to a certain extent, the loss of canned food is less than that of family cooking. Generally speaking, with pasteurization, the processing temperatures of canned meat and canned seafood fish will not exceed 120 degrees Celsius; the processing temperatures of canned vegetables and fruits will not exceed 100 degrees Celsius; and our daily cooking temperatures will easily exceed 200 degrees Celsius.

 

The fourth grievance: "Canned food, no matter how safe and nutritious, as long as it is processed, it is always not fresh!"

 

Fact: first, the raw materials used for canned food are fresh. Canning, in the pursuit of lower costs and better taste, will be the most appropriate season to choose the freshest ingredients. Moreover, in order to save costs, regular Canners have their own base of raw materials, and the production line is built nearest to the base. In this way, the process from picking, transportation to processing is greatly shortened.

 

Although it's easy to buy "fresh" fruits from all over the country, they just look fresh and nutrients are losing. Because any fruits and vegetables continue to "breathe" after picking, and some nutrients will continue to decrease. The whole process of canned fruits from picking raw materials to processing is no more than 6 hours. High temperature heat treatment will stop or slow down the chemical reaction of nutrient loss, and maintain the freshness and nutrition of food. In the case of yellow peaches, vitamin C is lost by 30% one day after harvesting, while canned yellow peaches lose only 10%. Therefore, canned fruit is fresher than "fresh" fruit transported over long distances.