Canned food is a kind of food, with the characteristics of long-term storage at room temperature, strong ability to withstand adverse external conditions, so it occupies an important position in the field of military food, is necessary to ensure officers and soldiers in the field of sustained combat or mission. How can the officers and men who are trained and executed in the field recognize their safety when they canned?

 

A look at packaging and label identification. First look at whether the outer packing is neat and clean, whether the printing is clear, and whether the labels are complete and regular. The labels of canned food produced by regular manufacturers are complete and clear, and should be marked with the name, name, site, ingredient list, net content, solid content, standard code, quality grade and shelf life. Look at product labels, pay attention to distinguish the certification marks. In particular, look at the production date and shelf life of food, pay attention to whether the food exceeds the shelf life.

 

If the trademark printing is rough, the factory site, factory name, production date, product name printing is incomplete; tin soldering is incomplete and uneven, curling edge of iron tongue, gum; glass bottle iron cover rust, may be inferior.

 

Two look at the ingredient list. Does it contain preservatives? There are many kinds of antiseptic additives to prevent food deterioration, such as sorbic acid, benzoic acid, etc., but according to the relevant provisions of the state, canned food can not contain preservatives. In order to cover up the inappropriate hygienic environment management in food processing, some illegal enterprises inhibit the propagation of microorganisms in food, maliciously extend the shelf life of food, and illegally use preservatives.

 

Generally speaking, canned food production is completed in a high temperature sterilization, vacuum sealed environment, at high temperature, any microorganism can be killed, no need to put preservatives. It is reported that there will be no quality problems in canned foods in the 2 year shelf life.

 

Three, look at the color, whether the color is natural. Edible pigments are allowed to be used in some canned foods, but the amount and scope of use must be controlled within the national standards. Some illegal enterprises use pigments beyond the standard, or beyond the scope of the use of pigments, and even the use of national standards do not allow the use of pigments in canned food, such as amaranth, lemon yellow, carmine and so on.

 

Tinned food is not natural, and its color is too beautiful. When choosing canned fruit, the first thing to look at is the color of the flesh of the canned fruit, such as the normal canned yellow fruit, its color should be not uniform, there is a golden yellow, and a little bit with green, false canned fruit is completely consistent, the color looks good. Normal canned yellow peach juice should be colorless, and dyed canned, its juice is yellow. Like canned strawberries, first look at the soup, if the soup is very red, it may be dyed, if the soup with a little pink, it is normal.

 

Four look at the shape of cans, whether there is any deformation. The term is called fat listening and missing listening. Horse tin cans are clean in appearance, complete in seal, slightly concave in bottom cover, no rust, no expansion, no deformation, no cracks; glass cans are clean, no dirt, no fragmentation, no rust, no expansion, tightly seamed cap and bottle mouth, no rust spots, no deviation of gaskets, glass bottles, lumps, juice body clean, clear, no expansion. No bubbles.

 

When the cans are contaminated by microorganisms, there will be a phenomenon of "fat hearing". It is shown that the bottom of the cans and the central part of the iron sheet of the lid is raised. The reason is that the bacteria in the cans multiply and produce gas. The pressure in the cans is greater than the air pressure. The whole can was squeezed by mechanical collision marks, there are rusty, fat, leaky, deaf phenomenon, canned surface dirt, darkening, spots, rust.

 

Five listen to the voice. Use finger to hit the center of the bottom of the tin. The sound is crisp and solid, indicating that the canned food is qualified and safe. Knock the bottom cover with your finger, the voice is muddy, there is a blank voice, indicating more gas, may be canned has deteriorated, it is recommended not to eat.

 

Six check air tightness. Put the can in the water and press it without any bubbles, which indicates that the air tightness is good. If the water is bottled and covered with bubbles, it is indicated that the air tightness is poor and can not be eaten.