Preservatives, colorings, nutrient loss ...... all the rumors so many people from such a convenient tasty canned food farther and farther. But you know what? In fact, we have a lot of misunderstanding on canned food! The following real promise from Dongguan packaging - specializing in the production of aluminum easy-open lid, easy-open lid and tinplate beverage manufacturers to briefly explain:

  1, canned with preservatives "insulated" foods actually, preservatives is the biggest misunderstanding of the cans. Canned been able to long-term preservation without deterioration, entirely thanks to a sealed container and rigorous disinfection (pasteurization), nothing to do with a preservative. Therefore, there is no need to join canned food preservatives!

2: Quality assurance is there canned authentic fact, canned food processing differs from drinks, pastries and other food from nature. Which is the core of canned solids, ie food ingredients, these solids if you add the flavors, colors, will become very "false", but the impact will sell. Therefore, regular canned food manufacturers do not even common sweeteners, canned strict guarantees authentic.

3: loss of nutrients, just a misunderstanding people on canned foods. In the process of canning, the application pasteurization, usually canned meat, canned fish and seafood processing temperature does not exceed about 120 ℃; vegetables, canned fruit processing temperature does not exceed 100 ℃; sterilization process for fish class of proteins, minerals and other nutrients not only have little impact, but also enables crisp fish bones become soft, stripping a lot of calcium; not lose vegetable vitamin K, but also to make many nutrients become easily absorbed by the human body such as lycopene in canned tomatoes than fresh tomatoes in twice as high.

4: canned food more preservation First, the raw material used in canned food is fresh. Secondly, it is precisely the process of canned food, "fresh" is. So canned food from farm to factory, from fresh raw materials to finished products, as long as less than one hour's time, the sterilization process can stop the chemical reaction of food in a timely manner, so that the nutritional content of food is fully retained in the fresh state.