Good Quality Canned in Tomato Sauce Fish with Easy Open Lid and Normal Open Lid Choice

Fish is rich in protein and a variety of nutrients, with low acidity, especially easy to breed bacteria. Therefore, the time for canning should be sterilized under high temperature and high pressure of 115-121 ℃. Such a high temperature has little effect on protein, but it will cause a large loss of B vitamins. Therefore, the vitamin B1 content of canned fish can be reduced to about half of that of fresh fish, and it will be further lowered in long-term storage.

Canned fish is a kind of convenient and fast food made of fish meat and special technology. The most common one is canned mud carp with fermented bean sauce. The canned mud carp with fermented bean sauce can be eaten directly. It tastes very good. It has both the fresh and tender fish meat and the taste of fermented bean. It is also rich in nutrients. It can also be used for cooking dishes. It can be used to make fried snacks or stewed soup. There are many methods and rich in nutrients.

Fish is rich in protein and a variety of nutrients, with very low acidity, and it is particularly easy to reproduce bacteria. Therefore, when canned, it should be sterilized under high temperature and high pressure of 115-121 ℃. Such a high temperature has little effect on protein, but it will cause a large loss of B vitamins. Therefore, the vitamin B1 content of canned fish can be reduced to about half of that of fresh fish, and will be further reduced in long-term storage.

Fish meat is rich in nutrition, not only because of its high protein content and easy digestion, but also because it contains B vitamins and minerals such as calcium, zinc, selenium and iodine, but also because its fat is rich in omega-3 fatty acids, which is beneficial to prevent cardiovascular and cerebrovascular diseases and promote intellectual development.