Best Quality Canned Tuna 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.

The fish of material are very fish, so the meat also is more fresh, the sauce also is more concentraction. No compare, No better! Better Tomato paste from Hebei Tomato!