Good Quality Canned Tuna Fish From China

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.

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!