hurried to the supermarket to buy some morning food. In the column of the canned food area, I was seriously looking at the nutrition labels of various foods, I heard the words in my ears: Hey, don’t look at my wife, Let''s go! These canned foods have preservatives. Or, can you keep them for so long? Are you stupid? The wife said: No? Then I need tomato sauce tomorrow morning. After listening to this conversation, I hurried over to explain to the couple. It’s their business to buy it or not, but it’s a very important health mission to understand whether preservatives are available in canned food.

　　Many people think that canned food will not deteriorate for a year and a half because of the addition of preservatives, but this is completely wrong.

The reason why 　　 cans can be stored for a long time without deterioration, thanks to the sealed container and strict sterilization, has nothing to do with preservatives. Canned food is actually not mysterious, and the principle of making canned food is also very simple:

　　The processing principle of canned food is very simple: Take canned yellow peach as an example, yellow peach is cut in half, pitted, peeled, rinsed, rinsed After finishing, canning, adding sugar liquid Then, exhaust, seal, and finally sterilize, and after cooling, it can be made into canned yellow peach. No preservatives need to be added.

　　 In fact, many people have the experience of making homemade tomato sauce and diced tomatoes at home. This is similar to how we can make tomatoes in industry. However, unlike their own canned food, high-quality canned tomato production enterprises mostly have their own raw material supply base. Therefore, the freshest tomato raw materials can be guaranteed during the tomato ripening season. At the same time, when you make ketchup and diced tomatoes yourself, the heating time and process conditions cannot be controlled to the best, and large-scale enterprises with good reputation can better grasp the quality and food safety of canned tomatoes.

In addition to being safer, canned tomatoes are even more "fresh" than fresh tomatoes. Although we can easily buy "fresh tomatoes" shipped from everywhere, they just look fresh and nutrients are constantly being lost. Because any fruits and vegetables continue to "breathe" after picking, some nutrients will continue to decrease. The whole process of canned tomato from raw material picking to processing is not more than 6 hours. High temperature heat treatment will stop or slow down the loss of nutrition and maintain the freshness and nutrition of food. Therefore, canned tomatoes are fresher than “fresh” tomatoes grown in long-distance transportation or in greenhouses.

　　Canned food is very popular in the West. According to statistics, the annual consumption of canned food in the United States is about 90 kg, about 50 kg in Western Europe, 23 kg in Japan, and only 1 kg in my country. Canned food does not contain preservatives, because of its convenient consumption, storage durability and diverse flavors, it is being loved by more and more office workers.