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.

Win win import and Export Co., Ltd. is a wholly-owned subsidiary of Zhangzhou City, which provides high-quality services. We have our own factory, so we are open to win-win exports, because we hope to establish win-win business relations with all customers!