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.

But when eating canned fish, you should also pay attention to that it is best not to exceed 2 cans per week (each can contains about 225 grams of fish); Among them, fried fish and smoked fish should not exceed 1 can; Pregnant women, nursing mothers and young children should try not to eat. People who like to eat canned fish should pay attention to a balanced diet, eat more fresh vegetables, fruits, beans and potatoes, and improve their anti pollution ability, so as to avoid the possible adverse effects on health caused by eating a large amount of canned fish for a long time. When eating canned fish, it is best not to eat more than two boxes a week.

The shelf life of canned fish is as long as 24 months, which many consumers think is because it contains preservatives. In fact, it is not. Canned food is a kind of important food processing method, which is to put raw materials in the closed container with exhaust gas and treat them with high temperature to kill various microorganisms and bacteria, destroy the activity of enzymes, prevent external pollution and oxygen from entering, so as to keep the food in a stable and edible state for a long time. Therefore, most canned fish are not added with preservatives, and consumers can eat them with confidence.