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.

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