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.

Now our production capacity is 65, 000 ton per year, there are 9 production line in factory, Will warmly welcome you to visit us: Canned Sardine Fish, Mackerel, Tuna with Factory Price.