What is a fish can?

Can is a durable food product, specially treated and protected from spoiling. Can industry produces fish cans (products, made by process of sterilization) and fish half-cans (products, made by pasteurization or conserving with salt, vinegar and spice). Pasteurization is the process of heating food the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds and feces and thus makes food more durable. Pasteurization typically uses temperatures below boiling. Sterilization, which is also used in Delamaris, is the process of heating food above the boiling point. Sterilization maintains the foods fresh, if we're using fresh food, keeping their original taste and appearance. Nutritive value is almost the same as the nutritive value of fresh food.

Air-tightly sealed fish cans are sterilized in autoclaves. This way we protect the food from being spoilt in the can later because the contents of the can are so to speak absolutely sterile. In this process the use of additives is unnecessary. No cans in wide use are composed primarily or wholly of tin. Often the top is tin-plated steel and the rest of the can aluminum. The whole tin-can is coated with a thin layer of organic varnish. The varnish inside prevents chemical reactions between contents and packaging material and on the outside protects the can from external influences.

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