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It's hard to find someone who at least once in my life have not tried the fish, sealed in a jar. This product is easy to consumption, it can take on the road, have a snack at any time. An extensive range of seafood, grows every year. But the benefits and harms of canned fish are challenged with ever since the first plant opened.

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The story of canned fish

The history of the development of canned food begins in ancient times:

  • The first canning products do the ancient Egyptians. They sealed receptacles made of clay, which was fried in olive oil duck, a special resin. These canned archaeologists have discovered the tomb of Tutankhamun. It is noteworthy that after spending the millennium, the product was edible.
  • For canned modern world should thank the chef from Paris, Nicolas François Appert, who invented the method of long-life products, and founded the first canning factory.
  • But the French were not able to hold the position for dealing seriously undertook the British. Instead of glass jars for packaging cans, they used a tin container.
  • Later, the Americans are interested in the technology, they have to pack cans of tin.
  • Scientific methods of preservation Pasteur.

Since then, the method of production has changed a lot, there are new technologies and capabilities. But the foundation still remained the same.

Kinds of canned fish

Canned fish are of various kinds:

  • natural. For making use whole fish from salmonid and sturgeon. Because only addition salt is present in them. The product is not subjected to any treatment, only sterilized.
  • With cooking. This method of canning is applied to most varieties of fish. Before sterilization is performed, smoking, salting or pickling.
  • Preserves. For the manufacture takes very small fish. Sterilization is not carried out, so the stored canned 2-3 weeks.
  • Other canned. The Bank closes the liver of the fish. These products are very useful and high-calorie.
  • Caviar. Most often, consumers look for cheaper varieties of fish spawn. Delicacy of sturgeon and salmon is expensive.
  • Pate, sprats, fish croquettes. For manufacturing use inexpensive fish species.

The composition of canned fish

The parameter depends on the type of canned food and the manner in which they were produced. In each bank, in addition to the main product, there Flavorings.

The natural Canned fish can be broth, Jell-O. The snack bars are added vegetable fat.

Vitamin and mineral components are also different, depending on the type of fish and its properties. It has a different amount of vitamins A and D, B12, A, C, B1, PP.

Read more: https://poleznii-site.ru/pitanie/myaso-i-ryba/polezny-li-rybnye-konservy.html

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