For many years, China's canned food production and export have consistently ranked first in the world, accounting for about a quarter of the global output, with canned vegetables being the main source. Canned vegetables are sterile canned foods made from vegetables through processing, canning, sealing, heating and sterilization.
Canned vegetables often have a longer shelf life and can be stored for three to five years. Many consumers believe that canned vegetables have many preservatives and are not very healthy due to this characteristic. In fact, with the increasing modernization of the production and processing of easy to pull canned food, the production of vegetable canned food does not rely on the addition of preservatives. The National Food Safety Standard for the Use of Food Additives, which officially came into effect on February 8th this year, also stipulates that preservatives are not allowed to be used in canned foods.
Canned vegetables not only retain the nutrients of the ingredients while extending their shelf life, but in some cases, they even have advantages over fresh vegetables. The secret to preserving canned vegetables is not relying on preservatives, but on unique processing techniques and sealing technologies.
The semi-finished products sealed in cans must be sterilized within two hours. The current mainstream method is thermal sterilization, which adjusts the time and temperature to achieve commercial sterility while maximizing the retention of the nutritional components of the food. Thermal sterilization is generally divided into two types: high-temperature sterilization and low-temperature sterilization.
High temperature sterilization ranges from 105 ℃ to 121 ℃, also known as high-pressure sterilization, with a time of 20 minutes to 90 minutes. It is suitable for canned vegetables with low acid content (pH above 4.6). Canned sweet corn, canned green beans, and canned chickpeas are products made by high-temperature sterilization, which can soften the texture of ingredients while retaining intact dietary fiber.
Low temperature sterilization ranges from 80 ℃ to 100 ℃, also known as atmospheric pressure sterilization, with a time of 10 minutes to 30 minutes. It is suitable for canned vegetables with high acid content (pH below 4.6), such as canned pickles, canned tomato sauce, etc.
With the development of food processing technology, many canned food production enterprises have applied new technologies such as modified atmosphere sterilization and microwave sterilization. The sterilization time is short, the effect is good, and it is more conducive to preserving the color, flavor, and nutrition of the food itself. After such sterilization treatment, there is no room for microorganisms to survive. After high-temperature sterilization, the can needs to be cooled to below 40 ℃. At this time, negative pressure will form inside the container, and the lid will be sealed more tightly, making it difficult to open. Throughout the entire process, there are no microorganisms surviving inside the can, and external microorganisms cannot enter, so there is no need for preservatives.
When purchasing and consuming canned vegetables, it is recommended that consumers choose food produced by reputable manufacturers, pay attention to the shelf life, and observe the appearance of the cans to avoid choosing cans that are not tightly sealed. In addition, canned foods are prone to spoilage once opened, so it is best to consume them as soon as possible to avoid secondary storage.
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