Canned fruit, as the name suggests, is canned with a variety of fruits as raw materials.
In 1809, world trade flourished, especially among the maritime powers of Europe. Seafarers who have lived on ships for a long time have fallen ill because they cannot eat fresh vegetables, fruits and other foods, and some have suffered from severe life-threatening scurvy. The Napoleonic government of France used a huge prize of 12,000 francs to solicit a method of storing food for a long time. Many people have invested in research activities in order to win awards.
Among them was Appel, a Frenchman who ran candied food, who worked as a worker in sauerkraut mills, wineries, confectionery shops and restaurants. When he sold fruit pulp, wine and other foods, he found that some fruits are often easy to deteriorate and deteriorate, while some fruits are not easy to spoil. After continuous research and practice, Appel found a way: put the washed and simple sterilization of the fruit into a wide-mouth bottle, the bottle has sugar water, heated in a steamer, and then tightened the cork and sealed with wax. It can not only isolate the fruit from the air, but also try to maintain the original aroma of the fruit. According to the shelf life of various fruits, some are stored at room temperature, and some are refrigerated at low temperature, which can basically be stored on the ship for more than 3-6 months without bad. In this way, the earliest canned fruits appeared.
According to the different methods of canning and processing, it is divided into canned sugar water fruits, canned syrup fruits, canned jam fruits, and canned fruit juices. Among them, canned jam fruits are divided into canned jelly (canned juice jelly, jelly containing fruit pieces or peels), canned jam; canned fruit juice is divided into concentrated juice canned, canned juice, canned juice beverage.
According to the different fruit raw materials used, the most common are: canned yellow peach, canned strawberry, canned pineapple, canned pineapple, canned orange, canned apple, canned pear, canned cherry, canned melon, canned durian, canned lychee, canned longan, canned kiwi, canned hawthorn, canned grapes, canned orange, canned cherries, canned bayberry, etc. At present, most fruits can be made into canned fruits.
The production of canned fruit is basically through four steps: cutting (some fruits are not used), cleaning, sterilization, and sealing. One of the most important processes is sterilization, in the actual production process, the possibility of complete elimination is unlikely, what can be done is basic sterilization, so as to extend the storage time of canned fruit as much as possible. Interested friends can also make a variety of canned fruits, as long as you remember to open it as much as possible to eat it all at once, so as not to spoil.
The main ingredients of all kinds of canned fruits are: fruit, white sugar, edible flavor and so on. In the past, some cans would be added preservatives, but now they are protected by food safety laws, and these harmful ingredients have been removed. More and more mature production processes and ingredient recipes can ensure that most canned fruits are stored under conditions of protection from light and room temperature for more than 12 months.
Friends who do not often eat canned fruit occasionally eat a few times, several kinds of canned fruit will have a feeling: no matter what kind of canned fruit, it seems to be a taste, and some sweet and greasy. Since it is canned, the taste and freshness are certainly not as good as the fruits eaten in the season, or it is a matter of facts, look at the canned fruit itself. Most canned fruit taste good, and it is suitable for all ages. If you eat canned fruit every day, this taste is not necessarily so pleasant. Having fresh fruit is of course preferred.
Canned fruit is not useless in terms of nutrition, and canned fruit is generally rich in vitamins, trace elements such as potassium, sodium, iron, etc. In special periods, it can play a role in increasing nutrition and immunity.