| ≥1 piece |
Canned Mackerel in Tomato Sauce
Fish delicious has always been loved by humans, the use of fish in specialty restaurants there. Fish has always been regarded by nutrition science, not only because it is rich in protein and easy to digest, b vitamins, calcium, zinc, selenium, iodine and other mineral elements content is rich, but because of the fat series is rich in omega 3 fatty acids, to prevent disease of heart head blood-vessel and promote good mental development. If you do, however, canned fish, nutritional value and safety will be changed.
Fish is rich in protein and various nutrients, low acid, especially easy to breed bacteria, so do canned in 115 ~ 121 ℃ under high temperature and high pressure sterilization. Such a high heating temperature on the effects of a protein, but will cause the b vitamin loss a lot. Canned fish, therefore, the content of vitamin b1 can drop to about half that of fresh fish, will further reduce in long-term storage.
However, every advantage has its disadvantage in all things. High temperature and high pressure heat make the fishbone crisp tender, a large number of bone calcium dissolution, containing the fishbone canned fish products can increase the calcium content in more than 10 times, and among them in minerals such as iron, zinc, iodine, selenium, and no damage. So eat canned fish for added mineral has a certain significance. According to the different processing methods, canned fish braise in soy sauce, tomato sauce, Fried, steamed, smoked, oil, water and other categories. In general, the water fish is low in fat and can basically keep fish natural fatty acid ratio, are most important to select varieties. For fish and seasonings, deserve to go up vegetables salad together, can be made into delicious salad. In tomato sauce product salt content is higher, but in tomato sauce of acid is conducive to the preservation of the b vitamins, is also a good choice.
Yet most canned fish on the market in our country is smoked, Fried and braise in soy sauce and other varieties, although the flavor, but, after frying fish series of omega 3 fatty acids are destroyed, the sharp rise in fat content, for the most part b vitamins are destroyed; In the process of frying and smoked may also produce the toxic carcinogenic substance such as benzopyrene, security is greatly reduced. Canned oil immersion classes part without high temperature frying and smoked, high security; Also have some products by smoking, the nutritional value and safety is reduced.
The shelf life of canned fish up to 24 months. Many consumers think that contain preservatives, actually otherwise. Canned is a kind of important food processing method, is put raw materials by the exhaust gas airtight container, using high temperature processing, can kill microorganisms and bacterial spores, destruction of enzyme activity, and to prevent pollution and oxygen into the outside world, so that the edible food long-term stable state.
Suggest that consumers eat canned fish a week less than 2 cans (the fish can contain 225 grams) of fish and the fish is not more than 1 tank. Pregnant women, lactating women and young children try not to choose canned fish, it is advisable to no more than once a month. Attention should be paid to eat a balanced diet