Processing method and preservation principle of canned fruit
Canned fruit is a kind of fresh-keeping food in which fresh fruits are selected, peeled, canned, exhausted, sealed, heat sterilized, and cooled to achieve commercial sterility and extend the shelf life of the food. The fresh fruit pulp is packed into tinned metal cans, glass cans, or high-temperature cooking bags, etc., and sealed high-temperature sterilization is used to isolate the food in the can from the outside world and no longer be contaminated by microorganisms, and at the same time, most of the microorganisms in the can die , Eliminates the main cause of food spoilage, so canned fruits can have a longer shelf life without adding preservatives. Canned fruit does not destroy the organization of the fruit in the production and processing, and better preserves the appearance and nutritional content of the fruit. It has been favored by consumers for many years. According to different processing methods, canned fruits are divided into canned fruit in syrup, canned fruit in syrup, canned fruit in jam, and canned fruit juice. The main representative products are canned oranges in syrup and canned yellow peaches.