Protection helps to protect almost all useful substances in vegetables, fruits, meat and fish. The exception is vitamin C, which is a significant portion of high temperatures. In this regard, Gazeta.ru’ya VM Gorbatova Natalya Posokina’nın named Federal Tax Service Canning Technology Laboratory was told by the President of the Laboratory.
Expert, canned the thermal processing of products during canned, said pasteurization and sterilization. Pasteurize the food at a temperature of up to 100 ° C and for sterilization, it is necessary to “heat üzerinde the above value.
“As a rule, at smaller temperatures, products containing large amounts of acid are processed. Therefore, marinate, compositions, jam, cucumber, cucumbers and tomatoes are produced. At the same time, almost all useful micro and macro elements in the product are preserved.
Technology specialist, the exception is subject to destruction at high temperatures, for example, depending on the product type and protection method, Vitamin C, which can “disappear” up to 60% of this compound, he added.
Expert, canned process of animal origin products also explained that it does not deprive. When storing canned meat and fish, a protein denaturation may occur – a change of natural comfort (natural form) of the molecule and “simplification”. However, such a changing protein can be easily digested and useful for the body.
Previously Pickled Cabbage Output It is more useful for fresh for intestines.
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Source: Gazeta
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