After a certain period of high temperature heating, the microorganisms in the canned food were killed. At the same time, because it has been sealed, microorganisms in the environment cannot enter the canned food, and because microorganisms are controlled, canned food can be preserved for a long time. "Ultra-high temperature heating aseptic packaging" is another common scheme for long-term preservation of food in food industry. Its principle is the same as canned food, which is to kill all microorganisms by ultra-high temperature heating, and then carry out aseptic packaging in an aseptic environment to prevent microorganisms from entering and realize anti-corrosion without adding preservatives.
Extended data:
When faced with a food that has not gone bad for a long time, people's first reaction is that they must add a lot of preservatives. In fact, this understanding is not necessarily correct. There is no preservative in canned food. Under suitable conditions, food spoilage is mainly caused by microorganisms. In order to prevent microbial growth, many measures can be taken to control it, such as canned storage is one of them. The preservation method of canned food is to seal it first, and then heat it to sterilize it, so as to completely kill microorganisms in the food.
People's Network-There is no preservative in the can