How to choose canned
Food / / December 19, 2019
Step 1. Inspect the bank
The appearance of tin or aluminum cans can tell a lot about the quality of the product inside it.
Do not buy canned wrinkled or scratched banks. Mechanical damage during transport indicate violations. If the bank were thrown or hit, it is likely that its contents turned to mush.
Do not buy canned goods in the swollen banks. This is a sign of leakage of packaging. If the storage in canned oxygen falls, they become a breeding ground for bacteria.
It also relates to a canned in a glass container. If the metal cover is scratched or swollen, from the purchase should be abandoned.
Do not eat canned food if after the opening of banks on its inner walls you find rust or dark spots.
The inner surface of metal cans typically coated with special enamel, varnish or Teflon. Brown or black spots inside the banks say about the poor-quality coating. Most likely, the product contact with metals and oxides.
Step 2. shake the jar
Gurgles? This means that in the bank a little meat or fish, and more water.
If by shaking a can of sardines, you hear pieces splashing in the filling is likely to fish in very little. Prefer tightly packed cans.
With canned in glass easier: immediately clear product ratio and filling. However, the jar is not always the guarantor of the quality of the goods.
Step 3. Study markings
Marking - a set of numbers and letters, which the consumer can learn all about canned. It is applied to the bottom or lid of the metal paint cans, or by embossing.
The latter method is preferable. At the end of the shelf life of the old markings can be erased and put a new one. With a metallic imprint this trick will not work.
Factory marking on tin knocked inside the bank. Marks embossed on the outside - a sign of falsification.
According to GOST 51074-97, canned marking manufactured in Russia, consists of three or two rows.
In the first row always shows the date of manufacture of the product. In the second and third - the assortment of product number, the manufacturer (one or two digits) number and an index sector, to which it refers.
If the plant operates in shifts, the industry index is usually taken out on the third line with the change of the number, to make preserves. industry index indicated by the following letters:
- "A" - meat industry;
- "K" - fruit and vegetable sector;
- "M" - the dairy industry;
- "P" - the fishing industry;
- "CA" - Consumer.
Assortment number to determine what kind of meat or fish are canned.
For instance, in fish canning jar is written:
051016
014157
1P
This means that inside there is a genuine Atlantic herring (Assortment number 014), manufactured at the plant №157 on the first shift of the fifth October 2016.
Guided in assortment room is particularly useful in the case of canned fish, as they are often counterfeited. For example, instead of expensive salmon use a cheaper Sardinella or together with a single piece of tails and put salmon abdomens.
So here is the number of popular assortment of canned fish.
View of canned fish | assortment room |
natural pink salmon | 85D |
Cod liver natural | 010 |
saury natural | 308 |
Atlantic mackerel in smoked oil | 222 |
Squid headless peeled natural | 633 |
Atlantic salmon is a natural | X23 |
Natural Atlantic sardine | G83 |
Caspian Sprat not cleaned in tomato sauce | 100 |
Smoked herring oil | 155 |
Deciphering coded label can be studied.
Step 4. Look at the title and standard production
Food in Russia are produced according to GOST or TU (technical specifications) - Documents with quality requirements and procedures for its verification. GOST standards are developed and approved by the public authorities, TU - by the producers themselves.
Out of habit, left over from Soviet times, people are looking for on the package the word "guest" in the belief that if the cans are made of Gosstandart within exactly natural meat or fish. However, it should be understood that many guests do not guarantee high quality products. A large number of Soviet visitors replaced or abolished altogether.
Compare for yourself. In accordance with GOST 5284-84 "beef stew" meat in cans it had to be not less than 87%, and fat - not more than 10.5%. To replace him came GOST 32125-2013 "Canned meat. Meat stew ", in which the mass fraction of meat should be no less than 58%, fat - not more than 17%.
The inscription of "guests" on the package does not guarantee the taste of childhood.
Many modern state standards allow the use of preservatives and chemical additives. But still they are reliable TU. If the manufacturer and does not add to the canned food, manufactured according to the specifications, nothing more, the a la carte share ingredients can distort.
In addition to the weight of the product composition, state standard regulates its name. If you have no time to read carefully in fine print on the label, read as called canned.
Beautiful florid here ( "Mackerel spicy", "home-Pork") are typically given canned food, made according to technical specifications.
Step 5. Check with the manufacturer
His name at the hearing? The brand now and then flashed on television? It does not mean anything. The main thing - the location of the plant.
If canned fish produced in Moscow for certain of frozen fish. The quality of the product a priori below. Ideally, canned fish have to do on the beach, such as the Baltic and the Black Sea coast, in the Far East.
The same is with meat and vegetable canned food. Give preference to manufacturers located in large livestock centers in the country (Central Black Earth, Volga region).
Step 6. read part
canning recipes a lot. But the less a part of the extra ingredients, the better.
Ideally stew should not be anything other than pork or beef, natural fat, water and spices. Saury oil - this is only a fish, vegetable oil, salt and pepper. And green peas should be only he, water and salt and sugar.
Step 7. Look at the date of manufacture and expiry date
Month and year when the bank is closed, plays an important role. Especially in the case of fish, and canned fruits and vegetables.
Better when squash caviar or lecho have summer or autumn date of manufacture. This increases the chance that the vegetables were in the banks are from the garden. If the labeling appears in December or March, we canned certainly made from products that had to lie on the stock.
Remember some of Putin's fish:
- Salmon extract around mid-July to the end of September.
- Saury caught from August to October.
- Sprat and herring in the Baltic Sea is extracted in July and August.
Shelf life canned food begins with the date of manufacture. To fish it should not exceed 2 years, for meat - up to 5 years (stew - 2 years), for vegetables - 3 years.
Step 8. compare the price tags
Processing of natural meat and fish, vegetable production is costly from producer. At the same time preserves still need to pack properly and safely drop off customers.
Price good canned food may not be low.
If the choice of canned algorithm described above, the chance that the sprat be moderately salty flavor with a pleasing smoke, meat jelly and not stick to the teeth, is very high.