The earliest cans were made of glass bottles, and the bottle mouth was tightly plugged with cork and iron wire. 1795, French emperor Napoleon led an army to attack in all directions. Seafarers who have lived on the ship for a long time get sick because they can't eat fresh vegetables, fruits and other foods, and some even suffer from serious life-threatening septicemia. Because the front line is too long, a lot of food will rot and deteriorate after being transported to the front line. He hoped to solve the problem of storing food during the war and March, so the French government asked for a way to store food for a long time with a huge bonus of 12000 francs. If someone can invent the technology and equipment to prevent food from going bad, he will be awarded this huge sum of money. Many people devote themselves to research activities in order to win prizes. Among them, Appert Nicolas (1749- 184 1), a Frenchman who manages candied food, devoted all his energy to continuous research and practice, and finally found a good way: put the food into a wide-mouth glass bottle, plug the bottle with a cork, heat it in a steamer, and then plug it tightly.
After ten years of hard research, he finally succeeded 1804. He processed the food, put it in a jar, put it all in a boiling pot, heated it for 30-60 minutes, stuffed it with a cork while it was hot, and then reinforced it with thread or sealed it with wax. This technology was disclosed after 18 10 was patented. In this way, food can be preserved for a long time without spoilage. This is the embryonic form of modern canned food.
Appel received a bonus from Napoleon and opened a factory to provide food for the French army. Shortly after Appel's glass jar came out, an Englishman named Peter Durand developed a tin jar made of thin and hard iron, which was patented in Britain and later obtained by Hall, gamble and Tang Jin. It is the ancestor of the commonly used tin can.
1862, French biologist pasteur published a paper pointing out that food corruption is caused by bacteria. Therefore, the cannery adopts steam sterilization technology to make canned food reach the standard of absolute sterility. This is also the reason why the canned food we eat now can be preserved for a long time without preservatives.
Since the development of canned food industry, the technology is more exquisite and the hygiene standards are stricter! Really good cans are all 0 preservatives and 0 additives, which are healthy and safe.
1. In order to ensure the purity and freshness of canned fruit raw materials, Lin Jiapu built the factory in Fengxian County, Xuzhou, which is known as the "Top Ten Fruit Production Counties in China". It covers an area of 62,000 square meters, with a building area of 30,000 square meters and nearly 600 employees. The branch factory is close to the fruit base, which ensures the quality and freshness of canned raw materials in the forest shop. It takes less than 60 minutes to drive from the fruit base to the factory.
2. High standard selection of fruit raw materials: base selection+factory filtration.
3. Insist on using pure white sugar (imported quality).
Artificial sodium cyclamate is widely used in China canned food industry, and Linjiapu is one of the few enterprises that insist on using pure white sugar. The cost of producing a ton of canned fruit candy with white sugar is 12 times that of using artificial sodium cyclamate (acesulfame K and sucralose). Internationally, Japan, the United States and other countries have banned or strictly restricted the use of artificial cyclamate. However, it is widely used in China. Since its establishment, Lin Jiapu insisted on using pure sugar as the raw material of canned sugar water to ensure natural sweetness and safe and healthy products.
4.72 layer filtered water source is absolutely pure.
The canned sugar water in the forest shop is clear and clean without turbidity. The raw material of sugar water is healthy purified water, which is produced by high-permeability purified water equipment, and the filtration accuracy is as high as 0.000 1 micron.
5.0 Preservatives, vacuum sealed cans
Canned Linjiabao does not use preservatives. Instant sterilization technology is adopted to kill bacteria, remove the factors that lead to food deterioration, deoxidize and vacuum package, so as to keep the nutritional components of fruits to the maximum extent and prevent microorganisms from breeding.
6. Boil pure white sugar, 0 sodium cyclamate, 0 sweetener and other artificial flavor enhancers.
The formula used by Linjiapu to produce canned food is pure natural sugar. Because of natural extraction, the sweetness is lower and the cost of canned food is higher, but at the same time, canned food with natural formula is healthier.
7. Advanced production equipment, 6-hour quick preservation Lin Jiapu has the most advanced canned production equipment in the world, including: Italian automatic yellow peach coring machine, fruit processing continuous vacuum pumping system, American automatic fruit peeling machine, Japanese automatic fruit dicing machine, soft packaging automatic vacuum sealing machine and automatic sterilization system.
8. Through testing by international authoritative organizations, Lin Jiapu, who meets the export quality requirements, took the lead in passing the ISO22000 food safety management system certification of British Moody's Company, the US Food and Drug Administration of FDA, BRC global food standard certification and IFS international standard food certificate testing in the canned food industry in China, making the company's products win a reputation in domestic and foreign markets and become a global supplier of Heinz, Wal-Mart and British MAC.