2.1 Meat

By processing and seasoning methods, divided into the following categories.2.1.1 Steamed canned meat: the processed raw materials directly into the can, in the can according to the different varieties of canned products made by adding salt, pepper, onions and bay leaves. Such as steamed pork, canned pork and other original juice.

2.1.2 flavored canned meat: after processing, pre-cooking or cooking meat canned meat and add flavored juice and canned products. This type of canned food can be divided into different categories according to different cooking methods such as braised, five spices, thick juice, deep-fried, black bean sauce, curry, sacha and so on. Such as braised pork, five spice beef, thick juice canned pork ribs.

2.1.3 canned meat: the treated raw materials by mixing salt (salt, sodium nitrite, sugar and other salts composed of a certain ratio) pickled and made of canned products. Such as ham, luncheon meat, salted beef, mutton and other canned goods.

2.1.4 smoked meat canned: the processed raw materials and then pre-cured and smoked canned products made. Such as ham and eggs, smoked ribs and other canned meat.

2.1.5 sausage canned meat: processed raw materials by curing, plus spices chopped into minced meat into the casing, and then smoked (baked) canned products. Such as sausage, sausage canned.

2.1.6 offal canned meat: pig, cattle, sheep and other offal and by-products as raw materials, processed, flavored or salted canned products. Such as pig's tongue, marinated pork mash and other canned goods.

2.2 Poultry

By processing and flavoring methods, divided into the following categories.

2.2.1 Canned white roasted poultry: canned products made by cutting and canning the processed raw materials and adding a little salt (or spices or dilute brine). Such as white roasted chicken and other canned goods.

2.2.2 boneless canned poultry: canned products made of processed raw materials by boning, cutting, pre-cooking, adding seasoned salt (refined salt, pepper, monosodium glutamate, etc.). Such as boneless chicken, boneless duck canned.

2.2.3 seasoned canned poultry: the processed raw materials cut into pieces (or not cut into pieces) seasoned pre-cooked (or deep-fried) canned, and then add soup, oil and other canned products made. These products can be divided into different categories such as braised, curry, deep-fried, aged, five-spice, sauce, whole, mushrooms, and so on. Such as braised chicken, curry duck, fried chicken, whole chicken and other canned.

2.3 Aquatic products

Divided into the following categories according to different processing and flavoring methods.

2.3.1 Oil-immersed (smoked) canned aquatic products: canned products made by pre-cooking (or smoking) the treated raw materials and then adding refined vegetable oil. Such as oil-soaked mackerel, oil-soaked smoked eel canned.

2.3.2 flavored canned aquatic products: salted and dehydrated raw materials will be processed (or deep-fried) after canning, adding seasonings and canned products. These products can be divided into braised, eggplant sauce, onion grilled, fresh fried, five spices, black beans, soy sauce, etc., such as eggplant sauce mackerel, onion grilled Qing fish, black bean pangasius canned.

2.3.3 Steamed canned aquatic products: canned products made of processed raw materials by pre-cooking and dehydration (or impregnation in citric acid water), and then add refined salt and monosodium glutamate. Such as steamed shrimp, steamed crab, canned mussels in original juice.

2.4 Fruits

By different processing methods, divided into the following categories.

2.4.1 Sugar water canned fruits: the graded peel (or core), trimming (slicing or flap), sorting and other processing of fruit raw materials canning, adding different concentrations of sugar water and canned products made. Such as sugar water orange, sugar water pineapple, sugar water lychee and other canned goods.

2.4.2 syrup canned fruits: processed raw materials by the syrup boiled until the soluble solids up to 65% to 70% after canning, adding a high concentration of syrup and canned products. Also known as liquid canned preserves, such as canned kumquats in syrup.

2.4.3 jam canned fruit: according to the different ingredients and product requirements, divided into the following categories.

2.4.3.1 Jelly: canned products made by boiling processed fruits with or without water, adding sugar, citric acid (or malic acid), pectin and other ingredients after pressing, extracting juice, filtration and clarification, and concentrating them to 65% to 70% of soluble solids for canning.

2.4.3.1.1 Pure fruit jelly or fruit jelly: one or several kinds of fruit juice mix, add sugar, citric acid and other ingredients in proportion to the heating and concentration made.

2.4.3.1.2 Pectin jelly: water, fruit acid, sugar, pectin and other proportions of the proportion with the production.

2.4.3.1.3 Pectin fruit jelly: made by mixing the above two.

2.4.5.1.4 artificial jelly: made of caramel (or starch syrup), glucose, pectin (or agar) spices, coloring and so on.

2.4.3.2 Marmalade: citrus as raw materials, in the ingredients to add an appropriate amount of citrus with citrus exocarp cut into strips of thin slices (first with sugar transparent), and evenly distributed in the jelly. There are sweet and bitter products.

2.4.3.3 Jam: Divided into chunks or purees. Peeled (or not), core (core) of the fruit softened and ground or cut (strawberries do not cut), add sugar boiled (acid and pectin content of low amount of fruit must be added to the appropriate amount of acid and pectin) into the soluble solids 65% to 70% canned and made of canned products. Such as strawberry jam, peach jam and other canned goods.

2.4.4 juice canned: the fruit to meet the requirements of crushing, juicing, sieving and other processing canned products into tin cans. According to the different requirements of product varieties can be divided into:

2.4.4.1 original juice: undiluted, fermented, concentrated juice, is directly extracted from the fresh fruit juice (juice), containing 100% of the original juice. Divided into two kinds of clarified and turbid.

2.4.4.2 fresh juice: the original fruit juice or concentrated fruit juice by diluting the addition of sugar, citric acid and other adjustments to the concentration of the original fruit juice containing more than 30% of the juice.

2.4.4.3 juice concentrate: the original juice is concentrated into 1 to 6 times (mass) of the juice.

2.5 Vegetables

Different according to processing methods and requirements, divided into the following categories.

2.5.1 clear stained canned vegetables: selection of fresh or refrigerated vegetables and leis raw materials, through processing, pre-cooking rinsing (or not pre-cooked), sorting and canning after adding dilute brine or sugar-salt mixture (or boiled water or vegetable juice) and canned products made by the name. Such as green beans, bamboo shoots, mushrooms and other canned.

2.5.2 canned vegetables in vinegar: selection of fresh or salted vegetables raw materials, after processing and trimming, cutting canning, and then add spices and acetic acid, salt mixture made of canned products. Such as sour cucumber, sweet and sour buckwheat canned.

2.5.3 flavored vegetables canned: selection of fresh vegetables and other small ingredients, by slicing (blocks), processing and cooking (deep-fried or not) canned and made of canned products. Such as stewed bamboo shoots, eight canned food.

2.5.4 salted (sauce) canned vegetables: selection of fresh vegetables, after cutting (slices) (or pickled) canned, and then add sugar, salt, monosodium glutamate and other soups (or sauce) and canned products, such as snow peas, parsley heart canned.

2.6 other categories

By the different processing methods and requirements, divided into the following categories.

2.6.1 nuts and dried fruits canned: to meet the requirements of nuts, dried fruit raw materials, by picking ringworm peeled (shell), deep-fried and mixed with salt (sugar or sugar-coated) after canning and canned products. Such as peanuts, walnuts and other canned goods.

2.5.2 soup canned: to meet the requirements of meat, poultry, aquatic and vegetable raw materials, by cutting (sliced or shredded), cooking and other processing canned products made after canning. Such as water fish soup, mushrooms, pork belly soup, oxtail soup and other canned goods.