Abstract: Canned aquatic products are mainly processed cans made from fish, shrimp, crab, shellfish and other seafood and freshwater fish. The main categories are steamed, seasoned and oil-soaked.

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In daily life, when buying canned aquatic products, you can identify the quality of canned aquatic products by looking at the appearance, pinching it with your hands, listening to the sound, looking for air leakage, looking at the color, smelling the smell, tasting the taste, and looking at the tissue state.

Let’s take a look with the editor next.

What types of canned aquatic products are there? 1. Steamed canned aquatic products. Steamed canned aquatic products refer to canned products made by pre-cooking and dehydrating the processed raw materials and then adding refined salt and MSG.

Steamed canned aquatic products mainly maintain the unique taste and color of the raw materials, and are suitable for products with good freshness, high fat, low moisture, and dense meat, such as canned steamed prawns, steamed crabs, and original mussels.

2. Seasoned cans Seasoned canned aquatic products refer to canned products made by salting and dehydrating (or frying) the processed raw materials and then adding seasonings.

Such products can be further divided into braised, tomato sauce, grilled with green onions, fresh fried, five-spice, black bean, soy sauce, etc., such as canned mackerel in tomato sauce, grilled crucian carp with green onions, dace with black bean sauce, etc.

3. Oil-immersed canned aquatic products Oil-immersed canned aquatic products refer to canned products made by pre-cooking (or smoking) the processed raw materials and then adding refined vegetable oil, such as oil-immersed mackerel and oil-immersed smoked products.

Canned carp, etc.

How to identify the quality of aquatic product cans 1. Before opening the can 1. Look at the appearance to check whether the seal of the can is tight, whether the appearance is clean, whether there is any wear and corrosion, such as dirty appearance, darkening, spots, rust on the edges, etc.

For glass bottles and cans, you can place them in a bright place to directly observe the internal quality. Shake them gently to see if the contents are neatly shaped, whether the soup is turbid, and whether there are impurities and foreign matter.

2. Use your hands to check whether the tin can has fatness. Fatty refers to the expansion of the tin can.

You can use your fingers to press the bottom and lid of tinplate cans or the lid of glass bottle cans, and carefully observe whether there is any expansion of the can.

3. Listening to the sound is mainly used to check the quality of the contents of the can. You can use a small wooden stick or your fingers to tap the center of the bottom cover of the can and listen to the sound to identify the quality of the can.

The sound of good-quality cans is crisp and solid, while the sound of inferior and inferior cans is dull, hollow and hoarse.

The content in the can is insufficient and there are large gaps.

4. Check whether the can is leaking. Whether the can is leaking is very important for the preservation of the can.

When checking for air leakage, you usually sink the can into water and squeeze the bottom with your hands. If there is air leakage, small bubbles will be found.

However, when inspecting, do not move the can when it is submerged in water, so that the small bubbles cannot be seen clearly.

2. After opening the can 1. Look at the color (1) Good quality cans have a normal color corresponding to the variety.

(2) Substandard cans have the color corresponding to the variety, but the gloss is poor and darkened.

(3) The color of inferior cans is abnormal, with severe discoloration or dark brown.

2. Smell and taste (1) High-quality cans have the unique flavor of the variety, are neat in shape and tender in texture, and have a palatable and delicious smell and taste.

(2) Substandard cans still have the inherent flavor of the variety, but the smell and taste are poor and there is no peculiar smell.

(3) Inferior cans have a serious fishy smell or other obvious odors.

3. Look at the tissue state (1) Good-quality canned food should be neatly sized, tightly packed and not broken into pieces, moderately soft and hard, and if it is shellfish, it should be elastic and free of impurities.

(2) Substandard cans have basically the same size, tight tissue, moderate hardness and softness, and the shellfish are also elastic. In some cases, there are impurities, and some still have scales and fins that have not been removed.

(3) Inferior cans have different shapes and sizes, many broken pieces, and soft tissue. Shellfish are inelastic and contain serious impurities or malignant impurities.