Among the various food evaluations this year, canned food evaluations have suddenly become popular.
Young people who have undergone the quarantine test have shared their experiences on platforms such as Douyin Kuaishou Xiaohongshu: Canned sausages can be mixed with noodles, canned soybeans are very versatile as a side dish, and canned tomato sauce is the soul of finger cakes. Light, canned yellow peach is a sacred existence like ice cream… Canned
by the older generation of consumers as “too many preservatives”, “eat too much will cause cancer”, “all rotten raw materials” canned, and solemnly listed by the post-95s generation The stocking list is as important as cola and self-heating meals, and has become a social hard currency in the new era.
Canned spring seems to have arrived overnight.
The “dead point” of canned food is that there is no “wok gas”
In recent years, food preparation videos have become very popular, which is to record how a meal is born. Among them, the video of “foreign mothers preparing lunch for their children” is very popular. It’s not because of the superb cooking skills of foreign mothers, but in the eyes of Chinese people, their meal preparation is “too perfunctory”: canned tuna, canned baked beans in tomato sauce, and bread are one meal! The comment area shouted, “Why does she not open fire when cooking for her children?!”
Chinese people really don’t have the habit of eating canned food. China’s consumption of canned food is always at the bottom of the world. According to the “China Canned Food Industry Production and Marketing Demand and Investment Forecast Analysis Report”, China’s per capita annual consumption of canned food is only 1 kilogram, while the per capita annual consumption of canned food in the United States is about 90 kilograms, and that in Europe is about 50 kilograms.
There are two reasons why Chinese people don’t like canned food: it is not cost-effective and it is not fresh.
Take the well-known Merlin canned luncheon meat on the market as an example, the 198g specification is mostly around 11 yuan, and the price per pound is around 28 yuan. Compared with the price of raw pork in the farmers market, which is about 10 yuan per pound, it has doubled. . Young people like Shibang, Meizhou Dongpo, Hormel and other niche high-end lines with higher prices. Similarly, the price of canned fruits and beans is not low.
That’s why Chinese mothers often say, “If you have the money, go to the market to buy it and make it yourself. It’s cheaper and fresher.” .
Some netizens once recalled that during the quarantine period, my father had to use canned food to make pig’s feet rice. Although the taste was not bad, but without the process of personal selection, plucking, and stewing, my father was still depressed and said, “This pig’s meal is not bad. Foot rice has no soul.” This “soul” is the mysterious “wok qi” pursued in Chinese cooking-how can it be delicious if it is not made fresh?
In fact, when it comes to long-term preservation food, everyone does not reject it in a one-size-fits-all manner. The method of using drying, air-drying, pickling and other methods to process food to extend the shelf life has been practiced since ancient times. Parents’ homemade bacon, and grandma’s farmhouse drying vegetables, Both are competitors for crushed cans.
It is not so much that canned food is not cost-effective, it is better to say that Chinese people’s pursuit of fresh ingredients has been integrated into their blood. Therefore, although China is the world’s largest producer of canned food, ordinary people really rarely eat canned food as food.
Canned food is really healthier than junk food
Canned food is convenient to eat, has many flavors, and lasts for a long time, which is the primary reason why young people put it in the shopping cart.
As for the “stale ingredients” and “high sugar and salt” that the older generation is worried about, some people have expressed the aspirations of the times: “We usually eat takeaways, self-heating meals, and instant food, and there are not too many additives, sugar and salt in them. Compared to other ‘junk food’, canned food is quite healthy.”
From an industrial standpoint, that makes a lot of sense.
In order to save high logistics costs, many cannery factories are located next to the place of origin. Taking seafood canning as an example, many factories are only a few minutes away from the dock, which not only shortens the transportation distance and reduces costs, but more importantly, the food is locked in the can when it is in the best condition. There are also vegetables that are extremely difficult to store, such as bean sprouts, bamboo shoots, and mushrooms.
Many canned foods are fresher than the fruits and vegetables we forget in the refrigerator, and safer than the lemon chicken feet and duck feet made by some unscrupulous traders using frozen “zombie meat” from abroad.
Let’s talk about the nutritional issues that the elderly worry about.
According to a study by the University of Illinois, the process of canning can help preserve the nutritional content of certain foods. For example, when processing canned food, the maximum temperature is only 121 °C, while for daily cooking at home, the temperature is at least 200 °C (the smoke point of cooking oil), and some vitamins that are not resistant to high temperature will be lost in high temperature cooking.
A USDA investigation found that canned unsalted pumpkin contains 778 milligrams of vitamin A per 100 grams, compared to only 426 milligrams in fresh pumpkin. Canned beans are also higher in fiber, and canned tomatoes also have much higher levels of lycopene than fresh tomatoes.
Therefore, many canned foods are actually very fresh and healthy, even fresher than those in the vegetable market, but you need to keep your eyes open to choose, and have some professional knowledge.
Tips for picking a can:
1. Pay attention to the additive content
Be careful with canned foods with high levels of salt and polysaccharides. You can check the sodium content on the nutrition label when you buy it, and try to choose a sodium content that does not exceed 200mg (same for sugar). If the proper nouns on the ingredient list are incomprehensible, choose a product with a shorter ingredient list as much as possible.
2. Water immersion and less oil immersion are preferred
Canned meat soaked in oil will increase the calorie intake. There is really no choice. It is also possible to squeeze out the excess oil when eating.
3. Pay attention to canned packaging materials
Most of the can packaging is tin, and some friends may worry about lead in the tin plating or soldering materials. The U.S. Food and Drug Administration issued a 2020 rule banning the use of lead in materials that come into contact with food, such as tin.
Most of the cans now use one-piece molding technology, which does not require solder, so most metal cans will not have problems. If you are really worried, you can choose cans in glass packaging.