Eyes scatter from the assortment of canned products on store shelves. But do not lose your head from labels with appetizing pictures and yellow price tags. We will try to suggest how to determine where high-quality meat, fish and vegetables are hidden.
Step 1. View the bank
The appearance of a tin or aluminum can make a lot about the quality of the product inside her.
Do not buy canned food in crumpled or scratched banks. Mechanical damage indicate disorders during transportation. If the bank was thrown or hit, the likelihood is high, that its contents turned into porridge.
Do not buy canned food in swollen banks. This is a sign of disruption of packaging tightness. If when stored in canned food, oxygen falls, they turn into a bacterium seedler.
The same refers to canned glass containers. If the metal cover is scratched or bloated, it is better to give up from the purchase.
Do not eat canned food, if, after opening the jar on its inner walls, you found rust or dark spots.
The inner surface of metal cans is usually covered with special enamel, varnish or teflon. Brown or black spots inside the banks speak of poor-quality coverage. Most likely, the product was contacted with the metal and oxidized.
Step 2. Shake the jar
Bulkaet? So, there is little meat or fish in the bank, but more water.If, changing the jar with sardine, you hear how slices are splashing in the pouring, most likely, fish inside are completely small. Prefer tight canned food.
With canned glass easier: immediately understand the ratio of product and fill. However, the glass bank is not always a guarantor of product quality.
Step 3. Examine the marking
Marking is a set of numbers and letters for which the consumer can learn everything about canned food. It is applied to the bottom or the cover of the metal can be painted or by embossing.
The last way is preferable. After the expiration date, the old label can be erased and put a new one. With metal printing, this focus will not pass.
Factory labeling on a tin can from the inside. Marking signs, knocked out outside, is a sign of falsification.
According to GOST R 51074-97, the marking of canned foods made in Russia consists of three or two lines.
The first row always indicates the date of manufacturing the product. In the second and third, the product range, the manufacturer's number (one or two digits) and the index industry to which it relates.
If the plant is shifted, then the index index is usually taken out to the third line together with the change number made canned food. The index of the industry is indicated by the following letters:
- "A" - meat industry;
- "K" - fruit and vegetables;
- "M" - dairy industry;
- "P" - the fishing industry;
- "CS" is a consumeration.
The assortment number allows you to determine which meat or fish are in canned food.
For example, the canned canned jar is written:
051016.
014157.
1r.
This means that inside is the natural Atlantic herring (assortment number 014), manufactured at the enterprise No. 157 in the first shift of October 2016.
Focusing in assortment rooms is especially useful in the case of canned fish, as they are more likely to fake. For example, instead of expensive salmon, you use cheaper Sardinell or with whole pieces of pink salts put tails and abdomen.
Therefore, we present the range of popular pets canned food.
| View of fishing canned food | Assortment room |
| Natural pink salmon | 85d |
| Natural cod liver | 010. |
| Saer Natural | 308. |
| Mackerel Atlantic smoked in oil | 222. |
| Squid Defended without Skin Natural | 633. |
| Salmon Atlantic Natural | X23 |
| Sardin Atlantic Natural | G83. |
| Kilka Caspian Unretended in Tomato Sauce | 100 |
| Smoked Salaka in oil | 155. |
Deciphering the labeling, you can learn the label.
Step 4. Look at the name and standard of production
Foodstuffs in Russia are manufactured by GOST or TU (specifications) - documents with product quality requirements and procedures for verification. Gosty are developed and approved by government agencies, the manufacturers themselves.According to the habit of the remaining from Soviet times, people are looking for the word "GOST" on the packaging, believing that if canned food is made according to Gosstandart, inside exactly natural meat or fish. However, it should be understood that many GOSTS do not guarantee high quality products. A large number of Soviet guests replaced or canceled at all.
Compare yourself. According to GOST 5284-84, "beef stew" meat in canned food should have been at least 87%, and fat - no more than 10.5%. GOST 32125-2013 "Canned meat can be replaced. Meat stew ", by which the mass fraction of meat should be at least 58%, fat - no more than 17%.
The inscription "GOST" on the package does not guarantee the taste from childhood.
Many modern GOSTS admiss the use of preservatives and chemical additives. But still they are reliable than that. If the manufacturer does not add to canned food, made for technical conditions, nothing superfluous, then the portion of the ingredients can greatly distort.
In addition to the weight of the product, the State Standard regulates its name. If you have no time to read in a small font on the label, read what canned food is called.
Beautiful suitive names ("Piquancy Mackerel", "Pork at home") are usually assigned to canned matter.
Step 5. Check out the manufacturer
His name is heard? Brand So and then flashes on television? This does not mean anything. The main thing is the location of the plant.
If fish canned food is produced in the suburbs, then probably from frozen fish. The quality of such a product is a priori below. Ideally, fish canned food should be done by the sea, for example, on the Baltic and Black Sea coast, the Far East.
The same with meat and meat plant canned. Give preference to manufacturers located in large livestock centers of the country (central black soil, Volga region).
Step 6. Read the composition
Canned recipes are a lot. But the less in the composition of the extra ingredients, the better.
Ideally, there should be nothing in the stew, except for pork or beef, natural fat, water and spices. Sayra in oil is only fish, vegetable oil, salt and pepper. And in the green peas should be only he himself, water and salt with sugar.
Step 7. Look at the date of manufacture and shelf life
Month and year when the bank is closed, plays an important role. Especially in the case of canned fish and fruit and vegetables.It is better when a zucchini caviar or lecopy have a summer or autumn date of manufacture. It increases the chance that the vegetables fell into banks with almost the beds. If the marking is in December or March, canned food made from products that managed to lie in stock.
Remember some dates of Putin Fish:
- Salmon mining around the middle of July to the end of September.
- Sair is caught from August to October.
- Rifle and Salak at the Baltic mined in July and August.
The shelf life of canned food begins from the date of manufacture. For fish, it should not exceed 2 years, for meat - maximum 5 years (stew - 2 years), for vegetables - 3 years.
Step 8. Compare price tags
Treatment of natural meat and fish, growing vegetables requires high costs from the manufacturer. At the same time, canned food still needs to be properly packaged and accustomed to buyers.
The price of good canned food can not be low.
If you choose canned food according to the algorithm described above, the chance that the sprats will be moderately sickly with a pleasant fragrance of the haze, and meat jelly will not stick to the teeth, very high.
A source