Tins with 121 ℃ high temperature and high pressure sterilization heating way. The protein in canned products often appear degeneration, which greatly reduces the body's digestive absorption rate, big "shrink". The vitamin in canned fruits, canned meat were a lot of damage. Research data show that cans, flesh of vitamins include vitamin B1, vitamin B2, vitamin B5, vitamin B6, folic acid, etc., will be the loss. Especially vitamin B1, it is easy to damage when it is heated, the loss of 15% ~ 15%, vitamin B2 loss 10%, vitamin B5 can loss of 20% ~ 30%. Vitamin C in canned fruit almost completely destroyed.

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