ABOUT THE Canning

The desiree of the canning of the food is as good as same age,like the mankind.The primitive man already had tried the collected - later the produced - redundent materials storage to longer times without decomposition.

These,simple methods wholesales had decrease sustenance of the meats.Of the sunshiny,warm countries have current the drying and curing.Of the dehydrating beyond the fire have work out the smoke-curing.At the anciant world the people have tried the packing the meat with salt,the fruits with honey.The technology of the sour vegetables the eastern nations have used at first,and eskimos have discovered the chilling.

The revolution of packing's begun on XIX.century,when a french cook,Appert had stored foods in hermetically closed bottles.He had found the first packing factory in 1804.

The method of the packing may divide four groups:
1./ at the somatic method don't get foreigner material in the food 
      a./ heat treatment,sterilization
      b./ heat distraction,chilling
      c./ Decreasing of the water content(condensation,drying)
      
2./ at the somatic-chemical method give foreigner material in the food 
     a./ salting
     b./ curing
     c./ smoke-curing
     d./ sugar dosage 

3./ At the chemical methods give the foods materials,that decrease
    the decomposation.
     a./ salicylic acid (0.8 g/kg)
     b./ benzoe acid (0.5 g/kg)
     c./ Na-benzoe acid (1.5g/kg)
     d./ sorbin acid

    Other acid:these acid use primarely on whitening and flavour
     a./ lemon-,tartar acid
     b./ vitriol
     c./ vinegar
     d./ ascorbin 

4./ Fermetation,fitoncids