| 摘要 |
PURPOSE:To eliminate sulfiding and blackening of an inner surface of a can body, by containing a benzoate, glycine, erythorbic acid to a seasoning solution in canning fish meats or vegetables in a tin, etc. CONSTITUTION:Fish meats or vegetables as can contents are canned in a can body using one of tin plate, nickeled steel plate and tin-free steel. In the process, a benzoate, e.g. sodium benzoate, etc., glycine and/or erythorbic acid (salt) are added to the seasoning solution for the above-mentioned fish meats and vegetables and the lid is seamed to hermetically seal the can. The canned contents are then thermally sterilized.
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