Canning Food

1、Canning Food1. Food which is kept too decays(衰退，腐敗) because it is attacked by yeasts（酵母）, moulds （霉菌）and bacteria（細(xì)菌）. （食物如果存放過(guò)久，就會(huì)腐爛，因?yàn)樗鼤?huì)收到酵母、霉菌、細(xì)菌的侵害）The canning process（罐頭制造法）, however, seals the product in a container so that no infection can reach it, and then it is sterilized（滅菌、消毒） by heat. （

2、但是，罐頭制造法會(huì)將食品密封在一個(gè)容器中所以一些傳染源就不能接觸到食物，然后它會(huì)經(jīng)過(guò)高溫消毒）Heat sterilization destroys all infections present in food inside the can.（高溫消毒殺死了罐頭里的所有的傳染源）No chemical preservatives（防腐劑） are necessary, and properly canned food does not deteriorate（變壞，使惡化，衰?。?during storage.（適當(dāng)時(shí)罐頭食品不需要化學(xué)防腐劑，也不會(huì)再儲(chǔ)存的時(shí)候變質(zhì)） The principl

3、e was discovered in 1809 by a Frenchman called Nicolas Appert（這個(gè)法則是一個(gè)叫nicalas appert 的法國(guó)人在1809年的時(shí)候發(fā)現(xiàn)的）. He corked（用軟木塞封?。?food lightly in wide-necked（廣口瓶） glass bottles and immersed（沉浸、陷入） them in a bath of hot water to drive out the air, then he hammered（捶打） the corks down to seal the jars（廣口瓶） her

4、metically（緊密地，密閉的）（他輕輕地用軟木塞封住食品在廣口瓶中玻璃瓶中，然后把它們浸沒(méi)在熱水浴中驅(qū)逐瓶?jī)?nèi)的空氣，接著就用力地捶打軟木塞使廣口瓶緊密）.Apperts discovery was rewarded by the French government because better preserved food supplies were needed for Napoleon troops on distant campaigns（appert的發(fā)現(xiàn)被發(fā)過(guò)政府授獎(jiǎng)，因?yàn)樵陂L(zhǎng)途作戰(zhàn)中拿破侖的軍隊(duì)需要這些罐頭食品）. By 1814 an English manufacture

5、r had replaced Apperts glass jars with metal containers and was supplying tinned vegetable soup and meat to the British navy（到1814年，一個(gè)英國(guó)的制造商將appert的玻璃廣口瓶換成了金屬容器，并提供鍍錫罐的湯和肉給英國(guó)的海軍）. The next scientific improvement, in 1860,was the result of Louis Pasteurs work on sterilization through the application

6、of scientifically controlled heat（接下來(lái)的科學(xué)改進(jìn),是在1860年,路易巴斯德工作的結(jié)果是通過(guò)科學(xué)控制熱量的應(yīng)用來(lái)滅菌）.2. Today vegetables,fish,fruit,meat and beer are canned in enormous quantities（現(xiàn)如今，蔬菜、魚(yú)、水果、肉和啤酒大量用罐頭包裝）.Within three generations the eating habits of millions have been revolutionized（在漫長(zhǎng)的時(shí)間里，數(shù)百萬(wàn)人的飲食習(xí)慣已經(jīng)徹底改變了）.Foods that w

7、ere previously seasonal may now be eaten at any time, and strange foods are available far from the countries where they are grown（那些曾經(jīng)是季節(jié)性的食物現(xiàn)在也可以在任何時(shí)候吃到，一些奇怪的食物在離它們生長(zhǎng)很遠(yuǎn)的農(nóng)村也可以吃到）.(2)The profitable crops many farmers now produce often depend on the proximity（接近，鄰近） of a canning factory（農(nóng)民們種植的有利可圖的農(nóng)作物

8、通常依靠于近處的罐頭廠）.(3)The first stage in the canning process is the preparation of the raw food（罐頭制造法的第一步就是準(zhǔn)備生鮮食物）. Diseased（不健全的，患病的） and waste portions（部分） are thrown away; meat and fish are cleaned and trimmed（平衡的，切邊，修整過(guò)的）; fruit and vegetables washed and graded（按大小分等級(jí)） for size（患病的和廢棄的部分要扔掉；肉和魚(yú)要清理和切塊；

9、水果和蔬菜要清洗和根據(jù)尺寸分等級(jí)）. The jobs are principally（主要的，大部分） done by machine（這些工作主要是由機(jī)器來(lái)完成的）.The next stage, for vegetables only, is blanching（預(yù)煮，漂洗，漂白）（接下來(lái)的步驟，對(duì)于蔬菜來(lái)講就是預(yù)煮）. This is immersion in very hot or boiling water for a short time to remove air and soften the vegetable（就是浸泡在很熱的或者煮沸的水中一段時(shí)間來(lái)去除氧氣和軟化蔬菜）.T

10、his makes it easier to pack into cans for sterilization（這個(gè)使蔬菜更方便地裝入罐頭中消毒）. Some packing machines fill up to 400 cans a minute（一些包裝機(jī)器一分鐘能灌裝400個(gè)罐頭）. Fruit,fish and meat are packed raw and cold into cans, and then all the air is removed（水果、魚(yú)和肉在生冷的時(shí)候裝入罐頭，然后所有的空氣都被抽調(diào)）. When the cans are sealed, the press

11、ure inside each can is only about half the pressure of the outside air（當(dāng)這些罐頭密封了，罐頭里的壓力只有外界壓力的一半）. This is vacuum packing（這就是真空包裝）.3. During the sterilization process which follows, the cans subjected to steam or boiling water,with the temperature and duration varying according to the type of food（在滅

12、菌過(guò)程中遵循, 根據(jù)不同類型的食物，罐受蒸汽或沸水,溫度和時(shí)間也不同）.(4)Cans of fruit,for example,take only 5-10 minutes in boiling water,while meat and fish are cooked at higher temperatures for longer periods（舉例來(lái)說(shuō)，罐頭水果只要在沸水中放510分鐘，但是肉和魚(yú)要在更高溫度中煮很長(zhǎng)的時(shí)間）. After sterilization, the cans are cooled quickly to 32°C to prevent the co

13、ntents from becoming too soft（消毒之后，罐頭就迅速冷卻到32°C防止內(nèi)裝物變得太軟）.The final stage before despatch（派遣、發(fā)送） to the wholesale or retail grocer is labelling, and packing the tins into boxes（在發(fā)貨到批發(fā)商或零售雜貨商之前的最后階段就是貼標(biāo)簽和包裝罐頭入盒）. Nowadays,however, labelling is often printed on in advance by the canmaker and no p

14、aper labels are then required（如今，然而，標(biāo)簽經(jīng)常是罐頭制造商提前印刷好的，之后紙標(biāo)簽就不需要了）.Pasteurization（巴斯德滅菌法）4. The value of heat for the preservation of food has been known for thousands of years, but it was not realized until the nineteenth century that a very mild heat treatment far below the boiling point, made liqui

15、d foods such as milk keep much longer（人們對(duì)加熱保存食品的價(jià)值已經(jīng)知道了數(shù)千年,但直到19世紀(jì), 才意識(shí)到一個(gè)非常溫和的熱處理遠(yuǎn)低于沸點(diǎn),使液體食物如牛奶保持更長(zhǎng)時(shí)間）.(5)The discovery followed the work of the French scientist Louis Pasteur on wine and beer（這種發(fā)現(xiàn)是在德國(guó)科學(xué)家Louis Pasteur對(duì)紅酒和啤酒的工作之后）.The process, called after him pasteurization, is a carefully controll

16、ed mild heat treatment（這一過(guò)程, 是以他命名的“巴氏消毒法”,是精心控制的溫和的熱處理方法）. It was found that the process served two purposes; it prevented the souring of milk, and it destroyed the dangerous disease germs which sometimes occur in this product（據(jù)發(fā)現(xiàn)，這個(gè)過(guò)程服務(wù)于兩個(gè)目的，它防止了牛奶的變酸、變質(zhì)，也破壞了有時(shí)在產(chǎn)品中會(huì)出現(xiàn)的菌）.These germs include the ba

17、cteria which cause tuberculosis, undulant fever, typhoid and paratyphoid fever, dysentery, diphtheria, scarlet fever and septic sore throat（這些菌包括會(huì)導(dǎo)致肺結(jié)核、波狀熱、傷寒、副傷寒熱等的細(xì)菌）.5. It has long been known to bacteria experts that the tubercle bacillus（結(jié)核桿菌） is the germ in milk which most strongly resists heat

18、 treatment（細(xì)菌專家早就知道結(jié)核桿菌是牛奶中最抵抗熱處理的菌）.To destroy this organism it is necessary to heat milk to about 60°C for 15 minutes, and its destruction has always been taken as a way of testing the efficiency of pasteurization.(摧毀這種生物需要用大約60°C的溫度熱牛奶15分鐘, 它的破壞一直是被看成是巴氏滅菌效率的一種測(cè)試) A heat treatment of th

19、is kind destroys about 99% of the common bacteria in milk, including nearly all those which cause milk to turn sour（這種熱處理破壞了牛奶中99%左右的常見(jiàn)細(xì)菌, 其中包括幾乎所有那些使牛奶變酸的細(xì)菌。）. To ensure the certain destruction of tuberculosis and other disease germs in milk, it must be held at a fixed temperature for a fixed time（

20、以確保結(jié)核病的和其他在牛奶中的細(xì)菌被破壞, 它必須在一個(gè)固定的溫度放置一段固定的時(shí)間）. In Britain,for example,these conditions were defined（明確） by law in 1923 as 63-66°C for 30 minutes.This became known as the holder process,since the raw milk had to be pumped into a large tank,heated to just over 63°C,held in the tank for half an

21、 hour and then pumped out and cooled.This was a slow process and required a very cumbersome plant,so scientists worked for many years to produce a simpler,more convenient method,with less bulky equipment.6. The latest method,officially approved in Britain in 1949,is known as the high-temperature-short-time,or H.T.S.T.method.It has now almost entirely replaced the holder process.In the H.T.S.T. system,the milk flows continuously through many sections thin stainless steel pipes.During the process,the milk is held at