hot processing, hot processing.

1. thermal processing: thermal processing refers to cooking methods such as heating, boiling, frying, frying, etc., so as to make food mature or have chemical reactions at high temperature, so as to achieve the purpose of improving taste and retaining nutrition.

2. cold processing: cold processing refers to the chemical reaction or physical change of food at low temperature by non-heating methods such as pickling, soaking, stirring and chopping, so as to achieve the purpose of improving taste and increasing flavor.