The secret of "not getting old" of pickled fish

As the function of the value and taste of pickled fish-fish fillet,

determines the success or failure of a dish of pickled fish.

The traditional processing method,

can no longer meet the needs of chain restaurants, and

is made by the central kitchen.

from the central kitchen to the restaurant,

fish fillets need to be pretreated. Refrigeration and transportation.

If it is not handled properly in this process,

the fish fillets will be dehydrated and dark, and the taste will become old,

which will directly reduce the color, flavor and shape of pickled fish.

Guangzhou Jianke has global high-quality food ingredient resources and technical advantages.

Aiming at the demand of modern catering for fish fillets, it has developed a series of comprehensive solutions:

11? Water retention and anti-aging, so that the fish fillets keep tender and smooth taste;

12? Make the fish fillets stand upright and fresh after cooking;

13? Good frost resistance, and the meat quality remains Q-elastic after refrigeration and freezing.

This scheme is also suitable for fresh prepared meat such as pork slices and beef slices.

image reference source: biying