First, the standardization of flavored raw materials.
To achieve the standardization of Chinese food, first of all, there should be standardized seasoning, so that it is not moving in the case of ingredients to maintain a stable character.
1, fresh flavor agent - as an important flavoring ingredient of Chinese food, the standard selection of fresh flavor agent is very important. Because chicken essence, monosodium glutamate (MSG), I + G and other raw materials are produced through large-scale industrial production, the standard has long been unified, as long as the selection of large enterprises in line with the standard or national standard products, the same brand of raw materials quality is basically unchanged. As long as you do not choose those fake or small business production of non-standard products can be.
2, spices - spices standardization.
3, a variety of natural extracts.
4, others such as oil, salt, sugar, amino acids, etc., are raw materials with production standards, the quality is more stable.
With the above standardized production of raw materials, that is, for the production of standardized flavorful soup dishes laid the foundation.
Two, the standardization of ingredients.
With standardized raw materials, but also standardized ingredients. That is to say, and then standardized raw materials, only by the chef with a spoon to measure a variety of seasonings, used for cooking dishes, or to achieve the purpose of standardization, because the amount of use and the use of the differences in the method, the last is still a master of a taste, so, to determine the taste of the main ingredients must be through the central kitchen for the standardization of the ingredients deployment.
This requires chefs and professional seasoning technicians to work together to design dishes and complete the standardized ingredient design. Take a green vegetable soup casserole, all the seasonings other than green vegetables in the central kitchen to make a bag of soup, to the kitchen, just replenish the proportion of green vegetables and boiled water, to complete a flavorful style of stable soup dishes.
Third, the standardization of processing procedures.
Because of the standard ingredients, the process of making soup can be completely standardized.
The 20 grams of a packet of material package, add 700 ml of boiling water, add 300 grams of blanched green vegetables, a good green vegetables pot is ready. The soup is thick and solid, the vegetables are delicious, the serving speed is increased several times, and the flavor is stable and unchanged.
Four, the standardization of service management.
Standardization of raw materials, standardization of ingredients, standardization of processing procedures, is the core of the entire standardization. In addition, standardized service management is also very important, including the unity of the enterprise logo, unified service standards, the establishment of corporate culture.
Likewise, other dishes as long as the first two steps of standardization, that is, in addition to the main ingredients other than other raw materials made into a standard amount of composite material prefabricated powder packet or sauce, sauce packet, like a dish of coleslaw composite juice, hot dishes of composite seasoning powder. Then gradually improve the standardization of processing methods, according to the processing methods of various dishes, classification and design of composite prefabricated seasonings, so that it is suitable for standard processing, but also to meet individual needs.