the first is the transportation and storage link, which should be avoided in the process of handling fresh ingredients. Cold chain transportation should be carried out in the transportation and distribution of ingredients that are not resistant to preservation, and low temperature should be kept during storage to slow down the oxidation and decay of ingredients. Secondly, in the sales process, the best way to reduce the loss rate of ingredients is to sell the products quickly. If fresh ingredients are kept in shelves or warehouses for too long, the loss of moisture and freshness will be very fast, while stale ingredients will eventually be difficult to sell and can only be treated as loss. Therefore, after purchasing ingredients, it is necessary to sell the goods in time, thus reducing the loss rate of fresh ingredients.