Aircraft meals are meals provided to customers by major airlines during the voyage, which are generally provided by formal institutions specializing in aviation catering. Its production process is rigorous, mainly including the design and determination of meal spectrum, raw material procurement and processing, cooking, catering and packaging.

In order to ensure the freshness of plane meals, caterers are usually located near the airport, so that they can be delivered to the plane in time after the preparation and finally distributed to passengers.

Before making airplane meals, catering companies will provide multiple sets of recipes for airlines to choose from according to the different routes, cabins and actual needs of major airlines.

After determining the menu, the catering company starts to purchase raw materials, and generally chooses 9: 00 am 9:00- 10/0 to receive the goods supplied by raw material suppliers. Moreover, fruits, vegetables, meat, seafood and other dishes need to be carefully selected, weighed and tested to ensure the hygiene and safety of raw materials.

More importantly, the processing and cooking of raw materials. In this process, not only vegetables, fruits, seafood, meat and eggs need to undergo strict disinfection and cleaning, but also the staff and chefs in charge of this process should carry out all-round security inspection and disinfection in advance to ensure hygiene.

In food processing, in order to prevent cross-infection, different food raw materials should be placed in corresponding processing rooms. For example, in the fruit and vegetable processing room, raw materials should be strictly cleaned, disinfected, cut and refrigerated for later use. In the seafood and meat processing room, the food needs to be thawed in advance and the thawing time should be strictly controlled, and then it should be cut and refrigerated.

Take it out when cooking and cook it carefully by the chef. In order to maintain the freshness of airplane meals to the greatest extent, inhibit bacterial reproduction and ensure food safety, food should be refrigerated after cooking.

Then, according to the requirements of airlines, reasonably mix snacks such as fruits and desserts, and then use knives, forks and wet tissues to complete the final plate setting work. According to the flight dynamics and the specific requirements of the airline, it is packed and sent to the food delivery car on the plane in time.

Through the above-mentioned series of operating procedures, all kinds of fresh raw materials have thus become plane meals that everyone sees when flying.