The requirements of edible ice are hygiene, safety, no peculiar smell and no pollution.

Edible ice is widely used in the food industry, especially in the hot summer season. It is an essential food in restaurants, hotels, bars and other places. However, the requirements for making edible ice are very strict to ensure that it is hygienic, safe, odorless and pollution-free. First of all, the raw water for making edible ice needs to meet the drinking water standard and cannot contain harmful substances. Secondly, we need to pay attention to hygiene in the production process, such as using sterilized instruments and avoiding cross-contamination.

In addition, the prepared edible ice needs to be stored and transported. At this time, it is necessary to ensure that the ice cubes are stored in a clean and hygienic environment to avoid pollution. When using edible ice in restaurants and other places, it is also necessary to ensure the quality and hygiene of the ice. For example, for edible ice used in beverage making, it is necessary to ensure that it contains no impurities, no odor and no pollution.

storage method of edible ice

1. Clean storage environment: ensure that the place where edible ice is stored is clean and hygienic, and avoid contact with pollutants. At the same time, clean and disinfect regularly to keep the storage environment clean and tidy.

2. Reasonable storage container: Select an appropriate storage container to ensure that it is clean, free of odor and residue. It is recommended to use stainless steel or food-grade plastic containers and clean and disinfect them regularly.

3. Appropriate storage capacity: Store edible ice in an appropriate amount as needed to avoid too much or too little. Too much ice may melt into water, and too little ice can't meet the demand. It is suggested to determine the storage amount according to the daily usage to avoid waste.