If meatballs have been kept for a long time, they can be heated before storage. The meatballs should be made separately, or they will not taste good together. Then put them into fresh-keeping boxes separately. When freezing, the surface will not lose water easily, so as to avoid contact with too much air. The temperature of the storage point is preferably controlled at 0-5.
Soup stock is really important for hot pot restaurants, with high nutritional value and delicious taste, which can enhance the taste of hot pot. The preservation of soup in summer is very important, so we must pay attention to the hygiene of soup. Too many flies in summer are easy to breed bacteria and bring danger to guests.
Because of the high temperature in summer, it is easy to make the broth moldy and deteriorated, so it can be packaged in containers for refrigeration or heated by fire all the time. This method wastes resources and increases costs.
1, you can use a special safe for spicy food, which will not frost and the temperature is suitable.
2. Dried ingredients such as yuba, bean curd skin, auricularia auricula and kelp can be used within 12 hours.
3, potato chips, Flammulina velutipes, Pleurotus ostreatus, melon and other vegetables, can be sold and cut into sections, soaked in water, or add a little salt, which can be sterilized.
4. Mala Tang restaurants generally use Mala Tang fresh-keeping cabinets to keep fresh the ingredients, which is also convenient for diners to choose.
5. If leafy vegetables such as Chinese cabbage, spinach and rape are directly stored in the refrigerator, the water of the vegetables will be lost and the leaves will rot and turn yellow. Therefore, when preserving leafy vegetables, you can spray some water on the vegetables and wrap them in newspapers to reduce water loss and effectively extend the storage time.