Zhoukou Shennong Manor Catering Management Co., Ltd. is a management company with a garden-style restaurant as its theme, integrating raw material production, technology research and development, service training, marketing consulting, etc., specializing in operating specialty cuisine and franchise chains.

The company's well-known brand "Doctor Li's Roasted Whole Lamb" is a patented brand independently created by the company and approved and registered by the State Intellectual Property Office.

Combining traditional food culture with modern fashionable food, and injecting scientific concepts of green health and nutritional balance, with a strong brand image, rich cultural atmosphere and other distinctive propositions, the "Doctor Lee Roasted Whole Lamb" brand can achieve economic benefits and social benefits.

value.

Carry forward the traditional agricultural microcosm culture and food culture, introduce franchising and organically combine international business management models, and develop chain franchises under the concepts of brand, service, development, and win-win.

The company decomposes and refines the product processing process, uses advanced equipment to maximize the stability of product quality, and sets an unreachable threshold for competitors with its exclusive formula, unique technology and patented oven equipment, ensuring the brand

Long-term and stable development, so that franchisees can get long-term benefits.

People-oriented, bonding with emotion, operating with integrity, pursuing excellence, and willing to work closely with ambitious entrepreneurs to achieve maximum success.

Roasted whole lamb is also a favorite meat product of the Central Plains people. Due to differences in region and eating habits, the popularity of roasted whole lamb in the Central Plains came later than in Mongolia and Xinjiang. It should be said that in the past, only royal dignitaries could enjoy it.

It is a delicacy that has become the highlight of most people's dining tables. Therefore, the popularity of food is unparalleled. Therefore, every time when the lanterns come on in the Central Plains, roasted lamb is the main food in all urban dining areas.

The industrious Central Plains people show off their talents. Some roast whole sheep, some roast large pieces of lamb, and some roast small skewers that are easy for women and children to eat. In short, the whole neighborhood is filled with smoke and immersed in the barbecue.

Among the aroma of sheep, I personally think that the concentration of barbecue stalls, mixed barbecue techniques and low professional quality of some owners have greatly affected the urban environment, and the dietary health of diners is not effectively guaranteed.

.

The catering industry is deeply aware of the thorny issue, and has successively established several large-scale professional barbecue catering institutions. With professional technology, rigorous scientific and hygienic management, and a strong quality assurance system, they strive to make the industry healthy, green, and environmentally friendly.

On the road of sustainable development exploration, "Doctor Li Roasted Whole Lamb" is one of the best. The lamb blanks of Kazakh sheep or sheep selected for Xinjiang Mongolian roasting are different from the local food tastes due to regional taste differences.

In terms of adaptability and localization of raw material collection, the Central Plains roasted whole lamb is more suitable for the Central Plains diet. The sheep roasted with the lamb blanks of the Central Plains specialties Sophora goat and green goat are more suitable for the Central Plains diet. The Sophora goat is produced in Huaidian Fangyuan, Shenqiu County, and is made from Sophora japonica.

It was named after the store as a distribution center, and later spread throughout the eastern Henan Plain. It is medium-sized, has short and dense hair, is precocious, reproduces quickly, is good at feeding, tolerates rough feeding, likes dryness and hates moisture, is good at climbing heights, loves wrestling, and is easy to raise.

and feeding.

Sophora goat has more lean meat and less fat, is not fat or greasy, has a light taste, and is delicious when cooked in soup. The Huaidian Dongguan smoked mutton made from sophora goat meat is a famous gourmet treasure far and near.

Live sheep are slaughtered and processed, and the carcasses are acidified and divided under the conditions of 0°C to 4°C. They are quickly packaged at a constant temperature below 12°C, and the core temperature of the meat is kept below 7°C, and stored in a fresh-keeping warehouse below 0°C.

The key technical points are: showering before slaughter, electrical stimulation, carcass acid discharge: and only after passing the quick freezing, the frozen products can be transferred to the storage warehouse.

The new technology and method for keeping fresh lamb blanks fresh are scientific and reasonable, which can extend the shelf life of cold fresh lamb blanks for a long time, and can effectively solve the storage and sales problems of cold fresh lamb blanks in the roasted whole sheep industry.