Food safety is integrated into Tianfang steamed bun teaching, such as steamed bun filling there are many food safety risks. Now let's get to know it together.
Steamed bun filling from raw materials to processing, and then to storage, many processes, a long time, easily infected with bacteria, some bacteria heated to 500 degrees is also difficult to kill. Bacterial steamed buns can easily cause stomachache, diarrhea and other discomfort symptoms. Therefore, we must pay attention to the following problems in stuffing steamed buns:
1. No expired meat or artificial meat
Many stores use expired meat and artificial meat in order to save costs and make huge profits. Although the use of scallion, ginger, garlic, pepper and other heavy flavor condiments can change the taste of expired meat deterioration, the use of meat monosodium glutamate treatment of artificial meat also makes it difficult for diners to distinguish between true and false, but these can not change the fact that expired meat, artificial meat breeds a large number of bacteria.
2. The stuffing of steamed buns can't last the night
Just as some bacteria cannot kill at high temperatures, many bacteria can reproduce at low temperatures. That is to say, even if it is frozen in the refrigerator, the bacteria in the stuffing of steamed buns are increasing. Therefore, steamed bun stuffing should be ready-made, and the shorter the time, the better. We can not make excessive stuffing at one time for the sake of saving time.
3. Do not use wooden cutting boards
Whether vegetable or meat is processed, it is unavoidable to cut, chop and other operations, but the cutting board can not be made of wood. Because knives leave tiny grooves on wooden cutting boards, the residues in these grooves are difficult to clean, and are the base for bacteria to multiply in large numbers. When filling is handled next time, the bacteria in the cutting board will be brought into the filling. In addition, wood cutting boards become thinner over time, and the reduction is often in the form of sawdust mixed into food. Plastic, iron or even marble are better than wood for cutting boards.
4. Don't use other people's meat mincers. Clean and disinfect your own meat Mincers every day.
The meat mincer cuts meat directly into minced meat, saving a lot of time and manpower. There are many oils on the meat grinder, which are difficult to clean and easy to grow bacteria. Generally, there are meat shredders in meat shops. Many people buy meat directly in the butcher's shop. Little do they know that the meat shredder in the butcher's shop seldom cleans, and only rinses with water, it can't be cleaned at all. If you own a meat shredder, you should not only wash it carefully, but also disinfect it, so as to ensure that the meat will not be polluted.
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