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天方包子加盟,你学到的不仅仅是技术!
浏览:  来源:http://www.jnsjtf.com 添加时间:2019-07-18 17:46:21
食品安全都是融于天方包子加盟教学中的,就比如包子馅就存在很多食品安全隐患。下面我们就一起了解一下吧!
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.
包子馅从原料到处理,再到贮存,工序多、时间长,很容易感染细菌,有些细菌加热到500度也很难杀死。感染细菌的包子容易让食客出现胃痛、腹泻等不适症状。因此,包子馅必须注意以下问题:
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. 不用过期肉、人工肉
1. No expired meat or artificial meat
很多店家为了节约成本、牟取暴利,使用过期肉、人工肉。虽然使用葱、姜、蒜、辣椒等重口调味料能改变过期肉变质的味道,用肉味精处理人工肉也让食客真假难辨,但这些无法改变过期肉、人工肉滋生大量细菌的事实。
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. 包子馅不过夜
2. The stuffing of steamed buns can't last the night
就像有些细菌高温杀不死一样,不少细菌低温也能繁殖。也就是说,即使放冰箱里冷冻,包子馅里的细菌也在不断增多。因此,包子馅要现包现用,放的时间越短越好,不能为了图省事一次制作过量馅料留备后用。
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.
天方包子加盟
3. 不用木质砧板
3. Do not use wooden cutting boards
不论处理蔬菜还是肉类,都免不了有切、剁等操作,但砧板不能用木质的。因为刀会在木质砧板上留下细微的凹槽,这些凹槽里的残留很难被清洗,是细菌大量繁殖的根据地,当下次处理馅料时,砧板里的细菌就会带到馅料里。此外,木质砧板用久了会变薄,减少的部分往往都是以木屑的形式掺杂在了食物中。砧板用塑料的,或者铁皮的,甚至大理石的,都比木质的好。
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. 不用别人的碎肉机,自己的碎肉机每天要清洗消毒
4. Don't use other people's meat mincers. Clean and disinfect your own meat Mincers every day.
碎肉机直接将肉绞成肉末,省去很多时间和人力。绞过肉的碎肉机上有很多油脂,很难清洗,也容易滋生细菌。一般肉店都有碎肉机,很多人买肉时直接在肉店处理,殊不知肉店的碎肉机很少清洗,只用水冲一下,根本洗不干净。自己有碎肉机的,不仅要用心清洗,还要消毒,这样才能保证肉不会被污染。
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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Thank you for your reading and watching. The wonderful content of this article comes from: Tianfang Baozi joins us. We will continue to present more wonderful content for you. For more details, please click: http://www.jnsjtf.com.
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