Sauce burst waist flower, sauce popped pork liver, green pepper belly shredded, these dishes are common in Shanghai Benbang restaurants, testing the freshness of merchant ingredients, but also testing the stove master's fire skills.
With the continuous expansion of the prepared vegetable market, consumers are constantly questioning the quality and taste of prepared dishes. Can the addition of ingredients such as pork liver and waist flowers, which are difficult to handle and difficult to cook, meet the expectations of consumers, especially Shanghai consumers who are well versed in the essence of this cuisine?
In June this year, the two flavors of waist flower, pork liver and belly silk jointly produced by Hema Xiansheng and Aisen were launched. At present, the store has shipped more than 10,000 copies, and according to the relevant person in charge of Aisen, their goal is to sell 20,000-30,000 copies per day.
After more than two months of precipitation of goods and word-of-mouth, on the Hema product page, you can see a large number of positive reviews left by consumers. The dishes that can be called the touchstones produced by the restaurants of this gang are really a category that pre-made dishes can be qualified for?
On September 6, at the Fengxian Aisen Meat Food Processing Factory, the reporter witnessed the birth process of a pre-made dish with sauce popping waist flowers.
If you want to enter the processing workshop of sauce popping waist flower products, you must first undergo strict disinfection. All personnel entering the venue should carry out hand sanitization, change into washed work clothes, wear disposable sanitary hats, masks, knee-length shoe covers, pass through the air shower disinfection room, and enter the production workshop.
In the workshop at 15 degrees Celsius, workers are putting patches of brightly colored pork loins on the cutting line.
The machine cuts out an even pattern for the waist piece. At the end of the machine's assembly line, two workers used knives to cut the waist slices of the modified flower knife and put them into the ice bucket next to them.
SNF's own pig farms and slaughterhouses are located next to the processing plant. Every person entering the farm is first subjected to a 48-hour quarantine, and closed management is also implemented during the work of the feedlot, ensuring that live pigs are not affected by epidemics.
The pork loin completes the process of tearing off the fascia and soaking the blood at the first time of removal, ensuring that the product can remove the fishy cheeks in time and complete the head processing.
After the cut waist slices are manually stirred and cleaned in an ice bucket, the low temperature ensures the tenderness of the pork loin, and the cleaning is to further remove the fishiness of the waist slices.
Buckets of cleaned pork loin are then placed in the pickled freezer. The powder, which contains starch and a secret seasoning recipe, is thoroughly stirred with the waist slices, followed by a 10-hour sizing process.
Finally, freshly pickled, well-flavored loin flowers, green pepper flakes that are molded and sealed as soon as possible after fresh-cut to lock in water, and a bag of seasonings for stir-frying, can be packaged and sent to the distribution warehouse of Freshippo.
From the removal of a fresh pork loin to the serving of a sauce popping flower to the consumer's table, it is completed within 24 hours.
The waist piece removed the fascia in time, and after another 10 hours of sizing, it ensured that the fishiness was timely and sufficient.
The whole process of waist piece processing is carried out in a low temperature environment, and the continuous intervention of ice water not only preserves the freshness of the waist flower, but also makes the waist piece constantly cut without the risk of water loss, and freshness and humidity are the core of ensuring the tenderness of the waist flower.
After trial and error, AISEN's seasoning R&D team finally finalized the seasoning into sauce pop type and rattan pepper type, taking into account the diversified needs of the Shanghai market and meeting the taste differences of local and foreign residents.
After actual measurement, the pot is fully heated on the gas stove at home, and then the waist flower and pork liver made by stir-frying the ingredients quickly, the seasoning prepared in advance, and the chopped ingredients, even if the kitchen is white, a beautiful small stir-fry can be served to the table in 5 minutes.
The core of prepared dishes is to bring convenience to consumers and reduce the threshold of cooking difficulty.
Fresh prepared vegetable products put forward higher requirements for the refinement of management.
The reason why waist slices and pork liver were not easy to make in home kitchens in the past has a lot to do with the difficulty of processing ingredients. Through factory and professional processing, it saves consumers the most troublesome front-end process and becomes an important selling point of fresh prepared dishes - this logic also exists in Freshippo's existing pre-made vegetable production line. Taking the eel silk currently on sale as an example, consumers do not need to carry out fishy processing, as long as they can taste the tender and earthy eel silk at home through simple cooking.
Fresh meat products from Aisen are still the majority of the company's business.
At present, the order sales of prepared dishes have accounted for about 20% of the share of the Essen factory, and it is still growing steadily.
Through simple cooking, the same degree of production is obtained at 40%-50% of the price of the restaurant, and the ultimate beneficiary of this cooperation is undoubtedly the consumer side.
Column editor-in-chief: Zhang Chunhai Text editor: Jiang Diwen
Source: Author: Dong Tianye