Quietly, pre-made dishes came to us. Many people may be eating it all the time, but they don't know that it is a pre-made dish that enters their mouth. Judging from the application scenarios of prefabricated dishes in recent years, it often appears in these two places.
One is a fast food restaurant, since it is known as a fast food restaurant, this has to pay attention to the word "fast", otherwise who wants to come? In order to solve this problem, the boss introduced pre-made dishes, because most of them can be eaten directly or simply heated.
On the other hand, there are a variety of restaurants, where many people come not only to eat, but also to have a hearty drink. Most of the time, in order to take care of the mood of the guests, the restaurant can only serve a variety of pre-made dishes.
Pre-made dishes are fast, convenient, and selective, and can meet the various requirements of drinkers. As a result, drinkers can eat the food in the quickest possible time, while still making a good impression, which will increase the rate of repeat business.
Today, it is no exaggeration to say that pre-made dishes have become the best accompaniment to alcohol, and almost every drinker cannot refuse it. On the other hand, if I were a drinker, I would also love the pre-made dishes, which are convenient and can enjoy a variety of flavors at the same time.
Why not? However, there are many questions along the way, such as one of the most talked-about questions: is it suitable for children to eat pre-made dishes? Listen to the experts: the ingredients, ingredients, and production of pre-made dishes are no problem, and you can eat them!
On the contrary, if there is a problem in the process of making pre-made dishes, then do not let the child touch it. Therefore, whether children can eat it depends on whether the pre-made dishes can meet certain conditions. In addition, there are three facts about pre-made dishes that are beyond doubt
First, raw materials
Whether the raw materials of prefabricated dishes are of high quality or not is difficult to supervise! Just like some restaurants, one set on the surface and one on the back, what do you say? Unless there is a problem with the consumer's eating, the store may be exposed. Otherwise, the persecution continues.
Therefore, have the ingredients used to cook prepared dishes been cleaned? Has it been sterilized? How raw and cooked is it? These problems are not easy to solve. Because of this, many consumers question pre-made dishes. Today, of course, there is no doubt about this.
Second, the production aspect
In terms of production, the main thing is cooking, how long is the cooking time of each kind of pre-made food, even if there are clear regulations, but bad chefs will still shorten the cooking time, and as a result, the pre-made dishes will be sandwiched, and the person who eats it will end up with ill health.
In addition, chefs don't think they do a lot of research on what to put and what they don't put in the cooking, they add a variety of seasonings, and as long as the consumer feels that it tastes good, it is considered a "successful" pre-made dish, and there is no doubt about the fact that the chef does not study it carefully.
3. Packaging
The packaging of pre-made dishes has to be questioned. For example, the vast majority of prefabricated dishes are packaged in plastic boxes, and the meals will produce toxic gases from the ethylene material at high temperatures, and this toxic gas will enter the meals, so it will not become a toxic dish.
Therefore, there is no doubt that the problem of packaging is undoubted, and the parties concerned need to think carefully about how to package it more nutritious and make the meals more palatable. However, pre-made dishes are much better than street takeout, and they are perfect as an "appetizer".
Again, it is best to drink baijiu when enjoying pre-made dishes, and only traditional baijiu can be paired with various Chinese pre-made dishes. Speaking of which, the liquor circle also has all kinds of chaos, but the so-called packaging itself under various banners and gimmicks. However, among them, there are also some clear streams, insisting on quality first and keeping the safety of the people's rations and wine. This is Guokang 1935, which originated from Moutai Liquor Town, the core production area of soy sauce wine.
The Guokang Distillery that makes this wine covers an area of more than 60 acres and has an independent koji-making workshop. The distillery is located on the banks of the Chishui River, where the climate is humid all year round, with clouds and mist, and an abundance of microbial flora, which creates favorable conditions for sorghum to ferment in the cellars.
The selection of materials is very exquisite, the raw material must be red cherry seed sorghum, its grain is small, the skin is thick, strong, at the same time resistant to cooking, stir-frying, high temperature resistance, can withstand the complex and long test of Daqu Kunsha technology, so that it can not only improve the quality but also improve the wine yield.
The brewing of Moutai liquor is also inseparable from this red beam, and the technology used in the two is the same, both of which are the ancient "12987" Daqu Kunsha technology that began in the Qianlong period. It can be seen that the brewery in Guokang 1935 really put a lot of effort into brewing.
When the wine is opened, it is eye-catching, and the rich aroma of the wine comes to the face, mixed with a hint of thatch and flowers. Tasting this wine, the taste is mellow and sweet, as if silk slid through the tongue, and the fine tasting is like flying into the sky, and the mouth is full of fragrance after drinking, which is worth trying.
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