Beef:

With beef tenderloin as the core, there is no water injection when buying, and the meat quality is not loose. If water is injected, it will naturally dehydrate and thaw.

Beef slices: the beef is soaked, and the meat is bought without water injection. The meat is fine, cut into large pieces, quickly frozen and shaped, which is convenient for slicing, shredding, and cutting into strips. The strips are standard and neat, and the muscle fibers are cut off.

Beef breast, beef ham, beef tenderloin: purchased as a single piece, mostly used for ground beef, with beef balls, shredded beef, all-halogen and salted beef as ingredients.

Fat cattle: whole rubidium, with uniform fatness: -5- 18 degrees, which is convenient for planing and slicing.

Cattle show: the leg bag should not be too big, which is convenient for the formation of braised beef show. It should be quickly frozen before frying, which is convenient for slicing and forming, and the dishes are spherical. If the above kinds of beef are fried or oily, for example, the beef meat is coarse and old, it can be soaked in Chencun inkstone water 1: 50 for more than 30 minutes after cutting, and soda ash can also be added in proportion during pulping to destroy the meat fiber tissue and make the endosperm smooth and tender.

Pork: tenderloin is tender, shredded, mixed and bleached to relax the muscle fiber tissue, and treated with food additives to transform the muscle fiber tissue. The flavor paste treatment meets the requirements of dishes, and leg meat is mostly used to crush unused materials and block them into shapes.

Poultry: the breast is tender, which is conducive to slicing, shredding, dicing, dicing and chopping. When that material is use, the formed muscle fib tissue is relaxed with water, so that creatine bleaching is reduce to meet the requirements of the previous dishes, water is squeezed out, food additives are treated, muscle fibers are destroyed, and gelatinization meets the requirements of the previous products. C unknown fresh is mostly used for frying, roasting, frying and frying.

Seafood: Freshwater fish are full of thorns, and the meat is not obviously delicious. Slaughter should be fully bled, sliced and shredded, and rice cubes and blocks should be fully washed with water to meet the requirements of the required dishes. Before gelatinization, drain the water, squeeze out the part that is beneficial to the paste taste, and leave room for muscle fibers, so that the oil temperature can make the paste evenly soak in the raw materials and meet the requirements of freshness.

Shellfish: the umami taste and fresh washing rate of shellfish are very important. When in use, shellfish should be thoroughly cleaned and classified to remove sediments and algae, and the internal organs and food parts of shellfish should be separated and processed separately to meet the product requirements.

Dry seafood: desalting, soaking and cleaning in the early stage, processing and puffing of raw materials in the processing process, and avoiding finished products in the early stage. If the temperature is properly controlled, the raw materials in the gum protein do not need to be soaked in water for a long time.