Yulin traditional fish with Chinese sauerkraut

The Secret of "Not Old" Pickled Fish in China

As the surface value and taste of pickled fish fillets,

It determines the success or failure of a dish of pickled fish.

Traditional processing methods,

It has been unable to meet the efficient and fast needs of chain restaurants.

Instead, it was made in the central kitchen.

Fish fillets from the central kitchen to the restaurant,

Do you need pretreatment? Refrigeration and transportation.

If it is not handled properly in this process,

Fish fillets will dehydrate and turn black, and the taste will get old.

The color, fragrance and shape of pickled fish are greatly reduced.

Guangzhou Jianke has global high-quality food resources and technical advantages.

Aiming at the demand of modern catering for fish fillets, a series of comprehensive solutions have been developed:

0 1? Water retention and anti-aging, so that the fish fillets keep tender and smooth taste;

02? Make the fillets stand upright and keep fresh after cooking;

03? The frost resistance is good, and the meat quality keeps Q elasticity after refrigeration and freezing.

This scheme is also suitable for fresh prepared meat, such as pork slices and beef slices.

Image reference source: Biying