Efficient energy saving: Choose a low soup cooker with high efficiency and energy saving characteristics, such as a low soup cooker with flat fan combustion technology, which can provide stable firepower while reducing energy consumption.
Large capacity design: According to the actual needs of the restaurant, choose a low soup cooker with appropriate capacity to ensure that enough stewed meat can be cooked at one time to meet customer needs.
Easy to operate and maintain: Choosing a low soup cooker that is easy to operate and maintain can simplify the workflow, reduce the failure rate, and improve the continuity of stewed meat production.
2. Optimize the stewed meat production process
Reasonable control of heat: When using a low soup cooker, the heat should be reasonably controlled to avoid using too large or too small firepower. Stewing with medium and small fire can maintain the taste and water content of stewed meat, while reducing fat loss and increasing meat yield.
Accurate control of time: The time of stewing meat has an important influence on the taste and meat yield. The marinating time should be precisely controlled according to the type and taste requirements of the braised meat to avoid the meat being too soft or too much water loss caused by too long marinating.
Adjust the marinade formula: The marinade formula will also affect the taste and meat yield of the braised meat. The marinade formula should be adjusted according to the customer's taste preferences and the production requirements of the braised meat to achieve the best effect.
3. Improve the quality of braised meat products
Select high-quality ingredients: Choose fresh, non-water-injected meat ingredients to ensure the taste and quality of the braised meat. Avoid buying frozen goods and water-injected meat to reduce the loss during the production of braised meat.
Proper soaking: The braised meat can be soaked in the marinade for a period of time after being braised to make the braised meat more flavorful, increase the weight, and increase the meat yield.
Rapid cooling: After the braised meat is out of the pot, it should be cooled quickly to prevent water evaporation. You can use methods such as brushing oil or covering with plastic wrap to reduce the evaporation of water on the surface of the braised meat and maintain the taste and meat yield of the braised meat.
4. Strengthen equipment maintenance and management
Regular inspection and maintenance: Regularly inspect and maintain the low soup cooker to ensure that the equipment is in good condition. Including cleaning the burner, checking the power line, adjusting the firepower, etc.
Reasonable use of equipment: When using the low soup cooker, you should follow the operating procedures to avoid equipment damage or safety hazards caused by improper use.
Train operators: Train operators on equipment use and maintenance to improve their operating skills and maintenance awareness to ensure efficient operation of the equipment.
In summary, by choosing a suitable restaurant stewed meat low soup cooker, optimizing the stewed meat production process, improving the quality of stewed meat products, and strengthening equipment maintenance and management, the restaurant can significantly improve the efficiency and quality of stewed meat production.
