1. What are the purchasing skills of halogen products in the market?

2. Familiar with the identification and market selection skills of dozens of special spices in the formula?

3. Secret recipe of brine production (broth boiling, material package configuration, etc.). ) and operation method?

4, brine color treatment (fried sugar color, etc. ) and profit analysis?

5. The marinating technology of various materials and the post-treatment such as the preservation and fragrance enhancement of brine?

6. Post-technical telephone consultation and purchase channels of equipment and materials

According to different materials and characteristics, pickled vegetables should be pretreated and then pickled by different methods. Pretreatment includes shaping, repairing, thawing, processing, soaking, hair removal, toe removal and water removal. And marinated vegetables include boiling, soaking, soup, frying and so on. Can't "cook in one pot". Seasoning with water, side dishes, addition, pickling, color change, flavor enhancement, oiling, and recycling the remaining marinated vegetables are all important links that cannot be ignored. Only by paying attention to the details of each link can we make a pot-stewed dish with good color and flavor.