First, the vegetable cleaning process description
Preparation - picking - soaking / cleaning - bleaching / cleaning - basket / cleaning - cleaning the scene
Second, the vegetable cleaning process description
Preparation work
1 Clean the astrolabe pool with detergent.
2 Prepare baskets, chopping boards, knives, waterproof aprons, hedges and benches.
3 Understand the variety of Vegetables used in the meal and the number of each variety.
2. Picking
1 Green Vegetables should be opened in pieces, and yellow leaves, vegetable stalks, insects, foreign bodies and decayed parts should be removed.
2 Cabbage and Chinese cabbage should be removed from the yellow leaves, foreign bodies, wrap and rotted parts, and the roots and stems of the dishes should be completely removed.
3. Soak / clean
1 Water: The salt ratio is about 100..1.
2 The soaking time is about 20 minutes.
3 Wash carefully after soaking.
4. Cleaning / cleaning
1 After washing, immerse in a clear water bath for about 15 minutes.
2 Wash carefully and rinse again.
5. Loading / cleaning
1 After cleaning, load into the designated basket; and place it neatly in the designated position to control the water.
2 Pay attention to cleaning when controlling water to prevent cross-contamination.
6. Clean up the scene
1 Clean up the garbage and vegetables.
2 Aprons, hedges and benches are placed in designated locations.
3 Clean the star pool, floor, wall and sewer.
Third, vegetable cleaning control points
Health control
Care should be taken to keep the floor clean when picking.
2. Cost control
1 The last pool of water for washing vegetables is stored in the sink for the last mopping.
2 Rhizome and yellow leaves, etc. are only subject to the removal of the unavailable portion.
3 Green vegetables will rot every other day, and should be avoided too much. When the meal can not be used up the vegetables in time to the cold storage (spread).
3. Quality control
1 When unpacking and picking, care should be taken to avoid packaging bags (ropes) or plastic sheets and plastic wraps mixed into the dish.
2 When cutting cabbage and Chinese cabbage, you should carefully observe the abnormal conditions such as insects and rot, and deal with them in time.
3 When cleaning, it is necessary to clean up the garbage, foreign objects and other garbage mixed in the vegetables.
4 The manager (or assistant) monitors the quality of the cleaning.
5 Clean the water in the cleaning tank after cleaning.
6 Finally, clean up the sediment in the star basin.
Dry Vegetables,Dried Veggies,Chinese Veggies,Dried Vegetables
Toboli International Trading Co., Ltd. , http://www.jnapplefruit.com