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锅小福 · 公司新闻

三汁焖锅加盟创立也给锅小福带来了无法复制的产品
发布时间:2019-07-17   点击次数: 来源:http://www.guoxiaofu.com

三汁焖锅加盟绝了锅小福的发明性打破令中餐也能经过规范的量化操作烹饪出营养美味的菜肴。更重要的是,还具有“可复制”的特性,这种“可复制”不只指店面可快速复制,还包括操作流程的可复制由于一切的菜品皆有一套规范化的操作流程,在原资料完整统一之后,任何人员都可依据量化、固定的规范来操作,以至能够让顾客本人DIY。

The three-juice braised pot has broken Xiaofu's invention so that Chinese food can also be cooked through standardized quantitative operation to produce nutritious and delicious dishes. More importantly, it also has the characteristic of "replicability". This kind of "replicability" not only means that stores can replicate quickly, but also includes the replicability of operation process. Since all dishes have a set of standardized operation process, after the original information is completely unified, any person can operate according to quantitative and fixed norms. To be able to let customers themselves DIY.
不断以来,中餐虽因味美享誉世界,却长期无法摆脱低价、脏乱的负面印象。归根结底,限制中国餐饮企业开展的要素主要有两个,一是中餐的烹饪过程招致的操作环境恶劣;另一个则是由于菜品的质量很大水平上取决于厨师这个客观要素,锅小福三汁焖锅的发明性打破却令“无油烟”“无厨师”成为了可能
Since then, although Chinese food has enjoyed worldwide fame for its delicious taste, it has been unable to get rid of the negative impression of low price and dirty food for a long time. In the final analysis, there are two main factors restricting the development of Chinese catering enterprises: one is the poor operating environment caused by the cooking process of Chinese food; the other is that the quality of dishes largely depends on the objective factor of chef. The inventive breakdown of pot Xiaofu three-juice stew pot makes "no smoke" and "no chef" become "no smoke". Possibility
形式简化:规范化为中心“百年美味,焖于一锅。”这是开创人黄耕对锅小福三汁焖锅特性的根本定位和概括。盘绕“焖”这个中心,黄耕8年来持之以恒并乐此不疲的一件事便是,如何在坚持传统营养美味的同时开发出更简捷的中餐菜品。
Form simplification: standardization as the center, "100 years of delicious, stewed in a pot." This is the founder of Huang Geng's basic orientation and summary of the characteristics of Xiaofusan Juice Steaming Pot. Around the "baking" center, one thing Huang Geng has persevered and enjoyed for eight years is how to develop more simple Chinese dishes while insisting on the traditional nutritional delicacy.
三汁焖锅另一个宏大的创新在于,处理了传统中餐烹饪对厨师过度依赖的问题。“改动不了整个行业,我们就先改动本人。”在锅小福三汁焖锅降生之初,锅小福首先给本人立下的目的就是,务必要处理好厨师的问题。而理想的,无疑是研讨出一种无厨师的餐饮形式,“一个没有厨师的餐厅,这就是目前锅小福三汁焖锅的优势和特征。
Another grand innovation of the three-juice stew pot is to deal with the problem of over-reliance on chefs in traditional Chinese cooking. "If we can't change the whole industry, we'll change ourselves first." At the beginning of pot Xiaofu's three-juice steaming pot, pot Xiaofu first set the goal for me, that is, to deal with the problem of cooks. Ideally, it is undoubtedly a kind of restaurant without chefs, "a restaurant without chefs, which is the advantages and characteristics of the current pot Xiaofu three juice braised pot.
清汤的制法:
The method of making clear soup:
老母鸡3只(约重6斤),筒子骨、猪仔排各5斤,牛腱肉2斤,前猪脚一对,鸡油1斤,分别焯水,参加清水大火烧开,转文火煮10小时即可。
Three old hens (weighing about 6 kilograms), 5 kilograms of tubular bone and pork chops, 2 kilograms of beef tendon meat, a pair of front pork feet and 1 kilogram of chicken oil, respectively, were boiled in hot water and boiled over a medium heat for 10 hours.
制造办法:
锅小福三汁小焖锅
Method of manufacture:
(1)白萝卜洗净去皮,胡萝卜切2厘米厚的片,洋葱切丝;五花肉、肥膘肉搅打成蓉。
(1) Wash and peel the white radish, cut the carrot into 2 cm thick slices, cut the onion into shreds; stir the pork and fat fat meat into roses.
(2)锅入色拉油,五成热时将洋葱丝、姜末煸香,入五花肉蓉、肥膘肉炒出油,入料酒、蚝油、鲍汁、味精、鸡精、盐、冰糖、糖色和清汤,煮开加白萝卜、胡萝卜片小火煮2小时左右至酥软。
(2) Pot into salad oil, 50% hot onion shredded, ginger powder incense, into five-flower meat, fat meat fried out of the oil, into wine, oyster oil, abalone juice, monosodium glutamate, salt, ice sugar, sugar and clear soup, boil with white radish, carrot slices in small fire for about 2 hours to crisp and soft.
(3)萝卜装盘,用原汁勾芡浇上,撒上葱花即成。
(3) Place the radish on a plate and pour it with the sauce and sprinkle with onions.
饮食为生命之本,必不可少,生意场上传播一句话:做什么都不如做餐饮生意。 说起餐饮,大家70年代吃温饱,80年代讲安康,90年代求质量,21世纪的今天,分歧选择营养和时髦——2012年,消费者口中称心度极高的餐饮,不是那些老掉牙的洋品牌,而是来自锅小福三汁焖锅加盟方式,三汁焖锅在闽南语中有“一口吃”之意,标明“三汁焖锅”身份。它方式新颖、卫生营养、自然随意、经济便利,让客人不只品味到美味三汁焖锅,更能领略新的就餐时髦,风行中国多年,是极富盛名的美食标志。
Food is the foundation of life, it is indispensable. In the business field, a word is spread: what to do is better than doing catering business. Speaking of food and clothing in the 1970s, health in the 1980s, quality in the 1990s, today in the 21st century, different choices of nutrition and fashion - in 2012, consumers are very satisfied with the food, not those old foreign brands, but from Xiaofu pot, three-juice steamed pot joining way, three-juice steamed pot in Minnan dialect. It has the meaning of "one bite to eat", indicating the identity of "three juices stew pot". It is novel, hygienic and nutritious, natural and casual, economic and convenient, so that guests can not only taste the delicious three-juice braised pot, but also appreciate the new fashionable dining, popular in China for many years, is a well-known food symbol.


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