1. Acceptance and storage of raw materials: First, strict acceptance of raw materials to ensure the freshness and safety of ingredients. After acceptance, raw materials will be stored in suitable conditions to maintain their freshness and quality.
2. Primary processing and cooking: The stored raw materials will undergo primary processing, such as cleaning and cutting. Then according to the menu and recipes, the ingredients are cooked into various dishes. In the process of making airplane meals, the methods of making hot meals and cold meals are different. Hot rice should be cooked to a central temperature above 74℃ to ensure food safety; Cold meals need to pay attention to preservation and shelf life.
3. Sub-packaging and assembly: the cooked dishes are sub-packaged, during which the surface temperature of the products should be controlled below 65438 05℃, and the sub-packaging should be completed within 45 minutes. After repackaging, it will be assembled according to the requirements of different airlines, and the food will be put into the designated lunch box.
4. Storage and distribution of finished products: The assembled airplane meals will be stored in the cold storage for distribution. In the process of distribution, it is also necessary to maintain a low temperature environment to ensure the freshness and safety of food.
5. Set the table: Finally, according to the flight arrangement, take out the refrigerated airplane meal and set the table. This process should ensure the hygiene and quality of food in the process of placing and provide passengers with safe and delicious plane meals.