Do you know what foods people in the food industry and the restaurant industry don t eat?

Street stewed beef. When I was 315 last year, a TV station in our city secretly visited the street braised beef, and the program lasted about half an hour, which was thrilling after watching. Now this ** is completely missing. Let me describe the content of the program.

The reporter randomly bought several servings of braised beef at different street braised vegetable stalls, ranging from 25 to 45 catties. Whether it looks or tastes good, it's beef.

Then I took it to the university laboratory for testing, and it was all fake beef, all pork! Mostly old female pork!

At this time, there is a question, why are so many diners stupid and can't eat pork and beef?

Reporters continue to make unannounced visits.

In the vegetable market in the early morning, some people specialize in wholesale semi-finished products of braised beef - old female pork, a better piece of a catty, a little worse 9 pieces of a catty (this is generally dead pork), after buying this kind of pork, and then use beef paste and other things to marinate, stew, it becomes braised beef.

Why does it have to be old female pork? Because the old female pork is rough and difficult to chew, if this kind of meat is sold as pork, no one will buy it at all. But because it tastes very similar to beef, it is surprisingly not worrying about sales.

Even the texture and texture of beef tendon can be made. The average person can't eat it at all.

You may want to say, it doesn't have to be the case with some braised beef stalls.

I think, at least 90% or more.

In the program, the reporter went to the real beef wholesale market for an interview, and the beef seller there said that he had not seen a person who made braised beef come here to wholesale beef for many years.

He calculated an account for the reporter: at that time, the wholesale price of real beef was about 22 pounds (supermarket retail sales were about 28-30), and two pounds of raw beef could be made into a pound of cooked beef (even not enough), plus seasonings, rent, labor costs, etc., braised beef had to buy at least 60 pounds to make a profit, right?

90% of the braised beef in roadside braised meat stalls** is under 50, including those large chain delicatessens.

Therefore, not only the braised meat stalls on the street, but also all kinds of veal noodle restaurants, food stalls, and beef hot pot in many small restaurants are estimated to be fake beef, how much does they cost to fry beef with green onions?

Tell everyone around you not to buy braised beef at a roadside charcuterie.

Our family is making dumplings, the whole family is a little famous in Beijing, our dumpling brand has been operating in Beijing for more than ten years, and dozens of chain stores have been opened. I must eat dumplings when I enter the store, and sometimes I also eat dumplings outside, but I have been a little afraid to eat dumplings outside in recent years.

Because there are very few stores that don't use additives now.

Many people think that our dumplings are expensive, I want to say that the cost of a dumpling with meat is seven or eight cents, we don't make much money selling dumplings, we mainly rely on the cold dishes ordered by the guests when they eat dumplings to make money, so every time we especially hope that the guests order cold dishes. Many people said that we were serving dumplings too fast, thinking that we were quick-frozen dumplings, and ran to our kitchen window to see us making dumplings.

My mother was the slowest to make dumplings among everyone, 18 a minute, and my aunt's speed beat my mother.

Many people may remember that a few years ago, Beijing cracked down on food additives, and many stores pasted that kind of propaganda paper. In the past few years, it is estimated that the limelight has passed, and someone began to sell an additive, I don't know what it is, anyway, the food will be delicious when it is put in the food, and the additives are sold door-to-door, and the dumpling shop next door is used, we don't want it, and then, our business is better, their family is more deserted, and their business began to boom after they used that kind of additive, and our business is not as good as before, but fortunately, there are many repeat customers, no loss, I don't want to lose. Many small shops uncles and aunts have better handmade dumplings than ours, I think, I don't feel wronged when I am defeated by that kind of shop, but I am very aggrieved to be defeated by this kind of person.

I asked my mother, if the company does not stipulate that additives are not allowed, will you use their umami, my mother said no, and then because the profit is too low, some cold dishes were withdrawn, and there were my favorite ones that used to be embarrassed to eat on my mother's side, and I must eat them when I go to my aunt's place. But now I can't eat at any of the restaurants. There is a phenomenon called bad money driving out good money, I don't want us to be expelled from dumplings with so confident quality, fresh meat and fresh vegetables every morning, eggs with Deqingyuan, not bragging, this is true.

Spare dumplings in the refrigerator must be thrown away if they are useless for more than 24 hours. My former classmate told me that when a person dies, what he wastes during his lifetime must continue to be eaten in that world until he finishes eating. I don't know if I should eat these wasted dumplings in a hundred years.

I'm happy if they don't break.

Malatang, skewers, pickled vegetables, steamed buns and so on.

People in the food industry and the catering industry may avoid or reduce the intake of certain foods in their daily lives due to higher requirements and standards for the quality, safety and hygiene of food.

First of all, they will avoid buying or ingesting food of unreliable and unknown quality, such as roadside stalls, small vendors, etc. Because these foods may have food safety hazards, such as the use of substandard ingredients or additives, or not being adequately processed and handled.

Second, they may avoid or reduce their intake of overly processed foods such as fast food, instant noodles, candy, etc. Such foods tend to be high in sugar, salt, and fat, which is not good for health.

In addition, people in the food industry and the restaurant industry may also avoid or reduce the intake of certain seasonal first brother foods, such as raw seafood, wild mushrooms, etc. Because these foods may present risks such as food poisoning and allergies, special care is required.

In short, people who are engaged in the food industry and the catering industry will pay more attention to the quality, safety and hygiene of food hail to protect their health. At the same time, they will also make choices according to their actual situation and needs, and avoid or reduce the consumption of certain foods.

People who work in the food industry and the first brother catering industry are often very concerned about food safety and hygiene, so the following foods may be avoided or restricted:

Raw meat: Since raw meat can carry various bacteria and parasites, people in the food industry and the catering industry may avoid raw seafood and raw meat products such as sashimi, raw meat fillet, oysters, etc.

Uncooked vegetables and fruits: Raw vegetables and fruits can be contaminated or carry pesticide residues, and people in the food and catering industries may choose vegetables and fruits that have been cooked or washed with disinfectant water.

Expired or spoiled food: People who are engaged in the food industry and the catering industry usually pay great attention to the shelf life and quality of food, and avoid eating food that has been spoiled or spoiled, such as moldy bread, spoiled meat, expired dairy products, etc.

High-risk foods: High-risk foods refer to foods that are prone to bacterial or viral growth, such as raw eggs, raw milk, unheated chicken, etc., and people in the food and catering industries may choose to heat or cook these foods to avoid potential health risks.

In conclusion, people who work in the food industry and the catering industry usually follow strict food safety and hygiene standards, focusing on the quality and safety of food to ensure the safety and reliability of food hail.

People engaged in the food industry and catering industry usually pay more attention to food safety and hygiene, so they will not eat those foods that may have potential safety hazards or hygiene problems, such as small street stalls, unknown ingredients, expired food, unprocessed raw food, etc.

<> addition, they will be more careful in choosing foods to avoid problems such as over-processing, too many additives, and low nutritional value.

People who are engaged in the food industry and the catering industry generally avoid eating the following kinds of foods:

1.Expired and spoiled foods: These foods can become breeding grounds for bacteria, which can lead to food poisoning or bacterial diseases.

2.Improperly processed foods: These foods may be harmful to health by adding unhealthy additives or adding too much salt, oil, monosodium glutamate and other substances.

3.High-calorie, high-fat, high-sugar foods: These foods can easily lead to obesity, abnormal blood sugar and other problems.

4.Raw and cold food: Eating raw and cold food can easily cause digestive problems, such as diarrhea.

5.Untreated wildlife and insects: These animals and insects may carry bacteria or parasites that can be dangerous to health.

The above are the types of food that people in the food industry and the catering industry may avoid eating because of the main reason to protect their health and to follow food safety and hygiene regulations more strictly at work.

People who work in the food industry and the catering industry usually pay more attention to the quality and hygiene and safety of food, so they may be more cautious when choosing food. Here are some foods that people in the food industry and the restaurant industry may not go to eat:

1.Roadside stalls: Roadside stalls often have poor food hygiene conditions, which can lead to food poisoning and other digestive diseases.

2.Expired food: Expired food may contain bacteria and other harmful substances that can be harmful to the body.

3.Low-priced meat: Low-priced meat usually has quality problems and may contain harmful substances such as hormones and antibiotics, which is not good for the health of Tu Nian.

4.Food with non-standard processing process: Poor food with non-standard processing process may have hygiene problems, such as unclean production equipment, use of expired raw materials, unreasonable storage methods, etc.

It is important to note that the above are only some of the foods that may not be chosen by people who work in the food industry and the catering industry, and the specific choice will be determined according to the individual's taste and health status.

People who work in the catering industry and the food industry also have their own preferences and taboos. Although they are very familiar with the processing and preparation of food, they also need to pay attention to the safety and nutrition of food. Here are some of the foods that people who work in the catering and food industry won't eat.

First, the spine of expired food. Although people in the catering and food industry are well aware of the shelf life of food, they do not risk eating food if it has expired. Because expired food may cause adverse reactions such as food poisoning, which is harmful to health.

Second, raw meat. People in the catering and food industry are very knowledgeable about how meat is handled and processed, but raw meat has its potential dangers. Because raw meat can carry bacteria and parasites, causing problems such as food poisoning and intestinal infections.

Therefore, people who work in the catering and food industry do not eat raw meat directly.

Third, foods containing additives. In the catering and food industry, in order to improve the taste and quality of food, the addition of spring anti-osmotic agent is an indispensable part. However, people working in the catering and food industry also understand the potential health hazards of additives.

Therefore, they will choose additive-free foods whenever possible.

Fourth, high-sugar, high-fat foods. Diet experts believe that high-sugar and high-fat foods are not only easy to induce obesity, diabetes and other problems, but also may increase the risk of cardiovascular disease. As a result, people in the catering and food industry often choose foods that are low in sugar and fat to maintain a healthy body.

Fifth, foods containing nitrites. Nitrite is an important ingredient in foods that produce a smoked taste, but long-term intake may increase the risk of cancer. Therefore, people who work in the catering and food industry will try to avoid consuming too much nitrite-containing foods.

In conclusion, those who work in the catering and food industry need to pay attention to food safety and nutrition equally. They don't eat expired foods, raw meats, foods that contain additives and nitrites, and they usually choose low-sugar, low-fat foods that are low in sugar and fat. These habits not only ensure good health, but also help improve the quality and reputation of the food industry.

Expired food: People who work in the food industry understand the shelf life and storage methods of food and are cautious about expired food.

Dealing in food without a license: Some small vendors or small catering outlets may not have a food business license, and the quality of the food cannot be guaranteed.

Long-term high-temperature stored food: Long-term high-temperature stored food is easy to breed and grow bacteria, and people in the food industry understand this problem, so they may choose carefully. Grind high.

Unclean food: Unclean food may contain harmful substances such as bacteria and viruses, and people engaged in the food industry will pay more attention to the hygiene and safety of food.

Food additives: Some people may have reservations about food additives because some additives may be harmful to health.

Of course, the above situations are not all people who are engaged in the food and catering industry do not eat, and they should also be considered on a case-by-case basis.

People working in the food industry and the catering industry may have higher food safety and hygiene standards and therefore may choose their food products more carefully. Here are some foods that people in the food industry and the smart limb catering industry may not eat:

Expired food: Expired food may have bacteria and toxins that can affect health, so people in the food industry and the catering industry will avoid eating expired food.

On-site processed foods: On-site processed foods can be at risk of cross-contamination, and people working in the food industry and the catering industry may choose foods that have already been aged or cooked.

Improperly processed food: Improperly processed food may have food safety issues such as bacteria and pre-toxins, and people in the food industry and the catering industry may pay more attention to how food is processed and handled.

High-calorie, high-fat, high-sugar foods: People who work in the food industry and the catering industry may pay more attention to their healthy diet and avoid high-calorie, high-fat, and high-sugar foods to maintain their health and body shape.