How to supply frozen abalone and sea cucumber to hotel restaurants?

Try to improve the relationship between key hotel personnel, such as purchasing manager, chef, finance, etc. The most important relationship is the chef, who says your goods are of good quality.

When the relationship is settled, you can supply the corresponding raw materials according to the requirements of other hotels on the variety, quality and price of raw materials.

Don't sell what you have directly. Make sure what goods the hotel uses and the source of goods is in accordance with the requirements of the hotel.

The processing of frozen abalone meat and frozen whole abalone is relatively simple. Wash fresh abalone with seawater or fresh water, and put it into a plate of 1 kg or 2 kg quantitatively. Its quick-freezing, dish removal and cold storage are the same as those of frozen abalone meat.

Abalone resources are scarce and precious, and are generally processed into frozen products. Frozen abalone can be divided into frozen abalone meat and frozen whole abalone.

Frozen abalone with shell is called frozen whole abalone.

At present, this product is very popular in restaurants and hotels. At the banquet, the cooked abalone meat is put in the shell and put on the plate. Diners can taste abalone meat with shell and admire the beautiful shell of abalone.

The processing of frozen whole abalone is relatively simple. Wash fresh abalone with seawater or fresh water, and put it into a 1 kg or 2 kg plate quantitatively. Its quick-freezing, off-plate and cold storage are the same as frozen abalone meat.