Through the disinfection room, through thespray booth...This is not a trip to the factory's clean room, but a necessary procedure to enter the airline food production workshop. We take a plane, ten thousandmeters in the air, always eat beautiful stewardess brought airline food, how tomake this food? These two days, the photographer went into Hefei airportaviation food production base, explore the secret of airline food production.
Before entering the production workshop,photographers should be fully armed: head to toe, disposable hats, masks, anddisposable coveralls. Also, the hair cannot expose, the course is disinfectedeven before entering production workshop, gush room, blow off systemic dust,the hair ability that removes the body to take enters.
Inside the workshop, each staff member isalso "fully armed", working in each kind of workshop. The cold layoutroom is responsible for fruit platters, the hot layout room is responsible forrice and stir-fry dishes, and the comprehensive layout room also has packagedfoods such as bread.
"More than 100 people need to makenearly 6,000 meals every day. Generally, different meal recipes are madeaccording to different catering requirements of airlines, and the localcharacteristics of Hefei are added to meet the requirements of airlines fordifferent meals."Luo Jian, deputy general manager of Hefei air foodcompany, said that almost all airlines at Hefei airport are making air foodhere. Every day, they will check the system connected with the airline company,prepare air food according to the airline company's seat occupancy rate, andgenerally prepare 1-2 more copies of air food.
Date, flight number, category, quantity,remarks, each meal will be prepared in front of a card, which records the timeof making the food, and other information in detail.
It is reported that from the purchase ofraw materials, warehouse receipt, storage, pre-processing, to cooking, fastcooling, refrigeration, out of storage, loading, transportation and other wholeprocess has very strict rules and regulations and requirements."There willbe a special procurement department responsible for procurement, and the rawmaterials after procurement will go through strict testing, and we will onlyaccept the qualified certificate."Mr. Luo said it was up to the airline todecide exactly which varieties needed to be prepared.
In the hot panning room, chefs are busy,some packing hot rice, some putting Fried dishes in, others packing them withairline food container. The photographer noticed that the main food in theairline food was shredded meat Fried carrots, dumplings, noodles, and somesnacks such as small bread. Sliced oranges and prepared fruit platters werealso packed.
The food has been sorted out, and anyairline that needs it will have it sorted so it can be transported easily. Thenit was put into the transition cold storage. The time and temperature of thisfood were strictly required.
According to the introduction, due to thepossibility of turbulence in flight, at the beginning of the design of the foodtable, no matter the selection of raw materials or production process, thefirst thing to consider is the safety of aviation flight and the safety ofpassengers' lives. Because of this, many delicious raw materials are"prohibited from boarding" due to safety restrictions. For example,fish can't have thorns and meat can't have bones. In addition, considering theairtight space on the plane and other factors, we can't choose the food with anirritating odor.
"The cabin environment is differentfrom the ground environment, which can easily affect the taste of food. Thesecond heating and baking on the machine will easily cause the evaporation offood moisture."According to Luo Jian, these food items will be heated inan oven instead of a microwave oven after they are put on the plane due to theparticularity of the plane.
Article reprinted from : qq_photo