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Raw ingredients and auxiliary agents for chilled foods
Raw ingredients and auxiliary agents for chilled foods

Raw ingredients for chilled foods refer to the primary components used to create a dish that requires refrigeration or cooling for preservation. These raw ingredients may include meat, poultry, seafood, vegetables, fruits, grains, and dairy products such as milk, cheese, and yogurt. The quality and freshness of these raw ingredients are critical for maintaining the safety and flavor of the finished chilled food product.

 

Auxiliary agents for chilled foods refer to additional ingredients used to enhance the flavor, texture, appearance, and shelf-life of the product. These may include preservatives, flavorings, thickeners, emulsifiers, stabilizers, acidity regulators, and colorants. Some examples of auxiliary agents used in chilled foods include salt, vinegar, sugar, soy sauce, lemon juice, corn starch, gelatin, and food-grade dyes.

 

It is important to note that the use of certain additives and preservatives in chilled foods is regulated by food safety authorities to ensure that they are safe for consumption and used within permissible limits.

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