Food Processing

      After Din Tai Fung had established the central kitchen, many ingredients were processed here before they were delivered to every branch store to cook or to do further processing. The processing of pork and the shrimp were the most unforgettable ones.

      First, let us tell you about the process of shrimps. Din Tai Fung’s shrimp are immediately frozen into bricks after they are caught. The frozen “shrimp brick” will be sent to the central kitchen, and placed on the “static electric water defrost machine.” The entire defrosting process must be under 10℃ in water.

      Next, they will start the riding of the shrimp head, shelling the shrimps and riding of the shrimp’s intestines. At this step, all shrimps will be put on the ice to maintain the shrimps’ freshness.

      The processed shrimp will be classified according to their sizes, placed in the refrigerator. At the site, there’s about 20~30people doing work together. You can’t believe that a huge group of team is involved in processing the shrimps.

      Now we’ll tell you about the process of pork. Mr. Ke told us that Din Tai Fung would go to the slaughter house with the freezing car and bring the pork back themselves. When the pork was brought back to the center kitchen, the first step was to eliminate the pork’s physique. During the whole processing, they would insert a thermometer in the pork pile to the pork’s freshness between 2℃~5℃. Mr. Ke had told us, that the stale pork will have gamy smell, so the low temperature disposing is very important.

      The dumplings, soup, vegetables……and other many things are all disposing in here. In conclusion, the center kitchen’s most important job is to do──the ingredients processing.

Willis

Shrimp-Crab Processing Department〈Team Din Tai FUN 〉