专职火锅试吃员 一年有300天都在去吃火锅的路上
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四川人雷星是一名火锅试吃员,她一年365天有300天都在吃火锅。迄今为止,她已经到过全球50多个国家和地区,品鉴了上千种美食。
如今,“90后”和“00”后占餐饮消费的50%,年轻一代消费群体已经成为新的主力军。各家品牌为了推陈出新,产品研发、品控显得尤为重要,火锅试吃员职业油然而生。
傍晚,成都东大街太古里旁的一栋4层大楼外,数十家火锅店的招牌闪闪发亮,人影穿梭,前来吃火锅的人排起了长龙。
火锅的制作原材料非常多,由于原材料生长的季节,温度,湿度都不同,所以同一个产地的不同批次原材料味道会有差异。夏季和冬季生产条件的气压不同,生产出来的底料,味道也会有差异。
“要保证提供给消费者的火锅口味是稳定的,除了每批次进行指标检测,还要进行大量人肉测试,从色泽,香味,辣度,厚重感多个方面去感受。”雷星说。
由于日常工作繁忙,每天都吃火锅,最大的烦恼就是长胖,“研发总监已经长到200多斤了”,雷星说,“为了保持身材,我们在办公室里修了一个健身房,每天都一定要抽时间去锻炼一到两个小时,保持身体健康,才能持续的试吃下去。”
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