法式真空低温烹调方法研究现状

Research Status of French Low Temperature Vacuum Cuisine(Sous vide)

低温真空烹调(Sous vide)是一种真空包装产品经严格温度控制的烹调方法。相对于传统的烹饪方法,精确的温度控制保证了产品良好的成熟度和质构,真空包装更好地保留了产品的风味和营养,同时提高了产品的货架期。近几年,低温真空烹调广泛应用于国外的餐饮行业和家庭,可国内对Sous vide知之甚少,相关研究也非常少。鉴于此,在继承和发扬中国菜肴传统特色的基础上,博采众长、寻找和制造适合我国国情的低温真空烹调产品,让中国的名菜走出家庭作坊式烹制,实行工业化生产,已成为社会发展的必然趋势。

Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled temperatures. Compared to traditional cooking methods, precisely controlled temperature ensures good maturity and texture of the product. Vacuumized pouches retain more flavor and nutrition of the product and improve its shelf-life. In recent years, sous vide has been widely used abroad in catering industry and at homes in other countries. However, it is rarely known in China and few researches have been conducted. Therefore, this article reviews how to manufacture low temperature vacuum cooking products and argues for the inevitable trend for famous Chinese dishes to transfer from family-style production to industrial production, while they inherit and carry forward the characteristic of traditional Chinese cuisine.