摘要
Sous vide是一种真空包装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。对温度和时间这两个加工参数对Sous vide产品的营养、风味和食用安全性的影响研究进行了综述,并对保证产品质量提出了烹饪温度和时间的优化方法。
Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled temperatures. Compared to traditional cooking methods, precise temperature control ensures the product good maturity and texture. A vacuumized pouch retains more flavor and nutrition and improves shelf-life. Reviews the effect of processing temperature and time on the nutrition, flavor and safety of sous vide processing products. Aiming to ensure the quality, the optimization method of cooking temperature and time is proposed.
出处
《食品工业》
北大核心
2015年第5期251-255,共5页
The Food Industry
