摘要：With increased demand for food catering system, food establishments are looking for ways to store meals longer to facilitate workflow, save time, increase the efficiency of the staffs. Sous vide cooking is defined as cooking raw materials or raw materials with intermediate foods under controlled conditions of temperature and time inside heat-stable vacuumed pouches. Sous vide provides some advantages such as prevention of moisture and aroma losses, elimination of oxidation risk, extending meal storage time by inactivation aerobic microorganisms in meals. When viewed from this perspective, especially recently, studies has increased about examining the microbiological properties of meals cooking by the sous vide technique. In this study, these are considered effects of cooking by using sous vide technique on storage time, product quality and potential benefits of using this technique in foodservices.
关键词：New production systems; sous vide; vacuum cooking
