Gıdalarda Sous Vide Uygulama Teknolojisi

Sous vide, French means ‘‘under vacuum’’ the method; comprises pasteurizing foods in a vacuum package water bath at fully controllable temperatures (≤100°C). vide is also an enclosure method. The product consumed immediately after cooking or quickly re-heating between 0-3°C and can be stored for 3-5 weeks until consumption. With technology, it provided to prepare desired temperature time without damaging textures quality features, excessive drying of outer surface. Meat, fish, chicken vegetables cooked with this Meat meat products prepared sous technology are more delicious, juicy crunchy lose their nutrients minimum level. offers many advantages such as prolonging storage time, sensory maintaining microbiological quality. reliable respects since vegetative forms bacteria food inactivated by providing anaerobic environment packaging controlled application.