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Sous Vide & Ultrasonic by digiPro
Updated: 2015-07-08 10:07:50Source: Author:admin

Sous-vide (/suːˈviːd/; French for "under vacuum") is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

By placing the food in a water bath whose temperature is set at the desired final cooking temperature of the food, overcooking can be avoided, because the food cannot get hotter than the bath it is in. In conventional high-heat cooking, such as oven roasting or grilling, the food is exposed to heat levels that are much higher than the desired internal cooking temperature; the food must be removed from the high heat prior to its reaching the desired cooking temperature. If the food is removed from the heat too late, overshoot occurs, and if it is removed too early, under-cooking results. As a result of precise temperature control of the bath and the fact that the bath temperature is the same as the target cooking temperature, very precise control of cooking can be achieved. Additionally, temperature, and thus cooking, can be very even throughout the food in sous-vide cooking, even with irregularly shaped or very thick items, given enough time.

The use of temperatures much lower than for conventional cooking is an equally essential feature of sous-vide, resulting in much higher succulence: at these lower temperatures, cell walls in the food do not burst. In the case of meat cooking, tough collagen in connective tissue can be hydrolysed into gelatin, without heating the meat's proteins high enough that they denature to a degree that the texture toughens and moisture is wrung out of the meat. In contrast, with the cooking of vegetables, where extreme tenderness or softness is seen as undesirably overcooked, the ability of the sous-vide technique to cook vegetables at a temperature below the boiling point of water allows vegetables to be thoroughly cooked (and pasteurized, if necessary) while maintaining a firm or somewhat crisp texture. While the cell walls are generally not burst, the de-polymerization of the pectic polysaccharides that connect the vegetable cells together and/or the gelatinisation of starch in the vegetable can be achieved without overcooking.

Additionally, enclosed spices or ingrediants added to the food item transmit their flavor more intensely than during normal cooking.

From a culinary viewpoint the exclusion of air is secondary, but this has practical importance: it allows cooked food to be stored, still sealed and refrigerated, for considerable times, which is especially useful for the catering industry; and it excludes oxygen from food that requires long cooking and is susceptible to oxidation, e.g., fat on meat, which may become rancid with prolonged exposure to air.

In many cases, meats and other foods cooked with the sous-vide technique will be browned before and/or after being placed in the water bath, using techniques such as grilling or searing on an extremely hot pan. This secondary browning is done briefly, and sometimes at higher heat than normally used, so as to affect only the surface of the food and to avoid overcooking the interior.

Digipro, as experienced manufacturer of Ultrasonic cleaner, has got insight to apply Ultrasonic with Sous Vide for few years. Patent of technology application was obtained in 2013. As Ultrasonic Cleaner itself, machine functions by penetrating cleaning and effective removing impurity to achieve top level Hygiene for vegetable, fruit and sea foods. In association with Sous Vide heating function, Ultrasonic can provide Synergy Advantages to achieve even distribution of heat by fast conduction, as well as circulation. Therefore, not only can speed up heating, also make even distribution of temperature without geographical difference inside the tank. In addition, ultrasonic has Massage effect to rub the flavouring into food and enhance tenderization meat.

In short, there are more and more innovative Ultrasonic and Sous Vide related product to be realized and created from Digipro.




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