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Document IIF

Le refroidissement sous vide de la viande pour la restauration collective.

Vacuum cooling of meat for catering systems.

Auteurs : HOUSKA M., LANDFELD A., ZHANG Z., et al.

Résumé

A cooling method of cooked meat under vacuum in soup, sauce or gravy of the final, ready meal for which the meat is the component, is described. The cooling of cooked meat joints at vacuum in the soup in which they were cooked significantly shortens the time of cooling and minimizes the mass loss of the meat. There are experimental evidences that the properly prepared meats (injected with the brine and having open pores) can increase their weights by several percentages. The flavour of meat can be enhanced by input the ready sauce or gravy into the hot soup before cooling the cooked meat. The flavour of sauce or gravy will enhance the sensory quality of the meat because at the end of the process the vacuum is released and soup, sauce or gravy can penetrate into the pores of meat instead of water vapour expelled during vacuum cooling.

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Détails

  • Titre original : Vacuum cooling of meat for catering systems.
  • Identifiant de la fiche : 2005-0872
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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