CASE 5.
Perspectives for the application of the sous-vide cooking in the development of products for public catering
10.5219/1719
2022
This is a description of the experiment and figures. Do you see any mistakes, issues, or “red flags”?
Firstly we have prepared the product according to the internal recipe. The recipe includes fresh beef meat, ginger in 0.5 – 1.5%, garlic powder – 1.0%, salt – 1.5%, and butter – 2.0% of the mass of raw meat steak. The meat was marinaded in the mixture of above mentioned ingredients. Consequently the prepared meat products were devided into several gropus to be cooked by conventional heat processing (boiled at 100 °C, fryied at 180 °C), and cooked by sous-vide technology. Sous-vide product was vacuum packed and cooked at temperature of 55, 65, 75°C and during 45, 60, and 90 minutes. Another groups of samples was boiled during 30 – 165 min and sous-vide cooked at 70 °C during 30 – 315 min.
Perspectives for the application of the sous-vide cooking in the development of products for public catering
10.5219/1719
2022
This is a description of the experiment and figures. Do you see any mistakes, issues, or “red flags”?
Firstly we have prepared the product according to the internal recipe. The recipe includes fresh beef meat, ginger in 0.5 – 1.5%, garlic powder – 1.0%, salt – 1.5%, and butter – 2.0% of the mass of raw meat steak. The meat was marinaded in the mixture of above mentioned ingredients. Consequently the prepared meat products were devided into several gropus to be cooked by conventional heat processing (boiled at 100 °C, fryied at 180 °C), and cooked by sous-vide technology. Sous-vide product was vacuum packed and cooked at temperature of 55, 65, 75°C and during 45, 60, and 90 minutes. Another groups of samples was boiled during 30 – 165 min and sous-vide cooked at 70 °C during 30 – 315 min.
