大四上法語翻譯sous vide cooking-mylar真空低溫烹煮的含義

Agenda內DefinitionsHistoryWhatisSousVideCooking“WhatisjusttemperatureWhatdoyouneedtoimplementsousvide真空低溫烹煮歷一年就賣出了500臺 學校里都擺放有莫迪維克的設備，以特History真空低溫烹煮歷之后，莫迪維克法國與BrunoGoussault先生合辦了低溫烹煮學校。BrunoGoussault先生是真空烹 PollyBorlandforTheNewYork ，右邊是恒溫熱循環(huán)器，用來烹煮食這些技術也被運用在了食品工業(yè)上，例如FleuryMichon（方便食品）Herta（熱狗）CuisinesWHATIS“SOUSVIDE什么是低溫Whatissousvidecooking什么是真空低溫烹簡單、方便、獲利Whatis“sousvide“2.Whatis“sousvide“延長巴氏殺菌加工食物的貨架可以對食品進行冷凍，且確保對食品品質不產(chǎn)生任何損2.Whatis“sousvide“GeneralDescriptionWhatis“sousvide“前期準Whatis“sousvide“2產(chǎn)品裝Whatis“sousvide“真空包用莫迪維克真空包裝，抽真空、密封包2.Whatis“sousvide“烹2.Whatis“sousvide“冷至3C，確保食物安全。2.Whatis“sousvide“6冷經(jīng)加工過的食物在0–3°C下內保持新鮮（不同食物的時Whatis“sousvide“再加2.Whatis“sousvide“加配菜，上Bon2.Whatis“sousvide“2.Whatis“sousvide“品質卓 2.Whatis“sousvide“保證客戶 。Whatis“sousvide“理想的廚房組織結構節(jié)省了費用、時間和 CookingatJustCookingatJust“Theworldofcookingisonthemove飪界一直都不乏創(chuàng)新之Cookinghastwoobjectives:Firstoneistoalterthesensorypropertiesoffood 菌（病原菌）

需氧 厭氧-------------------------------------------------------| DestructionofthermoresistantBacteria|Thermophiles

Spores

beginningofthedestructionofthevegetativeformsofpathogenic病原細菌繁殖體開始破壞

---------------------------------------------------------PreservationBacteria ----

14oF ArrestofBacteriaGrowth阻礙微生物生長（進入睡眠狀態(tài)）-

溫度對于產(chǎn)品成分功能特性的影>100oC-> Cellulosehydrolysis纖維素

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CookingPectinhydrolysis膠質水CookingStarchsolubilisationand

solubilisation溶液化淀粉溶液化與水

-

Myofibrilarprotein tion肌原纖維蛋白質改 (失去持水能力 Braised,sauteedboiledallmeats燉、快炒烹煮所有肉Roastedwhite 烤白 Cookedfish熟

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smicprotein tion肌質蛋白改Just-cooked

Tenderness嫩

56-58oCrare,58-60oCmediumrare,60-62oCmediumwell,>62oCwell- BeginningofdestructionofvegetativeformsofpathogenicBACTERIAGROWTH,SPORES’MeatMuscularFiber肉類肌纖Z Nuclears細 lightdisc

Welookthecolortroughtwolayersof smcontainsalotofalbuminMyoglobinsupportofredcolor肌紅蛋Myofibrillarproteins肌纖Whatyouneedfor“sousvide“Whatyouneedfor“sousvide“用于低溫烹煮 可承受的溫度高達100°C/F密封包裝確保食物 的過程中得到保護Whatyouneedfor“sousvide“真空包裝4.Whatyouneedfor“sousvide“烹煮組合式氣蒸機最為理想的選擇，特別是大容量要在烹煮和再加熱過程中，可以精確設置溫度的水槽也可以Whatyouneedfor“sousvide“快速冷卻最簡單的做法就是將真空包裝袋加熱后，放在加有冰塊的水槽中冷。對于專業(yè)廚房而言，推薦使用急速冷凍設備Whatyouneedfor“sousvide“其他溫度andsounding廚房現(xiàn)有冷藏設備即可使用Thesameistruefortheregenerationofthecomponents:菜單組成部分的再加熱需要：水槽、組合汽蒸機或者微波4.Whatyouneedfor“sousvide“整一ThePackagecanbeadapetdtotheneedsofthecustomerincludingthemoduleshewants,startingfromthesinglemachineandgoingtothewholepackage加熱Multivac JulaboBath加熱Trainingbyexperimented

soundingneedle食

CookingWhatyouneedfor“sousvide“THEMultivacChamberMachineTypeC100-C200-SpecialpouchesforcookingJulabowaterregulatingbathforcookingorReceipiesbookforfirstaccesstotheScientistassistance專家的幫MYLARMYLARAnotherwayof?sousvideMylar?Mylar?COOKanewsolutionbringingtoAlladvantagesofsousvidecooking,withThermoformingPossibilitytocookinanormalAselfopeningduringcookingbringingcrispyandcoloredaspecttoyourproduct(Maillardreaction)美拉德反應Mylar?Mylar?2011InnovationAwardWinnerfromtheInstituteofFoodTechnologyMylar?COOKforFood 食品藥物管理局EUandcompliantto425FCooltotheTouchoutoftheEasyPeellidoutoftheovenforVacuumpackagingreduces zerburn 的變化，感官、風味、營養(yǎng)價值氧化酸敗嚴格符合相關的管符合食品及藥物管理局31CFR177.1630食物直接接觸及21 ）fordirectfoodcontactduringovencookingtemperaturesupto425oF T℉=1.8t℃+ BRC/loP食品包材全球標 )的認證。相關食品包裝管理內酸鹽和塑化劑、轉產(chǎn)品、多環(huán)芳烴、芳香胺或偶氮化合物、亞Mylar?COOK還符合以下食品包裝管理規(guī)消費者安全改進 （化學品 、評估 和限制包裝法案（包裝材料重金屬含量Mylar?COOKforSuperior大縮短烹

PortionPackageCooking Thawed,Boneless,12ounceChicken Selfmarinatingfeatureallowsvalueaddcreationondowngraded/toughermeats Meatdoesnotsticktothefilm

Minutes

PortionPortionPackageCookingTime Frozen,10ounceSalmonFillet Mylar?COOKfor

105–1801.02.5165–210vs.sealaggressiveness Sealingdwell 時間1.02.0Fastdwelltimetranslatestoincreasecycle/min短停留時間，步進增Broadformingandsealingtemperaturerangeprovidesbroaderwindowofoperability成型和 Customershaveachieved40units/minutewithMylar?COOKvs.2.5–4bags/minuteCustomerpackingSKUin16hrs/weekwithMylar?COOKthatwastaking64hrs/weekinbagRapidchangeoverfromoneSKUtotheAbilitytointegrateequipmenttomarinate&seasonOpportunitytoautoloadfrontandbackendofthermoformer上Mylar?COOKforDeepMylar?COOKoffersSuperiorThermalProperties最高高至+218CExcellentSealintegrity 407–508mbar毫巴(12”–15” 156N(35lbf4.5kg(10 ≥40g/mm(1,000≤89N(20≥200-1379bar(20,000Mylar?COOKMylar?COOKsatisfiesSelfVentingEngineeredfor

SafetyyoucanCuttingEdgeofConvenienceMelinex,Mylar,andCronarareregisteredtrademarksofDuPontTeijinFi U.S.LimitedPartnership.TeijinandTetoronareregisteredtrademarksofTeijinLimitedandarelicensedtoDuPontTeijinFi LimtedPartnership.TeonexisregisteredtrademarkofTeijinDuPont JapanLimitedandlicensedtoDuPontTeijin U.S.LimitedPartnership.Copyright?2004DuPontTeijin .All MaterialDesignationsBottomandTopBottom400CKFPTopFilm200CKPB5

HigherBarrierFilmforFormingCKforMylarCook,BKforMylarFilmthicknessingauge,thicknessinμ=xSealstrengthHigherBarrierCKforMylarCook,BKforMylarFilmthicknessingauge,thicknessinμ=xAvailableForming 200200400400600600

=50=50=100=100=150=150Remark:BKmaterialsarenotavailableas“P”-Newformingfi underdevelopmentforimprovedformability,notyetavailableforserialdeliveries:475475492592

=120=120=125=150Remark:BKmaterialsarenotavailableas“P”-Mylar?MYLARSOMESUCCESSMylar?FarmlandFoodsistheleadingUSporkproducerMylar?Mylar?EasyChef–WoolworthsSou