Mechanism of Structural Change of Meat During Low-temperature Cooking
- Aug 10, 2022
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The temperature of low-temperature cooking is usually lower than 100℃ and the longest heating time is 48 hours. As early as 1974, slow cooking first emerged as a new cooking technology. Davey and others...
Research Progress of Braised Meat in Sauce (Part Two)
- Jul 27, 2022
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1.3 Research progress on flavor substances in braised meat The flavor substance is one of the important indicators for the research and evaluation of soy sauce products. The reason why soy sauce products...
Research Progress of Braised Meat in Sauce (Part One)
- Jul 20, 2022
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1.1 Overview As early as the Spring and Autumn Period, China formed a relatively mature segmentation and cooking skills for meat; after continuous evolution, in the Qin, Han and Southern and Northern...
Braised Meat in the Sauce by Sous-vide Cooking
- Jul 11, 2022
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Braised meat in the sauce is important in China's catering culture. Looking back on history, it sprouts from the application of wine and distillers' grains in cooking in the pre-Qin period. In...
The Application of Sous-vide Cooking in Meat
- Jul 04, 2022
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Sous-vide is widely used in molecular gastronomy. For example, slow-cooking vegetables in a vacuum can make the vegetables more tender; you can also immerse the fish in oil at a low temperature of 40°C,...
The Development Strategy of Sous-vide in China's Catering Industry
- Jun 21, 2022
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1. Actively promoting the cooperation and development of research units and practice units Universities, scientific research institutions, restaurants, and food companies can establish cooperative relationships...
Problems Existing in the Development of Sous Vide in China's Catering Industry
- Jun 15, 2022
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A late start Sous vide originated in the 1970s. The economy of Western countries began to recover, which provided a background for the development of all walks of life. In contrast, China has just entered...
The Development Trend of Sous Vide in China's Catering Industry
- Jun 03, 2022
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1. Standardization of Sous vide dishes In traditional Chinese cooking, certain dishes require the cooker to have rich experience. In terms of cooking, the dishes may taste differently due to different...