The food processed by sous vide cooking technology needs to be reheated before loading and serving. The best serving temperature is between 50-55℃, and the heating temperature is equal to or lower than the temperature when the food is slowly cooked. Most of the ingredients can keep their original appearance when they are loaded on a plate, such as fish, shellfish, eggs and peeled poultry. Traditional steaks and pork chops with bones are usually not boiled, but directly roasted or fried to obtain unique flavor. However, steaks or pork cooked slowly in vacuum at low temperature can also obtain the same flavor through short-time roasting and frying, which not only reduces the intensity and energy of kitchen labor, but also improves the speed of cooking (Sous Vide-processed steak can be cooked in a short time, and there is no maturity ladder).
Summary: Sous Vide cooking technology is a cooking method that maximizes the flavor of ingredients and minimizes the processing of ingredients, which is in line with the current popular consumption concept and future development prospects. More and more consumers are keen to cook Sous Vide food at home and actively share it on social media. More and more middle and high-end restaurants began to provide well-made low-temperature and slow-cooked food. The central kitchen and fashion catering brand based on Sous Vide cooking technology for food distribution service began to appear. More and more food processing enterprises have gradually begun to pay attention to vacuum low-temperature slow cooking technology, and launched research on egg products, steak, seafood, traditional dishes and other products. In the near future, Sous Vide cooking technology will gain more and more attention, whether in household consumption or catering consumption, whether the attention is from investors or ourselves as ordinary consumers.