Zalewski S
Wydział Zywienia Człowieka oraz Gospodarstwa Domowego SGGW Zakład Technologii Gastronomicznej, Warszawa.
Rocz Panstw Zakl Hig. 1999;50(2):163-9.
As chilled precooked dishes show limited to 3-5 days shelf life several additional factors have to be applied to extend it up to 21 or even 42 days as is sometimes allowed for sous vide technology products. Those factors comprise high hygienic standards for raw materials and premises as well as technological steps and parameters that efficiently destroy microbial contamination, and do not allow for recontamination or bacterial growth. Such steps include precooking which also means pasteurisation in high vacuum or anaerobic atmosphere in sealed pouches, blast chilling, low temperature storage parameters as well as high temperature of reheating process and quick serving procedures. Paper specifies parameters for each technological steps and presents microbiological requirements for final products. Sous vide technology allows for good quality and high nutritional value in soups, meats in sauces and stewed vegetables. It is used for individual consumer in chilled "ready to eat" line dishes in supermarkets and supplies such dishes for catering units.
由于冷藏预煮菜肴的保质期仅为3至5天，因此必须采用一些额外因素将其延长至21天甚至42天，这有时是真空低温烹饪技术产品所允许的。这些因素包括对原材料和生产场所的高卫生标准，以及有效消除微生物污染且不允许再次污染或细菌生长的工艺步骤和参数。这些步骤包括预煮，这也意味着在密封袋中于高真空或厌氧气氛下进行巴氏杀菌、急速冷却、低温储存参数以及高温再加热过程和快速上菜程序。本文规定了每个工艺步骤的参数，并提出了最终产品的微生物要求。真空低温烹饪技术能使汤品、肉酱肉类和炖菜具有良好的品质和高营养价值。它用于超市冷藏“即食”系列菜肴的个体消费者，并为餐饮单位供应此类菜肴。
