真空低温烹饪技术在水产品加工中的应用及展望

真空低温烹饪技术是指食品经真空包装后在精确的温度和时间控制下的烹调方法。相较于传统的烹饪方式,温度和时间的精确控制保证了食品良好的成熟度和质构,真空包装则更好地保留了食品的营养品质,并延长了食品的货架期。本文综述了真空低温烹饪技术的来源、国内外的发展过程和研究现状,及其在水产品加工中的应用,并结合当前该技术在我国存在的问题,列出了具体的应对策略,以期为更好地促进真空低温烹饪技术在水产品加工中的应用、开发满足消费者需求的即食水产品和实现真空低温烹饪水产品的工业化生产提供参考。

Application and Prospect of Sous-vide Cooking Technique in Aquatic Product Processing

Sous-vide cooking technique refers to the method of vacuum-packaged food and the food is cooked under the condition of a precise control of cooking temperature and time. Compared to traditional cooking methods,the precise control of heating temperature and time ensures a better maturity and texture of food. Vacuum packaging preserves better nutritional quality and extends the shelf-life of food. This paper reviewed the origin,development process and research status of sous-vide cooking technique at home and abroad and its application in aquatic product processing. Combined with the current problems of this technique in China,the specific countermeasures are listed. The purpose of this research is to provide references for better promoting the application of sous-vide cooking technique in aquatic product processing,developing ready-to-eat aquatic products to meet the needs of consumers and realizing the industrial production of sous-vide cooking aquatic products.