Safety of Sous-vide Foods

首页> 外文期刊>Food Safety Briefing >Safety of Sous-vide Foods

【24h】

Safety of Sous-vide Foods

机译：副食品的安全性

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Food, when cooked, is usually done so at high temperatures. Sous-vide is a method of cooking food using lowerntemperatures, typically 42°C to 70°C, for long periods of time (up to 72 hours). As part of the process the food tonbe cooked is vacuum packed in a sealed plastic pouch, before being cooked by submersion in a water bath. Thenpopularity of this method of cooking has grown in recent years, and the range of foods to which it is applied hasnexpanded greatly.

机译：食物在煮熟后通常要在高温下进行。 Sous-vide是使用较低温度（通常为42°C至70°C）长时间（最长72小时）烹饪食物的方法。作为该过程的一部分，将被蒸煮的食品真空包装在密封的塑料袋中，然后浸入水浴中进行蒸煮。近年来，这种烹饪方法的流行性增加了，并且其应用的食品范围已经大大扩展。

著录项

来源
《Food Safety Briefing》 |2013年第12期|1-2|共2页
作者

展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. Manufacturing process and food safety analysis of sous-vide production for small and medium sized manufacturing companies: Focusing on the Korean HMR market [J] . Eugene Choi, Weon Sun Shin Korean Journal of Food Science and Technology . 2020,第1期

机译：中小型制造公司Sous视频生产制造工艺和食品安全分析：专注于韩国HMR市场
2. Chinese Consumer Preference of Chicken Burgers Cooked by Sous-vide with Korean-styled Seasoning and Available on the Chinese Fast Food Market [J] . Simgeun Bae, Jin A Jang, Jieun Oh, Korean Journal of Food Science and Technology . 2013,第1期

机译：中国消费者喜欢的韩国风味调味酱烹制的鸡肉汉堡，可在中国快餐市场上买到
3. Unique sous-vide technology drives convenience, safety and ROI [J] . International food hygiene . 2019,第4期

机译：独特的视频技术可带来便利，安全和投资回报
4. EUROPEAN FOOD SAFETY CONTROL SYSTEMS: NEW PERSPECTIVES ON A HARMONIZED LEGAL BASIS (Paper prepared by the Ministry of Agriculture, Nature and Food Quality and the Food and Consumer Product Safety Authority of the Netherlands) [C] . anonymous Food and Agriculture Organization of the United Nations/World Health Organization Global Forum of Food Safety Regulators . 2005

机译：欧洲食品安全控制系统：统一法律依据的新观点（由农业部编写的文件，自然和食品质量和荷兰的食品和消费者产品安全管理局）
5. Development and evaluation of a tool to enhance positive food safety practices amongst food handlers: Food safety infosheets. [D] . Chapman, Benjamin J. 2009

机译：开发和评估一种工具，以增强食品从业人员的积极食品安全实践：食品安全信息表。
6. The Impact of Consumer Competence in Purchasing Foods on Satisfaction with Food-Related Consumer Policies and Satisfaction with Food-Related Life through Perceptions of Food Safety [O] . Hyun-Joo Lee 2020

机译：消费者能力对满足食物相关的消费者政策和对食品安全性的满意度的满足的影响通过食品安全的看法
7. Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked [O] . Agnieszka Latoch, Justyna Libera 2019

机译：猪肉牛排的质量和安全性在发酵乳制品和Sous-Vide熟练

Safety of Sous-vide Foods

摘要

著录项

相似文献

相关主题

期刊订阅