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food tech info (1 Viewer)
- Thread starter shack0017
- Start date
Danoz The Great
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It would be helpful if you posted this in the FOOD TECHNOLOGY forum.
EDIT: note, this message was posted before this thread was moved to the appropriate thread. True, the message could have been put nicer.
fatmuscle
EDIT: note, this message was posted before this thread was moved to the appropriate thread. True, the message could have been put nicer.
fatmuscle
lourai*87
~"*_*"~
This is the Food Technology forum!!!
Ok...the food is cooked in a vacuum sealed pouch or thermoformed tray in order to maintain the natural flavour, aroma and nutrient content. After the food is cooked, it is blast chilled to 3 degrees celcius. Packaging for this food is usually polyethylene or polypropylene laminates and they have a shelf-life of up to 6 weeks.
lourai*87
~"*_*"~
sous vide
Hope you haven't had to hand this in already, but here is some inof that should help.
Cook chill/sous vide is a catering system that cooks food then rapidly chills them and stores the chilled food at a low temp (0-3 degrees) until the food is need for consumption. the food is safe for around 5 days.
sous vide food is kept in a bag that keeps it up until the preparation, when the food is then usually heating again by placing it ito boiling/hot water.
benefits of sous vide include
- protection against microorganisms, dirt, moisture, gas ect
- bag is non toxic to the food
- bag is impermeable
- easy to transport
- easy opening, and disposal
- light weight
- little storage space
- low cost
- retains superior sensory qualities
Packaging material - polyester film, able to withstand freezing conditions, able to cope with the 'freezing point to boiling point' process
Who uses cook chill - catering services, hospitals, nursing homes, some restaurants e.g sizzler (cook chill pasta sauces).
Hope you haven't had to hand this in already, but here is some inof that should help.
Cook chill/sous vide is a catering system that cooks food then rapidly chills them and stores the chilled food at a low temp (0-3 degrees) until the food is need for consumption. the food is safe for around 5 days.
sous vide food is kept in a bag that keeps it up until the preparation, when the food is then usually heating again by placing it ito boiling/hot water.
benefits of sous vide include
- protection against microorganisms, dirt, moisture, gas ect
- bag is non toxic to the food
- bag is impermeable
- easy to transport
- easy opening, and disposal
- light weight
- little storage space
- low cost
- retains superior sensory qualities
Packaging material - polyester film, able to withstand freezing conditions, able to cope with the 'freezing point to boiling point' process
Who uses cook chill - catering services, hospitals, nursing homes, some restaurants e.g sizzler (cook chill pasta sauces).
shack0017 said:does ne1 have information 4 assesment task about sous vide packaging despiratly needed. if u have ne please post it. thanks