Different applications of the technique
a) Conservation in crude
Once clean release comes packaged in its crude for storage in the refrigerator. Label with the date of packaging and shelf life. It is then placed in the refrigerator until needed.
b) traditional cooking and vacuum
Once you have lots gender, proceed to cook the traditional way. Once cooked we have two options:
Rapid cooling and packaging the product. Gender must be rapidly cooled to 10 ° C in the center and 2 º C outside. Once cooled packaged and labeled.
Pack in hot and then cool. The procedure for packaging hot once cooked gender. Then container and cool to 10 ° C in the center of the product as quickly as possible.
The advantage of both options is to keep applying the traditional kitchen a modern and practical conservation.
c) Vacuum cooking itself
Gender is to cook after being vacuum-packed. For cases of meat, it is preferable to mark on the plate before to have golden color. As in the previous case, we must implement a rapid cooling to the product once cooked.
Different Types of Vacuum
The different nature of the vacuum-packing products determines the vacuum technique to be used:
Normal vacuum
Made of raw, marinated or cured. It is simply remove the air contained in the product and close the bag by heat welding. It may be total or partial, that is, close to 100% of residual vacuum or air inside the bag.
Continuous vacuum
Extending the time the action takes place the vacuum to capture a greater share of vacuum (also known as “improvement of the vacuum”). It is used to split large pieces should be cooked later in the bag, such as ham.
Void of a hot product
When a product packaged hot perform a partial vacuum, proportional to the temperature you have, since in the hot products the amount of oxygen is larger and more difficult to extract.
In general, the less water it contains and colder the product, the higher the vacuum obtained in the container. For example, with spinach packaged at 70 ° C will be obtained only 69.2% of emptiness.
In principle, hot pack products is discouraged because it does not get a real vacuum, apart from the risk of spoiling the vacuum pump.
Empty offset
It is used for packaging fragile products. Once the vacuum bag is injected into an inert gas or gas mixture, to thereby obtain a gas cushion to cushion the external pressure. Also used for raw meat, when we seek to keep its red color due to oxygen or fresh vegetables, so they can continue “breathing”.
Precautions in the application of vacuum
a) Heat, enemy of the vacuum
There is a close relationship between atmospheric pressure and temperature at which water boils. Under normal conditions, corresponding to a pressure of 1 atmosphere, pure water boils at 100 º C. At a pressure below one atmosphere, the water will boil at a lower temperature also. Thus, at a pressure of 0.1 atmosphere, water boils at 60 ° C and 0.01 atmosphere boils at only 10 º C.
Therefore, in a vacuum machine, when the pump begins to produce a vacuum inside the bell, the air pressure inside decreases and the water contained in food begins to boil, even when the temperature inside a kitchen.
When we apply a vacuum to a hot product, then pumped the air with water vapor, thereby losing efficiency. To pack hot products vacuum must do a partial vacuum, that to avoid the atmospheric pressure drops too much and reduce the risk of boiling. The steam released by hot food as it cools will condense the food inside the bag is again liquid. For these reasons it is always appropriate to cool food in a cell cooling before packaging.
b) Food, before vacuum-packed, must be physiologically dead.
This is especially the case of seafood. It is a mistake eg vacuum packaged raw mussels in their shells and cook them right away. The live animal, deprived of oxygen, choking, dies and goes rapidly into decay.
On the other hand, raw fruits and vegetables are always “live”, whether they are peeled, washed and chopped, so it can ferment and rot. Therefore, should always be blanched before packaging to cut its enzymatic activity, or it can be packed raw but cooked quickly in a vacuum.
c) Food should not be cutting or piercing parts
The vacuum bags do not support drilling, so caution should be exercised when packaged foods that have sharp points or edges, such as legs and claws of crustaceans, fin fish, etc.
Fields of application of the procedure
Cured products (ham, salami, seasonings)
These products, which in itself are long lasting, if vacuum packed further lengthen its shelf life and obtain additional benefits. For example, no loss of weight or dry out. Also there is no risk of acquiring odors because each product in its respective container isolated from the rest. We can even save and threaded products such as ham.
Fresh or semi prepared
In the case of meats, vegetables, pastas, fish, salads, marinades, etc.., We isolate them from the outside and therefore any pollutant that can cause food poisoning. Also, we extend their shelf in the chamber and prevent the drying out and the acquisition of odors.
Traditionally cooked products
Semipreparación consists in a wide range of cooked products, which will be vacuum packed to improve conservation.
Precooked products such as cannelloni, lasagna, etc.. Can be packaged in any time of preparation, and even gold.
Cooked and canned products
It can be cooked almost any product packaged in the traditional way, respecting a strict temperature control and hygiene. With vacuum packaging we better conservation and saving effort in the process because we can produce in advance and keep them well-preserved until use.
Freezing of vacuum-packed products
Vacuum-packed products can be frozen, however, you should package them in a controlled atmosphere to prevent the product suffer negative pressure vacuum. To descongelares just follow the normal process of thawing, always preferred a slow thaw violent.
Vacuum cooking
What is Vacuum cooking?
Vacuum cooking food is to place a waterproof and heat-resistant container, remove the air inside, seal tightly and subjected to the action of heat at a constant temperature and the time needed.
The cooking is done at temperatures below 100 ° C and followed by a rapid lowering necessarily temperature. Cooking is a concentration, since the food is cooked at low temperature inside the container and for longer than normal. The action of heat should be uniform to achieve a perfect cooking.
Vacuum cooking requires a moist environment, either the product itself contains plenty of water or that you have added a little water to the time of packaging. For example, dried beans will soak for hours before packing, instead of potatoes and carrots will need only a tablespoon of water per kilo.
The temperature should be identical during cooking without varying more than 1 ° C at all points of the chamber. This is achieved with a thermostatically controlled water bath or a low-pressure steamer.
A simple way to explain the vacuum cooking is that instead of cooking, as is traditional, the food at 130 º C heat for a relatively short time, here are cooked between 65 º C and 99 º C at times longer depending on the nature of gender and weight. It is thus a long and low cooking temperature. In a conventional oven, a piece of meat is cooked to 200 º C temperature, causing the exterior is crisp, however, the temperature in the heart of the piece rarely exceeds 50 º C. Therefore, you only need a temperature at or slightly above 65 ° C for cooking food, avoiding the drying and hardening of the muscle fiber and overcooking.
The quick drop in temperature should be made immediately after cooking and should be able to ensure the decrease of temperature in the center of the product below 5 º C and less than 90 minutes, which is used for cell cooling.
To regenerate the product, that is, put it back to temperature, we can use a steamer, convection oven or a microwave. In the latter case, it is necessary to advance a hole in the bag to prevent bursting. We must achieve a temperature in the center piece of about 60 ° C to 70 º C, which is the coagulation temperature of proteins, albumins and starches, otherwise we will be extending the first firing and destroy the qualities of the food and process results. The recovery of the temperature should not take more than an hour. That’s it. It only remains to cut the bag and give it some culinary flair when appropriate, as the addition of certain sauces to be as old-fashioned flirting.
Once heated the product is completely prohibited new packaging for a new conservation.
Basics of Cooking Vacuum
Apply a rigorous hygiene in all its aspects during the phases to be followed for packaging raw, cooked or vacuum cooking. This implies the perfect cleaning product containers and venue of the process. Never reuse a bag.
Using quality raw materials and a degree of freshness hits.
Achieving a perfect vacuum to 99%
Imparted from the rapidly rising to the desired temperature as quickly as possible to overcome the danger zone (10 º C to 65 º C), which is the range in which bacteria grow faster.
Any cooked product rapidly cool to 10 º C. This must be done in less than 90 minutes.
Continuously monitor the health personnel, hygiene and your clothing.
Label the bags with the date of manufacture and expiry.
Store packaged products in refrigerators at temperatures between 0 º C and 2 º C, and respect that temperature until ready to heat and serve.
When retrieving the temperature must exceed 65 º C in the heart of the product in less than an hour.
The authorized period of storage in a refrigerator for cooked products and vacuum is 6 to 21 days. In freezing time may be longer depending on the product.
Types of Cooking Vacuum
Different cooking temperatures are used today depending on the procedure chosen vacuum cooking. So we can distinguish:
a) Vacuum cooking at high temperature
Cooking from 100 ° C and 135 º C. Used mainly in heavy industry to ensure a longer-lasting shelf life. Also for cooking certain vegetables and legumes.
b) Vacuum cooking itself
High temperature cooking medium (water vapor), 70 ° C and 100 º C. Low temperature at the core of the product (60 º C – 70 ° C)
c) Cooking Vacuum Low Temperature
Firing temperature between 65 º C and 70 ° C. These temperatures are the same for the cooking medium as the center of the product.
Temperatures and cooking times
The asparagus should be bleached first because they need oxygen to fix the chlorophyll. Then packaged and cooked for 4 min at 99 ° C. In the traditional cooking of the asparagus are cooked in a vertical position because its bottom have more fiber in their heads, so you get even cooking. In vacuum cooking this difficulty is overcome because the pressure equalizes receive extracellular water distribution across the surface of the stud. So the fiber is well watered and cooking does not require a different time for the heads and stems. The flavor obtained by the asparagus vacuum is unsurpassed.
To cook carrots, turning and package them with only 2 tablespoons of water. The potatoes alike. No salt. Cook in steamer at 99 ° C for 20 min. Then cool.
The mushrooms are packaged washed only. Boil 3 min at 99 ° C. Vacuum cooking preserves the oxidation, which are so sensitive.
Artichokes are packaged without adding anything. Cooked at 99 º C for 20 min.
The chicory is packaged without adding anything.
For candied potatoes, packaged in Turned 1 tablespoon oil. Bake at 99 ° C for 20 min.
If raw vegetables are packaged to keep them raw, make a partial vacuum to 80%
After washing the lettuce a packed 70% vacuum
The zucchini is cooked at 99 ° C for 4 min.
The rabbit confit with 1 dl. oil and flavorings for 20 min. 80 ° C
Advantages of vacuum in the Kitchen Actual
Preservation of the organoleptic
The vacuum cooking preserves and enhances the natural flavor of food as the cook in a sealed, airless room we volatile aromas are lost. Also, there is no loss of flavor when reheated. The products used must be of the highest quality, which will be optimally preserved by the vacuum.
Results of vacuum cooking are particularly good in fish, foie gras and vegetables.
Do not forget to vacuum cooking is a more tech cooking in papillote, in which all the flavors are prisoners inside the bag, that is not lost through evaporation. Perhaps we could ensure that this is one of the main qualities of this technique. Favors the concentration of aromas and enhances the natural appearance of products.
Another advantage is that doing the cooking at low temperature in a wet environment, heat is distributed evenly throughout the product, resulting in a very consistent cooking quality.
Great value and nutritious diet
Heat destroys always some small part of the nutrients and if intense heat, such as roasts, the losses are greater. Some of the water-soluble nutrients, particularly vitamin C from fruits and vegetables and vitamin B, meats, remains in the water during cooking. These vitamins if consumed prey juices resulting from the same kitchen.
According to the cooking method and the means (water, fat, etc.). Physical changes occur in the structure of the food is good to consider. In any of the traditional methods of cooking naked eye perceives the change in volume terms of cooked products. Water loss is accompanied by the disappearance of properties and elements of the composition of foods.
In the vacuum, the oxidation of the product cooked without altering the taste prevents conception and molecular changes in the absence of vitamins, fats and enzymes.
Dietetically also an improvement on the traditional cuisine as the food cooked vacuum does not lose moisture and cooked at low temperatures, so we can keep almost all the vitamins, especially water-soluble. Keep food moist and sauces do not need long, being able to dispense almost entirely fat.
This technique is important not only for people in the world of the restaurant but also of great interest to dietitians and nutritionists as well as retaining the properties of food, more digestive eliminating the phenomenon of fermentation produced by the air. Even being carried out in hospitals for the treatment of various diseases.
As for physical changes in the food produced, include aspects such as:
Proteins to reach 50 – 60 degrees, change color and tend to clot.In some food to burn or brown too much, they are toxic.Starches cooked in liquids tend to inflate the absorption of fluid and changes its structure to form a high viscosity colloid by unattractive food, as in the case of rice and pasta to become sticky.The high temperature greases degrade forming toxic substances such as acrolein.The vitamins are denatured in prolonged cooking. These hold up better for a short time at high temperatures than low temperatures for a long period of time.Mineral salts do not change but it may be the cooking medium, thereby losing the food of their nutritional value goes to the liquid.Freshness and perfect hygiene
The removal by the vacuum of aerobic microbes, while cooking makes it achieves a kind of pasteurization extends the shelf life of foods.
The bags also protect the transmission of foreign flavor or odor to the product in the refrigerator, as well as dryness.
Avoid contamination later in both the stock and transport, since the product is heat sealing. Also avoid possible spills.
It eliminates the problem of excess, as the trays, while not open (vacuum leak) can be used until the expiry date (up to 21 days depending on product), held at 3 ° C. It is also the possibility of freezing before the expiration date, thereby extending the life of the product (3 to 6 months).
Aromas
The vacuum storage system helps to keep the aromas of cooking in both fresh and natural. The preservation of the aromas will be possible if we acquire the products as fresh as possible, never seek to enhance a mediocre product as the vacuum is not the panacea of ??good quality. Thus, one of the golden rules of the vacuum is to buy freshly harvested products, which get maximum quality for our restoration, in fact, is what interests us. And at times we will be collecting more affordable products, achieving higher yields.
Application of the technique of vacuum as food groups.
a) Sauces
Once done making the funds, to prepare sauces proceed as usual. Is recommended to develop the traditional way. Once wet, the reduction of each sauce, salt is rectified and if necessary will foam and slip. Then proceed to vacuum-packed and pasteurized or sterilized. Bagging should be done as funds, in bags or half a liter and followed by rapid cooling for subsequent cold storage without losing the cold chain.
The percentages of vacuum ranging from 90 to 100%, can be packaged in a modified atmosphere storage times are similar to the kitchen fund.
b) Appetizers and Deli
To preserve canapés, the percentage of vacuum ranging between 90% and 99%, and usually use gas in their packaging (20 to 30%).
For starters vinegar vacuum packing conservation extends even making the vinegar.
c) Delicatessen
Sausages and lengthen its shelf life without vacuum packed to 100%. For products such as pates and terrines, the shelf life is determined by the pasteurization sterilization to submit it.
d) Soups
Soups and creams are made traditionally and vacuum packed with 80 to 100%. In the case of crush or strain, is necessary to boil (lift) before packaging.
e) Meat
Vacuum packaging that makes the rest should be submitted to the meat for the fibers to soften. If we do this rest with the packaged product, avoid dryness and taste and smell of the meat they buy camera. The percentage of vacuum applied is 100%.
Vacuum packaging also serves seafood.
f) Pastry
You can vacuum-pack for better preservation creams, sauces, uncooked dough with or without fermentation. For the masses, they must be frozen before packing and stay that way.
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