Investigation of the process of cooking chicken fillet using sous-vide technology

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To determine the duration of the heat treatment process on the heating medium (water)To determine the duration of the heat treatment process on the heating medium (water) temperature and layer thickness of the original sample using sous-vide technology, a chicken fillet was selected. The following diagrams were plotted and analyzed: temperature in the chicken fillet specimen as a function of duration of heat treatment process at heating medium (water) temperatures of 60, 70 and 80?C; temperature in the chicken fillet specimen as a function of duration of heat treatment process at thickness of 0.5; 1; 2 cm. Recommendations are given for choosing the optimum temperature regime and thickness of the layer of chicken fillets for cooking by sous-vide technology. At a temperature of water in the thermostat working chamber of 60? C can not be reached inside the sample of product to a temperature of 68-70 ? C, even after 5 minutes of exposure, so there is a possibility of harmful micro-organisms in the finished product. At a temperature of water in the thermostat working chamber of 80 ? C is intense heating of chicken fillets to a temperature of readiness, but the product remains raw because of the short duration of the process, with a further curing the product is heated to a higher temperature of 78-79 ? C, which reduces the quality of the finished product. Optimal selected heating medium temperature (water) in the working chamber of thermostat-70 ?C, which is in the range of recommended regulatory documentation temperatures. At this temperature, the product achieves the necessary cooking temperature of 68-70 ?C, and the duration of heat treatment is reduced by 2.9 times, energy consumption is reduced by 2 times and a high degree of readiness of the product is cooked.

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Sous-vide, heat treatment, duration of the process, temperature regime, optimal thickness, chicken fillet

Короткий адрес: https://readera.org/140261158

IDR: 140261158   |   DOI: 10.20914/2310-1202-2021-2-29-34

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