Sous-vide — is a food preparation technology that has long gained popularity worldwide, although in Ukraine it is talked about much less. Translated from French, «sous-vide» means «under vacuum» — and that is exactly the essence of the method.
The cooking principle is very simple: the products are placed in a special vacuum bag from which the air is evacuated, after which they are cooked in water at a controlled temperature — usually no higher than 70°C. This approach makes it possible to achieve several important results at once:
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Preservation of taste and aroma. Thanks to the hermetic packaging, all the juices, aromas and nutrients remain inside the product.
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Optimal texture. Low-temperature processing does not destroy the cell membranes, so the dishes remain juicy and tender.
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Precise cooking. Unlike traditional baking at 180°C and above, sous-vide technology ensures an even temperature inside and outside the product — the meat does not dry out and does not burn.
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Tenderness of the meat. With the correct choice of temperature, the collagen in the meat fibres gradually turns into gelatine without allowing denaturation of the proteins, thanks to which the meat turns out tender and juicy.
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Perfect vegetables. Vegetables cooked using sous-vide technology retain their freshness, colour and pleasant crispness — something that is difficult to achieve with ordinary boiling.
The result is a dish with a perfect taste, aroma and texture, which preserves the natural properties of the products to the maximum.
The role of Steriflow autoclaves in sous-vide production
For the industrial production of ready-made dishes using sous-vide technology, the key equipment is Steriflow autoclaves. They ensure precise temperature maintenance, even heat transfer and full control of the heat treatment process.
Steriflow autoclaves make it possible to:
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consistently prepare large batches of products with a guaranteed result;
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ensure food safety and sterility of the packaging;
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optimise energy consumption and cycle time thanks to an intelligent control system;
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adapt the parameters to any type of product — from meat to vegetable or fish dishes.
Sous-vide technology combined with industrial autoclaves Steriflow opens up new opportunities for manufacturers: from restaurant dishes in a ready-to-eat format to a high-quality line of finished products with a long shelf life.
Steriflow — your reliable partner in the implementation of modern technologies for cooking and sterilising ready-made dishes.
