Vacuum low temperature slow cooking technology, liquid nitrogen quick freezing technology, foam technology, solidification technology.
Specific introduction:
Vacuum low temperature slow cooking technology
Low-temperature cooking is a cooking method in which cooking materials are put into vacuum packaging bags, then put into a constant-temperature water bath pot, and stewed for a long time at a low temperature of about 65 degrees, which has two obvious differences from traditional cooking:
1. Put the raw materials in a sealed vacuum bag.
2. Use a specially adjusted constant temperature environment for slow cooking.
Vacuum packaging cooking can reduce the loss of original flavor of materials, lock moisture and prevent odor pollution during cooking. This cooking method can maintain the original flavor of the ingredients and is more nutritious; At the same time, vacuum cooking can also prevent the growth of bacteria and make the material absorb heat from water or steam more effectively.
Liquid nitrogen quick freezing technology
Molecular gastronomy technology should be good at mixing different raw materials with the same volatile molecules, strengthening the stimulation of similar sensory cells in the nasal cavity, and changing the shape of food with liquid nitrogen or other methods to form special tastes and abnormal shapes.
One of the important technical means of molecular gastronomy technology is the application of liquid nitrogen. Liquid nitrogen is used to quickly freeze food at extremely low temperature. It is usually used to make ice cream, or to soak fruits and vegetables in liquid nitrogen for a few seconds, so that the aroma will be released more easily and the surface will be brittle if it is thawed slightly.
Foam technology
Foaming technology benefits from cream bottles. This kind of bottle for quickly making face cream is to put liquid face cream into the bottle, and then put the No.2 protective gas to squeeze out the face cream.
Solidification technology
The technology of adding different food additives to food liquid to solidify food raw materials to varying degrees.
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