TOPLU BESLENME HİZMETLERİNDE ALTERNATİF PİŞİRME YÖNTEMİ: "SOUS VİDE"

Year 2015, Volume: 40 Issue: 3, 163 - 170, 01.06.2015

Hande Yılmaz Saniye Bilici

Abstract

Toplu tüketim yerlerine olan talebin artışıyla birlikte toplu beslenme hizmeti veren kurumlar,hazırladıkları gıdaları, iş akışını kolaylaştırmak, zaman tasarrufu sağlamak, personel verimliliğini arttırmakiçin daha uzun süre depolayabilmenin yollarını aramaktadır. Sous vide, çiğ veya yarı çiğ gıdaların ısıyadayanıklı vakumlanmış plastik poşetler içinde sıcaklık-süre ilişkisine dikkat edilerek pişirilmesi tekniğidir.Sous vide tekniğinde, vakumlu paketlerde pişirme işlemi uygulandığı için gıdada nem ve aroma kaybınınönlenmesi, oksidasyon görülme riskinin elimine edilmesi ve aerobik mikroorganizmaların inaktiveedilerek gıdanın depolama süresinin uzatılması gibi avantajlar sağlanmaktadır. Bu açıdan bakıldığındaözellikle son zamanlarda sous vide tekniğiyle pişirilmiş gıdaların mikrobiyolojik kalite özellikleriniinceleyen çalışmalar artış göstermiştir. Bu çalışmada sous vide tekniğiyle pişirilme işleminin ürününmikrobiyolojik kalitesine etkileri ve toplu tüketim yerlerinde bu yöntemin kullanılmasının sağlayacağımuhtemel yararlardan bahsedilecektir

Keywords

Sous vide, vakumlu pişirme, yeni üretim sistemleri

ALTERNATIVE COOKING METHOD IN CATERING

Abstract

With increased demand for food catering system, food establishments are looking for ways to storemeals longer to facilitate workflow, save time, increase the efficiency of the staffs. Sous vide cooking isdefined as cooking raw materials or raw materials with intermediate foods under controlled conditionsof temperature and time inside heat-stable vacuumed pouches. Sous vide provides some advantagessuch as prevention of moisture and aroma losses, elimination of oxidation risk, extending meal storagetime by inactivation aerobic microorganisms in meals. When viewed from this perspective, especiallyrecently, studies has increased about examining the microbiological properties of meals cooking by thesous vide technique. In this study, these are considered effects of cooking by using sous vide techniqueon storage time, product quality and potential benefits of using this technique in foodservices

Keywords

New production systems, sous vide, vacuum cooking

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