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The term “sous vide” means “under vacuum” and describes a processing technique whereby freshly prepared foods are vacuum sealed in individual packages and then pasteurized at time-temperature combinations sufficient to destroy vegetative pathogens but mild enough to maximize the sensory characteristics of the product.
After cooking, the products are chilled, stored refrigerated, and reheated before consumption. Sous vide foods are mainly used in mass catering and restaurants. Compared with traditional cooking methods, sous vide has many advantages.
Economic benefits include better use of labor and equipment through centralized production and extended shelf life due to vacuum packaging, which by excluding oxygen inhibits oxidative processes and growth of spoilage organisms. The shelf life of a sous vide product can be as long as days . In addition, the reduced need for preservatives and flavor enhancers, better preservation of vitamins, and retention of most of the original food juices all contribute to higher quality of sous vide foods over conventional meals.
