Key Implementation Steps of Low-temperature Cooking Under Food Safety
With the development of society and the improvement of people's living standards, more and more people pay more attention to food safety. Food safety is not only limited to the safety of ingredients, but more importantly, the safety of cooking methods. Traditional high-temperature cooking methods such as frying, grilling, and high-temperature steam can easily cause the loss of nutrients in ingredients. However, low-temperature cooking is healthier, which is in line with modern eating habits, and can ensure that the nutrients in ingredients are not lost.
The advancement of science and technology can promote the innovation of cooking methods. For example, eating the raw meat and drinking the blood in primitive society is unhygienic. When primitive people began to use fire, the way of cooking food has also been improved. With the development of new tools and technologies and the improvement of people's requirements for a healthy life, healthy cooking has become a new fashion, and low-temperature cooking has become one of the mainstream healthy cooking. From a traditional point of view, China's cooking concept emphasizes cooking with oil on a raging fire. Food cooked at a high temperature is more delicious, but high-temperature cooking can easily lead to the loss of some nutrients in food. High-temperature cooking can easily cause a great loss of carotene and vitamin C. High-temperature cooking salmon and shrimp will also destroy their protein molecular structure, resulting in the loss of nutrients. At present, the concept of healthy eating is gradually gaining popularity, and people have paid more attention to healthy cooking methods. Therefore, the relationship between the methods and characteristics of low-temperature cooking and food safety is worth exploring.
Compared with traditional cooking methods, this method is more rigorous and the process is more complicated. In addition, when meat is cooked in a low temperature, and the control of time and temperature is more stringent, which can maximize the preservation of beneficial components in meat, and makes it taste better.
Analyses on determining the doneness of food cooked by low-temperature cooking
Under the action of high temperatures, the food is cooked, which can kill bacteria, while taking into account the taste and nutrition. In the process of cooking meat, we must accurately grasp the heat. Find out the doneness of different meats; ensure the taste and nutrition, and be safe and hygienic. This requires practitioners to have many years of low-temperature cooking experience and superb control of the heat. Food cooked by traditional cooking is often cooked at high temperatures, and meat can be cooked quickly. Sometimes, it is easy to cause the food to be tough or even "burnt". It is difficult to achieve standard doneness by controlling the cooking time and temperature only based on the personal experience of the chef. Therefore, scientific methods must be adopted to control the doneness of meat, and temperature measurement equipment can be used to monitor the doneness of meat in a low-temperature environment throughout the process. For example, different diners have different requirements for the degree of tenderness of sirloin steak; some diners require medium well, and some medium; there are also flame steaks according to different dishes. According to the experience in the industry, if the diners require medium well, medium heat and oil at a temperature of 67 to 75℃ can be adopted for low-temperature cooking. If the diner requires flamed steak, the oil temperature needs to be adjusted to 60 to 65℃. Finally, use the temperature of the alcohol flame to cook the steak to medium well, which not only preserves the texture, but also kills harmful ingredients like bacteria in the raw beef.
Control analyses of sous-vide cooking
The current air fryers on the market do not belong to a true "vacuum". The real vacuum cooking is to seal the food, and then remove the air in the sealed bag. The food sealed in the bag is cooked in a constant temperature water bath. The temperature of the constant temperature water bath is often below 100℃. This new technology thermostatic pot can set a constant temperature and cooking time, which helps to accurately grasp the freshness and taste of food and meet the individual needs of diners. Cooking in a vacuum environment keeps the moisture of food, especially meat, making it more tender and juicier and reaching a delicious and healthy standard.
Control analyses of low-temperature cooking time for meat
In addition to the heat, the cooking time will also directly affect the taste of the food. If the cooking time is too long, it will directly affect the taste of the meat. For example, when cooking fish, if the cooking time is too long, the quality of the fish will be affected. When cooking steak, if the temperature is too high, the beef will not be tender, and it will even be difficult to chew. For example, food such as cattle stomachs and beef are very suitable for this kind of low-temperature slow cooking. Low-temperature cooking can not only ensure the freshness of cattle stomachs and beef, but also kill bacteria so as to achieve the goal of food safety. If the time is too long or the water temperature is too high, it may cause the meat to be tough and affect the taste.
Analyses of low-temperature cooking ingredients
Not all food is suitable for low-temperature cooking. Most fungi and beans are not suitable for low-temperature and slow cooking. Many fungi and beans contain food enzymes. Some food enzymes are very difficult to be killed at low temperatures. For example, meat with connective tissue needs to be processed at high temperatures before eating; salmon in seafood, shrimp with a good origin environment and beef are suitable for low-temperature and slow cooking.
The advancement of science and technology can promote the innovation of cooking methods. For example, eating the raw meat and drinking the blood in primitive society is unhygienic. When primitive people began to use fire, the way of cooking food has also been improved. With the development of new tools and technologies and the improvement of people's requirements for a healthy life, healthy cooking has become a new fashion, and low-temperature cooking has become one of the mainstream healthy cooking. From a traditional point of view, China's cooking concept emphasizes cooking with oil on a raging fire. Food cooked at a high temperature is more delicious, but high-temperature cooking can easily lead to the loss of some nutrients in food. High-temperature cooking can easily cause a great loss of carotene and vitamin C. High-temperature cooking salmon and shrimp will also destroy their protein molecular structure, resulting in the loss of nutrients. At present, the concept of healthy eating is gradually gaining popularity, and people have paid more attention to healthy cooking methods. Therefore, the relationship between the methods and characteristics of low-temperature cooking and food safety is worth exploring.
Compared with traditional cooking methods, this method is more rigorous and the process is more complicated. In addition, when meat is cooked in a low temperature, and the control of time and temperature is more stringent, which can maximize the preservation of beneficial components in meat, and makes it taste better.
Analyses on determining the doneness of food cooked by low-temperature cooking
Under the action of high temperatures, the food is cooked, which can kill bacteria, while taking into account the taste and nutrition. In the process of cooking meat, we must accurately grasp the heat. Find out the doneness of different meats; ensure the taste and nutrition, and be safe and hygienic. This requires practitioners to have many years of low-temperature cooking experience and superb control of the heat. Food cooked by traditional cooking is often cooked at high temperatures, and meat can be cooked quickly. Sometimes, it is easy to cause the food to be tough or even "burnt". It is difficult to achieve standard doneness by controlling the cooking time and temperature only based on the personal experience of the chef. Therefore, scientific methods must be adopted to control the doneness of meat, and temperature measurement equipment can be used to monitor the doneness of meat in a low-temperature environment throughout the process. For example, different diners have different requirements for the degree of tenderness of sirloin steak; some diners require medium well, and some medium; there are also flame steaks according to different dishes. According to the experience in the industry, if the diners require medium well, medium heat and oil at a temperature of 67 to 75℃ can be adopted for low-temperature cooking. If the diner requires flamed steak, the oil temperature needs to be adjusted to 60 to 65℃. Finally, use the temperature of the alcohol flame to cook the steak to medium well, which not only preserves the texture, but also kills harmful ingredients like bacteria in the raw beef.
Control analyses of sous-vide cooking
The current air fryers on the market do not belong to a true "vacuum". The real vacuum cooking is to seal the food, and then remove the air in the sealed bag. The food sealed in the bag is cooked in a constant temperature water bath. The temperature of the constant temperature water bath is often below 100℃. This new technology thermostatic pot can set a constant temperature and cooking time, which helps to accurately grasp the freshness and taste of food and meet the individual needs of diners. Cooking in a vacuum environment keeps the moisture of food, especially meat, making it more tender and juicier and reaching a delicious and healthy standard.
Control analyses of low-temperature cooking time for meat
In addition to the heat, the cooking time will also directly affect the taste of the food. If the cooking time is too long, it will directly affect the taste of the meat. For example, when cooking fish, if the cooking time is too long, the quality of the fish will be affected. When cooking steak, if the temperature is too high, the beef will not be tender, and it will even be difficult to chew. For example, food such as cattle stomachs and beef are very suitable for this kind of low-temperature slow cooking. Low-temperature cooking can not only ensure the freshness of cattle stomachs and beef, but also kill bacteria so as to achieve the goal of food safety. If the time is too long or the water temperature is too high, it may cause the meat to be tough and affect the taste.
Analyses of low-temperature cooking ingredients
Not all food is suitable for low-temperature cooking. Most fungi and beans are not suitable for low-temperature and slow cooking. Many fungi and beans contain food enzymes. Some food enzymes are very difficult to be killed at low temperatures. For example, meat with connective tissue needs to be processed at high temperatures before eating; salmon in seafood, shrimp with a good origin environment and beef are suitable for low-temperature and slow cooking.