PRESSURE-CONTROLLED SOUS-VIDE COOKING METHOD AND APPLIANCE

• Main Author: MEIER HANS J
• Format: Patent
• Language: Chinese; English
• Published: 04.01.2019
• Subjects: APPARATUS FOR MAKING BEVERAGES; COFFEE MILLS; DOMESTIC ARTICLES OR APPLIANCES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; FURNITURE; HUMAN NECESSITIES; KITCHEN EQUIPMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPICE MILLS; SUCTION CLEANERS IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method for cooking and curing a food item comprises; sealing the food item in a plastic bag with a flavoring sheet, and applying pressure and heat on that food item. The step of applying pressure and heat includes controlling a pressure according to a pressure setting corresponding to a nature of the flavoring sheet, or to the ingredients in the flavoring sheet or to both. These pressure settings are also related to a nature of the food item, and/or to the cooking temperature. The sous-vide cooking appliance used for carrying that method comprises an inflatable membrane mounted against the heating surface for covering the heating surface and the food item. An air pump and pressure regulator are used to precisely adjust the pressure-temperature relation and the function of that relation during cooking, for promoting a flavor transfer between a flavoring sheet and the albumins of the meat being cooked. 种用于烹饪和加工食物的方法，包括：将所述食物与调味片起密封在塑料袋中，并且在该食物上施加压力和热量。施加压力和热量的所述步骤包括：根据与所述调味片的性质或者所述调味片的配料或者这两者相对应的压力设定来控制压力。这些压