| 摘要 |
A method for cooking foods having been evacuated with a vacuum packaging machine in a steam oven. Foods (meat, fish, lobster, etc.) are vacuum-packaged with a vacuum packaging machine and then cooked at a heating temperature of 75 DEG C or above for 12 minutes or longer. Steaks can be thus done medium for 25 minutes or longer, though the cooking time varies depending on the thickness. Fishes such as sea bream can be cooked by heating for about 12 minutes. The vacuum-packaged foods can be cooked in a steam oven and then served with sauce. According to this method, the freshness of foods can be kept while solving the problem of food poisoning. Thus, it is a wonderful cooking technique suitable for the coming century. The vacuum-packaged foods can be sufficiently cooked at 75 DEG C. Since proteins contained in foods begin to coagulate at about 60 DEG C, the body and freshness of the foods can be maintained and the problem of food poisoning can be solved by this method. Thus, it is a wonderful cooking method to be employed in the twenty first century. It is the most desirable to cook foods at around 60 DEG C. |
