3 Technology

Sous-Vide technology:

Meat, fish and egg are cooked under 70 degrees of Celsius by a special procedure in a special bag. Thanks to the closed bag and the low temperature, the nutrient content will be much more complete compared to roasting on an open grill or cooking in boiling water, since the most important nourishing components of foods cannot “escape” from the cooking environment. This is not only important because the food itself stays noticeably more delicious, tender, and juicy, but also because heat treatment is harmful for certain nutrients. For example, in case of proteins, the protein structure is damaged (gone) due to the high thermal effect, so the body will not be able to utilize enough protein of an overdone fish or a well-cooked meat from a biological point of view. By traditional cooking methods it would be difficult to achieve the food to remain tender, delicious and easy to eat, and in addition, the protein structure not to be damaged due to excessive heat treatment. The same is true for certain vitamins, for which too high temperatures do not make any good. Luckily, thanks to the sous-vide procedure we do not have to give up on the complete and undamaged nutrient content or on the delicious and juicy taste of foods.

Vacuum bag:

As I mentioned, the food is packed into special bags, from which environmental air is sucked out, thus there remains no oxygen, and natural ripening processes cannot proceed in the prepared foods. On one hand it has a positive effect on preserving the juiciness and flavour, since it does not dry out, remains tender until opening up or eating it; on the other hand, it does not go bad. And all without preservatives! Thanks to this procedure the ordered meals can be stored in refrigerator up to 21 days at 0-5 degrees of Celsius in a way that whenever it is opened and heated, the meal stays as fresh and nutritious as it is immediately after preparation. So, it is even possible that we do not have to give up on our 100% dietary diet for the sake of a hiking or holiday, because we can transport our food in a cooling box, keep in the fridge and we can be eat it whenever we want to. The further advantage of the vacuum bag is that it is hygienic, does not leak, does not smudge, does not spill, it occupies a small space, and it can be stored easily. It is enough to carry only a dinner pail or a plate with us, or keep one at our workplace from which we can eat our food, we do not have to use as many dinner pails as many meals we have a day.

Protective gas bag:

In case of certain types of food, the protective gas bag is a more reasonable solution than the vacuum bag. This is especially true for foods which would be over-compressed by the effects of vacuuming, such as rice garnish, salads or bakery products. Of course, durability characterizes this technology as well. Within the expiration date the food remains fresh, no matter whether it is a salad or a whole grain baguette.

Shock-cooling:

This procedure is also applied to increase durability and freshness. The essence of the technology is that immediately after applying the sous-vide method, the hot food gets into a shocking chamber, where within 90 minutes the hot food is cooled down to a few degrees. Thanks to this, the micro-organisms that generate natural fermentation cannot grow on the food surface, by which the first steps of deterioration are also prevented.

Shock-cooling is when the food is cooled down from +75oC to +2oC by rapid cooling. The core temperature of the food cannot be higher than this value. It is continuously measured by a probe, a so-called food probe, during the 90 minutes.