Cuina al buit aplicada a la cocció dels peixos

Authors

  • Anna Vidal Zaragoza Universitat de València, València

Abstract

Study of the ideal conditions to apply the vacuumcuisine to the fisheswith different quantities ofwater, proteins and fats in his composition. The purpose of this work is to establish a global theory that relates time and temperatures for cook fresh and frozen fishes,using this newtechnology, bearing inmind if the addition of liquids of domain in the vacuumbag it influences the boiling oh those fishes, and analyzing if there are significant differences between the fresh and frozen fishes prepared by means of this technology. Finally they present applications in the shape of recipes.

KEYWORDS: Vacuum, fish, pressure, modified atmosphere, controlled temperature.

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Published

2011-02-01

How to Cite

Vidal Zaragoza, A. (2011). Cuina al buit aplicada a la cocció dels peixos. TECA: Tecnologia I Ciència Dels Aliments, 23–30. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/44767

Issue

Vol. 12, Núm. 2 : desembre 2010

Section

Articles

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