On the Improvement of Meat Quality in Sensory Terms in the Dish Pork Slices in Garlic Sauce through the Cooking Technique of Sous-vide

Sous-vide is a method of cooking food in vacuumed airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking time. This paper,based on an explanation of this cooking technique,compares sous-vide with traditional heating approach through experiments. The findings suggest that meat quality is enhanced in the respects of color,fragrance,taste,shape and nutrition with the new cooking technique employed,which will provide reference for the innovation of traditional Sichuan dishes.