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1. 发明公开

EP3160865A1 DISPOSITIF ET PROCEDE DE CUISSON 审中-公开
公开(公告)号：EP3160865A1
公开(公告)日：2017-05-03
申请号：EP15733846.8
申请日：2015-06-19
申请人： De Poly, Christophe
发明人： De Poly, Christophe
IPC分类号： B65D79/00 , B65D81/20 , G01K11/00
CPC分类号： B65D81/3415 , A23L5/10 , A47J27/00 , A47J27/10 , A47J27/18 , B65D81/20 , G01K11/12
摘要： The present invention relates to a method for cooking a food product, under vacuum at low temperature that consists in placing a food product under vacuum in a sealed device and heating the product placed in said sealed device by submerging it in a bath in order to reach a target temperature of between 45°C and 65°C, characterized in that said device comprises at least one thermochromic indicator (2) configured to change colour and/or appearance at said target temperature, and in that the temperature of said bath is gradually raised from an initial temperature of at least 20°C below said target temperature. The invention also relates to a device for cooking a food product, the device comprising: an envelope (1) configured to contain the food product under vacuum; and at least one thermochromic indicator (2) in contact with the envelope (1).
摘要翻译：本发明涉及一种用于在低温真空下烹饪食品的方法，该方法包括将食品置于真空下置于密封装置中，并通过将置于所述密封装置中的产品浸没在浴中以加热，以便达到目标温度在45℃和65℃之间，其特征在于所述装置包括至少一个被配置为在所述目标温度下改变颜色和/或外观的热致变色指示器（2），并且所述浴的温度逐渐升高从比目标温度低至少20℃的初始温度升高。本发明还涉及一种用于烹饪食物产品的装置，该装置包括：被构造成在真空下容纳食物产品的封套（1）和至少一个与封套（1）接触的热致变色指示器（2）。

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