Description
Vacuum‑infusion sous‑vide marination is a physical mass‑transfer technique that delivers flavor and moisture into protein tissues using low pressure and moderate heat.
Technical
The process relies on osmotic infiltration driven by a vacuum of 0.1–0.2 atm and a temperature of 55–60 °C, which promotes protein denaturation without coagulation. No new chemical species are formed; the infusion liquid simply penetrates the meat matrix, carrying salts, water, and flavor esters.
Science
Primary Reaction
Osmotic infiltration (mass transfer) of infusion liquid into meat matrix
Sensory Profile
Aroma ()
savorysaltyfruitysubtlecomplexherbalrichdeepumami-ladenbalanced