Description
Vacuum seaming seals food in a vacuum bag and cooks it sous‑vide to infuse flavors while preserving texture and color.
Technical
The heat seamer operates at 120–140 °C to create a hermetic seal that removes air and reduces dissolved oxygen to <0.1 ppm. Sous‑vide cooking at 80–90 °C for 1–4 h allows flavor molecules to diffuse into the protein matrix with a coefficient of ~10⁻¹⁰ m²/s, while the vacuum prevents oxidative rancidity.
Science
Primary Reaction
Diffusion of aromatic flavor compounds into the protein matrix under vacuum and controlled temperature
Sensory Profile
Aroma ()
richsavoryumamimeatysubtleherb-infusedspicedcaramelizedsmokyearthy