SOUS VIDE概况及其展望

随着人们生活水平的提高和生活节奏的加快，消费开始注重快速方便、有营养的安全性即食性食品。从Sous vide（真空调理食品）工艺流程可以看出，先真空包装经巴氏杀菌后再冷藏,虽然能杀灭大部分腐败菌，但肉毒杆菌及其芽孢还可能继续存在，因此，Sous vide产品的安全性首先必须要考虑的就是要制定合理的HACCP系统。我国的饮食文化源远流长，如果能更好地与Sous vide产品结合起来，必然会使中国菜系发扬光大，进而形成工业化生产，有着广阔的前景。

The general situation and prospect of sous vide in our country

With the quickness of living rhythm and the raise of living standard,consumers are more interested in ready to eat food products that are convenient, nutritious and of high quality.Although the technology of sous vide in the processing of vacuum package,pastearization and chill can destroy normal spoilage microflora,but some pathogens and toxins may exist,so it is necessary to consider their safty,and prepare rational HACCP system.If the food culture in our country with a long history can be combined with sous vide products,it is certain to glorify chinese dishes,then industrialize it. KEY WORD