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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Combines low‑temperature sous‑vide cooking with high‑pressure processing to inactivate pathogens while preserving protein structure and sensory quality.
Origin: French & Japanese (1970s–2010s) — France & Japan
See full technique reference →Sous‑vide at 55–60 °C for 1–2 h achieves partial thermal inactivation of vegetative cells; subsequent HPP at 400–600 MPa for 5–60 min induces pressure‑driven denaturation of collagen and myoglobin, forming gelatin and stabilizing color. The synergistic effect reduces conventional cooking time and extends shelf life by inactivating spores and suppressing oxidation.
Primary Reaction
Thermal inactivation + pressure‑induced protein denaturation
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