{"id":6170,"date":"2017-10-19T12:41:44","date_gmt":"2017-10-19T10:41:44","guid":{"rendered":"https:\/\/www.fourniresto.com\/blog\/?p=6170"},"modified":"2022-03-08T16:08:39","modified_gmt":"2022-03-08T15:08:39","slug":"les-differents-modes-de-conservation-sous-vide","status":"publish","type":"post","link":"https:\/\/www.fourniresto.com\/blog\/les-differents-modes-de-conservation-sous-vide\/","title":{"rendered":"Les diff\u00e9rents modes de conservation sous vide"},"content":{"rendered":"<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">L<\/span><span class=\"s1\">a mise sous vide est un mode de conservation qui permet une meilleure hygi\u00e8ne alimentaire. Cette m\u00e9thode optimise la conservation et pr\u00e9serve les qualit\u00e9s nutritionnelles. Les techniques sont diverses et vari\u00e9es&#8230;&nbsp;<\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">Tout d\u2019abord, il y a deux cat\u00e9gories de sous-vide professionnels : les machines sous vide \u00e0 aspiration ext\u00e9rieure, les machines sous vides \u00e0 cloche. Une <a href=\"https:\/\/www.fourniresto.com\/92-machine-sous-vide\" target=\"_blank\" rel=\"noopener\">machine sous vide pro<\/a> est indispensable pour&nbsp;conserver des aliments.<\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/machine-sous-vide-fresh.jpg\" rel=\"attachment wp-att-6175\"><img loading=\"lazy\" class=\"size-medium wp-image-6175 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/machine-sous-vide-fresh-300x300.jpg\" alt=\"machine-sous-vide-fresh\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/machine-sous-vide-fresh-300x300.jpg 300w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/machine-sous-vide-fresh-150x150.jpg 150w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/machine-sous-vide-fresh-370x370.jpg 370w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/machine-sous-vide-fresh-135x135.jpg 135w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/machine-sous-vide-fresh.jpg 471w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Avec une <strong>machine sous vide \u00e0 aspiration ext\u00e9rieure<\/strong>, seuls des<strong> sachets gaufr\u00e9s<\/strong> sont utilis\u00e9s. Les reliefs des sachets optimisent la conservation des aliments, la r\u00e9sistance et l\u2019efficacit\u00e9 de l\u2019aspiration de l\u2019air. Ce type de machine peut uniquement mettre sous vide des <strong>produits solides<\/strong>. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">Une <strong>machine sous vide \u00e0 cloche<\/strong> n\u00e9cessite des <strong>sachets lisses<\/strong> car il n\u2019est pas n\u00e9cessaire d\u2019optimiser l\u2019aspiration de l\u2019air. Les sachets doivent \u00eatre \u00e9pais et une composition suffisante afin d\u2019assurer une bonne conservation des aliments. La machine sous vide pro \u00e0 cloche est parfaite pour&nbsp;les <strong>produits solides<\/strong> ou<strong> liquides<\/strong>. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">Ensuite, il y a des traitements par la chaleur comme la<strong> pasteurisation<\/strong>, la <strong>st\u00e9rilisation<\/strong> ou encore l\u2019<strong>appertisation<\/strong>. <\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li class=\"li1\"><span class=\"s1\">La&nbsp;<strong>pasteurisation<\/strong> a pour objectif de d\u00e9truire les micro-organismes pathog\u00e8nes et d\u2019alt\u00e9ration. Les aliments sous soumis \u00e0 une <strong>temp\u00e9rature inf\u00e9rieure \u00e0 100\u00b0<\/strong> puis ils sont brutalement refroidis. <\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">La<strong> st\u00e9rilisation<\/strong> est une m\u00e9thode thermique qui va d\u00e9truire tous les microbes vivants en faisant appel \u00e0 des<strong> temp\u00e9ratures sup\u00e9rieures \u00e0 100<\/strong>\u00b0. <\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">L\u2019<strong>appertisation<\/strong> est un proc\u00e9d\u00e9 qui fonctionne en deux \u00e9tapes. La premi\u00e8re \u00e9tape est le <strong>conditionnement<\/strong> dans un r\u00e9cipient \u00e9tanche aux liquides, gaz et micro-organismes \u00e0 toute temp\u00e9rature inf\u00e9rieure \u00e0 55\u00b0. La seconde \u00e9tape est la <strong>destruction<\/strong> par la chaleur les enzymes, micro-organismes et toxines qui pourraient alt\u00e9rer la denr\u00e9e consid\u00e9r\u00e9e ou la rendre impropre \u00e0 l\u2019alimentation humaine. Les conserves obtenues peuvent \u00eatre conserv\u00e9es jusqu\u2019\u00e0 5 ans \u00e0 temp\u00e9rature ambiante, mais pour cela il convient d\u2019utiliser un <a href=\"https:\/\/www.fourniresto.com\/375-marmite-vin-chaud\" target=\"_blank\" rel=\"noopener\">st\u00e9rilisateur conserve<\/a>.<\/span><\/li>\n<\/ul>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">La conservation peut aussi se faire gr\u00e2ce au froid. Le froid arr\u00eate compl\u00e8tement ou ralentit l\u2019activit\u00e9 cellulaire, les r\u00e9actions enzymatiques et le d\u00e9veloppement des micro-organismes. Il est possible de <strong>r\u00e9frig\u00e9rer<\/strong>, <strong>congeler<\/strong> ou <strong>surgeler<\/strong> des aliments mais pour cela, il convient d\u2019utiliser du mat\u00e9riel professionnel. A l\u2019aide d\u2019un <a href=\"https:\/\/www.fourniresto.com\/185-congelateur-coffre\" target=\"_blank\" rel=\"noopener\">cong\u00e9lateur coffre<\/a>,&nbsp;vous aurez la possibilit\u00e9 de conserver des aliments&nbsp;en grandes quantit\u00e9s et de gagner de la place.&nbsp;<\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">On peut conserver des aliments en <strong>s\u00e9parant<\/strong> ou en&nbsp;<strong>\u00e9liminant<\/strong> l\u2019eau. <\/span><\/p>\n<ul>\n<li class=\"li1\" style=\"text-align: justify;\"><span class=\"s1\"><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/gros-sel.jpg\" rel=\"attachment wp-att-6174\"><img loading=\"lazy\" class=\"size-medium wp-image-6174 alignright\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/gros-sel-300x203.jpg\" alt=\"gros-sel\" width=\"300\" height=\"203\" srcset=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/gros-sel-300x203.jpg 300w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/gros-sel-370x250.jpg 370w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/10\/gros-sel.jpg 529w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>La<strong> d\u00e9shydratation<\/strong> et le <strong>s\u00e9chage<\/strong>&nbsp;retirent partiellement ou totalement l\u2019eau qu\u2019il y a dans l\u2019aliment. Lorsqu\u2019il y a une faible activit\u00e9 d\u2019eau, les micro-organismes ne profil\u00e8rent pas du tout. <\/span><\/li>\n<li class=\"li1\" style=\"text-align: justify;\"><span class=\"s1\">Avec la m\u00e9thode du<strong> salage<\/strong>, on soumet l\u2019aliment \u00e0 l\u2019action du sel en le r\u00e9pandant sur la surface (le <strong>salage \u00e0 sec<\/strong>) ou en l\u2019immergeant dans une solution sal\u00e9e (<strong>saumurage<\/strong>). <\/span><\/li>\n<li class=\"li1\" style=\"text-align: justify;\"><span class=\"s1\">Le <strong>confisage<\/strong> permet de pr\u00e9parer des denr\u00e9es alimentaires en vues de leur conservation en les faisant cuire tr\u00e8s lentement dans de la graisse de porc, d\u2019oie ou de canard, en les mettant en bocaux dans de l\u2019alcool, du vinaigre ou une pr\u00e9paration \u00e0 l\u2019aigre-doux. <\/span><\/li>\n<li class=\"li1\" style=\"text-align: justify;\"><span class=\"s1\">Le <strong>fumage<\/strong> ou la <strong>fumaison<\/strong>&nbsp;c&#8217;est lorsqu&#8217;une denr\u00e9e alimentaire est enti\u00e8rement soumise \u00e0 l\u2019action des compos\u00e9s gazeux qui se d\u00e9gagent lors de la combustion des v\u00e9g\u00e9taux. Pour se faire, il convient d\u2019utiliser un <a href=\"https:\/\/www.fourniresto.com\/163-fumoir-professionnel\" target=\"_blank\" rel=\"noopener\">fumoir <\/a>professionnel. Cette m\u00e9thode est parfaite pour conserver des viandes et des poissons gr\u00e2ce \u00e0 l\u2019action combin\u00e9e de la d\u00e9shydratation et des antiseptiques contenus dans la fum\u00e9e. <\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>La mise sous vide est un mode de conservation qui permet une meilleure hygi\u00e8ne alimentaire. Cette m\u00e9thode optimise la conservation et pr\u00e9serve les qualit\u00e9s nutritionnelles. Les techniques sont diverses et&hellip;<\/p>\n","protected":false},"author":4,"featured_media":15420,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_uag_custom_page_level_css":""},"categories":[913],"tags":[627,624,628,623,140,625],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Les diff\u00e9rents modes de conservation sous vide - Le Blog FourniResto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fourniresto.com\/blog\/les-differents-modes-de-conservation-sous-vide\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les diff\u00e9rents modes de conservation sous vide - Le Blog FourniResto\" \/>\n<meta property=\"og:description\" content=\"La mise sous vide est un mode de conservation qui permet une meilleure hygi\u00e8ne alimentaire. 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C","author_link":"https:\/\/www.fourniresto.com\/blog\/author\/rowana\/"},"uagb_comment_info":0,"uagb_excerpt":"La mise sous vide est un mode de conservation qui permet une meilleure hygi\u00e8ne alimentaire. Cette m\u00e9thode optimise la conservation et pr\u00e9serve les qualit\u00e9s nutritionnelles. Les techniques sont diverses et&hellip;","_links":{"self":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts\/6170"}],"collection":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/comments?post=6170"}],"version-history":[{"count":6,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts\/6170\/revisions"}],"predecessor-version":[{"id":14784,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts\/6170\/revisions\/14784"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/media\/15420"}],"wp:attachment":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/media?parent=6170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/categories?post=6170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/tags?post=6170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}