How does advanced sous-vide aseptic packaging actually work?

Today we are revealing the basic working mechanism of advanced sous-vide aseptic packaging (ASAP) for the very first time!

All packaged food comprises three components: a solid food component, such as meat and fish; a liquid food component, such as sauce and oil; and the food container.

In conventional retort sterilization, pressurized heat is applied to all components. The high temperature (121 to 135 °C) can overcook the solid food component, making it tough, dry and tasteless.

ASAP is unique in that pressurized heat is applied to the liquid food component only. A surface treatment method (> 140 °C) is used to sterilize the exterior of solid foods. The interior remains at sous-vide temperatures (60 to 80 °C) at all times.

All components are then combined and aseptically sealed inside the container. As a result, the food remains soft, juicy and tender but is shelf-stable.

今天我們將揭示「先進真空低溫無菌包裝」（ASAP）的基本運作原理！

所有包裝食品都是由三個部份組成：一是固體食物，如肉類和魚類；二是液體食物，如醬汁和油；三是食物容器。

傳統高溫高壓滅菌方法因為將加壓熱力應用於整罐包裝食品上，高溫（121至135 °C）可導致固體食物部份變得又老又乾。

ASAP獨特之處在於加壓熱力僅應用於液體食物部份。固體食物部份靠一表面高溫方法（> 140 °C）進行滅菌，內部卻保持在真空低溫烹調溫度（60至80 °C）。當我們將固體和液體食物合併在無菌容器內，食物便能夠在室溫下保存，而固體食物亦會變得鮮嫩多汁。