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Regeneration / Reheating / Boosting temperature for vegetable

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#1 maryyyy


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Posted 01 October 2020 - 08:57 AM


I would like to know is there a standard on reheating temperature for different types of vegetable. We always use leafy vegetable in the our menu.

We have problem on the reheating temperature for our vegetables for patient food as it does not meet the requirement of 75C core. If we boost it to reach the min requirement, the leafy vegetable will wilt and change in color - become yellowish and it will not be presentable to our customer/patient.

We are using Burlodge multigen (service cart) to boost or reheat our food. And our process are cook-blast chill-reheat-serve. Cooking & blast chill is done a day before and the food is reheated and serve the following day.

Any help is appreciated! Thanks!

#2 pHruit


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Posted 01 October 2020 - 10:31 AM

Where are you / the facilities based?
Reheating requirements may vary between regions. Generally they're focussed on food safety requirements, so don't really take account of organoleptic consideration - there is a perhaps not unreasonable expectation that this is addressed via the initial preparation/formulation.

One does have to ask though: why are you trying to reheat leafy vegetables?
I can see how your cook/chill/reheat process makes sense for more complex meal elements, but side elements might make more sense to cook on the day?

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