Regeneration / Reheating / Boosting temperature for vegetable

Hi,

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!

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?
 

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?

Hi pHruit,

Apologies on late reply, to answer your questions:
1. Cn i hv more explanation to you asking on the facilities based on..?
2. We are using codex and national regulation that reheating must reach at least 75 core. Due to we are producing in bulk, the vege must be cooked a day before and blast chilled, then will be dished the next day. Its almost impossible to cook at the same day.

P/s: does reheating guideline of 75deg C applies to all food that are blast chilled regardless of the time duration between blast chill & reheating?

Thanks!


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Hi pHruit,

Apologies on late reply, to answer your questions:
1. Cn i hv more explanation to you asking on the facilities based on..?
2. We are using codex and national regulation that reheating must reach at least 75 core. Due to we are producing in bulk, the vege must be cooked a day before and blast chilled, then will be dished the next day. Its almost impossible to cook at the same day.

P/s: does reheating guideline of 75deg C applies to all food that are blast chilled regardless of the time duration between blast chill & reheating?

Thanks!


Sent from my iPhone using Tapatalk

Hi mary,

 

If by "National" you mean Local  "Regulatory" then presumably you have zero choice.

 

afaik Codex offers no temperature/75degC suggestions on this topic. ?

 

Generally, 75degC may be "derived" from a Lethality table related to thermal "elimination" (more precisely 6Log reduction) of L.monocytogenes.

 

If so, one theoretically alternative "solution" is to heat for a temperature/time combination such that the lethality achieved is equal or more than the value  generated via providing a core temperature of 70degC for 2 minutes. For example, UK uses this logic and IIRC, accepts a core temperature (more precisely the slowest cooling point) of 72degC.

 

So, as per pHruit, the local context is relevant ?.