Sous-vide cooking, SV, means "vacuum" and "steaming" in French, and is a novel processing technology. SV is to place food materials in a vacuumed plastic bag and cook in a water bath with precise temperature control, which can modify the texture of the food and retain flavor and nutrients. Pork are cut to proper size and marinated with kiwi fruit powder and other seasonings. After refrigerated marinating, the pork is cooked with SV and stored at -20℃. The high enzyme activity of kiwifruit under SV can effectively modify the texture of pork.

Pork loin is a good source of protein. The people with dysphagia has difficulty to swallow if the texture of meat is not modified. Sous-vide (SV) method is to cook raw materials or foods in a vacuum bag at a stable temperature within a steady time. Since the cooking temperature of SV is lower, it could provide greater control of food texture and preserve flavor and nutrients. Actinidin is an enzyme in kiwifruit. The optimize pH and temperature of actinidin is 7-10 and 58-62oC, respectively. It can hydrolyze the muscle protein. We observed that the texture of pork SV cooked at 60oC was softer than that of pork SV cooked at 70oC, indicating that the activity of Actinidin in kiwifruit was higher at 60oC.

This technique uses lower temperatures for processing, which can effectively reduce production costs. Also, the technique develops easy to cook foods for elderly that can reduce medical and nursing expenses, and further create economic value.