High-quality thawing and freshness preservation warehouse “Depak”

Depak is an acronym that stands for "Dynamic Effect, Powerful Antioxidation Keeping," and uses electrical energy generated by the Depak Charger (high-voltage electrostatic induction generator) to activate cells and suppress oxidation. It is a system to do. By suppressing cell destruction and oxidation, it is possible to safely and safely defrost without increasing the number of bacteria, to preserve the freshness for long periods of time, and to achieve high-quality freezing that is as fresh as fresh even after freezing. .

Features/benefits

1. Depak's cell activation and oxidation-inhibiting effects prevent food from discoloring and deteriorating, allowing it to be preserved deliciously for a long period of time.
2. Since bacteria do not grow and there is no discoloration, waste loss is greatly reduced and yield is improved.
3. Work efficiency is improved because you can save while thawing.

安心・安全解凍 ▶ ドリップの少ない美味しい解凍！

おいしさそのまま ▶ チルド温度帯で長期間保存を実現！

おいしい凍結 ▶ 凍結後も生と変わらない美味しさ！

In conventional processes, once frozen products are thawed, they quickly deteriorate (oxidize). Therefore, it must be processed and commercialized immediately after thawing. However, if you use Depak, you can store it for more than two months while thawing it, so you have to use it immediately after thawing it! You don't have to worry about it. With Depak, you can enjoy delicious food without having to throw away food that was previously thawed and thrown away.

chicken meat

Thawing under running water

depack decompression

By suppressing cell destruction during thawing, drip outflow can be suppressed. The oxidation suppression effect prevents discoloration and deterioration after thawing, significantly reducing thawing loss and improving Depack quality.

frozen beef loin block

Defrost/save in refrigerator

Depak defrost and maintain freshness

[Keep freshness] Store safely and deliciously

When domestically produced chilled pork was stored for 60 days in frozen storage at -18℃ and Depak thawed storage at -2℃, and changes in the number of viable bacteria were tested, it was confirmed that the number of viable bacteria was the same in both cases. . In addition, when we checked the changes in amino acids, the Depak preserved product had more amino acids, and cell photos showed that there were fewer voids in the muscle fibers, and both flavor and texture were maintained.

Beef tongue freshness comparison

Normally kept in the freezer

Depak freshness preservation storage

[Freezing] Utilization in freezing

By using Depak during freezing, cell destruction and oxidative deterioration during freezing and frozen storage are suppressed.

Comparison of frozen abalone

slow freezing

depak freeze

Click here to download Depak materials and for consultation.