Aging showcase “Freezing point aging machine”

Aging brings out the flavor and flavor of ingredients

Aging is the process of changing the color, taste, aroma, texture, etc. of food by placing it in an appropriate environment, making it more desirable. Enzymes break down protein and glycogen, increasing amino acids and glucose, which are the source of umami and sweetness. It also makes the fibers easier to loosen.

This results in ingredients with a strong sweetness, umami, and aroma, and a soft texture. Controlling temperature and humidity is very important in order to achieve the desired conditions for ripening.

Features of freezing point ripening machine

1. Uniform and even temperature/humidity control technology

Freezing point ripening machines allow for ripening in a stable environment with very small changes in temperature and humidity compared to regular refrigerators. Temperature and humidity can also be set in detail according to the ingredients.

2. High yield

Because the temperature and humidity are stable, the yield is around 85-90% even after dry aging.

3. Safe and secure aging environment (UV sterilization technology)

UV sterilization technology can inhibit the growth of microorganisms. The risk of food poisoning, which is a risk when aging ingredients, can be eliminated to the utmost.

aging of beef

When meat is aged, the meat becomes softer due to the action of the enzymes that the meat itself has. Low-temperature aging turns the meat into juicy meat with a rich aroma and strong flavor.

Changes after ripening

Introduction example of freezing point ripening machine