Freezing burdock and carrots (rapid freezing demonstration)

Today, we held a demonstration for customers who sell burdock products.

Today's frozen items

In addition to burdock, I will try some other cut vegetables.

There are two patterns: raw and blanched (lightly boiled).

Both raw and blanched

Pack the cut burdock root and carrot separately.

raw burdock and carrots

blanched burdock and carrots

Raw only

Onions, cabbage, Chinese cabbage, radish, sweet potato, pumpkin, green pepper

These vegetables were cut and vacuum packed, and we tested them as they were.

After freezing burdock and carrots

raw burdock and carrots

blanched burdock and carrots

These were stored frozen in a stocker at -30 degrees for one month.

Thawing burdock and carrots

Naturally defrost burdock and carrots that have been stored for a month.

raw burdock and carrots

There is a lot of dripping and the burdock has changed color.

blanched burdock and carrots

There is no discoloration of the burdock, and you can see that dripping is suppressed.
Generally speaking, it is better to blanch vegetables before freezing them to prevent enzymatic decomposition and prevent deterioration. In addition, the nutritional value you receive will be higher.

In addition to this, rapid freezing allows you to maintain freshness even more than slow freezing.

Regarding participation in the frozen demonstration

We have already had many companies participate in rapid freezing demonstrations this month.

Would you like to try the power of rapid freezing on your food products?

In our test room, you can try out rapid freezer from all manufacturers at once, so it's definitely worth a look!

More than half of the companies that contacted us are participating, so
Please feel free to contact our office if you wish to participate.

03-6453-7357