flash freezing demo Freezing and thawing ramen

This time, we will be experimenting with freezing and thawing piping hot ramen.

I experimented with how to boil noodles before freezing and how to freeze and thaw soup.

In this article, we will tell you what is the best way to freeze and thaw ramen so that it remains delicious even after thawing.

I will tell you about it with plenty of images, so please read to the end.

The key point is that the fire will re-enter when it thaws.

Take this into consideration and take a look at the results of adjusting the boiling time.

Treatment of noodles before freezing

This time I made ramen using raw noodles.

The key point is that the fire will re-enter when it thaws.

I'm going to shorten the boiling time of the noodles, assuming that the noodles will come back on fire when they thaw.

 

Boil these noodles at a certain time.

It is important to rinse thoroughly with water after boiling.

If you freeze the noodles after just draining them without adding water, the center of the noodles will end up being overcooked.

After filling with water, drain thoroughly and place in a container.

This time I tried dividing it into small portions for each person as shown in the photo.

Once everything is ready, it's time to freeze!

frozen ramen

This time, I froze the ramen noodles and soup separately.

freezing noodles

Freeze the noodles, which have been processed before freezing and divided into small portions, in an Artlock freezer.

I put it in the container and froze it in the Artlock freezer.

freezing soup

I also froze the soup in the Artlock freezer.

The soup is freshly made and kept piping hot in the Artlock freezer.

The Artlock Freezer prevents frost from forming on the refrigerator even when you put hot food such as piping hot soup in it, and it can operate continuously, allowing you to efficiently perform freezing tasks!

Serve after freezing

This time, the noodles and toppings are placed on top of the frozen soup so that consumers can easily thaw and eat it.

Here is what was served.

This time we used packaging material that is compatible with IH stoves, so it has this shape, but if you change the mold when freezing, it can be used for frozen vending machines, or the slim shape can be used for mail order!

Thawing and cooking ramen

Next, thaw and cook the ramen.

I thawed and cooked frozen ramen that I had frozen in the Artrock freezer, plated, and stored for about a week.

Even after one week of storage, there were no significant changes from immediately after freezing.

This is frozen ramen before thawing.

This time, after freezing, we arranged it and made it into a one-piece dish, so you can eat it just by heating it.

I used a container that can be heated either on IH or over an open flame, so this time I thawed and cooked it on an IH stove.

If you heat it over medium-high heat, steam will come out when the soup first starts to melt.

As the noodles absorb the steam, they gradually thaw as well.

When the soup was completely melted, I loosened the noodles and they came apart easily.

The heating time so far was about 6 and a half minutes.

Conclusion

This time, I experimented with ways to freeze and thaw piping hot ramen.

Considering that the noodles would be heated again when thawed, I boiled the noodles for a short time​ ​and added water, and the soup was frozen in the Artlock freezer while still piping hot.

By placing the noodles and ingredients on top of the frozen soup and making it into a single piece, we heated it on an IH stove to thaw and cook, resulting in delicious ramen.

It may be necessary to prepare the ramen differently from the ramen we usually offer, such as the degree of boiling of the soup and the difference in the ingredients and composition of the noodles, but the compatibility of ramen and Art Rock freezer is good, and the reproducibility is 100%. We have received many feedback that it is %!

In particular, we often receive comments such as `` The soup has a strong aroma'' and `` The chewiness and texture of the noodles are very reproducible.''

Ramen is difficult to offer only in stores, but if it can be made into a frozen product that can be easily made, there are many opportunities to expand the number of sales outlets.

It can also be used in stores, such as increasing production efficiency by preparing and stocking a large amount of soup, and shortening serving time by boiling noodles in advance and storing them.

There are some noodle formulations that are suitable for freezing, but I will tell you about the recipe in another article.