Freezing Italian ingredients (pizza, roast beef, abalone, basil sauce) (rapid freezing demo)

Today, we conducted a freezing demonstration for a customer who owns several Italian restaurants.

The customer has been running a shop for nearly 20 years since becoming independent at a young age, and in order to further develop and take on the challenge, he came across the freezing technology of liquid freezers.

This time, we will use Italian ingredients and local vegetables. “We want to purchase when it’s in season and offer it throughout the year.”, "I would like to buy a rare and valuable local Wagyu beef and store it in blocks.", "I want to develop new products using rapid freezing." You came to our office for this purpose.
I work with the head chef who is in charge of all stores.

We carefully selected various ingredients from the store and brought them to us as frozen test products.

There are things that are compatible with freezing and things that are not compatible.

Foods that go well with each other, such as meat and fish, can be frozen at 85 points or more, and depending on the ingredients, up to 100 points can be frozen.
Foods that are incompatible, such as leafy vegetables and potatoes, are difficult to recreate in their raw state, so in that sense they get 0 points.
(There are countermeasures for each ingredient, such as cooking after partially defrosting.)

Therefore, for customers who use a variety of ingredients like we did this time, we provide thorough explanations on how to freeze and thaw each ingredient, and we ask them to try as many actual ingredients as possible.

Pizza (before freezing)

Pizza (after freezing)

The ice crystals are small and appear white due to their small size. After thawing, it is back to normal.

Spare ribs (before freezing)

Spare ribs (after freezing)

meat

fish

Shrimp

This time I received a package, but you can freeze the shrimp as is.
The surface freezes before alcohol penetrates, preventing penetration.
After freezing, coat (glaze) it with water while washing it with alcohol to prevent it from drying out during storage.

Abalone

vegetables

If you completely defrost raw vegetables, they will lose their crunchiness due to enzymatic decomposition.
Freezing itself is difficult, so we recommend cooking after it is partially thawed.

sauce (paste)

Also compatible with paste products.

The total freezing time is about 40 minutes. Most of the ingredients we tried this time were crispy to the core in less than 40 minutes.

We plan to take all of our customers' food items back to the store and conduct a thawing test at a later date.

While the food was frozen, we conducted freeze tests on beef and tuna samples separately from the customer's ingredients, and then thawed them.
The customers were surprised by the condition after thawing (no water/drip, elasticity, taste), but since this is just a prepared sample, we are looking forward to the moment when customers will be surprised by the ingredients later. is!

In addition, by experimenting with actual freezing, new ideas for sherbet products that take advantage of the freezing speed seemed to have been born.
Here are the keywords that came up several times in this test.

"Liquid freezing machines depend on how you use them. Depending on how you use them, they can exhibit various powers."

yes. That's exactly right.
The world of freezing is deep and really interesting!

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