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Freezing raw whitebait (rapid freezing demo)

Estimated reading time: 1 minute 50 seconds

 

This time, we held a demonstration for a customer in Kanagawa Prefecture.

 

Since raw whitebait cannot be kept raw, the customer wanted to freeze it fresh as soon as it was caught and process it when he had time.

Freshness is the key to raw shirasu.
Furthermore, it is not available during the fishing season from January to mid-March and on days when boats are not leaving port due to stormy weather.
Therefore, even if you go to the store, you will often find that they don't have any fresh whitebait today.

However, by freezing it in rapid freezer, you can eat fresh raw shirasu anytime, regardless of the fishing season or the weather!

We have absolute confidence that our rapid freezer reduces the amount of drips after thawing and the quality of fresh fish, so we are confident in recommending it.

Preparation for freezing raw shirasu

For the demonstration, I will use fresh whitebait that has been frozen for about 8 hours after being caught in the morning.
It's transparent, sparkly and fresh.

In order to demonstrate using two types of rapid freezer, we will sort the whitebait to freeze it in each machine.

 
 

We performed rapid freezing in two patterns: naked and wrapped.

This model allows you to freeze the air naked.

Another advantage of air freezing is that it allows foods such as fried foods to be fed into the machine while still piping hot.
Even if you put hot food in the refrigerator, the temperature inside the refrigerator will not rise, so you can freeze it as it is.

Rejoice Freezer packages liquids for freezing.
Liquids have much higher thermal conductivity than expected, so they can be frozen quickly.
It has an overwhelming freezing speed even among our rapid freezer.

Freezing raw shirasu

Insert these raw whitebait into each machine.
Please see the image to see how to insert it.

 

 

Lee Joyce

After freezing raw whitebait

It was rapid freezing to-18℃ in just 30 minutes.
It clicks in no time.
To my surprise, it turned completely white.
It looks like kiln-fried whitebait. I'm looking forward to seeing it after it's defrosted.

 

 

Lee Joyce

After thawing raw whitebait

I thawed it in about 10 minutes using running water. This is an easy way to unzip.

After thawing

It has returned from a pure white state to its original transparent raw shirasu. It's not even dripping.
I was so excited as I watched it thaw!

After tasting it, the customer was very pleased and said, ``It's just as good as raw!''

Freezing fresh fish can maintain its freshness for a long period of time, just like fresh fish, so it is very attractive to be able to have a stable supply regardless of the catch amount, season, or seasons!

The test customer subsequently installed rapid freezer. By reducing waste loss and being able to sell raw whitebait stably throughout the year, the business is growing even further.

We have food freezing data to find out which rapid freezer is compatible with it, so if you are interested, please come to our test room!

Regarding freezing comparison test

In our test room, you can try multiple rapid freezer at the same time. By actually bringing in your own food and seeing for yourself the difference in quality between rapid freezer, you can choose the best rapid freezer for you.

The optimal rapid freezer will vary depending on the type, amount, and cooking method of food, which can have a big impact on quality.

In fact, we often hear from people who complain that they chose rapid freezer without testing it, and the quality is worse than they expected, making them unusable.

If you don't want to make a mistake in choosing rapid freezer please come visit us and experience the quality of rapid freezing for yourself. (We also offer mail-in tests for those who cannot come to the test room due to distance or other reasons.)

Many of our customers come from far away, and many people visit us every day.
If you are interested, please feel free to contact us.

 

This article was supervised by

Masayuki Kinoshita

Daybreak CEO
Masayuki Kinoshita

The third generation of a long-established refrigeration machine shop that has been in business for 70 years. In 2013, he founded Daybreak as Japan's only company focusing on flash freezing technology and IT. The company has been introduced as a leader in food tech companies in various media and in the book "Food Tech Revolution," and is currently striving to fundamentally change the food distribution industry with "rapid freezing" at its core.

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