[Freezing Neapolitan] rapid freezing demonstration

Neapolitan is often served as an accompaniment to bento boxes or Western dishes, but it seems that it takes a lot of effort to prepare it every day.

Therefore, we have received many inquiries about whether it is possible to make several days' worth of food in bulk, store it in the freezer, and then thaw and use only the amount you need.

In general, noodles are said to be compatible with freezing, and we have a track record of using this method for ramen, udon, etc.

However, if you freeze noodles and soup together, the noodles will absorb the soup and the quality will deteriorate. So I had to freeze the noodles and soup separately.

Therefore, this time, we conducted a freezing test of Neapolitan to see what would happen if it was frozen while covered in pasta sauce, which has a low water content.

Preparing Neapolitan for freezing

This time, I actually made Neapolitan in the kitchen of the test room.

test room kitchen

Our test room has cooking equipment similar to that of a restaurant, so you can prepare food on the spot and try rapid freezing immediately.

We have received very positive reviews from people who are considering introducing rapid freezer in the same way they would operate it in the field.

rapid freezing prevents quality deterioration due to freezing, but the quality before freezing is also very important in order to thaw in good condition.

The quality of cooked products deteriorates over time. Therefore, in order to maintain its deliciousness, it must be placed in rapid freezer immediately after cooking.

For this reason, many restaurants have rapid freezer installed in their kitchens so that food can be put into rapid freezer immediately after cooking.

Normal freezers need to be cooled down in advance to prevent the internal temperature from rising. In addition, it must be wrapped in saran wrap or placed in a container to prevent it from drying out.

On the other hand, rapid freezer with a large compressor and high cooling capacity can store hot food immediately after cooking without having to cool down the preheat.

Additionally, there is no need for packaging as there is less drying due to freezing.

These points also help maintain food quality.

Preservation of Neapolitan

This time too, I stored it in a commercial freezer at -20℃ and a special stocker at -30℃. The lower the internal temperature during storage, the more the enzymes contained in the food will be inhibited and the quality of the food will not deteriorate.

We also have stockers available.

This time I kept it for a month.

Napolitan thawing result

This time I thawed it in a hot water bath.

Thaw Neapolitan in hot water

Defrosting methods include natural thawing, refrigerated thawing, running water thawing, hot water bath thawing, and methods using a special heating machine, and the optimal thawing method differs for each ingredient.

Neapolitan after thawing

It turned out nice.

The noodles still have a firm texture.

It seemed to have less elasticity than before freezing. Did the noodles stretch when thawed in hot water?

When rapid freezing, you may need to take measures such as boiling the food until it is hard.

Also, it seemed like the sauce was drier than before it was frozen. It is possible that the noodles have absorbed the sauce. Is it possible to prevent this by freezing the noodles and sauce separately? I would like to try it in the future.

Regarding freezing comparison test

rapid freezer are more expensive than regular freezers. We want you to be fully satisfied with your purchase.

Therefore, we recommend that you try it out in our test room before considering it. In such cases, we provide counseling from a neutral standpoint.

Even if you have just started considering it, please come and experience the high quality of rapid freezing.

We look forward to seeing you there.