[Freezing boiled food] rapid freezing demo

A simmered dish that is often served during New Year's holidays, such as in Osechi dishes.

It takes a lot of time to cook, so it seems like a lot of effort is required to prepare a large amount for New Year's.

When asked which model is best compatible with simmered foods among the three manufacturers' rapid freezer that we offer, it is not possible to give a general answer as to which model is best compatible with simmered foods.

Even if the same ingredient is produced, its compatibility with the express freezer differs depending on the region of origin and the cooking method, such as whether it is stir-fried or simmered. It is difficult to say which model is the most compatible.

Therefore, in order to obtain more detailed data, we conducted an in-house freezing test of boiled food.

Preparation for freezing stews

This time too, we vacuum-packed it before freezing.

Vacuum packaging is done carefully to avoid crushing the ingredients.

Oxidation is one of the causes of food damage during freezing.

Oxidation begins where food is exposed to oxygen.

Therefore, by vacuum packing food, there are no parts of the food that come into contact with oxygen, and oxidation can be fundamentally prevented.

The longer the storage period, the greater the degree of deterioration in quality due to oxidation, so we recommend vacuum packing for those who will store the product for a long time after rapid freezing.

Another benefit of vacuum packing is that it makes storage and thawing after freezing easier.

On the other hand, there are also disadvantages.

In the case of cooked foods, it takes time to freeze them after cooking.

After thawing, the quality before freezing is restored.
Therefore, in order to maintain high quality after thawing, it is important to have high quality before freezing.

The quality of cooked products deteriorates over time after cooking.
Therefore, to maintain high quality, it is important to put the food in rapid freezer immediately after cooking.

On the other hand, vacuum-packing the food before freezing will take more time to freeze, and the quality will deteriorate during that time.

Therefore, rapid freezer,

・Food does not dry easily
・You can put hot food directly into it.

Taking advantage of this characteristic, some people place food in rapid freezer immediately after cooking to freeze it, and then vacuum pack the food once it is frozen.

rapid freezing of boiled food

Actually freeze boiled food.

Once again, we will compare rapid freezer of all three manufacturers that we handle.

For comparison, I also tried freezing it in a commercial freezer with an internal temperature of -20℃.

A commercial freezer is also available in the test room.

The optimal freezing temperature to maintain quality varies depending on the food.

It is said that the optimum temperature for many foodstuffs is -30℃ to -40℃, but there are some foods, such as tuna, whose optimum temperature is -60℃.

rapid freezer we carry can finely adjust the internal temperature within a range of -40 degrees.

Therefore, you can freeze the food at the optimal freezing temperature each time depending on the food to be frozen.

You can easily adjust it with the button.

Storing boiled food

This time, I stored it for a month after freezing.

Boiled food frozen in each manufacturer's rapid freezer was stored in a stocker with an internal temperature of -30°C and a normal freezer at -20°C.

There is also a type of stocker that can be placed horizontally.

In addition to rapid freezer, we also handle stockers, thawing machines, vacuum packaging machines, and more.

From our extensive lineup, we will suggest the one that best suits your needs.

Since they are vacuum packed, they can be stacked and stored, making management very easy.

Simmered food tasting

This time as well, we tasted and compared a total of 8 types of stews that were frozen in three types of rapid freezer and a commercial freezer, and then stored for one month in a freezer with an internal temperature of -20℃ and a stocker with an internal temperature of -30℃. I did.

By eating and comparing them at the same time, you can clearly see the difference in quality caused by different freezing and storage methods.

When tasting, we focus on key points such as appearance, texture, and flavor.

As expected, the optimal model differed depending on the ingredients even for the same boiled food.

In addition, even for the same ingredients, there were different rapid freezer were compatible with each item, such as appearance and texture.

Even for just one month, there were differences in quality due to differences in storage temperature.

The ones stored at -20℃ seemed more watery.

Overall, I felt that the flavor was more concentrated than before freezing.

When freezing, it may be necessary to add some flavor to the food in advance.

Introduction of our test room

In our test room, people who are considering installing rapid freezer can bring in their food and try freezing it.

This is the only test room in Japan that gathers all of Japan's famous rapid freezer together.

Now you can test food freezes all at once using rapid freezer from various manufacturers under the same environment and conditions, which was previously impossible.

We look forward to seeing you there.