flash freezing demonstration: Freezing sushi (long-term storage for 1 month)

This time's sushi is a report on the results of storing previously frozen sushi (previously it was stored for a week and then thawed) for a month, then thawed and tasted the sushi.

As with the previous experiment, this experiment was not conducted for general consumers, but for hotels and caterers who provide meals for ceremonial occasions!

The lab team not only conducts food freezing experiments, but also conducts storage period demonstration experiments like this one on a daily basis.

After freezing sushi and before storage

Assuming that the sushi will be used in-house, we store it in a 99% vacuum, not on plates, but in high-barrier (low oxygen permeability) vacuum bags that allow for the highest quality frozen storage. I did.

Before thawing after storing sushi for one month

Although it has been in storage for a month, you can't tell at all from its appearance.

In the past, discoloration of tuna has often been a problem, but this time we did not see any discoloration of tuna!

After storing sushi for 1 month and thawing it

This is a photo of the food being re-plated on a plate after thawing, and a cross-sectional view.

Even after thawing, there was no discoloration of the toppings at all, and you wouldn't even know it had been frozen!

You can see that the rice has good grains and the wasabi has not discolored.

In this article, we will briefly explain how to thaw, but if you would like more information about how to thaw, please feel free to contact us!

​Click here for inquiries regarding defrosting

Tasting results

When I tried it, the flavor and spiciness of the wasabi and the taste of the toppings were just as delicious as before freezing or a month ago!

However, I discovered the following issues with vinegared rice.

• The rice was not sticky and had become hard due to water loss, but it also felt dry.
• There is almost no aroma peculiar to vinegared rice, and the flavor of vinegar is missing.

In order to solve the problem of quality changes in freezing experiments, the lab team conducted research on frozen vinegared rice and developed the optimal recipe for frozen vinegared rice.

When I actually tasted and compared the vinegared rice in the recipe (stored in the freezer for 2 months under the same conditions), I found that the rice did not feel as dry as it did before changing the recipe, and I could also taste the vinegar flavor. It's done!

Conclusion

In this demonstration experiment, we obtained the following results.

Even if the flavor deteriorates after being stored for a month after freezing, you can review and improve the recipe.

Even after one month, you can enjoy it with the same appearance and taste as before storage! !

To summarize the results of the previous experiment and this one,

[Short term storage: 1 week]

·Appearance
=Even though I was told it was frozen, I couldn't tell that it had changed so much.
= One grain of vinegared rice was solid.

·taste
= The flavor of the rice, the aroma of the vinegar, the flavor and spiciness of the wasabi, and the taste of the toppings are comparable.

[Long-term storage: 1 month]

·Appearance
=One grain of rice was firm.
＝Regarding neta and wasabi, No discoloration was observed.

·taste
= Regarding the flavor and spiciness of wasabi and the taste of toppings. Comparable.
= Changes were seen in the vinegared rice.
→ It had no stickiness, and the moisture had gone out, making it hard and dry.
→There was almost no scent, and the vinegar flavor was missing.
→ of vinegared rice Improvements can be made by changing the recipe.

The result will be something like this!

Like this time, at Art Rock Lab, we conduct research every day according to our customers' requests and propose appropriate recipes!

By continuing to research ingredients and provide innovative technology to the food industry, we will strive to deliver a better dining experience to everyone!

If you are interested in a freezing experiment, please contact us!