Freezing Sushi to Perfection
Frozen Sushi: Why Analyze It?
In order to realize the most efficient methods of freezing foods, we must first understand what it is that constitutes the product that is intended to be frozen. Understanding the constituents of the food makes it easier to quantify the resources necessary to make the most efficient freezing techniques for a wide variety of foods and products. For this purpose, we conduct comprehensive food analysis prior to any further endeavor. This allows for the most efficient use of resources as well as helps us devise methods to ensure that you receive the best in freezing technology catered specifically for your product.
Food Analysis – Food analysis is a discipline that deals with the application and understanding of the complex analytical procedures for characterizing the properties of foods and their reactivities to different conditions. These procedures are used to provide information about a wide variety of different characteristics of foods, inclusive of their composition, structure and physicochemical properties. This information is critical to our rational understanding of the factors that determine the properties of foods, as well as to our ability to freeze foods and products that are consistently safe, nutritious and desirable for consumers. Over the course of this analysis, we will take a look at the technology we have used to ensure the best freezing results designed specifically for your inventory.
Prior To Freezing: Sushi
Prior to freezing the sushi, we made it our priority to ensure that we tested the best quality sushi we had at our disposal. This was to make sure that the results derived were as consistent as possible with analytical data observed beforehand.
Prior to freezing, the texture, consistency, taste and weight of the sushi were noted and taken into consideration so as to allow comparison upon freezing and defrosting.
Please note the texture, quality and sheen of the sushi prior to freezing as it will be necessary to compare the two when defrosted.
Starting the Freezing Process
Once all the relevant data has been collected, we can now move onto flash freezing the sushi.
For today’s test, we will be making use of our specialized ACVCS 3D Freezers.
The sushi can be arranged onto a tray which is then placed inside the 3D Freezer. Our 3D Freezers have slots for multiple trays so that you can easily freeze several batches at a time. This helps greatly boost productivity and output in the long run.
Unlike conventional blast freezers in the market, our 3D freezers, as mentioned above, has the ACVCS systems built in.
With our 3D Freezers, instant freezing has never been so easy. It is not only easy to use, but with the ACVCS system in place, all the food is completely frozen while maintaining the original freshness, flavor, texture, and moisture.
Once the sushi is placed within the freezer and the chamber is closed, the freezing process can now begin.
Whether one or multiple trays are placed within the freezer, the 360° Coverage of the 3D Freezer will ensure high quality freezing for the product regardless of placement or amount.
The sushi can be frozen in a very short amount of time. While we expected it to take a minimum of 45 minutes to freeze the sushi, we were pleased to find that the sushi was well frozen within a mere 30 minutes.
The Freezing Process: Cell Wall Preservation and Drip Loss:
We can take this opportunity to explain to you the process by which our flash freezers use the most advanced Japanese technology to ensure the highest quality frozen products.
The main features of the 3D Freezer include:
– ACVCS Next Gen Freezing Technology
– 360° Freezing: Freeze the content’s surface from all sides at the same time.
– Frozen contents will maintain their original texture and flavor.
– No ice buildup in the vents for easy cleaning. Guaranteed.
– Freezer models customizable to fit your company needs.
– Freeze Contents with temperatures up to 90° C without the need to cool them beforehand (A 3D freezer feature exclusive).
In addition to all these features, our Freezers also ensure that the food passes the freezing threshold as fast as possible.
There is a common misconception when it comes to the concept of freezing. It is often thought that the lower the temperature, the better the quality of the frozen product. In actuality however, there is a certain freezing threshold that affects the quality of frozen goods more than any other factor. This threshold is the ice crystal forming threshold. It is during this stage that the cells within the product undergo crystallization. The longer food reminds within this threshold, the more likely it is for the cells within the food to be damaged.
Our freezers ensure that food passes this crucial stage and bypasses the threshold as fast as possible to as to minimize cellular degradation as much as possible. Doing so, leads to preservation of cellular integrity while achieving minimal loss in texture, quality and taste as well as helps reduce drip loss and maintain product weight.
Quick Overview on Drip Loss:
Drip Loss is the process by which food loses its texture and internal moisture upon defrosting. Often, when regular or inefficient freezers are used to freeze food, there is substantial internal damage to the cellular structure of the product. This causes the food to lose its weight and texture in the form of drip loss. This is a major issue for a lot of businesses because this leads to massive loss of inventory and reduction in product quality.
Now that we are in the clear about the issues surrounding freezing, and have a good idea as to what drip loss and freezing thresholds are, we can now move onto the results of Flash Freezing.
Flash Freezing : After Freezing
As seen in the pictures above, the sushi has been frozen completely from all directions via the 360° Degree cooling of the 3D Freezer.
The product has maintained the same shape and size as it was prior to being frozen and the ice crystallization can be easily seen on the surface of the sushi. Please note the size of the ice crystals on the surface of the sushi. Smaller ice crystals are a good indicator of high quality freezing. Larger ice crystals are indicative of irregular and inefficient freezing. In addition to this, larger ice crystals also cause more damage to the cells and the internal structure of the food, leading to reduction in quality and texture.
Given that the process of freezing is complete, we now wait up to an hour for the product to defrost at room temperature. Based on the average temperature of the location where the product is being frozen, the defrost time may vary.
After an hour, the frozen sushi had defrosted completely and was ready to be tested to see if it had maintained its quality even after the intensive freezing and defrosting stages.
Flash Frozen Sushi : After Defrosting
Now that we have finished with the process of defrosting, we can check the sushi for changes in quality, taste, texture, weight as well as drip loss.
Now that the product has been defrosted, we can observe any changes in the quality of the sushi.
In terms of the look of the sushi, it mostly remains unchanged. If anything, the process of defrosting adds a natural rich sheen to the surface of the sushi. Something that was not present prior to freezing.
In addition to this, you may also notice that the shape of the product has remained unchanged. The individual grains of rice hold on firmly to one another as if they have been made by hand fresh out of the kitchen.
Moreover, there is absolutely no drip loss noted which is a major factor in determining how well a product has been frozen. This is an indicator of minimal cell wall destruction and high quality freezing.
Moving onto the taste, we had both our Japanese as well as Foreign Staff taste it and the decision was very unanimous. The quality of the sushi had not changed at all due to the process of freezing. In fact, quite a few people exclaimed that the defrosted froze sushi tasted better and had better texture compared to the fresh sushi that had been placed inside a regular chiller for the past hour without any prior freezing.
In addition to this, we may also mention that most health advisory boards recommend freezing sushi prior to serving it as it greatly reduces the risk of ingesting harmful bacteria or parasites that are often present in raw fish and meat.
In Conclusion :
Drawing from the results of the Flash Freeze Test, we may conclude that the 3D Freezer not only froze the sushi in a very short period of time, but also ensured minimal cell wall destruction and almost no drip loss whatsoever.
In addition to this, the sushi also maintained its flavor, texture, color and weight with no change in shape or characteristic making the 3D Freezer an ideal choice for extremely high quality 3D Flash Freezing.
If you are interested in freezing your sushi with the best freezing technology Japan has to offer, please do feel free to purchase our 3D Freezers to give your business and investment the boost it needs to push itself to the top of the market with the highest quality Japan has to offer.