HIGH QUALITY SASHIMI WITH OUR SUPER SHOCK FREEZER
Whether a defrosted product can be used as sashimi is decided by how long it takes the product to go from 0C to -5C during freezing. In order to achieve the goal of frozen sashimi, we installed a brand new freezer. Our Super Shock freezer has the ability to easily freezer products to -50C in just 15 minutes.
After about 60-90 minutes the product's core temperature will reaches -30C. In this frozen state, product may be stored from 6 months to 1 year. Even in a normal industrial freezer (-20C) product may be stored for 6 months and still maintain the same the freshness and flavor as the day it was processed. We are able to offer our clients a wild variety of farmed seafood in this manner, such as fillets and loins of red sea bream, yellowtail and flounder.
1. An ice barrier is formed on the surface of the product shutting in free moisture and thus preventing the product from drying out during freezing.
2. Due to the rapid freezing of the product core, the expansion of moisture in the product normally caused by the freezing process is suppressed. This prevents cell destruction from occurring at the time of the thawing.
3. After thawing, it is possible to use the product as sashimi help making inventory control easier and reducing waste.
SUPER SHOCK FREEZER