Quality improver for frozen sushi and frozen seasoned rice that prevent frozen burns
TOP BISTRO FROZEN R
When white rice is frozen after cooking, freezer burn occurs. Freezer burn occurs when frozen foods dehydrate and the outer layers lose moisture after freezing and thawing. People are looking for ways to save time, and frozen foods are becoming more popular because they are easy to store and use.
Among these, there is a new demand for frozen sushi, as it meets the needs of both sushi restaurants that want to offer authentic tastes to their customers, and the consumers who want to enjoy freshly made sushi at home.
As a technology to make frozen rice more delicious, our company has developed "TOP BISTRO FROZEN R", a quality improver. It can greatly suppress freezer burn in frozen sushi and frozen seasoned rice by simply adding it to the rice during cooking. This means that customers can now enjoy a better tasting frozen sushi experience as if they're eating in a restaurant.
Product features, specifications
Inhibit the dry and crumbly texture of frozen rice
Prevent frozen burns of frozen sushi and frozen rice
Maintain the texture and the moisture of frozen rice
Not only for sushi rice, but also for seasoned rice such as SEKIHAN (the rice cooked with red beans) and Japanese mixed rice