Season meat and fish then vacuum-pack and freeze for easy use at any time

We introduce seasoning and freezing meat and fish with vacuum sealer.
Seasoning meat and fish and then vacuum-packing and freezing them saves time and effort in cooking and keeps them in good condition for a long time.

Advantages of pre-seasoning and freezing

Time-saving

It makes cooking easy because the seasonings soak in while frozen.
If you prepare them when you have time, they will help you cook in a short time on busy weekdays.
The main dish will be ready quickly because they have already been seasoned.

More delicious taste

Seasoning makes meat and fish softer as well as removes odors, making them tastier.

Keeps good taste and flavor for a long time

Vacuum-packing prevents oxidation and drying, keeping the flavor for long term storage.

Not bulky in the freezer

Vacuum-packed food is less bulky and easier to store in the freezer than food trays frozen.
It makes it easy to keep the freezer clean and organized.

Key Points for pre-seasoning and freezing

Freeze as soon as purchased

Whatever meat, fish, or vegetables you eat, the fresher it is, the tastier it will be.

Protects from drying

The inside of a freezer is actually very dry.
Vacuum bags do not let air pass through and protect food from drying out (freezer burn).
Vacuum bags also prevent the transfer of odors in the freezer.

Freeze as quickly as possible

It is important to pass through the -5°C to -1°C temperature zone as quickly as possible when freezing food to make the food good tasting.
When food passes through this zone over a long periods of time, the ice crystals inside the food will grow larger.
The larger ice crystals destroy the food’s cells, which causes the food to lose its texture, and also causes a lot of drips resulting in the leaking of its nutrients and flavor.
Before putting vacuum-packed food into the freezer, it is recommended to flatten them thinly to freeze them faster.

Shorten defrosting time

There are two temperature zones to note when freezing food. One is between -5°C to -1°C, where the ice crystals grow larger and destroy the food’s cells, as mentioned above.
The another temperature zone is from 10 to 40°C, in which bacteria can easily multiply.
When defrosting frozen food, place them in cold water or water with ice to shorten the time they remain in these temperature zones for better quality meals.
Vacuum-packed food can be defrosted without worrying about water getting inside. It is easy to defrost.

【Product details】

Vacuum sealers
https://asahi-packaging.com/genre/vacuum-sealer/