SENREI CAS FRESH Scallops (Frozen)
Scallops are processed and frozen using CAS freezing technology for being consumed raw in the same day of harvest. CAS freezing technology minimizes the cell damages and does not loose scallops’ tasty flavor which is the big difference compared with the regular freezing technology. Scallops can also be eaten raw (sashimi) with original freshness, because of no dripping after being thawed.
How to Prepare
Can be used for various menus, including sashimi, deep-fried, sautéed with butter, and more after thawing at room temperature, in a refrigerator, or by running water.
Main Users
Foodservice operators including sushi restaurants/bars, hotels and more in Japan and overseas markets
Adopting Case
- Case Example1 Dai-ichi Hotel Tokyo Seafort
- Case Example 4: The Capitol Hotel Tokyu Chinese Restaurant Star Hill
- Product Information
- Scallops (eaten raw/sashimi-grade)
- Net Weight
- 1 kg (500-gram ×2 tray pack) *Also available in a box (1 kg bag inside)
- Storage Temperature
- Frozen (below -18°C)
- Shelf-life
- 2 years
- Ingredients
- Scallops harvested in Miyagi Prefecture
Big and Thick Scallops Harvested in Sanriku Ocean Area
CAS freezing technology not rupturing cell membranes makes scallops being kept for long period with original fresh flavor. Scallops are harvested and processed to the ready-to-use figure, then frozen using CAS freezing technology. Senrei CAS FRESH scallops comes into 2 of 500-gram tray (double packs). What a chef needs to do is simply to peel the top seal and thaw the portions chef needs.
CAS freezing technology not rupturing cell membranes makes scallops being kept for long period with original fresh flavor. Scallops are harvested and processed to the ready-to-use figure, then frozen using CAS freezing technology. Senrei CAS FRESH scallops comes into 2 of 500-gram tray (double packs). What a chef needs to do is simply to peel the top seal and thaw the portions chef needs.
What is CAS freezing?
In the case of food that is frozen using an ordinary quick freezer, the flavor and trace elements are lost with moisture as “drips” while defrosting because a certain amount of cell damage is inevitable due to the expansion of the ice crystals. Using CAS prevents such expansion of the ice crystals by using a special technology to vibrate the water molecules, and freezing the food while maintaining a uniform temperature from the surface to the center, so that the fresh taste is retained as-is without damage to the cell tissues.
All products of “Senrei CAS FRESH” series are excellent quality among the products processed using CAS technology as they are recognized with “CAS FRESH” logo. With the confidence, Senrei offers the high-quality and high-productive products produced using the world’s first combining equipment of CAS technology and tunnel freezer.
The report of comparative analysis conducted by the Taste & Aroma Strategic Research Institute
