cell alive systems
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If you are find freezing technology. This systems will suitable for you.TRANSCRIPT
A|l- ABI Co., Ltd.http : //www.abi-net.co.'p
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Those cooked foods in the photos are processed by CAS machine + l-1rgh Sup;'
Quick Freezer. Thereafter preserved in Harmonic machlne + Freezer Stocker rnc-=
than a year and then, ihawed and cooked with heai
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Rice does not agelo-year old rice maintainsflavor Rice can be exportedwithout fumigation
freshlyaround
harvestedthe world
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Even when 10-year old rice is cooked, it does not have the peculiar smell of old rice.The color and gloss is the same as freshly harvested rice.
oVegetablesA maior difference between the conventional fteezers and CAS is-t*,1::?nu"*'onu'
il:H;;'il.s-Jon treezins tt'e piliucts' Maintaining the sm€ll' taste and coror
after defrosting are not taken '"t"
;;;;;;;i;;' sinc6 the cell structure of cAS
frozen vegetables ren1uin, int".t ouiing-riJ"ring, Ruuot, tutt" und color will be the
,Ji-" ur-irt"n fresh materials are used for cooking'
A kev point here is that thereuould be no need to thaw the frozen materials and
ir-1!"'.5" iiL "."i t r cooking in the frozen condition'
currently available f'o'"n u"g"tuoi"=-liow aisiorotation and thetexture of the
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exDansion of frozen water clu$el
original color and texture is lost'
,rlno ,n" seasonal vegetables, freezing by cAS and packinginlhe required
amount, would facititut" you' t"*iti"--toiine'ctiens lf you cook cAs vegetable in
ir,"-r'o='"".onaitio",t*-1.*:"^"1",i";iu# j|i;t;:'*fjj:*":#':ffi !icolor. Your clients can enloy LF
throughout the Year'
When you desire to freeze your veqetable products' do not hesitate to consult
with us. We can provioe you,wr.n .lie"Jffinate refrigerating system to keep the
it"ri.i".i "r
v""; products for longer period'
Cut vegetableFrozen bV CAS
cook without thawing
By using CAS technology, delicious fruit isserved at any season in a high-quality state
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Sliced melon
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Juicy flesh, sweetness and flavor are remainedafter CAS p,e\.1aUon. ihts iroTe- t- tit prodL.rshave already been sold and has becorne a popularcomrnod ty,
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S .l"e rango is '-oo+ed tr CpS 4ol.- stdre,no qualty degradation due to damage andwaste products over tirne wou d occur. Thismakes it easy for rnanufacturers to reduce thepre-processrng trae and significanfly recucerne cost,
Tunawe retrofitted.cAS function to the -60tquick freezing chamber freezing chamberof long liner tuna boat without any needfor changing any other parts of the quickfreezing chamber. At that time CAS tunawas bidden Y11,000/Kg, raw bigeye tunawas priced Y4,000/Kg. This informationwas immediately transmitted by TsukijiMarket in Tokyo to world fishery businessentities.
Trade Paper - FISHERY ECONON4Y DAILYSept/20/2oos
High Price of Y11,000/Kg bidden at Tsukiji
l.4arket in Tokyo to CAS Frozen Big eye Tuna
No. 7 HOKUTO-I4ARU, a long liner Pelagic
Tuna Boat have caught Bigeye Tuna (70K9)
frozen on board by CAS was tendered inTsukuji l'4arket on 16th and was bidden as
high as V11,000/Kg.
This was the first boat among three installed
cAS Freezing System of ABI on board. "CAS"
logo was labeled on the tuna body.
Mr, Norio Owada, President of ABI told us
that this price level had to be congratulatorymarket price, which was.far beyond my
expectation. I thought real reason was tohave admitted it a superb tuna meat quality
by cAs.
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Squidcenerally, squid quality deteriorates very fast and it was quite difficult to maintain thequality in a fresh condition, However, this problem was solved by development ofCAS. When squid is frozen by CAS, the surface color becomes white but returns tohalf transparent state after thawing. You can enjoy the delicious taste of'the CAS
frozen squid as if it has just been caught,
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Frozen by CAS
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Frozen squid
PrawnPrawn brain tissue deteriorates very quickly and emits a
rotten smell. Because of this unpleasant status, someretailers ought to sell headless prawns to their clients.
Comparison of the shrimpabdomenEach of them has been frozen at -35'c stocker and has been kept for
8 months. Here is the results after defrostinR
The intestine was collapsed after thawing' t x sane experimenta siruanon rorboth samplesand the I
L ncred ent5wefe a pfovided rrom thesamestore. .l
Comparison of theshrimpcephalothoraxEach of them has been frozen at -35 'c stocker and has been kept for
8 months. Here is the results after defrosring
A comparison of the disruption in the cells reveals thatfreshness of cAS frozen shrimp is noticeable
I x sam€ erp€,im€nta situationrofbothemplerandthe IL lnered enlswere allprovided rrom the5ame store I
Howeve[ the brain tissue of CAS frozen pTawn remains fresh and thuscan be sold and distributed with head. Consumers are really astonishedof real freshness taste of CAS prawns,
it is generally can be said that even after long term preservation with
CAS, seafood taste can return to its fresh condition after being
thawed. When using conventional freezers for preserving shellfish,
they should be dipped in hot water; otherwise, the shells won't open
when being cooked. However, applying CAS function eliminates'the
need for plunging in hot water.
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Pacific Saury
More than 2 years stockedin Harmonic functionedcold warehouse, canbe served as Sashimiquality. No alterationin color or melt away ofintemal organs can be
seen and fish stays asfresh as just caught.
OctopusThe suction cups can be sticky even after thawing. This phenomenon
happens because these tissues can be remained alive even if the octopus
is dead. This Dicture was taken by three Japanese TV stations last year'
BonitoWithin 6 hours after catch,bonito is CAS frozen andafterthawing restored to orig inalrec color.
After thawing
Frozen by CAS
FisheryCAS treated fishes are all the time keeping just caught freshnessand sold throughout a year round and as served as fish sidedishes to respond multiple requests of consumers.
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BeefCAS funbtion is installed to process line of meat processing factory
and also it can be adapted to HACCP. lf you freeze your product by
CAS function, you would supply safe and secure product without
using any additives.
EcAS frozen meat is sold as gifi goods without any fat oxidation and losing color'
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PorkProducer holds high quality pork, regardless of being domestic orimported meat. CAS frozen pork quality is significantly differentfrom one preserved bv conventional freezer because meatdenatu ra lizatio n or deterioration has not occurred
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Frozen by conventional system,branch bone's color has changedby bacteria after a year, but thispicture shows a 3-year CAS frozenpork which shows no bacteriaappearance and not blackened.
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LambLamb meat are long term preserved without any alteration in flavor, fat and
meat color and also freezing smell. Restaurants all the time can serve fresh
condition meat.When APEC Summit Meeiing was held in lapan, fresh and delicious lamb meat
was cooked and served at Party. This Suffolk lamb was grown and cAS frozen
at Shizuo Farm in Hokkaido. Best quality of Taw meat was cooked in various
swles and leaders of each country and region enjoyed the excellent tastes'
ChickenThe color of frozen chicken bone marrow changed to black but CAS frozenchicken bone marrow's color remains red. In addition, CAS frozen chicken thatcan easy been detached from bone is very popular among meat processors,Internal organs remain unchanged as for freshness and color, Therefore, theyare CAS frozen during slack season and will be sold in demanding seasons,which adjust imbalance of demand to let producer to carry out the planneoproduction easily.
Frozen by CAS, -f',-z:11$ -tkl
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No change at all and everybody saysno difterence foond to fresh one
After thawing After thawing
FfanCe / Brittany (Bretasne)
French and Italian foodstuff are frozen at CAS freezing factory established inBretagne, France for distribution to Michelin guide restaurants, famous hotelsand about 800 restaurants in Japan. No material waste, no qualitydeterioration and maintaining the taste as the production sites has rnade thistechnology greatly useful.
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Some of the CAS frozen foodstuffs in the Brittanv, France
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Dishes prepared with CAS traveled the oceans 'to the Culinary Olympics held in cermany
The 22nd International Exhibitlon of Culinary Art was held in Germany in 2008,Chef Yamada represented Japan in the Indivldual Division at this event which is
. held once every four years. He prepared his cuisine with the use of CAStechnology and extremely surprlsed the other chiefs from around the world. Thissumrise was even more when he took the "Bronze Medal" at this event.
Preliminary arrangement for varied frozen ingredients was done in Japan
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Japanese CuisineJapanese cuisines can also be frozen by use of CAS function withoutcompromising the quality of the delicate Japanese cuisines. In addition anew business model can be established by delivering frozen.local cuisinesor foods that can be only tasted inn rural areas to the customers throuqhonline shopping or home delivery service.
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The picnic or lunch boxes that are easily affected by weather, can be stockeo anopreserved with a margin without being misled by the circumstances and timing.
In a Japanese traditional restaurant in Kyoto, CAS machinethe season, thawed frozen food with CAS combination withdelivered to consumers with a high-quality and fresh taste.
ls installed, Regardless ofquick freezer system, are
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A chef from a famous Sushi restaurant inGinza where CAS is in use, visited ABIlaboratory and is working on exporting"Sushi" to the rest of the world { ",
Applying CAS function, frozen Sushi can maintain the freshnessand high quality that does not differ from the "raw', Sushi
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Chinese cuisine can be cooked quickly with strong firepower andproduce a unique texture. By using a direct instant heat, maximizequality of the material can be delivered to the customers; this is themain aim. Texture, color, and flavor is the essence of traditionalChinese cuisines which was previously damaged by traditionalfreezing systems. However, CAS technology can provide customerswith the fresh taste ofjust cooked foods.
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CAS machine + Hlgh Super Quick Freezer make it possible tofreeze dairy products/ which have been believed impossible,now can be deliver steadilv to the consumers.
As the new technology to create profits
to the dairy farmers, the inquiries arerushing from worldwide dairy products
manufacturers.
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CAS machine + High Super Quick Freezer make it possible tofreeze dairy products, which have been believed impossible,now can be deliver steadilv to the consumers.
As the new technology to create profits
to the dairy farmers, the inquiries arerushing from worldwide dairy products
manufacturers.
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Japanese sweets are popular among Europeans and Americans; wehave been able to export the CAS frozen sweets to those foreigncountries.CAS frozen France sweets are being exported to Japan and therest of the world. Chocolate or JaDanese sweets that.could notbeing frozen satisfactory, is now being exported thanks to the CAStechnoloov.
Creamy cake quallty deterioration will nooccur, which was previously happened byusing conventional freezing systems
Also CAS frozen western confectionarydecorate the shop showcase
Chocolate which has been unsuitable andimpossible to be frozen by the conventionalfreezer systems , is currently can be CASfrozen
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We have evolvedconfectionary with
CAS technology fortraditional taste, as
Japanesewell,
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Distributed CAS frozen Japanese traditional sweets from renowned shops
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CASCEIS AIIVE SYSIEM
ABI Co., Ltd.238-1 Judayu, Nagareyama City, Chiba,270-0133 Japan
E-mail : [email protected] LJRL I http://www.abi-net.co.jpTEL | +81-4-7137-9131 FAX: +81-4-7156-8662
2013.0s.catalog-24p ( Foodstutr/ cuisine )