An Osmotic Pressure Protects the Food
Pichit sheets utilize a permeating action to remove water content and raw fish/meat odors from food and enhances savory flavor through osmotic pressure moisture extraction.
Approximate standard processing times for some food samples
|Fresh Sashimi (Raw, Sliced fish for consumption)||30-40 minutes|
|Thawing Frozen Sashimi||1 - 2 hours|
|Deep Fried Fish||15 minutes - 1 hours|
|Grilled / Boiled Fish||2 - 4 hours|
|Fish Salted and Dried Overnight (Ichiya-Boshi)||Half Day to Full Day (After Sprinkled with Salt)|
Preparation of raw fish, raw meat etc.
Pichit sheets remove water content and enhances savory flavor in raw fish, raw meat, etc. They also eliminate distinctive odors found in raw fish/meat.
Preservation of foods through freezing.
Pichit sheets remove water content and raw fish/meat odors during freezing of food, making it possible to reduce damage to the fish/meat, and minimize the risk of freezer burn or other surh damage.
Thawing of foods
Pichit sheets remove water content and raw fish/meat odors during thawing of food in refrigerator, making it possible to reduce dripping of juice, achieve beautiful coloring.
|Suitable||Food with strong or unpleasant odors (ex; Sardines and Pacific saury)||Food with high water content (ex; Chicken leg meat)||Thawing of frozen food (ex; Frozen scallops)|
|Unsuitable||Food with high fat and low water content (ex; marbled meat, fatty tuna (Toro))||Food with low water content (ex; Chicken tender and breast meat)||Food already sprinkled with salt (ex; Salted salmon, herring roe)|