HISAKA WORKS.LTD.
HISAKA RES Continuous Immersion Concentrator
Product Made In Japan
Manufacturer: HISAKA WORK LIMITED
Model: RES
After loading into the treatment tank, the boiled raw material is immersed.
The seasoning liquid is gradually concentrated under vacuum, and efficiently infiltrated into the raw material, allowing the umami taste to condense.
Features RES
- Infiltrating the seasoning liquid into the product in a short time by applying a continuous concentration method, achieving a reduction of the immersion time.
- Preventing damage to the product and improving the yield by circulating the seasoning liquid without moving the product.
- Improving the yield by recovering and reusing seasoning liquid
- Low-temperature concentration minimizes the deterioration of seasoning liquid due to heat.
- Improving the hygienic condition and working environment by performing a series of processes in a closed container without steam outflow.
- Uniformity of product quality can be achieved by uniform infiltration of seasoning liquid into raw materials.
- The fully automated operation provides labor savings.
Applications RES
Marron glacé, candied fish, boiled fish, salty-sweet kombu, boiled beans (black beans, gold beans, and soybeans), and other boiled and flavored products.
Immersion
- Seasoning kombu, beans, and various candied fruits
- Boiled plain and immersion of chopped kombu, soybean, and orange peel are performed with continuous and automatic operations.
By gradually increasing the concentration of the seasoning liquid from a low concentration to a high concentration, the infiltration of the seasoning liquid into the raw material is promoted, the yield can be greatly improved and the manufacturing time can be shortened.
In addition, physical damage can be avoided without moving the raw materials.
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