Professional Pichit Food Osmotic Dehydration Sheets Regular 32 Sheets 1 pc

Simply wrapping it removes the fishy smell and concentrates the flavor. A cooking tool for chefs. Regular highly absorbent type. ● Firming raw sashimi/thawing frozen sashimi: The fishy smell is reduced and the meat becomes firmer. ●Preparing chicken for fried dishes: Prevents oil splatter and results in a fluffy finish. ●Making overnight dried fish: You can make soft, flavorful overnight dried fish. *Dehydration time varies depending on the size, condition, and type of ingredients. ●Grilled foods: The fishy smell is reduced and the flavor is concentrated. ● Stewed foods: The flesh falls apart less and the cooking liquid penetrates better. ●Fried food: fried quickly, crispy and fragrant. ●Excellent effect when preparing food, freezing and thawing. ●Pichit has no front or back. Both sides can be used. ●You can also use it by layering it like a mille-feuille, with Pichit + ingredient + Pichit + ingredient + Pichit. ★The structure of Pichit and the mechanism of osmotic dehydration. ・Pichit is a food-grade translucent film (polyvinyl alcohol film) containing starch syrup and kelp ingredients. ・Pichit is a dehydrating sheet for food that utilizes the osmotic pressure of starch syrup and the molecular selectivity of a semipermeable membrane. - Moisture (free water) and fishy odor components (ammonia, trimethylamine, etc.) are absorbed by Pichit because their molecules are small. - Large molecular umami components (amino acids, nucleic acids, etc.) cannot pass through the semipermeable membrane and remain in the ingredients (meat, fish). ・By using Pichit for osmotic dehydration, the wateriness and fishy smell of ingredients (meat and fish) are reduced, and the flavor is concentrated. [Material] Polyvinyl alcohol film, edible sugar, thickener, alcohol 【size】 Approx. 25 x 35 cm [Estimated dehydration time] ・Cooking raw sashimi: 20 minutes to 1 hour ・Thawing sashimi: 40 minutes to 3 hours ・Preparation for grilled and boiled dishes: 1 to 4 hours ・Preparing fried chicken: 10 minutes to 1 hour ・Drying overnight: half a day to a day *Dehydration time varies depending on the size, condition, and type of ingredients. [After use] ・This product is plastic waste. Please dispose of it according to the classification of your local government. [Caution] ★Precautions for use ・Please remove one sheet at a time from the zipper bag and use. ・If the Pichits are stuck together, peel them off carefully so as not to tear them. - Do not cut the Pichit, just use it as is. ・Be sure to remove the bitit before cooking. ・Do not heat Pichit in a microwave or oven. ・Pichit is inedible. If it gets into your mouth, wash it out with water and rinse your mouth. ・Pichit is a single-use product and cannot be reused. - When using Bichit to dehydrate and thaw ingredients such as meat and fish, always do so in the refrigerator. ・You can use it on raw ingredients, but please be sure to pay attention to the expiration date of the ingredients. ・The dehydration time varies depending on the size, condition, and type of food. If the dehydration time is too long, the food may become too dry. (Please refer to the dehydration time guide.) ★Storage precautions ・Store Pichit in a cool place away from direct sunlight. ・After use, roll up the zippered bag while squeezing the air out from the bottom, close the opening tightly, and return to the outer box for storage. -During the manufacturing process, the syrup components and surrounding seal may turn yellow, but this does not affect the quality. ・The contents of Pichit may become unevenly distributed. Use your hands etc. to evenly distribute the contents before use. ・Please store with care around young children, people with dementia, and in beds. ・Do not place vertically.