Reports have spread that Otsuka Foods' make-ahead frozen seasoning “Main Dip” keeps meat tender after thawing, and the Biwako Research Institute's analysis has provided partial verification.
Otsuka Foods' make-ahead frozen seasoning “Main Dip”, launched on 2 March, is reportedly receiving a positive response. In particular, many customers have said that it makes meat tender.
The company recommends placing chicken or pork in a dedicated bag, seasoning it, and then cooking it with vegetables after thawing. It explains that the product's ability to help the seasoning penetrate the meat more easily is a factor behind the response.
In an analysis at the Biwako Research Institute, 1 of the 5 products, “Honey Mustard Chicken Thigh and Potato”, was confirmed to make meat tender after seasoning and freezing. The analysis found that the force required to cut through the meat could be reduced by more than half.
A similar study using pork is expected to be conducted in the future. In autumn and winter, the company plans to use these results prominently in promotions and seek new shelf space using dedicated display fixtures.