Lean about “DRIP”

What is Drip?

When you freeze foods, the moisture inside the foods’ cells get frozen. Then the moisture become ice crystals.

Taking more time in freezing(slow freezing), the ice crystals get bigger and bigger. Finally, break the cell membranes.

The liquid that flows out from the broken cell membrane is called drip. Drip contains not only moisture, but also nutrition including umami.

Therefore, drip makes foods dried out, increase lye, and ruin food itself. This is because frozen foods are recognized to be “not so good”.