Great for preparing materials. Removes wateriness, removes fishy odor, and concentrates flavor without using salt. A cooking tool for professionals. The osmotic dehydration sheet is a sheet that tightens the body without using salt, so it is different from ordinary cooking sheets.
It makes the sashimi plump by drying it overnight, and locks in the flavor without making it watery when thawing the sashimi.
[Estimated dehydration time for regular type] Raw sashimi 20 minutes to 1 hour (dehydration rate 1 to 3%), thawed sashimi 40 minutes to 2 hours (dehydration rate 2 to 4%), grilled/boiled fish 1 to 3 hours (dehydration rate) 3-5%), dried overnight for 12-20 hours (dehydration rate 5-10%), and drained the meat between sheets for 1 hour.
The mechanism behind Pichit is that starch syrup ingredients and kelp ingredients are placed inside a food-grade semipermeable membrane. Moisture and fishy smell components are absorbed by Pichit because their molecules are small. Umami components with large molecules do not pass through the semi-permeable membrane and remain in the material (fish/meat), resulting in concentrated umami flavor.