Challenging the 'Taste Degradation Upon Reheating' Issue of Frozen Gourmet Foods with Gas Moist Heat | Gochiso Honpo | Supervised by Michelin One-Star Chef Murashima
NQ Score
0/100
N1 Content Completeness
85
AI Summary (NQ-processed)
Sanc Co., Ltd. has commenced full-scale mass production of "next-generation lobster thermidor," supervised by a Michelin one-star chef, by introducing a German RATIONAL gas steam convection oven. This innovative approach utilizes the moist heat of gas and over 30 years of expertise to solve the long-standing problem of quality degradation in frozen gourmet foods upon reheating, meeting the growing demand for high-quality at-home dining.