Poplos 30% Beef Burger

Textured soy protein possesses superior water-binding and fat-emulsifying properties. During high-heat grilling, it entraps released beef juices within its spongy cellular matrix, preventing extreme shrinkage, dimensional distortion, and dry mouthfeel while keeping the patty plump and tender.

Each patty is partitioned by a hygienic polyethylene interlayer sheet. This eliminates frozen blocking at -18 °C, empowering line cooks to peel individual frozen patties directly onto commercial griddles without thawing or tearing the meat edges.

Place the frozen patty unthawed onto a seasoned, lightly oiled commercial flat-top grill at 170 to 180 °C. Allow the first side to sear undisturbed for 3 minutes until a firm bottom crust locks the structural matrix. Flip only once and cook the reverse side for 2 to 3 minutes; avoid pressing with spatulas to retain juices.

Patties are boxed in moisture-proof 5-ply kraft shippers (10 to 12 kg net weight per master case) partitioned with polyethylene liners. The commercial wholesale MOQ is 50 kg. Cartons support pallet stacking up to 5 tiers within -18 °C reefers without sidewall buckling.

Per 100g serving, the 30% burger delivers roughly 200 to 230 kcal, providing 12 to 14 grams of composite protein (blending beef and textured soy protein) and 11 to 13 grams of lipids. This delivers exceptional satiety and balanced macro-nutrition at an optimal food-cost percentage.

Textured soy protein represents a declared primary allergen, alongside precautionary cross-contact warnings for trace wheat gluten. These are emphasized in bold, high-contrast typography with standardized caution glyphs on master shipper panels in compliance with mandatory food labeling laws.

Consignments are dispatched with state veterinary health transport permits and authenticated Certificates of Analysis (COA). Verified parameters validate the 30% beef minimum, total protein content, ash fractions, absence of prohibited tissues, and negative pathogen cultures for Salmonella, Coliforms, and Staph. aureus.