Poplos 40% Red Meat Cutlet

Structural cohesion is achieved by extracting myofibrillar beef proteins during vacuum kneading, binding with the pre-gelatinized starch matrix of potatoes and pasteurized whole egg proteins. This tight colloidal network locks in moisture and lipids, preventing disintegrating or crumbling during frying.

Directly from the freezer without defrosting, place the cutlets into a pan with shallow oil preheated to 160 °C. Fry each side for 3 to 4 minutes over medium heat until golden brown. Alternatively, bake in commercial convection ovens at 180 °C for 10 minutes for a crispy, low-fat finish.

Potatoes are screened for low reducing sugar content and optimal dry matter. Instant steam blanching followed by rapid chilling completely denatures polyphenol oxidase enzymes. This prevents chlorogenic acid-iron complexing, ensuring that the cutlets maintain a clear, bright golden-yellow appearance without dark blemishes.

The wholesale commercial MOQ is 50 kg. Shipments are transported in refrigerated reefer units locked at -18 °C with live GPS temperature logging. Sealed 5-ply kraft shippers provide structural rigidity, shielding the frozen patties against mechanical crushing and atmospheric moisture during haulage.

Per 100g serving, this cutlet supplies approximately 180 to 210 kcal, delivering 10 to 12 grams of bioavailable beef protein, 16 to 18 grams of complex carbohydrates, and roughly 2 grams of dietary fiber. Total fat is maintained under 9%, making it a balanced lunch option for school and work canteens.

The recipe contains pasteurized whole egg as a structural binder. For consumer safety, egg declarations and precautionary cross-contact warnings for trace gluten are prominently printed in bold typeface on packaging panels. The formulation is completely free of soy protein isolate.

Consignments are accompanied by an authenticated Certificate of Analysis (COA) and state veterinary health transport permits. Testing certifies minimum 40% beef content, total protein fraction, moisture levels, acceptable collagen ratios, and negative pathogen cultures for Salmonella, Coliforms, and Staph. aureus.