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Poplos Kuku Sibzamini (Persian Potato Patties)
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Poplos Kuku Sibzamini (Persian Potato Patties)

Ready-to-eat Persian potato patties made from select potatoes, pasteurized eggs, and golden spices in MAP packaging.

Country of Origin
Iran
Shelf Life
21 days refrigerated
Packing
ظروف سیل وکیوم بهداشتی تحت اتمسفر اصلاح‌شده (MAP) در کارتن‌های مقاوم مادر
Unit
Carton
Storage
Refrigerated (4 to 8 °C)
Certifications
ISO 22000 HACCP ISO 9001 Halal
Poplos Food Processing Plant
Manufacturer
Poplos Food Processing Plant
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Specifications & Details

Product Description

Poplos Kuku Sibzamini offers an authentic taste of home-style Persian potato patties, engineered for retail shelves, corporate cafeterias, and institutional dining. Prepared from high-solids select potatoes steam-cooked and mashed with pasteurized liquid eggs, caramelized onions, premium turmeric, and traditional spices, it is baked in continuous ovens to deliver a golden crust and tender interior with minimal fat uptake. Sealed under Modified Atmosphere Packaging (MAP), it retains texture and flavor throughout chilled distribution (4 to 8 °C).

Technical Specs

Product Type
Ready Traditional Meal / Kuku Sibzamini (Potato Patties)
Core Ingredients
Cooked potatoes, pasteurized eggs, caramelized onions, turmeric, seasonings
Cooking Status
Fully cooked and ready to heat
Packaging System
Modified Atmosphere Packaging (MAP)
Storage Temperature
Refrigerated at 4 to 8 °C
Shelf Life
21 Days under cold chain
Country of Origin
Iran
HS Customs Code
210690
Quality Certifications
ISO 22000 / HACCP / Halal

Packaging & Storage

Packaging
ظروف سیل وکیوم بهداشتی تحت اتمسفر اصلاح‌شده (MAP) در کارتن‌های مقاوم مادر
Min. Order
30 Carton
Shelf Life
21 days refrigerated
Storage
Refrigerated (4 to 8 °C)
Country of Origin
Iran
HS Code
210690

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FAQ

Frequently asked questions

Poplos utilizes controlled dry-steam cooking for select potatoes. Pasteurized egg proteins form a cohesive matrix encapsulating gelatinized starch granules. This thermal structuring restricts retrogradation and free water syneresis, supported by balanced MAP gas barriers that prevent surface condensation across 21 days.

To re-establish a golden crust, place the patties in commercial convection ovens at 170 °C for 6 to 8 minutes. For rapid table turnaround, microwave for 60 to 90 seconds (film removed) or pan-sear with a light oil spray for 2 minutes to revive the aromatic caramelized onion and turmeric crust.

Departing from traditional heavy deep-fat submersion, Poplos deploys convection hot-air baking combined with micro-metered vegetable oil atomization. This flash-sets an external crust immediately, capping finished product fat content below 8% to 10% for a cleaner, non-greasy nutritional profile.

The standard wholesale MOQ is 30 master cases. Orders are placed with a 48-hour lead time to synchronize production batches, dispatched via telemetric refrigerated transport maintained strictly between 4 and 8 °C. Each case features batch-traceability barcodes and health manifests.

Per 100g portion, Poplos Kuku Sibzamini delivers roughly 170 to 200 kcal, providing 6 to 8 grams of egg protein, 18 to 22 grams of complex potato carbohydrates, and under 9 grams of total fat. It supplies sustained, easily digestible energy for active workforces and students.

The primary binding matrix relies on pasteurized eggs and native potato starch. However, as it is processed in a facility handling varied food lines, trace gluten cross-contact warnings are explicitly noted on the label. The primary certified allergen is egg.

Inbound QA auditors inspect core temperatures (strictly 4 to 8 °C via calibrated probe), hermetic seal integrity of MAP trays (absence of deflation or gas leakage), carton rigidity, and lot matching against the certified COA. Temperature disruptions prompt immediate batch replacement under warranty.

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