Sard o Taze Frozen Fried Eggplant

The industrial frying line utilizes high-stability, trans-fat-free refined vegetable oils engineered for commercial processing. Operating temperatures are maintained strictly between 160°C and 175°C via automated continuous filtration and heat-exchange systems. This precise control minimizes oil oxidation and peroxide build-up, sealing the exterior of the eggplant slices while suppressing excess oil absorption.

The product is prepared in longitudinal cutlets or uniform round slices with a calibrated thickness of 8 mm to 10 mm. Automated industrial slicing machinery guarantees consistent dimensions across all production batches. This consistency ensures predictable heat transfer during regeneration in commercial convection ovens, braising pans, or stewing kettles.

The minimum order quantity for domestic distribution is 100 master cartons, while export shipments require a minimum of one 40ft Reefer container (approximately 22 to 24 metric tons loaded on euro or industrial pallets). Heavy-duty 5-ply cartons are stacked to ensure constant airflow at -18°C, preventing localized warm spots during international transit.

Due to the IQF flash-freezing process, complete pre-thawing is unnecessary prior to finish cooking. For braised dishes and traditional stews, the frozen slices can be introduced directly during the final 10–15 minutes of simmering. For puree-based appetizers or oven-baked platters, reheating in a combi-oven at 180°C for 8 to 10 minutes yields an optimal freshly cooked consistency.

Every export consignment is accompanied by an official Food and Drug Health Certificate, Certificate of Origin, Comprehensive COA (covering total plate count, heavy metals, aflatoxins, and pesticide residues), and Halal clearance. Packaging labels can be customized with bilingual or multilingual typography conforming to destination import regulations.

Prior to frying, the calibrated slices pass through automated mild brining immersion tanks. This controlled osmotic process purges excess cellular water along with bitter solanine/phenolic compounds, optimizing texture without excessive salinity. Subsequent clean-water spray rinsing balances residual surface sodium before entering the frying vats.

All reefer consignments incorporate calibrated digital USB/NFC data loggers tracking real-time temperature fluctuations throughout the shipping route. Temperature excursions above -15°C must be avoided to prevent crystal recrystallization. Upon reception at destination facilities, pallets must be immediately transferred into monitored sub-zero rooms held steadily at -18°C or colder.