Sard o Taze Frozen Smoked Charcoal Eggplant

The smoky profile is 100% natural, achieved solely via direct impingement flame roasting using calibrated food-safe gas burners. No synthetic liquid smoke, artificial colorings, or chemical aroma compounds are added at any processing stage. This thermal treatment provides an authentic rustic taste profile indistinguishable from traditional artisanal charcoal roasting.

Following the roasting chamber, controlled thermal shock loosens the outer charred epidermal layer from the fibrous interior. Mechanical peeling drums perform the bulk separation, followed by meticulous visual inspection on illuminated conveyor belts. The output is thoroughly stripped of bitter black carbon specks, safeguarding the light natural amber-green color of the core pulp.

Ultra-rapid freezing in blast tunnels at -35°C generates micro-crystals that preserve cell walls intact, restricting post-thaw moisture syneresis (drip loss) to below 5–7%. This minimal weepage prevents watery separation when blending into thick spreads, dips, or traditional slow-cooked Iranian appetizers.

Yes, beyond standard retail-facing packs, this SKU is supplied in 10 kg bulk industrial poly-lined cartons or large food-grade bulk bins for industrial processing plants. This format streamlines mechanical dumping into continuous cooking kettles and reduces solid packaging waste in large-scale food manufacturing.

Direct thermal roasting effectively pasteurizes the raw material, drastically curtailing initial bio-burden. Validated through certified laboratory testing, batches are strictly free from Salmonella, E. coli, and Coagulase-positive Staphylococci. Every production lot is delivered with a complete Certificate of Analysis confirming total viable counts remain well within strict international export thresholds.

Artisanal roasting and peeling of raw eggplants routinely incurs a 45% to 55% loss in weight. Consequently, 1 kg of Sard o Taze Frozen Smoked Eggplant delivers the functional yield of approximately 2.0 to 2.2 kg of farm-gate raw eggplant. This definitive conversion allows F&B managers and costing accountants to fix plate costs reliably without factoring in peeling shrinkage and trimming labor.

Vacuum seals should remain intact until immediately prior to use, with controlled thawing executed within a refrigerated environment (2°C to 5°C) away from direct light. Once unsealed, the pulp should be incorporated into recipes within 24 to 48 hours or stored under airtight lids mixed with anti-oxidative ingredients like lemon juice, garlic, or olive oil to mitigate enzymatic browning.