Sard O Tazeh IQF Frozen Soup Vegetables 400g

Controlled steam blanching is applied at 85–90°C for an exact duration to deactivate polyphenol oxidase and peroxidase enzymes while preserving natural chlorophyll and reducing initial microbial load by up to 99%. Immediately following thermal treatment, the product enters an ice-water hydrocooler to halt cooking, preserving cellular turgor prior to entering the IQF fluidized-bed freezing tunnel.

The minimum order quantity for regional wholesale distributors is 50 master cartons (1,200 packs / ~480 kg net), corresponding to one standard pallet. All dispatches strictly require dedicated reefer trucks operating at -18°C or below, equipped with certified temperature loggers to verify cold-chain continuity upon warehouse receipt.

Individual Quick Freezing prevents massive intercellular ice crystal formation, drastically minimizing drip loss and cellular collapse upon heating. Compared to dehydrated vegetables, IQF retains natural aromatic terpenes, vibrant green color, and authentic texture without requiring rehydration labor or compromising broth clarity in commercial kitchens.

Retail and food service pouches utilize 3-layer co-extruded food-grade polyethylene films engineered with low water vapor transmission rates (WVTR) and oxygen barrier properties. This prevents surface ice sublimation, pigment degradation, and enzymatic browning, eliminating freezer burn across the entire 18-month shelf-life horizon.

Food technology protocol dictates that the product should be added directly into the boiling broth while still fully frozen, ideally during the final 10–15 minutes of cooking. Pre-thawing at room temperature causes excessive fluid leakage, loss of water-soluble vitamins, and mechanical softening, and is strongly discouraged.

Export consignments are accompanied by an official Phytosanitary Certificate, Certificate of Analysis (COA) specifying microbiological parameters (Total Plate Count, Coliforms, E. coli, Salmonella absence), organophosphate pesticide residue analysis, along with ISO 22000, HACCP, and Halal accreditations.

Each unit is ink-jet coded with production date, expiry date, and batch/lot number for full traceability. Processed on dedicated, sanitized leafy vegetable handling lines, the product is naturally gluten-free, dairy-free, and contains zero synthetic additives, sulfites, or artificial color stabilizers.