Sardotaze Frozen Sabzi Kofteh Herbs

Tarragon and savory naturally contain high concentrations of bioactive phenolic antioxidants. When integrated with low-oxygen permeability packaging and instant IQF stabilization, lipid oxidation of plant membranes is neutralized, preventing flavor staleness over the full 18-month commercial shelf life.

The cut size is calibrated between 2 to 4 mm. This uniform particulate size eliminates structural stress points within meat and legume matrices, distributing aromatic fractions evenly without weeping excessive water that could destabilize meatball firmness during simmering.

Recommended storage conditions require continuous temperatures of -18°C or colder with deviations restricted to ±1°C. Relative humidity should be managed between 85% to 90% to prevent moisture sublimation and frost accumulation inside primary packaging pouches.

The baseline wholesale MOQ is 40 master cartons. For large-scale procurement and export shipments, deliveries operate under standard Incoterms (such as EXW or FOB) following formal commercial verification via authorized administrative channels.

Sardotaze utilizes advanced aqueous ozonation combined with chilled hydro-washing systems. Ozonation eliminates microbial pathogens without leaving chemical chlorine residues, preserving the authentic organoleptic properties and aromatic purity of leafy herbs.

Prior to IQF tunnel entry, vegetables pass through calibrated industrial centrifugal de-watering units to extract excess surface rinse water. Consequently, free surface ice is virtually zero, ensuring that the herbs remain completely free-flowing within the pouch without clumping.

Master cartons feature standardized industrial labels containing GS1 compliant barcodes, production and expiry dates, batch lot numbers, and net metric weight. End-to-end trace data from farm harvesting to cold dispatch is logged into the factory ERP system.