Sardotaze Frozen Sabzi Polo Herbs

The Individual Quick Freezing (IQF) process rapidly traverses the zone of maximum ice crystal formation (0°C to -5°C), preventing cellular wall rupture in leafy tissues. Consequently, volatile essential oils in dill and coriander are locked in, mitigating drip loss and color browning during commercial culinary preparation.

The baseline wholesale MOQ is configured at 50 master cartons. Cartons are loaded onto standard 100x120 cm industrial pallets, stretch-wrapped to prevent shifting, and designed to maximize thermal mass retention within refrigerated reefer containers.

Production follows automated sorting, multi-stage vortex washing, and dosing with food-grade sanitizing rinses. Each manufacturing batch undergoes rigorous microbiological assay testing for Salmonella, E. coli, and total plate counts (TPC) to ensure strict HACCP and ISO 22000 conformance.

Loading is executed via temperature-controlled loading bays directly into reefer units pre-cooled to -18°C. Calibrated temperature data loggers accompany export shipments to provide end-to-end continuous thermal records verifying zero thaw incidents prior to destination port customs clearance.

The formulation follows traditional culinary ratios balanced among leek, parsley, dill, and coriander. It is calibrated so that dill's distinctive aromatic top-notes are pronounced without bitterness, ensuring a bright green visual profile and uniform steam infusion in commercial rice cookers.

For optimal color and aromatic intensity, commercial kitchens should introduce the herbs directly from their frozen or semi-frozen state during the parboiled rice draining or layering stage. Complete thawing prior to cooking causes cellular juice release and compromises grain texture.

Yes; each shipment includes a specific batch Certificate of Analysis (COA) covering aerobic plate counts, coliforms, and pesticide residue screenings, alongside official health and phytosanitary certificates mandatory for clearing destination customs.