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Ingredient systems for seafood products to help create better texture, flavor and function.

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Published by Advanced Food Systems, Inc. Product Brochure, 2017-03-31 15:11:47

Advanced Food Systems®, Inc. Brochure - Seafood

Ingredient systems for seafood products to help create better texture, flavor and function.

Keywords: afs,advanced food systems,ingredients,ingredient solutions,flavor,texture,cook yield,functional ingredients,seafood

INNOVATIVE


INGREDIENT



SYSTEMS



FOR YOUR



PRODUCTS




















































SEAFOOD



CATALOG

SHELLFISH


FIN FISH



FORMED PRODUCTS


SOUS VIDE



GLAZED / SAUCED


BREADED









BREADED FISH PRODUCTS



AFS oers a wide variety of products that provide
the following function and benets for batter and
breaded seafood products:

Excellent coating adhesion

Superior crispiness / crunchiness
Prevent moisture migration into coatings
Extend holding times in warming cabinets / heat lamps
Improve microwave-ability

Specialty precoats to create a saucy interface
Sauces and glazes designed for
cook-in-the-bag applications
Functional dry rubs for cook-in-the-bag applications

SHELLFISH


FIN FISH



FORMED PRODUCTS


SOUS VIDE



GLAZED / SAUCED


BREADED

































PRODUCT LINE FEATURES AND BENEFITS

Chef-Ready® & SeasonRite® Specially designed topical seasonings to add avor
Topical Seasonings and enhance appearance
Wide variety of avor proles available

Seal ‘N Crisp® Custom designed coating systems to improve breading
Precoats and Batters adhesion, absorbs less oil, and extends crispiness


Predust systems designed to improve crunchiness
Seal ‘N Crunch by preventing moisture migration from substrate
Precoats & Batters
into meat

SHELLFISH


FIN FISH



FORMED PRODUCTS


SOUS VIDE



GLAZED / SAUCED









GLAZED/SAUCED PRODUCTS


AFS oers a wide variety of glaze and sauce bases
that add avor, functionality and visual appeal to
seafood products:

Glazes to enrobe products - water and oil based versions
Improve freeze-thaw stability
Protect seafood from freezer burn

Excellent microwave-ability
Cold make-up and cook-up glaze / sauce bases
Extensive list of avor proles -
Traditional to contemporary
Glazes / sauces cling to seafood during cooking

SHELLFISH


FIN FISH



FORMED PRODUCTS


SOUS VIDE



GLAZED / SAUCED

































PRODUCT LINE FEATURES AND BENEFITS


Unique, avored dry rub systems designed for
Seal ‘N Season Dry Glazes cook-in-the-bag products. They utilize moisture from
meat and convert to glaze during cooking

Easy-to-use bases to create sauces that are both
avorful and functional
Chef-Ready® & SeasonRite® Cold make-up and cook-up options available
Sauce Bases Can be used in cook-in-bag applications or applied
post cook
Wide variety of avors
Improves cling to sh during cooking or re-heating

Ready-to-use liquid glazes that add, both avor
SeasonRite® Liquid Glazes and color


Cold make-up glazes designed to enrobe IQF sh
Glazes turn into sauce upon cooking
SaucyGlazes Glazed seafood can be microwaved, pan-fried or baked
Wide variety of avor proles available
Water and oil-based glaze systems

SHELLFISH


FIN FISH



FORMED PRODUCTS


SOUS VIDE









SOUS VIDE FISH PRODUCTS



AFS oers a wide variety of products that provide the
following function and benets for foods that are
sous vide-cooked at low temperature for extended
periods of time:

Increase cooked yield
Enhance texture and avor
Improve freeze-thaw stability

Prevention of warmed-over avor and oxidation
Improve microwave-ability

SHELLFISH


FIN FISH



FORMED PRODUCTS


SOUS VIDE
































PRODUCT LINE FEATURES AND BENEFITS

Par-fry, frozen or pre-cooked microwaveable, fried
or baked sh
Increase yield and improve texture
SeasonRite® Marinade (SRM)
Improve avor and color
Clean label options available
Phosphate-free options available

Binding and water control
Increase yield and improve texture
Actobind® Neutral avored
Clean label options available
Phosphate-free options available

Pre-cooked microwavable sh
TenderBite Binding and water control
Increases succulence and tenderness
Phosphate-free options available


Chef-Ready® & SeasonRite® Specially designed topical seasonings to add avor
and enhance appearance
Topical Seasonings
Wide variety of avor proles available
Minimizes “shy” or muddy o-avors
Fresh ‘O Fish® Reduces seasonal avor variations
Enhances fresh sh avor

Unique, avored dry rub systems designed for
Seal ‘N Season Dry Glazes cook-in-the-bag products. They utilize moisture from
meat and convert to glaze during cooking

SHELLFISH


FIN FISH



FORMED PRODUCTS









FORMED FISH PRODUCTS


AFS oers a wide variety of products that provide
the following function and benets for formed sh
products:

Increase cooked yield
Improve texture, avor and color
Excellent binding and forming

Improve freeze-thaw stability
Enhanced mouthfeel
Add avor – inside seafood, on surface or both.
Mask o shy avors and seasonal avor variations

Improve batter and breading adhesion
Flavored glazes and sauces
Functional dry rubs to add avor and visual appeal

SHELLFISH


FIN FISH



FORMED PRODUCTS
































PRODUCT LINE FEATURES AND BENEFITS

Par-fry, frozen or pre-cooked microwaveable, fried
or baked sh
SeasonRite® Marinade (SRM) Increase yield and improve texture
Improve avor and color
Clean label options available
Phosphate-free options available

Binding and water control
Increase yield and improve texture
Actobind® Neutral avored
Clean label options available
Phosphate-free options available

Pre-cooked microwavable sh
TenderBite Binding and water control
Increases succulence and tenderness
Phosphate-free options available


Chef-Ready® & SeasonRite® Specially designed topical seasonings to add avor
Topical Seasonings and enhance appearance
Wide variety of avor proles available

Minimizes “shy” or muddy o-avors
Fresh ‘O Fish® Reduces seasonal avor variations
Enhances fresh sh avor

Unique, avored dry rub systems designed for
Seal ‘N Season Dry Glazes cook-in-the-bag products. They utilize moisture from
meat and convert to glaze during cooking

SHELLFISH


FIN FISH









FIN FISH PRODUCTS



AFS oers several types of products that provide the
following function and benets for n sh:


Increase cooked yield
Improve texture, avor and color
Enhanced mouthfeel
Reduce purge

Improve freeze-thaw stability
Add avor – inside seafood, on surface or both.
Mask o “shy” avors and seasonal avor variations
Topical rubs and seasonings that add
avor and functionality
Improve batter and breading adhesion

SHELLFISH


FIN FISH

































PRODUCT LINE FEATURES AND BENEFITS


Par-fry, frozen or pre-cooked microwaveable, fried
or baked sh
SeasonRite® Marinade (SRM) Increase yield and improve texture
Improve avor and color
Clean label options available
Phosphate-free options available

Binding and water control
Increase yield and improve texture
Actobind® Neutral avored
Clean label options available
Phosphate-free options available

Pre-cooked microwavable sh
TenderBite Binding and water control
Increases succulence and tenderness
Phosphate-free options available

Chef-Ready® & SeasonRite® Specially designed topical seasonings to add avor
and enhance appearance
Topical Seasonings
Wide variety of avor proles available

Minimizes “shy” or muddy o-avors
Fresh ‘O Fish® Reduces seasonal avor variations
Enhances fresh sh avor

Unique, avored dry rub systems designed for
Seal ‘N Season Dry Glazes cook-in-the-bag products. They utilize moisture from
meat and convert to glaze during cooking

SHELLFISH









SHELLFISH PRODUCTS


AFS oers several types of products that provide the
following function and benets for shellsh:

Increase cooked yield
Improve texture, avor and color
Enhanced mouthfeel
Reduce purge

Improve freeze-thaw stability
Add avor – inside seafood, on surface or both.
Mask o “shy” avors and seasonal avor variations
Topical rubs and seasonings that add
avor and functionality
Improve batter and breading adhesion

Marinades for retorted products

SHELLFISH








































PRODUCT LINE FEATURES AND BENEFITS

Par-fry, frozen or pre-cooked microwaveable, fried
or baked sh
SeasonRite® Marinade (SRM) Increase yield and improve texture
Improve avor and color
Clean label options available
Phosphate-free options available

Binding and water control
Increase yield and improve texture
Actobind® Neutral avored
Clean label options available
Phosphate-free options available

Pre-cooked microwavable sh
TenderBite Binding and water control
Increases succulence and tenderness
Phosphate-free options available


Chef-Ready® & SeasonRite® Specially designed topical seasonings to add avor
and enhance appearance
Topical Seasonings
Wide variety of avor proles available
Minimizes “shy” or muddy o-avors
Fresh ‘O Fish® Reduces seasonal avor variations
Enhances fresh sh avor


Unique, avored dry rub systems designed for
Seal ‘N Season Dry Glazes cook-in-the-bag products. They utilize moisture from
meat and convert to glaze during cooking


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