Pepper Steak Glaze Middleton Foods

SKU
204593
VAT: 0.00%
Pepper Steak Glaze

A textured coater with excellent visual appearance, with a generous natural pepper taste
contains
Gluten, Wheat
suitable for
Vegetarians
Ingredients
Bread Crumb (WHEAT (Contains: Calcium, Iron, Niacin, Thiamin)), Salt, Sugar, Coarse Black Pepper, Flavour Enhancer (E621), Dried Minced Onion, Dried Minced Red Pepper, Citric Acid, Ground Paprika, Ground Black Pepper, Paprika Extract, Garlic Powder, Rapeseed Oil, Dried Rubbed Parsley
Preparation
USING GLAZE ON RAW FOOD
Simply coat chosen meat with glaze, leave to marinate for approximately 15minutes (for better results leave longer). Oven bake, grill or BBQ for required cooking time.
Directions for use:
To use this glaze, take 1kg of your chosen meat, place in suitable bag or container with 10% i.e. 100g of glaze, shake well to entirely cover contents.

USING GLAZE MIXES FOR COATING ON COOKED FOOD to be sold hot ready to eat
*THIS IS ONLY SUITABLE IF USED HOT ON HOT FOOD (ABOVE 70°C)

Tubs of glazes and seasonings must be kept in cool dry conditions sealed after each use.
Separate scoop should be used for each glaze.
In order to prevent the risk of allergen cross-contamination, a separate scoop should be used for each cooked product.

1. Select the glaze to be used.
2. Cook the meat to be coated ensuring it has reached 80 °C at core and above for 6 seconds minimum and is fully cooked. Check this with a temperature probe.
3. Whilst this is cooking, mix 100g of the selected glaze with 140ml of boiling water.
4. Empty drained hot meat chunks into a clean gastro tray. Drizzle the sauce evenly over and shake to distribute flavour evenly
5. Re-probe meat to ensure it is 70°C or above and transfer to hot-bed
Ensure product remains above 70°C before entering the hot bed.
6. Place immediately in hot holding Counter and maintain temperature above 63°C
Critical Limit:
Product temperature must not drop below 63°C during hot holding.
Alternatively the product must be sold within 2 hours.

**It is advisable to sample product and send for microbiological testing on a scheduled random bases throughout the year to ensure the above steps are sufficient to keep food safe
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