Page 5 - Advanced Food Systems, Inc. Brochure - Seafood
P. 5
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
