Pro Innova Qualty Lke Fresh
Pro Innova Qualty Lke Fresh New Products 12.10.2015 Pro Innova have been developng ready-made dshes from Thaland n addton to the Gourmet Cod Lons and Tempura Battered Seafood dshes so loved by gastronomsts. Tha dshes Avalable n vacuum bags ready to heat and serve! All come wth fresh vegetables and that authentc Tha taste, ready for use! Gourmet Lons The greatest consumer challenge for frozen fsh - especally whte fsh - s weght loss and poor texture. Up to 30-50 % of the weght can vansh for some varetes gong from freezer to table. Caught on a lne The unque producton method developed by Pro Innova s set to revolutonse the frozen fsh market. Pro Innova's process means all seafoods mantan the same qualty as fresh fsh. Weght loss s no longer and ssue and ktchen hours are saved - to the delght of every chef. Qualty lke fresh Sound economy, snce dshes requre up to 15 % less fsh weght than competng products No phosphates added Bactera resstant Battered Products Produced usng the same unque method as Gourmet Lons Hand-made product Small peces deal as fnger-food and buffets Authentc lght, pan-fry batter - tempura panade Authentc taste of pepper
Flavours Panang The mldest selecton, orange n colour wth a full, rounded taste. Green Curry Slghtly hotter taste, lght green n colour and mldly round. Red Curry Our hottest selecton, but stll attractve to a Nordc palate. Delcate reddsh hue and strong, rounded taste. Our Varetes Cod n Panang Sauce Cod n Green Curry Sauce Cod n Red Curry Sauce The raw cod peces n these dshes produce large, satsfyng chunks when cooked. Chcken n Panang Sauce Chcken n Green Curry Sauce Chcken n Red Curry Sauce Only the chcken breast s used to ensure the most delcate peces. Precooked. Scamp n Green Curry Sauce These fne raw scamp have a wonderful consstency when cooked.
2,500 g per bag Art.no. 250 / EPD.no. 4261582 COD IN RED CURRY SAUCE 1. Place defrosted bag n bolng water for 25-30 mn 2. Warm n casserole for 15-20 mns 3. Steam defrosted bag for 20-25 mns Vacuum pack 2.5 kg / 10 kg carton Shelf Lfe producton date CONTENTS Red curry sauce 44 % Raw cod 40 % Green pepper leaves (cooked) 9,08 % 3,80 % Red chl dced (cooked) 1,60 % Sweet basl (cooked) 1,40 % Kaffr lme leaves (cooked) 0,12 % Catch area FAO-61 og 67. Allergens: Fsh, Fsh sauce powder NUTRITIONAL CONTENT PER 100 GR Of whch saturated fatty acds Carbohydrates Of whch sugars 498 kj (119 kcal) 4,2 g 2,9 g 14,5 g 1,4 g 5,2 g 1,3 g
2,500 gper bag Art. nr. 251 / EPD.nr. 4262119 COD IN GREEN CURRY SAUCE 1. Place defrosted bag n bolng water for 25-30 mn 2. Warm n casserole for 15-20 mns 3. Steam defrosted bag for 20-25 mns Vacuum pack 2.5 kg / 10 kg carton Shelf Lfe producton date CONTENTS Green Curry Sauce Raw Cod Carrot Slces (cooked) Peas Red Chl dced (cooked) Sweet Basl (cooked) 44 % 40 % 9,08 % 3,80 % 1,60 % 1,40 % Kaffr Lme Leaves (cooked) 0,12 % Catch area FAO-61 og 67. Allergens: Cod, Fsh sauce powder NUTRITIONAL CONTENT PER 100 GR nergy 448 kj (107 kcal) 4,6 g of whch saturated fatty acds 3,3 g Carbohydrates 9,2 g 1,0 g 6,6 g 1,2 g
2,500 g per bag Art. nr. 252 / EPD.nr. 4262309 COD IN PANANG SAUCE 1. Place defrosted bag n bolng water for 25-30 mn 2. Warm n casserole for 15-20 mns 3. Steam defrosted bag for 20-25 mns Vacuum pack 2.5 kg / 10 kg carton Shelf Lfe producton date CONTENTS Panang Sauce 44 % Raw Cod 40 % Squash peces (cooked) 9,08 % Carrot slces (cooked) 3,80 % Red chl dced (cooked) 1,60 % Sweet basl (cooked) 1,40 % Kaffr lme leaves (cooked) 0,12 % Catch area FAO-61 og 67. Allergens: Cod, Fsh sauce powder NUTRITIONAL INFORMATION PER 100 GR of whch saturated fatty acds Carbohydrates 540 kj (129 kcal) 6.0 g 4.1 g 12.0 g 2.0 g 6.2 g 1.1 g
THREE CHICKEN DISHES Red Curry Sauce, Green Curry Sauce, Panang Sauce 5,100 g per bag 1. Place defrosted bag n bolng water for 25-30 mn 2. Warm n casserole for 15-20 mns 3. Steam defrosted bag for 20-25 mns Vacuum pack 5.1 kg / 10.2 kg carton Shelf Lfe producton date Chcken n Red Curry Sauce ed Curry Sauce 56.86 % Cooked Chcken 19.61 % Green Pepper Leaves 13.35 % Bamboo Shoots Chopped 5.59 % Red Chll Dced Sweet 2.35 % Basl 2.06 % Kaffr Lme Leaves 0.18 % Orgn Thaland. Allergen: Fsh Sauce Powder Chcken n Green Curry Sauce Green curry sauce 56.86 % Cooked chcken 19.61 % Carrot (cooked) Peas Red chll dced Sweet basl 13.35 % 5.59 % 2.35 % 2.06 % Kaffr lme leaves 0.18 % Orgn Thaland. Allergen: Fsh Sauce Powder Chcken n Panang Sauce Panang curry sauce 56.86 % Cooked chcken 19.61 % Squash peces 13.35 % Carrot slces Red chll dced Sweet basl 5.59 % 2.35 % 2.06 % Kaffr lme leaves.18 % Orgn Thaland. Allergen: Fsh Sauce Powder NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 579 kj (139 kcal) 4.2 g 3.2 g 17.8 g 2.4 g 6.5 g 1.02 g Art. nr. 253 / EPD.nr. 4262424 NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 664 kj (159 kcal) 7.1 g 5.7 g 16.8 g 3.6 g 6.2 g 0.91 g Art. nr. 254 / EPD.nr. 4262432 NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 620 kj (148 kcal) 6.0 g 4.8 g 16.3 g 3.8 g 6.3 g 0.81 g Art. nr. 255 / EPD.nr. 4262671
1,000 g per bag Art. nr. 257 / EPD.nr. 4414736 TEMPURA BATTERED COD 1. Bake n oven from frozen at 200 C for 18 20 mn 2. Deep fry at 175 C for 4 5 mn NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 812 kj (194 kcal) 8.5 g 1.5 g 17 g 0.6 g 12 g 1.4 g Vacuum pack 1kg per pack 10kg carton Shelf-lfe producton date
1,000 g per bag Art. nr. 258 / EPD.nr. 4414736 BREADCRUMB COD PIECES 1. Bake n oven from frozen at 200 C for 18 20 mn 2. Deep fry at 175 C for 4 5 mn NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 791 kj (189 kcal) 8.7 g 1.4 g 17 g 0.8 g 11 g 1.6 g Vacuum pack 1kg per pack 10kg carton Shelf-lfe producton date
2,500 g per bag Art. nr. 256 / Epd nr. 4262333 SHRIMP IN GREEN CURRY SAUCE 1. Place defrosted bag n bolng water for 25-30 mn 2. Warm n casserole for 15-20 mns 3. Steam defrosted bag for 20-25 mns Vacuum pack 2.5 kg / 10 kg carton Shelf Lfe producton date INGREDIENTS Green curry sauce 44 % 40 % Raw shrmp 9.08 % Carrot dced 3.80 % Peas 1.60 % Sweet basl 1.40 % Kaffr lme leaves 0.12 % Orgn Thaland. Allergen: Fsh Sauce Powder NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 607 kj (145 kcal) 6.9 g 5.3 g 13.0 g 2.0 g 7.5 g 1.0 g
GOURMET LOINS Pro Innova - frozen fsh wth qualty lke fresh WHY CHOOSE PRO INNOVA? Uses up to 15 % less fsh to satsfy an equal number of hungry mouths than alternatve products Our nnovatve process reduces weght loss on thawng to a mnmum (1 2 %). Weght loss on heatng s down 6 8 %. So the peces are jucer, taster, whter n colour, more reslent to rougher treatment, and have a fuller, more satsfyng texture. No added phosphates Process nhbts bactera Pro Innova hgh qualty fsh s so good t compares well wth fresh catch. Art. 200 EPD 4440210 Gourmet Lons 80 100g sknned Art. 201 EPD 4149324 Gourmet Lons 120 140g sknned Art. 205 EPD 4149761 Gourmet Lons 140 160g sknned Art. 202 EPD 4149704 Gourmet Lons 160 180g sknned Art. 204 EPD 4149720 Gourmet Lons 160 180g wth skn
FISK- OG THAIRETTER Art.nr. Product Type EPD Quantty 250 Cod n Red Curry Sauce 4261582 10 kg IQF 251 Cod n Green Curry Sauce 4262119 10 kg IQF 252 Cod n Panang Sauce 4262309 10 kg IQF 253 Chcken n Red Curry Sauce 4262424 10 kg IQF 254 Chcken n Green Curry Sauce 4262432 10 kg IQF 255 Chcken n Panang Sauce 4262671 10 kg IQF 256 Scamp n Green Curry Sauce 4262333 10 kg IQF 201 Gourmet Lons Pro Innova 120-140g sknned 4149324 5 kg IQF 202 Gourmet Lons Pro Innova 160-180g sknned 4149704 5 kg IQF 204 Gourmet Lons Pro Innova 160-180g wth skn 4149720 5 kg IQF 205 Gourmet Lons Pro Innova 140-160g sknned 4149761 5 kg IQF 200 Gourmet Lons Pro Innova 80-100g (NEW) 4440210 5 kg IQF 257 Tempura Battered Cod 1kg (NEW) 4414736 10 kg IQF 258 Breaded Cod Peces 1kg (NEW) 4414113 5 kg IQF TO ORDER! Jan Erk Asbjornsen M: 98 29 50 17 / T: 23 17 58 80 / F: 23 17 58 81 E-mal: jan.erk.asbjornsen@pronnova.no Adresse: Prof. Brkelands ve 28c, 1081 Oslo, Norway.