So your product is similar to agekama?
I'm leaning towards RTE, but you could put cooking instructions on your package if you expect customers to reheat it.
It sounds like you want to sell it unrefrigerated. (Oxford comma is throwing me here
)
This is how I would start:
- Determine your CCPs- Since you are deep frying, temperature and time will likely be CCPs.
You will need to determine how much time it takes at a specific oil temperature to cook your product to 165°F or above.
Repeat multiple times and record your findings. This will validate the cooking parameters.
You'll need to verify this by taking internal product temperatures during production to ensure the minimum temp is reached.
You will also have to cool the product down before packaging. This should be done as quickly as possible.
Another CCP may be the maximum time before your product reaches the storage temperature. (ambient?)
- Shelf Life Testing- Create the product using the equipment and process you will use in the future. (Same recipe, equipment, etc.)
Package the product and send to a food testing laboratory for shelf life testing.
They will be tell you how long it remains safe and what your expiration date has to be.
The lab can also offer some suggestions for increasing shelf life.
Lowering water activity, adding preservatives, or changing packaging are some suggestions they might make.