Raw material:
*High salt content diluted state crude fermented soy sauce (conforming to Chinese standard GB18186 2000 ?Fermented soy sauce?).
Process:
*By spray drying of natural high quality crude fermented soy sauce.
Organoleptic property:
*Light yellow powder.
*Characteristic flavor of natural fermented soy sauce, with rich, ester, alcoholic flavor, without off-flavor.
Characteristics:
*Rich in nutrients as amino acids and proteins.
*Imparting rich taste and natural deliciousness.
*Lasting flavor, delicious and pure mouth feel.
*Homogeneous and fine powder with good flowability.
*Good anti-hygroscopicity.
Uses:
*Widely used as flavor and seasoning in convenience noodle seasoning mix, soup mix, expanded snack, delicious biscuit, meat (canned) products.
Packaging:
*Specification: (4kg x 4)/case.
*Packaging: In nylon bag and corrugated case. |
Yang Jing
Yang Jing