Process:
*Maillard reaction product using natural extract, carbohydrates, amino acids and vitamins as raw materials. Main components are amino acids, peptides, etc.
Characteristics:
*Light brown to brown powder.
*Rich, true, natural beef flavor after mixed with water.
*Pure and true mouth feel, delicious taste, unique and lasting meat flavor.
*High intensity and medium dosage.
*Good after taste.
Method:
*Mixed into seasoning powder or added directly into the soup.
*Recommended dosage: 0.3-5%.
Uses:
*Used in beef product, soup mix, canned food, and cured products.
*Can be used in convenience food, expanded food, and fried beef products.
Packaging:
*Specification: 1kg x 20/case
*Packaging: In aluminum foil bag and corrugated case |
Yang Jing
Yang Jing