Raw material:
*Natural pork, specialty flavor, etc.
Process:
*Maillard reaction product using natural extract, carbohydrates, amino acids and vitamins as raw materials. Main components are amino acids, peptides, etc.
Characteristics:
*Rich, true, natural pork flavor after mixed with water.
*Pure and true mouth feel and lasting flavor, making the taste of soup more delicious and flavor more distinct.
*High intensity and medium dosage, increasing nutrition and flavor, round mouth feel.
*Good after taste.
Method:
*Mixed into seasoning powder or added directly into the soup
*Recommended dosage: 0.3-5%
Uses:
*Used in meat soup mix, meat juice mix, seasoning mix, color noodle, crisp noodle, meat products, canned food, and cured products.
Packaging:
*Specification: 1kg x 20/case.
*Packaging: In aluminum foil bag and corrugated case. |
Yang Jing
Yang Jing