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raw material:
*high salt content diluted state crude 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.
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Appearance
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Brown powder
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Odor
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With strong soy sauce flavor
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Moisture
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≤6.0%
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|
Total nitrogen
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≥2.7%
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NaCl
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≤45.0%
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Total Plate Count
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≤5,000 cfu/g
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Coliform
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≤30 MPN/g
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Pathogenic Bacteria
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negative
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Shelf Life
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18 months
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Main Product:
Sodium Benzoate,
Propylene Glycol,
Citric Acid,
Carbopol Powder,
Methylene Chloride ,
Isopropyl Alcohol
