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.