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.
It is very convenient for transport, storage, and use.
| Appearance | Light brown or yellowish brown powder |
| Odor | With strong soy sauce flavor |
| Moisture | ≤6.0% |
| Total nitrogen | ≥2.6% |
| NaCl | ≤35.0% |
| Total Plate Count | ≤5,000 cfu/g |
| Coliform | ≤30 MPN/g |
| Pathogenic Bacteria | negative |
| Shelf Life | 18 months |
