| ≥1 piece |
| Expiry | 18 months | |
| Packing | 20kg/carton | |
| Items | Criterions | |
| Sensory characteristics | Packing | Seal up |
| Tincture and appearance | Brown yellow and free-flowing Powder | |
| Taste and savour | With classic soy sauce fragrance and special soy sauce grease fragrance | |
| Physical and chemical | Moisture(%) | ≦ 6.00 |
| Aminophenol nitrogen(%) | ≧ 1.8 | |
| Salt(%) | ≦ 35.00 | |
| Microorganism | Total bacterial count(cfu/g) | ≦ 5000 |
| Coliform group(/100g) | N.D | |
| Pathogen | N.D | |
| Scope | Recover to soy sauce | |
| Remarks | Use the zymolytic soy sauce as the raw material with the Japanese ferment technique. | |
Based on the high cost on transport, our R&D department developed the instant soy sauce powder.It uses the pure brewed and fermented soy sauce as the raw material, through compound,embedding,spray-dryness process,it full-bodied soy sauce fragrance and ester fragrance.It's very convenient for transport, storage, and use.So far, it has been exported to some countries and gained high reputation from our foreigh clients.
Instant soy sauce powder is a goodish Seasoning both for industry and family.It's very simple to use this item:1KG instant soy sauce powder mixed with 3KG water and 0.25KG salt, we'll get 4KG soy sauce(Aminophenol nitrogen:0.4/100ml,Salt:16g/100ml).