Product Description

Preserved bean curd powder R***2

1.Property : light pink, powder

2.Characteristic :1) rich and natural preserved taste and smell

               2) pure and pleasant feelings

3. Function :   1)  increase foods nutritive value

              2)  refine foods of taste and appearance.

4. Advantage :  1) natural, truly and long-standing.

2) well harmony with other materials

3) good effect to increase foods taste and smell.

5. Applications : instant noodles, Savory biscuit ,Spicy seasoning, restaurants Soy sauce for chafing dish and Salted sauce

6. Recommended additives:

1)      instant noodles :add 1% into dough to increase fresh property after watering; add 0.5% into sauce sachet to harmony spicy flavor.

2)      Savory biscuit. Add 0.5% additive to decrease the bitter taste out with salt.

3)      Spicy seasoning, restaurants :0.**0.1, to refine and increase the delicious of foods.

4)      Soy sauce for chafing dish :**2%, able to remove fishlike unpleasant flavor.

5)      Salted sauce :**2%, able to increase the color more natural ,fresh and aroma for braised chicken and fried chicken.

Usage :Sprayed on foods after well mixed with other materials.

Character :Preserved bean curd powder is specialized by its rich and strong unique flavor and taste which can not be replaced by other condiments.

7. Attentions :

1) Stored below the temperature of *5°C, keep in cool and dry conditions, be prohibited to transport or stored with harmful ,poisonous goods or with strong irritation smell.

2) Please use it as soon as possible after opening, if you can not use it out at one time, please keep the left sealed in time from deterioration.

3) There might be dark in color or slight clumped in shelf life .It belongs to normal phenomenon and will not affect the flavor of the products. You can use it normally after shaking or sieving.

8. Standard

1) specification :*0kg*2 bags; 1kg**0bags.

2)chemical & physical control :

Heavy metals (Caculate with Pb)(mb/kg) ≤*0

                            Arsenic(Caculated with As) (mb/kg) ≤3.

3)Microorganism: Total plate count(CFU/g) ≤****0;

                  E.coli(MPN/**0g) ≤*0;

4) Shelf Life: *2 months

9.Certificates: HACCP ,  ISO***1 ,ISO ****0, QS