High-magnification meat extract is made by modern bioengineering technology, biochemical enzymolysis, purification and refinement. In order to adapt to the catering industry, high-magnification meat extract has the characteristics of high temperature resistance, which can make the flavor penetrate into food, and has the characteristics of small addition, activating the flavor of the original meat, removing fishy smell, lasting fragrance, round and full taste, long aftertaste, outstanding characteristic meat flavor and pure natural meat flavor. Even at low temperature, it can emit attractive fragrance and increase the color of meat products. High-magnification meat extract is the first choice for meat condiments.

this product (with proper flavor) is a high-magnification meat extract, which is mainly used for seasoning meat products such as roast chicken, braised duck, sausage and mushroom sauce, as well as stuffing dumplings, buns, wonton, hot pot, frozen food and soup, such as instant noodles and cooking seasonings.