That is, mixing soju, rice koji and glutinous rice, saccharifying and filtering for one or two months to make yellow, transparent and sweeter wine.

Japanese chefs like to braise in soy sauce, which is called manna cooking, and it can also add luster when cooking. Therefore, when Japanese barbecue, they will coat the surface of food with Zeng Linwei and bake it slowly with low fire to increase the luster of food.

external

Slightly brownish yellow water-soluble liquid.

sweet taste

With fresh and soft rice fragrance and sweet fragrance.

trait

The flavor is harmonious and the taste is sweet and refreshing, which has a significant effect on enhancing the flavor and improving the taste of surimi products.

App application

Fish balls, shrimp balls, fish chops, imitation crab meat and other aquatic products.

Application mode

Generally, it is added directly in liquid form.

Reference dose

It belongs to seasoning liquid, which can be added appropriately according to needs, or 0.3 ~ 3.0%.

Store in a cool and dry place, and keep away from light.

Lin Wei's Adjustment Mechanism

1, when cooking food, delay the protein denaturation inside the food, increase the water retention of the food, prevent the food from being broken and deformed, and keep the beautiful shape of the food; 2, preventing the dissolution of food flavor substances, increasing the softness of food and making food more delicious;

3. After the food is cooked, give it beautiful luster;

4. Improve the aroma of food and give it typical Japanese flavor and sweetness;

5, make all kinds of materials closely combined;

6. Deodorization and deodorization; 7. Anti-corrosion and sterilization