1, soup flour. /kloc-0.00 Jin of Tonga 3 Liang, and chicken essence monosodium glutamate can be used in half each; It can improve the richness and aftertaste of the soup body as a whole, and the soup body is more delicious, soft and lasting, which makes up for the shortcomings of high temperature resistance and dry mouth caused by eating too much chicken monosodium glutamate.

2. In the pot-stewed dish. For the first time, according to the amount of brine, 100 kg of brine is added with 8 Liang-1 kg, and the supplement is added according to the amount of meat, and 100 kg of meat is supplemented with 5 Liang; It can remove the fishy smell of meat, make the smell of meat more natural and soft, coordinate the fragrance of essence, make it more natural, improve the taste of meat, solve the disadvantage of insufficient meat taste of frozen products, improve the meat feeling and aftertaste, and still want to eat after eating.

3. In the roast duck. Used in pickling solution, 100 kg pickling solution is added with 8 taels to 1 kg for pickling; It can completely remove the fishy smell of duck meat, and at the same time increase the overall meat feeling and aftertaste of duck meat.

Aftertaste powder is a condiment. The ingredients of aftertaste powder are yeast extract and edible salt.

Scope of use: suitable for hot pot, braised dishes, soup, noodle soup, mala Tang, stuffing, enema, fire, chilli shrimp, fried chicken and so on.

Advantages of the product: this product is resistant to boiling, and can be added in the early stage, which makes it taste better after cooking. It has the characteristics of rich and mellow meat flavor, natural and fresh fragrance, attractive aroma, lasting aftertaste and unique flavor.

Storage method: Store in a cool, dry and ventilated place, and seal it in time after each use to avoid moisture absorption and caking.