1, used in pickles production.
1) assorted pickles solution180l, and 450g of scallop extract was added.
2) Qiaotou (Allium tuberosum L.) solution 180 liter, and 220g of scallop essence was added.
3) sauce wild vegetable (wasabi) wild vegetable liquid 10kg, and add 30~40g of scallop essence.
4) Apply it to pickled pickles, the stock solution 10kg, and add 50g.
2. Soy sauce, spicy soy sauce (it will not produce unevenness after being dissolved in water), and 26-56g of180l and sodium glutamate are used together. When used together, the dosage is 10%~ 15% of sodium glutamate, which will be very delicious.
3. Processing soybean paste products. About 3.75kg 1g, the taste will be better.
4. To make synthetic vinegar, 4% acetic acid solution 180 liter, adding about 350~400g of scallop essence, especially when used together with the company's single fumaric acid, the strong pungent aroma will be neutralized, and due to the effect of single fumaric acid, the excess acid can be removed, resulting in a perfect sour taste.
5. Adding 10~20% to the consumption of canned water products, boiled fish and other relative sodium glutamate can make the taste better, especially canned shellfish.