Japanese soy sauce powder

1. soy sauce powder produced by spay drying
2. natural odour of fermented soy sauce
3. easy dissolved soy sauce powder

1.Raw material:
High salt content diluted state crude fermented soy sauce

 

2.Product pictures:

   

 

3.Process:
*By spray drying of natural high quality crude fermented soy sauce.

 

 

Raw material→prepare→homogenizing→sterilizing→spray drying→packing→metaldetection→detection→final product

4.Organoleptic property:
* yellow to brown powder.
*Characteristic flavor of natural fermented soy sauce, with rich, ester, alcoholic flavor, without off-flavor.

5.Characteristics:
*Rich in nutrients as amino acids and proteins.
*Imparting rich taste and natural deliciousness.
*Lasting flavor, delicious and pure mouth feel.
*Homogeneous and fine powder with good flowability.
*Good anti-hygroscopicity. 

 

5. Specifications:

water%	≤8.0
salt%	≤40.0
Total nitrogen%	≥3.3

6.Uses:
*Widely used as flavor and seasoning in convenience noodle seasoning mix, soup mix, expanded snack, delicious biscuit, meat (canned) products.

 

7.Product certificate:

  

8. Storage condition:

Normal temperature, away from light, seals. Shelf life 18 months