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Process：
materials → mixing up → pressing into cube → drying → packing →inspecting → product
Main materials：
Beef powder, MSG, salt, yeast extract powder, yolk powder
Standard：
|
Sensory characteristics |
Appearance |
Light yellow cube |
|
Flavour |
With full-bodied beef aroma and strong umami taste |
|
|
Foreign material |
No visible foreign material |
|
|
Chemical and physical |
Moisture, % |
≤10.0 |
|
NaCl, % |
≤65.0 |
|
|
Total nitrogen,% |
≥1.0 |
|
|
Amino acid nitrogen, % |
≥0.5 |
|
|
Microorganism |
Total plate count（cfu/g） |
≤10,000 |
|
Coliform Group（MPN/g） |
≤3.0 |
|
|
Pathogen |
Negative |
|
|
Sanitation |
Lead(as pb) ,mg/kg |
≤0.8 |
|
Arsenic,mg/kg |
≤0.5 |
Package and storage：
Packaging: 1)10g*60*24papar box /carton (N.W: 14.4kgS, 1600 cartons/20’FCL.) 2)4g*25*80polybags/carton (N.W.: 8kgs,2100 cartons/20’FCL)
Storage: seal up and store it in dry place at room temperature. Use it up as soon as possible Shelf life:24 months.
Application:
This is a kind of compound seasoning which can be widely applied to fried dishes, soup, chaffy dish and fast food etc,enhance beef flavor for dishes,add properly according to the actual need
