Chicken Flavour Powder/Bouillon Cube/Bread Crumbs

Concentration and drying technology: Remove moisture and retain umami substances through vacuum concentration and freeze-drying (freeze-drying). Freeze drying technology is carried out under low-temperature vacuum, which can preserve the natural freshness, nutritional components, and color of the soup base to the greatest extent possible. It has good rehydration properties and can quickly restore the taste close to freshly brewed after brewing.

Molding and stabilization technology: Heat and mix the mixed material with composite fats (such as olive oil and palm oil), cool and solidify into blocks. At the same time, the four stable systems of physics, chemistry, microbiology, and flavor are used to prevent stratification, oxidation, and flavor decay, ensuring stable shelf life. ‌‌