Application of Corn Fermented Sauce Powder in Fish Sauce

Product features

The product is rich in various amino acids, small molecule peptides, and flavor nucleotides, among which the fresh flavor peptides, strong sensation peptides, and nucleotides synergistically enhance the freshness of fish sauce.


effect:

1. Increase the composite freshness of fish sauce and enhance the overall coordination of fish sauce

Corn fermented soy sauce powder is rich in a large amount of amino acids, nucleotides, and amino acids in the raw materials, which significantly increase the complex freshness and mellow meat texture.



2. Simplify labels

The product uses natural raw materials, traditional fermentation, and physical separation and purification to obtain a natural freshening raw material product, which can simplify labeling.


3. Reduce the odor of fish sauce

The peptides in corn fermented soy sauce powder can inhibit the sensitivity of taste sensing cells and mask the discordant flavors such as fishy smell in fish sauce.


4. Ensure the stability of product flavor and increase the mellow and thick taste of fish sauce

The small molecule peptides in corn fermented soy sauce powder can ensure the stability of product flavor over a long period of time and effectively guarantee product quality.


5. Reduce the addition of expensive raw materials

Corn fermented soy sauce powder is rich in nucleotides, which have the function of increasing freshness several times and enriching taste



Corn fermented soy sauce powder is a natural freshness enhancing raw material product mainly made from corn, using microorganisms and traditional fermentation processes. It is separated and purified through physical means, meeting the requirements of cleaning labels. It is rich in various amino acids, natural flavor substances, nucleotides, and small molecule peptides, with stable properties, several times freshness enhancement, rich taste, and the function of enhancing the product's mellow taste and reducing off flavors.