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Ingredients: Abalone, water, edible salt

Appearance: A liquid with a soy sauce color

Specification: 18 kg per barrel

Shelf Life: 12 months

Production Process:

Abalone juice → Enzymolysis (using compound protease) → Fermentation (with proprietary abalone yeast) → Targeted extraction of flavor-enhancing substances and active proteins → Canning → Sterilization

Product Selling Points:

1. Combination of Flavor and Nutrition: Aligns with the future development trend of condiments by offering both excellent taste and nutritional value.

2. Salt Reduction and Umami Enhancement: The flavor-enhancing substances and active small molecules create a synergistic effect, enriching the products savory depth (KOKUMI) and enabling a reduction in salt usage.

3. Naturally Fermented Soy Sauce Flavor: Produces a mellow and unique umami taste through natural fermentation.

4. Mild Abalone Flavor: Enhances flavors without overpowering them, allowing for synergistic enhancement with a wide range of other flavors.

5. Stable Small-Molecule Structure: Remains stable under sustained high-temperature heating without denaturation.

6. High Protein Content and Rich in Nutrients: Contains a high level of protein and is abundant in natural taurine, zinc, selenium, and other trace elements.