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Ingredients: Abalone

Appearance: Light yellow or brownish-yellow powder, fully soluble in water

Specification: 1 kg × 10 packs

Shelf Life: 24 months

Production Process:

Edible parts of abalone → Enzymatic hydrolysis → Fermentation → Membrane separation → Evaporative concentration (at 70℃ under low-temperature sealed conditions) → Drying → Inner packaging → Outer packaging → Finished product

Product Selling Points:

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

2. Salt Reduction and Umami Enhancement: Contains flavor-presenting substances and active small molecules that, through a synergistic effect, enhance the richness (KOKUMI) of products and reduce salt usage.

3. Natural Flavor Activation through Heat Reaction: The heat reaction process stimulates the natural umami (umami) and mellow flavor.

4. Mild Abalone Flavor: Enhances taste without overpowering other flavors, enabling synergistic enhancement with a wide range of flavor profiles.

5. Rapid Dissolution and Stable Structure: Small molecules dissolve quickly, remain structurally stable, and are heat-resistant without denaturation.

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