High Nitrogen Instant Soy Sauce Powder for Making Soy Sauce

• Customization: Available
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: SSP-HN
• Specification: 20KG/bag, 25KG/CARTON
• Trademark: HENSIN
• Origin: China
• HS Code: 21039090
• Production Capacity: 5000tons/Year

Product Description

Descriptions and process
Instant soy sauce powder is made from fermented soy sauce and other ingredients. It can be recovered into soy sauce instantly with the ration 4:1. It is also can be widely used all kinds of seasonings to enhance umami and kokumi. 
Materials → Mixing up → Heating and sterilization →Filtering→Spray drying→Sieving → Packing → Inspection → Product

Ingredients:
Soy sauce, HVP(maize),maltodextrin,MSG,I+G

Product standard: 

Sensory characteristics	Appearance	Well proportioned , free flowing brown powder
	Taste	Typical flavor of brewed soy sauce with lasting after-taste
	Foreign material	No visible foreign materials
Physical and chemical	Total nitrogen(%)	≥3.3
	Amino acid nitrogen(%)	≥1.9
	Moisture (%)	≤8.0
	NaCl (%)	≤40.0
	pH	4.2~6.5
	Ammonium salt/AN(%)	≤30.0
Hygiene index	Total plate account(cfu/g)	≤10,000
	Coliform (MPN/100g)	≤30
	Pathogetic bacteria (salmonella, shigella, staphylococcus aureus)	Negative
	Heavy metal (as Pb,mg/kg)	≤0.5
	As (mg/kg)	≤0.5

Packaging and storage:
Packing: 5kgs*4/Bag(N.W:20kg,G.W:20.5kg) or 5KG*4/carton 
Packaging material: 2 PE bags inside/ paper-plastic compound bag outside
Transportation:Please store in rain and wet proof place, can't mix store with the other strong savored goods.
Shelf life:18 months



Applicable scopes:
This product can be recovered to soy sauce and is also widely used in dry seasoning blends, snacks, meat products, soups and marinades to enhance the flavor and umami taste.