Characteristics: obvious soy sauce flavor, deep color, rich and full, moisture ≤ 6.5%, salt about 29-34%, total nitrogen 1.7-2.7%, amino acid nitrogen 0.8-1.4%

Recommended usage: ramen soup base: 0.1-0.3%, snack seasoning: 0.1-0.5%, fried food: 0.7-1%, Japanese fried rice: 0.3-0.6%, baked dish: 0.1-0.2%

Application areas: recommended for ramen soup base, snack food seasoning powder, Japanese fried rice, fried food, fried noodles, etc., other application scenarios can be added as needed