Features: Ginger is dried at low temperature, dehydrated and crushed to produce a powder with the original taste of ginger, a non-irradiated product; moisture ≤10%, general bacteria ≤1CFU/g, coliform bacteria ≤0.3MPN/g

Recommended dosage: ramen soup: 0.01-0.3%, fried rice, fried noodles: 0.1-0.3%, various soups: 0.1-0.5%

Application areas: Recommended for use in snack foods, curry products, pasta sauces, ramen soup bases, pot bases, barbecue sauces, home-cooked dishes, salad dressings, various soup bases, etc., to provide a rich aroma and taste of ginger, and other application scenarios can be added as needed