Features: Whole crayfish, crayfish sauce made by enzymatic extraction, concentration and blending, moisture ≤50%, salt about 18±2%, amino acid nitrogen ≥0.1%

Recommended usage: Snack seasoning, pot bottom, etc.: 0.1-0.5%; other application scenarios can be added as needed

Application areas: Recommended for use in ramen soup, hot pot bottom, etc., to provide crayfish with a special flavor and increase the thickness of the soup base