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time：2009.10.23 Source： Count：
My company transferred the use of incense spices, flavoring, corrosion these effects, in combination with traditional Chinese cooking characteristics, developed YC10 preservative multi-functional food spice. This product uses natural plant and spice combination of modern science and technology made the concept of development. Seasonings in the pot used in years, not only can play Preservation, but also cater to the traditional hot pot flavor, and allows a more full-bodied full-bodied and lasting fragrance.
This product is in the food additive amount is only 0.0005-0.001%, using a simple and convenient. Only with the soup into a wok. Because of its natural flavor as the basis of raw materials, therefore, in the ordinary use of pot the amount of seasoning needed to be greatly reduced, thereby reducing the cost of materials required for production of hot pot. Turns out to be on, too ah!
This product is in the food additive amount is only 0.0005-0.001%, using a simple and convenient. Only with the soup into a wok. Because of its natural flavor as the basis of raw materials, therefore, in the ordinary use of pot the amount of seasoning needed to be greatly reduced, thereby reducing the cost of materials required for production of hot pot. Turns out to be on, too ah!
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