Soybean Paste Flavor Is Used for Flavoring and Convenience Food

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Definition & Composition
1. Flavor characteristics
Fermented bean flavor: The rich flavor produced by soybean fermentation (mainly from amino acids, peptides and esters). Umami: Umami taste similar to soy sauce or miso (derived from glutamic acid, nucleotide). Slightly sweet/charred: Some products have a maltose or caramelized flavor. Slight sour taste: Organic acids such as lactic acid, acetic acid bring layer.
2. Ingredient source
Natural extraction: extraction from soybean paste or soy sauce through enzymatic hydrolysis, fermentation liquid concentration.
3. Physical form
Liquid (water soluble or oil soluble, suitable for sauces, sauces). Powder (spray dried, used for seasoning powder, instant soup packets). Paste (high concentration, suitable for compound sauces).

Application:

1. Condiments
Composite sauces: soybean paste, bean paste, barbecue sauce, noodles sauce. Soy Sauce & oyster sauce: Enhance fermentation flavor and umami level. Hot pot base material: used for spicy, spicy flavor enhancement.
2. Convenience foods
Instant noodles seasoning kit (e.g. fried sauce noodles). Self-heating rice & pre-prepared dishes (such as shredded pork with soy sauce, diced chicken with soy sauce).
3. Dining & Home Cooking
Instead of natural soy sauce, it is used for stir-frying dishes (such as sauce and eggplant) and stews (such as braised meat). Marinades & Barbecue sauces: Enhance the salty flavor of meat.
4. Healthy food
Low salt seasonings: Flavors reduce sodium content and preserve flavor. Plant-based foods: vegetarian sauces, vegetarian meat flavoring.

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