Douchi Flavor Is Used to Add Flavor to The Base of The Hot Pot

1. Flavor characteristics
Soy sauce/Bean flavor: A strong flavor produced by soybean fermentation (mainly from amino acids and peptides). Ester aroma: A fruity aroma derived from esters (such as ethyl acetate) produced during fermentation. Salty Umami: Umami taste similar to soy sauce (from nucleotide, glutamic acid). Slightly acidic/fermentative: The complexity of organic acids such as lactic acid and acetic acid.
2. Ingredient source
Natural extraction: Extracting flavor substances from fermented bean or soy sauce by enzymatic hydrolysis and fermentation solution concentration.
3. Physical form
Liquid (water-soluble or oil-soluble, used in sauces, sauces). Powder (spray dried, used for seasoning powder, instant soup packets). Paste (high concentration, suitable for compound sauces).

Application:

1.Condiments
Compound sauce: black bean hot sauce, garlic black bean sauce, XO sauce. Soy Sauce & oyster sauce: Enhance fermentation flavor and umami level. Hot pot base material: used to enhance the flavor of Sichuan and Hunan flavor base material.
2. Convenience foods
Instant noodles seasoning package: provide black bean flavor of oil or powder package. Self-heating rice & preprepared dishes: such as black bean dace, black bean sauce ribs flavor.
3. Dining & Home Cooking
Substitute for natural tempeh for stir-frying dishes (such as stir-fried chili with tempeh) and steamed dishes (steamed fish with black bean sauce). Marinades & Barbecue sauces: Enhance the salty flavor of meat.
4. Healthy food
Low salt flavoring: Flavors reduce sodium content while preserving flavor. Vegetarian products: Simulate the "meatiness" of fermented soy products.

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