Huazi Zuo Wei Cao Jun condiment

Protobacteria rice vinegar

Protobacteria soy sauce

Original ecology soy sauce

Original ecology rice vinegar

Ecological bacterial soy sauce

Ecological bacterial vinegar

Straw vinegar

Straw mushroom soy sauce

Instructions for use: When cooking with "Huazi Zuo Wei" series of nutritional condiments, you should try to avoid using frying pan, and the temperature should not exceed 96℃: because the nutritional cells are synthesized at a high temperature of 96℃, more than this temperature will destroy 40% of the nutrients. The correct way to use it is to use Huazi seasoning as an auxiliary ingredient during or after cooking to avoid nutritional loss caused by high temperature.

Raw material base: the grain produced by the green food base in the sub-frigid zone of Xiaoxing 'anling, Heilongjiang Province is selected as raw material, and the 80-meter deep groundwater with high quality and no pollution is used.

craftsmanship

Technology: Pan Da strain fermentation technology (which is rarely used now, but not used in general yeast fermentation) is used to brew the original flavor and pure flavor seasoning, and then it is fermented twice for 26 days in a fermentor (instead of rapid high-temperature fermentation).

Technology and function of grass-fungus nutritional seasoning

Technology and function of nutritional seasoning of grass bacteria: the base material is fermented again with original juice, and the nutritional essence of various grass bacteria (mushrooms, stewed jade fruit, cinnamon, clove, etc. ) Re-formed into a high-quality condiment by using high-tech supercritical extraction technology. It is very beneficial to human body, with obvious effects of reducing blood fat, blood pressure and blood sugar, and has the functions of nutrition conditioning, improving internal circulation and improving human immunity.

The difference between brewing and mixing

The difference between brewing and blending: the brewed condiment has pure taste, lasting aroma, long aftertaste, easy to drink directly, no choking, no odor, and contains a variety of nutrients, amino acids and other liquids (including a small amount of nutrient bacteria deposits). The blended condiments volatilize very quickly, the sour taste is choking, and the liquid with peculiar smell (caramel, glacial acetic acid and other ingredients) is clear. The brewed product is beneficial to human body, while the blended product has negative effects instead of benefits.