Food Ingredient Plum Seasoning Powder

Product details

(1) About Price

Most of flavour price are around $15-$25 per kg, moq is 5kg/typ.

(2) About Aroma

For most of taste we have various models, amora will be different. 

Usually use the sample to determine which taste model you want.

(3) About Sample

Samples are free, need sample please contact, customer bears the DHL shipping fee.

(4) About shipping

Less than 70kg usually ship by DHL, the shipping fee maybe be expensive, depend on the destination.

More than 70kg usually ship by sea, shipping fee is about $300 to all country. Shipping time about 2 months.

If ship the good to your cargo agent in China, free of charge.

(5) About Discount

Flavour and fragrance moq is 5kg/type, totally order over 100kg get 20% discount.

Inner packing

Outer packing

Production workshop

Our manufacture have ISO HACCP HALAL certificate and standard GMP workshop in 20 year expericence. 

Plum Seasoning Powder wholesale

Plums are yellow ripe plums (commonly known as Huang Mei) picked by Grain in Beard after processing and pickling. Huang Mei took it from the tree and washed it, soaked it in salt water in a magnified tank, soaked it in salt water, and took it out for drying; after drying it, rinsed it with water and dried it; then marinated it with sugar and dried it in the sun. it was repeated so many times, and finally became preserved plum with thick meat and moderate sweetness and acidity. 

There are many kinds of non-staple foods of the same kind on the market, such as preserved plum, preserved plum and super preserved plum, which belong to the category of cold fruit preserved plum. The process of these products is the same, the flavor is different, but the formula is different. These food raw materials come from semi-finished salt embryos and are processed as follows: 

Plum Seasoning Powder Production

1. Fruit embryo (that is, salt embryo) desalination: the dried plum embryo or plum embryo is desalted according to the method of three immersion and three water exchange (the first 4 hours for water exchange, the second for 6 hours for water exchange, and the third time for 3 hours for water exchange) to desalinate the salt embryo. The residual amount was about 1% to two, and the fruit embryo was slightly salty near the nucleus. Drain and dry to a semi-dry state with a dryer or sun. Gently press the embryo with your fingers and feel a little soft. you can't bake or dry it to a hard state. 

2. Preparation of material solution: the amount of extract per 100 kg semi-dried fruit germ is as follows: Glycyrrhiza uralensis Fisch 2.5 kg; refined salt 3 kg; cyclamate 2 kg; citric acid 1 kg; potassium sorbate 100 g; Cinnamon, cloves, fennel powder, etc., 50 grams each. After washing Glycyrrhiza uralensis Fisch, boil it with 30 kg water and concentrate it to 20 kg, filter out licorice juice, and then add salt, citric acid, cyclamate and other ingredients to make Glycyrrhiza uralensis Fisch dipping solution. 

3. Embryo soaking: heat the extract of Glycyrrhiza uralensis Fisch to 80 ℃ and 90 ℃, add the semi-dried fruit embryo while it is hot, and turn over slowly to absorb the impregnating solution. Let the semi-dried fruit germ absorb evenly and turn over until the fruit embryo has absorbed the licorice liquid. Plum Seasoning Powder,Food Ingredient Vendor Myanmar,Ice cream Flavour

4. Baking: transfer the fruit embryo after absorbing licorice liquid into the baking plate and spread it out, bake at 60 ℃ and 70 ℃ until the water content does not exceed 18%. 

5. Finished product packaging: this product is a dry food, with suitable salty, sweet, sour, sweet, fragrant four flavors suitable, has the effect of relieving thirst. In order to meet the health requirements, the backward methods of traditional sun products should be abolished. In order to comply with the food hygiene law, the addition of large amounts of saccharin to finished products should be prohibited. 

It was found that the qualified rate of this product was not high.