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Hot Product Recommendation | Compound Flavor Enhancer—Wei Ji Xian: Rich and savory flavor that effectively enhances and improves food taste, amplifying the natural umami, richness, and aroma of dishes.

Release time:

Jun 19,2024

Hot Product Recommendation—Wei Ji Xian Shandong Baker—Wei Ji Xian, with a rich and mellow umami flavor, effectively enhances and improves food taste. It can intensify the natural freshness, richness, and aroma of foods and can partially or completely replace the use of monosodium glutamate.

Hot Product Recommendation | Compound Flavor Enhancer—Wei Ji Xian: Rich and savory flavor that effectively enhances and improves food taste, amplifying the natural umami, richness, and aroma of dishes.

Hot Recommendation — Wei Ji Xian

Shandong Baker - Wei Jixian, with a rich and mellow umami flavor, effectively enhances and improves food flavors. It can intensify the natural freshness, richness, and aroma of foods and can partially or completely replace the use of monosodium glutamate.

[Product Advantages]

1. It can significantly enhance and improve the expression of the product’s original umami and sweet-savory flavors, delivering a stronger fresh sensation and creating a harmonious, full-bodied overall taste that brings sensory satisfaction.

2. Effectively enhances flavor perception, boosts umami and taste, exhibits strong penetration, and elevates the richness and freshness of the finished dish—doubling the sense of freshness.

3. It has a pleasant aftertaste, excellent stability, and outstanding high-temperature resistance, making it suitable for a wide range of applications.

4. Enhance the umami flavor while reducing production costs. [Scope of Application] Widely used in dishes, hot pot bases, skewer sauces, barbecues, fish products, and other foods to intensify the natural umami flavor and enhance the aroma of meat.

[Application Case]

1. Hot pot base, skewer sauce base

Recommended addition level: 0.2%–0.5%. Application effect: Enhances umami flavor, exhibits excellent resistance to high and low temperatures, and delivers a satisfying taste experience.

2. Barbecue, kebabs

Recommended addition amount: 0.2%–0.5%

Application effect: Enhances meaty flavor and aroma, while suppressing burnt or scorched odors.

3. Fish meat products

Recommended addition amount: 0.2%–0.5%

Application effects: Enhances freshness and flavor, boosts the perception of sweetness, and reduces fishy odors.

The meat product processing designed by Shandong Baker is simple and easy to operate, with flavors and tastes that closely follow market trends, making it delicious and convenient to carry while preserving the classic flavor.

For more product application solutions, please feel free to call for inquiries: Mr. Yin, 18954981978.

Different flavors come from great products.

We can customize product R&D based on customer needs to meet their market demands.

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